Cinco de Mayo Fiesta

By admin on April 28th, 2008

chicken mole poblano
photo by majorleagues

As Cinco de Mayo (5th of May in English) fast approaches, I’ve included an easy and delicious Mexican feast. A misconception in the U.S. is that Cinco de Mayo is Mexico’s Independence day. Their Independence day is actually September 16th. Cinco de Mayo commemorates the victory of Mexican forces over French forces in the Battle of Puebla on May 5, 1862. Its now recognized in the U.S. as a date to celebrate the culture and experiences of Americans of Mexican ancestry.

Sangrita and Tequila

sangrita
photo by Fisherga

INGREDIENTS:

4 tomatoes, peeled, seeded and chopped
Juice of 2 oranges
Juice of 2 limes
1 small onion, chopped
1/2 tsp granulated sugar
4 small fresh green chillies, seeded and chopped
salt
2 oz aged tequila per person

DIRECTIONS:

Put the tomatoes, orange juice, lime juice, chopped onion, granulated sugar, and chopped green chillies into a food processor. Process the mixture until very smooth.

Pour into a jug and chill well.

To serve, pour into small glasses, around 2 1/2 oz. per portion. Pour tequila into separate small glasses. Drink the two alternately.

Chicken Mole Poblano w/ Rice & Refried Beans

INGREDIENTS:

1 box Nueva Cocina Mexican Rice Mix
2 1/2 cups water
1 tablespoon Olive Oil
1 jar Doña María mole poblano
2 14 oz. cans reduced-sodium chicken broth
4 skinless boneless chicken breast halves
1 tablespoon toasted sesame seeds
2 tablespoons cilantro
1 can of Ducal refried beans
1/4 cup Anejo Enchilado cheese (substitue mexican shredded cheese)

DIRECTIONS:

In a medium pan with lid, combine water, olive oil and the two Nueva Cocina pouches. Stir well. Bring to boil on High heat. Cover and boil for 1 minute. Reduce heat to Low. Cook, covered, for 25 minutes more or until water is fully absorbed and Rice is tender. Remove from heat and let rice stand for 5 minutes. Fluff rice and add to plates to serve.

While rice cooks, blend mole and chicken broth in a blender until smooth. Add sauce to a 12 inch skillet and bring to a boil, stirring occasionally. Add chicken, then reduce heat and cook at a simmer, uncovered, turning chicken once, until just cooked through, about 15 minutes (sauce will thicken slightly). Add to plates to serve, garnish with cilantro and sesame seeds.

Heat the refried beans in a sauce pan for 5 minutes or until heated through. Add to plates and top with Anejo Enchilado cheese or substitute with Mexican shredded cheese.