Good afternoon everyone and welcome. Thank you for stopping by last week for my review of Michelle Marra‘s ‘It’s All Coming Back to Me.’ We really appreciate your continued support.
It is that time of year again – Cinco de Mayo. I have always loved this holiday as it is a fun one. It marks the Mexican victory over the French army on 05-May-1862 at the Battle of Puebla.
In 1862 the Mexican government was in a lot of debt that they couldn’t pay back. Unlike Britain and Spain, the French would not negotiate. Instead, they sent troops to Puebla de los Angeles. The president of Mexico, Benito Juarez created his own army. The duration of the battle was settled in one day. Although the French had a bigger army, the Mexican’s drove them away; they had far fewer casualties than the French did. This started the resistance movement that finally got France to withdraw their armies in 1867. By then the Civil War in the US was over and the US was able to lend a hand to Mexico.
This holiday is often confused with the 16-Sept day of the independence of Mexico from Spain in 1821. Cinco de Mayo is its own holiday. It is mostly celebrated in the US, although the state and city of Puebla, Mexico has celebrations. It is not a Mexican federal holiday.
The festivities include a military parade and a reenactment of the Battle of Puebla. Here in the US, festivities include parties, Mariachi music, and Mexican folk dancing. Some people display Mexican flags. The day itself has become more popular over the years, particularly since the 1960’s. Stores decorate for the occasion. Here in Southern California it is a big deal and everywhere you go, you know it is Cinco de Mayo. For more information. you can visit this website: https://www.history.com/topics/holidays/cinco-de-mayo.
I like to celebrate the day. This year I’m making my vegan enchiladas. Here is my recipe.
1 can enchilada sauce
2 tbs flour (any including gluten-free)
2tbs grapeseed oil
15 taco sized corn tortillas
1 package vegan chicken (16 oz)
1 package Diaya cheese (16 oz)
4 tbs grapeseed oil for frying
Put enchilada sauce and grapeseed oil in a pot and cook until a paste is formed. Add the can of enchilada sauce and stir and simmer until ready to use.
Preheat oven to 350 degrees
Fry up the tortillas.
Cut up the vegan chicken into chunks
Add a pinch of Diaya cheese and a few chunks of vegan chicken onto the tortilla and roll it up.
Do this for the other tortillas.
Add the remaining cheese over the enchilada rolls.
Pour the sauce over the enchilada rolls
Bake for 25 minutes or until cheese is completely melted.
I hope you enjoy your Cinco de Mayo today. I know I will be. Feel free to share your Cinco de Mayo stories in the comments.
Thank you so much for stopping by. Be sure to visit next week when I’ll be turning the reins over to author Lyn Gardner, who will be talking about her work. You don’t want to miss this.
Until, Next Time,
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