I Looooooooove Mexican cuisine. It is my absolute favorite…from authentic Mexican to Tex Mex. If there is a hint of Mexican in it, I am there…fork in hand!

Cinco de Mayo is celebrated on the fifth day of May every year. It actually means “The 5th of May.” A lot of people believe that it is Mexico’s Independence Day. However, this thought pattern is simply not true. Independence Day in Mexico is on September 16. The history of Cinco de Mayo dates back to the mid 1800’s. Mexico was in substantial debt with France, Spain, and England. France decided to use this to their advantage and invade Mexico. The first invasion attempt was on May 5, 1862. It is known as The Battle of Pueblain. The Mexican army was out numbered and out matched, yet, they defeated the French army and kept control of their country. Unfortunately, they lost a battle that took place about a year later and the French gained control from 1864 – 1867. Although Mexico lost out to the French in the end…they still celebrate the bravery shown at the first battle. How cool is that?? They did not let loss get them down! They remembered the VICTORY that was won when the battle began! LOVE it! And, look at them now…Independent! WoOt!

Below are some delicious recipes to fit any Mexican celebration…

Cinco de Mayo Recipes

Make ‘em Smile Guacamole

(read entire recipe before starting)

1 very small onion, finely chopped
1 medium-large tomato, cored and very finely chopped
2 cloves of garlic, peeled and very finely chopped
1/2 cup fresh cilantro, chopped
3 ripe, medium avocados, peeled, seeded, roughly mashed
1/4 cup of finely chopped leaf lettuce
1 teaspoon salt (or to taste)
pepper to taste
Juice of one small lime

In a medium bowl, mix the onion, tomato, garlic and cilantro. About 1/2 hour before serving, add avocado with the rest of the ingredients. Your goal is to create a thick mass of yum. Set aside for 10-15 minutes to let the flavors blend. Serve with your favorite tortilla chips or Mexican dish.

Pinto Beans

4 cups water
2 cups dried pinto beans
1 medium onion, chopped
1/4 cup olive oil
2 cloves garlic
2 thick slices of bacon
1 teaspoon cumin

Mix water, beans and onion in 4-quart Dutch oven. Cover and heat to boiling; boil about 2 minutes. Remove from heat; let stand 1 hour. Add just enough water to cover beans. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, approximately 2 hours. (Add water during cooking if necessary.) Drain, cover, and refrigerate beans. Use within one week.

Gooey Mexican Chili Cheese Dip

1 lb. cream cheese, softened
2 16-oz. cans chili (with or without beans and meat)
2 lb. shredded Mexican cheese blend
1 bag tortilla chips

Preheat oven to 300 degrees. Using a 9X 13? baking pan, spread cream cheese on the bottom. Create one layer with chili followed by shredded cheese to cover the top. Place pan in oven and bake for 15 minutes or until cheese has melted. Serve with favorite tortilla chips. (To make more, double recipe and layer twice)

Yummy Mexican Soup

1 can vegetable broth and 1 can water
1/2 a medium onion, minced (use the no more tears way)
1 clove garlic, minced
1/2 cup cilantro, chopped fine
1 bell green, diced
1 tomato, chopped
1 can black, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup rice
2 tablespoons lime juice
Salt and pepper to taste
Tortilla Chips

Simmer the onion, pepper, garlic, rice, corn, and half of the cilantro in the broth and water for about 30 minutes, or until the rice is tender. Add the tomatoes and beans. When the tomatoes are just cooked, remove from the heat and add the rest of the cilantro, and lime juice. Salt and pepper to taste. Serve over crumbled tortilla chips.

El Choco Biscuits

1 cup all purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
2 tbsp cocoa powder
½ cup light brown sugar
1 egg, lightly beaten
1/3 cup vegetable oil
1/3 cup high quality chocolate, chopped

Preheat the oven to 350°F.

In a mixing bowl, combine sugar, egg and oil and mix with a fork. Add the chocolate pieces flour and cocoa powder. Mix.

With your hands knead the dough carefully and form balls with 1 tbsp of dough. Grease a baking tray and put the balls on the tray, leaving 1.5inches of room between them. Bake for about 12 minutes, let them rest on the tray for another 5 minutes and transfer the cookies onto a wire rack to cool.

HAPPY Cinco De mayo!

Copyright © Lara Velez, Moms of Faith, All Rights Reserved