A Cinco de Mayo Fiesta.EVERY SPRING, GROCERY STORES THROUGHOUT the southwestern United States United States, officially United States of America, republic (2005 est. pop. 295,734,000), 3,539,227 sq mi (9,166,598 sq km), North America. The United States is the world's third largest country in population and the fourth largest country in area. fill up with traditional Mexican party foods in preparation for Cinco de Mayo Cinco de Mayo (Spanish; “Fifth of May”) Mexican holiday commemorating the Mexican victory over the French at Puebla in 1862. The French army, better-equipped and far larger than the Mexican army, had been sent by Napoleon III to conquer Mexico. , or the 5th of May. It is a common misconception that Cinco de Mayo commemorates Mexican Independence Day, but this is not so. September 16, 1810, marked the beginning of Mexican independence and the nation's decade-long fight to free itself from Spanish rule. Cinco de Mayo commemorates May 5, 1862, when General Ignacio Zaragoza's poorly armed and outnumbered Outnumbered is a British sitcom that aired on BBC One in 2007.[1] It stars Hugh Dennis and Claire Skinner as a mother and father who are outnumbered by their three children. troop of Mexican soldiers defeated Napoleon III'S well-prepared occupational French army in the Battle of Puebla Noun 1. Battle of Puebla - a battle in which Mexican forces defeated the French in 1862 Mexico, United Mexican States - a republic in southern North America; became independent from Spain in 1810 , a city 100 miles east of Mexico City Mexico City Spanish Ciudad de México City (pop., 2000: city, 8,605,239; 2003 metro. area est., 18,660,000), capital of Mexico. Located at an elevation of 7,350 ft (2,240 m), it is officially coterminous with the Federal District, which occupies 571 sq mi . Cinco de Mayo venerates the date of this victorious battle. In recent years, Cinco de Mayo has become much like St. Patrick's St. Patrick's or Saint Patrick's may refer to:
n. pl. fes·tiv·i·ties 1. A joyous feast, holiday, or celebration; a festival. 2. The pleasure, joy, and gaiety of a festival or celebration. 3. . In fact, it's often celebrated on a larger scale in the United States than it is in its region of origin. This year, why not try this flesh and flavorful vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. menu for your own Cinco de Mayo celebration? Chili (language) CHILI - D.L. Abt. A language for systems programming, based on ALGOL 60 with extensions for structures and type declarations. ["CHILI, An Algorithmic Language for Systems Programming", CHI-1014, Chi Corp, Sep 1975] peppers are an essential ingredient in Mexican cuisine This article or section may contain original research or unverified claims. Please help Wikipedia by adding references. See the for details. This article has been tagged since September 2007. . In the Southwest, you can buy them fresh, frozen, canned, and dried. Fresh green chili peppers include the long green Anaheim chilies, the rounder mild poblano po·bla·no n. A cultivar of the tropical pepper (Capsicum annum) having a mild or fairly pungent dark green, thick-skinned fruit used in cooking. chilies, and the more common jalapenos and serranos. Habaneros are round, orange, and extremely hot. Always use rubber gloves rubber gloves rubber npl → gants mpl en caoutchouc when handling any hot chili variety, and wash your hands well with soap and water after you work with them. To roast your own chilies, place them whole under the broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. , on a hot skillet, or directly on a gas flame. Keep turning them until the skin on all sides is blackened black·en v. black·ened, black·en·ing, black·ens v.tr. 1. To make black. 2. To sully or defame: a scandal that blackened the mayor's name. 3. and blistered. Put the roasted chilies in a covered container to let them continue to steam. Once they cool, remove the skins and seeds. Roasted chilies freeze very well. Chipotle chi·pot·le n. A ripe jalapeño pepper that has been dried and smoked for use in cooking. [American Spanish, from Nahuatl xipotli.] Noun 1. chili peppers are smoke-dried jalapenos and bring a wonderful smoldering smol·der also smoul·der intr.v. smol·dered, smol·der·ing, smol·ders 1. To burn with little smoke and no flame. 2. heat to your recipes. They can be purchased whole, powdered, or canned in a spicy tomato sauce called adobo sauce
