Cinco de Mayo is NACHO ordinary holiday!
Many of us know how to celebrate Cinco De Mayo, but what most of us don’t know is why!
With Cinco de Mayo just 17 glorious days away, we wanted to shed a little light on how this cherished holiday came to be and of course share a few of our favorite recipes to celebrate it with.
First thing is First! ~ To all who thought this, do not feel bad. You have been misinformed.
It is actually one of the greater misconceptions of this holiday.
Here’s the truth bomb… Ready?
Cinco de Mayo is NOT Mexico’s Independence Day.
Cinco de Mayo or the fifth of May actually celebrates the date when the Mexican Army defeated France in battle. The battle of Puebla vs. France during the Franco-Mexican War in 1862 to be exact. Which in actuality is a relatively minor holiday in Mexico.
Although, here in the United States we celebrate this convivial holiday as a commemoration to Mexican culture and heritage. And boy oh boy! Do we love the culture, not to mention the deliciousness that comes from their palate!
Now our favorite part…THE FOOD!
Guacamole is a MUST!
8 Ripe Avocados (pitted & peeled)
3 Roma Tomatos (chopped)
1/2 cup of Fresh Cilantro (chopped)
4 Green Onions (chopped)
4 Jalapeños (seeded & minced)
4 Garlic Cloves (minced finely)
3 Limes (juiced)
Salt and Black Pepper (for taste)
Mash Avocados with the rest of the ingredients in a bowl. Place avocado seeds in the guacamole.
Cover the bowl tightly with plastic, and leave it in the refrigerator for 30 minutes.
Tacos Al Pastor
Ingredients (serves 12):
5 lbs pork shoulder
4 Pasilla chiles
4 Guajillo chiles
3 Chiles De Arbol
3 Tbsp achiote paste
1½ cups fresh pineapple
5 Cloves of garlic
1 Tsp cinnamon
2 Tsp kosher salt
1 Tsp Mexican oregano
Corn or flour tortillas
1 bunch cilantro
Using gloves, crack the stem off and scrape out the seeds from the dried chiles. Place them in a blender and cover with hot water. Allow to soften for 20 minutes.
To the blender add achiote paste, one onion, skin removed and halved, pineapple, garlic, cinnamon, salt and Mexican oregano. Blend until pureed.
Trim fat from the pork shoulder and slice meat into small chunks. Place in a plastic bag that seals or container that can be covered with a lid and pour the chile mixture over the pork. Using gloves, mix the chile marinade and pork and chill in refrigerator overnight. 8 hours is fine, but 24 hours is better.
Instant Pot (Pressure Cooker) Method:
Place marinated pork and remaining marinade in the Instant Pot (Pressure Cooker) and close lid and lock. Press (Manual) and at the High Pressure setting, then use the [+] button to choose 75 minutes pressure cooking time. When done, remove from pressure cooker and place pork chunks in a 11×13″ baking pan or stone. Roast uncovered for 1 hour in 225°F oven to render fat and crisp up edges.
Shake off excess marinade and place pork chunks in a 11×13″ baking pan or stone.
Slow roast at 225°F covered with aluminum foil for 4 hours. Remove the aluminum foil and continue roasting for 1 hour or until completely tender when pulled with a fork.
Serve over rice and beans or in small tortillas topped with chopped onions, cilantro and a squeeze of lime juice and hot salsa.
Book us for your celebration.