Wednesday, May 05, 2010

Cinco de Mayo- Chicken Enchiladas and Guacomole - Olé

Cinco de Mayo can be celebrated in more ways than beer this year. Recipes, tradition and Cinco de Mayo's history are all aspects that can make May 5 different and not a holiday that is a common misconception. Cinco de Mayo is not an American or Mexican independence day. Viva Cinco de Mayo online explains Mexico's real independence day is September 15, 1810 when they declared their independence from Spain at midnight. May 5 is still a historical day that does involve Mexican heritage. Cinco de Mayo, 1862 was the day 4,000 Mexican soldiers fought French and a traitor Mexican army outside of Mexico city. The French were apparently coming to a collect a debt then were supposed to leave.

French Emperor Napoleon III planned on staying in Mexico however. The brought a Hapsburg prince with their fleet to rule in Mexico. This was during the American civil war, meaning Mexico was on its own.

The French Army eventually lost because of overconfidence. They chased Colonel Diaz and his cavalry but were stuck in muddy terrain, storms and stampeding cattle. America later became involved by helping with men, materials and weapons to fight off the French together.

Source: Viva Cinco De Mayo



  • 1/2 white onion, finely chopped
  • 1 jalapeno (seeded for less heat, if desired), finely chopped
  • 1/4 cup fresh cilantro, chopped
  • kosher salt and black pepper
  • 2 ripe avocados, diced
  • 2 tablespoons fresh lime or lemon juice


  1. In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.
  2. Add the avocados and lime juice and stir to combine.

Chicken Enchiladas


  • 1 tablespoon canola oil
  • 1 pound tomatillos (papery skins removed), chopped
  • 1 onion (preferably white), chopped
  • 1 poblano pepper, seeded and chopped
  • 2 cloves garlic, chopped
  • 3/4 teaspoon ground cumin
  • kosher salt and black pepper
  • 1 cup heavy cream
  • 1 2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 1/4 cups grated Monterey Jack (5 ounces)
  • 8 6-inch corn tortillas
  • Pico de Gallo or salsa


  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
  2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
  3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
  4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo

Weird And Wonderful Hangover Cures

Different hangover cures can be found in different countries and here are some of the strange and curious ways to cure hangovers in different parts of the world.

The following are strictly to be taken tongue-in-cheek and you are solely responsible for the outcome of the following methods of hangover cures.
  1. Australia
    A big T-bone steak. If that fails then a chocolate milk shake.
  2. France
    Drink thick, hot onion soup the next morning.
  3. Germany
    Downing a sour herring with a beer chaser.
  4. Haiti
    Stick 13 black-headed pins in the cork of the bottle that gave you the hangover.
  5. Norway
    A heavy glass of cream
  6. Outer Mongolia
    Eat a pickled sheep's eye in a glass of tomato juice.
  7. Puerto Rico
    Rub a lemon under your drinking arm.
  8. Russia
    Heavily salted cucumber juice or black bread soaked in water.
  9. Switzerland
    A sip of brandy with a dash of peppermint.
  10. And my personal favorite..........don't drink too much in the first place.

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