The dried red chili powder used here is different than the chili powder you usually see at the store. Chili powder includes many ingredients, but dried red chili powder is only dried chilies and comes in varying degrees of heat. JICAMA AND ORANGE SALAD (Serves 6) 1 small jicama (approximately 1 pound), peeled and thinly sliced 2 oranges, peeled and thinly sliced 6 scallions, thinly sliced 2 Tablespoons chopped fresh cilantro 1 Tablespoon fresh lime juice 3/4 teaspoon salt In a large serving bowl, mix all ingredients together. Cover and chill for 15 minutes. Toss again and serve. Total calories per serving: 55 Carbohydrates: 13 grams Sodium: 296 milligrams Fat: <1 gram Protein: 1 gram Fiber: 5 grams SOPA DE PASTA (Serves 6) Sopa de Pasta, also called Sopa de Fideos, is a Mexican comfort food and very popular with children. Mexican sopas are thick like stews. One 14.5-ounce can diced tomatoes 1 small onion, peeled and quartered 2 cloves garlic 1 small chipotle pepper in adobo sauce 1 Tablespoon canola oil 4 ounces uncooked vermicelli or angel hair pasta, broken into 1-inch pieces 6 caps vegetable broth Chopped fresh cilantro for garnish In a food processor, combine tomatoes, onions, garlic, and chipotle. Process until smooth. In a heavy soup pot, heat oil over medium heat. Add pasta and cook, stirring, until pasta starts to turn golden, approximately 5 to 7 minutes. Add the tomato mixture and broth, increase heat to medium-high, and bring to a boil. Cook, uncovered, until pasta is al dente (just firm but not soft), approximately 5 minutes. Divide soup evenly amongst six bowls and garnish with cilantro. Serve immediately. Total calories per serving: 147 Carbohydrates: 26 grams Sodium: 576 milligrams Fat: 3 grams Protein: 5 grams Fiber: 2 grams CALABACITAS (Serves 6) Calabacitas means "little squash" and is a very popular Mexican side dish. It goes well with nearly any Mexican-inspired entree. 1 Tablespoon nonhydrogenated vegan margarine or canola oil 1 large Spanish onion, thinly sliced 3 cloves garlic, minced 3 small zucchini, diced 1 cup frozen corn kernels 1/2 cup roasted and peeled green chilies, such as Anaheim Salt and freshly ground black pepper to taste In a large non-stick skillet, heat margarine or oil over medium heat. Add onions and garlic and cook, stirring, until golden and tender, approximately 10 minutes. Stir in zucchini, corn, and chilies. Cover and cook, stirring once, until zucchini is tender, approximately 10 minutes. Season to taste with salt and pepper. Serve warm. Total calories per serving: 71 Carbohydrates: 12 grams Sodium: 5 milligrams Fat: 3 grams Protein: 2 grams Fiber: 3 grams GREEN CHILIES STUFFED WITH FRIJOLES (BEANS) (Serves 6) Traditional stuffed chilies (chilies rellenos) are deep-fried and full of fat. This healthier version is colorful and much easier to prepare. If you roast your own whole chilies for this dish, leave on the stems, as that makes them easier to stuff and serve. 12 whole roasted and peeled poblano chili peppers Two 16-ounce cans vegetarian refried beans 4 scallions, diced 1 cup shredded vegan cheese (optional) Preheat oven to 350 degrees. Wearing rubber gloves, slice down one side of each chili pepper. Carefully remove stem and seeds, keeping chili intact. Mix refried beans with scallions and stuff each poblano with 2 heaping Tablespoons of beans. Place in a greased 2-quart baking dish. Top with shredded cheese, if desired. Bake for 15 minutes or until heated through. Top each chili with some Red Chili Sauce. (See page 8 for recipe.) Total calories per serving: 274 Carbohydrates: 47 grams Sodium: 793 milligrams Fat: 6 grams Protein: 12 grams Fiber: 15 grams RED CHILI SAUCE (Makes 2 cups or six 1/3-cup servings) This all-purpose red sauce can be used as a sauce for enchiladas or burritos. Try a few spoonfuls on top of posole (hominy soup) or with roasted potatoes. 2 teaspoons canola oil 2 cloves garlic, minced 1 Tablespoon red chili powder 1 Tablespoon unbleached or whole wheat pastry flour 1 teaspoon dried oregano 2 cups water 1/4 cup tomato paste 3/4 teaspoon salt or to taste In a heavy medium saucepan, heat oil over medium heat. Add garlic and cook, stirring, until fragrant, approximately 30 seconds. Add chili powder, flour, and oregano and cook, stirring, for 1 minute. Add the water and tomato paste, increase heat to medium-high, and bring to a boil, stirring. Reduce heat to low and simmer, stirring occasionally, until thickened, approximately 15 minutes. Season with salt. Serve hot. Note: This sauce will keep, covered, in the refrigerator for up to four days. Total calories per serving: 33 Carbohydrates: 4 grams Sodium: 380 milligrams Fat: 2 grams Protein: 1 gram Fiber: 1 gram EASY CAPIROTADA (Serves 6) This recipe yields a delicious bread pudding. 6 thick slices whole grain bread, toasted 1/4 cup nonhydrogenated vegan margarine 2 large apples, peeled, cured, and chopped into 1-inch cubes 1 cup raisins 1 cup chopped dried apricots 1 1/4 cups pure maple syrup 1 cinnamon stick 4 cloves Preheat oven to 350 degrees. Spread the bread with margarine and cut into 1-inch cubes. Place half of the cubes in a 1 1/2-quart baking dish and sprinkle with half of the apples, raisins, and apricots. Repeat with another layer of toast and fruit. In a small saucepan, bring the maple syrup, cinnamon stick, and cloves to a simmer. Cover and remove from heat. With a small strainer or spoon, remove cinnamon stick and cloves from the syrup mixture and discard. Pour the syrup over bread and fruit mixture in baking dish. Mix all ingredients well to distribute syrup. Bake for 20 minutes and serve warm. Total calories per serving: 535 Carbohydrates: 111 grams Sodium: 241 milligrams Fat: 10 grams Protein: 6 grams Fiber: 4 grams Sources for Chili Peppers * HATCH CHILE EXPRESS P.O. Box 350 Hatch, NM 87937 (800) 292-4454 Website: <www.hatch-chile.com> This company sells frozen green chiles Chiles is a surname, and may refer to:
* THE CHILE SHOP IN SANTA FE Santa Fe, city, Argentina Santa Fe, city (1991 pop. 341,000), capital of Santa Fe prov., NE Argentina, a river port near the Paraná, with which it is connected by canal. 109 East Water Street Santa Fe, NM 87501 (505) 983-6080 Website: <www.thechileshop.com> This retailer offers a large variety of dried red and green chiles, including dried chipotles. * NEW MEXICO New Mexico, state in the SW United States. At its northwestern corner are the so-called Four Corners, where Colorado, New Mexico, Arizona, and Utah meet at right angles; New Mexico is also bordered by Oklahoma (NE), Texas (E, S), and Mexico (S). CHILI 2315 Hendola N.E. Albuquerque, NM 87110 (888) 336-4228 Website: <www.nmchili.com> This merchant carries a variety of chili types and products, including home chili roasters. Nanette Blanchard is a freelance writer who celebrates Cinco de Mayo at her home in the Sandia Mountains The Sandia Mountains are a mountain range located in Bernalillo and Sandoval counties, immediately to the northeast of the city of Albuquerque in New Mexico in the southwestern United States. of New Mexico. |
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