Viva Mexico, Independence Day and Red Enchiladas to Celebrate

Viva Mexico!!! The real Mexican Independence Day! On the evening of September 15, 1810 a priest, Father Miguel Hidalgo y Costilla’s gathered the indigenous and mixed people of Dolores,Guanajuato to rise and stand up against the oppression that they had been under for so many generations. This speech is know as the “Grito de Dolores” or the cry of Dolores,it is a cry out for independence and an end to Spanish and Mexican born Spaniards’ rule. Officially September 16, 1810 is recognized as the beginning of Mexico’s war of Independence. The war lasted 11 years, many people died, years of instability followed but in the end Mexico gained independence from Spain. Every year this cry or speech and the sacrifices made are remembered, it is reenacted by ringing the bells of the National Palace in Mexico City and the President reenacting the Grito de Dolores that is then repeated by the crowds and people throughout out the country. There are also parades, flags everywhere, feast and parties throughout the nation.

War is ugly and many events and stories lead up to the battles and years of struggle and sacrifice, it is long and complicated as is in most historical and monumental events, but this is as short and concise version I could give you. If you want to know more there are plenty of articles to read online. When I lived in the US most people thought that May 5th or Cinco de Mayo was Mexican Independence day, and didn’t know the actual history of September 16. To me it was fascinating that the Americans cared so much about May 5th and me as a Mexican didn’t think it was such a big holiday. Kind of funny, but I wonder how much of that had to do with the bombardment of advertising to celebrate Cinco de Mayo with Mexican beer and chips and salsa…..

Your ingredients:

for enchilada sauce
3 garlic cloves
1 medium onion
3-4 hot chilies( chile de arbol)
1 chile guajillo
1 large tomato with skin removed
1 tsp of salt,cumin seed
1/2 tsp black pepper

12 corn tortillas
2 boiled and shredded chicken breast
1/2 cup or 125 ml vegetable oil

Garnishes: sour cream, cheese (like Chihuahua or queso fresco), avocado slices, shredded lettuce, sliced or diced radishes

 

1. Cook the chicken,slice,dice and shred the garnishes and have all this ready to use. (The avocado will start to brown so you can either do this right before you serve it or rub with a little lemon to prevent the browning.) Next we need to make the sauce: I like to char the onion and garlic on a pan but you can place them with the chiles in to boil if desired. Place the chiles and tomato in a pot with enough water to cover, allow to simmer until they are completely soft. Once the peppers are soft and the tomatoes skin begins to peel off, gently scoop out the tomato and set aside. Place the chiles in a blender with the onion, garlic, tomato, salt, pepper and cumin seeds. Remove the skin from the tomato and add it to the blender with a ladle full of the boiling liquid. Blend until you have a smooth sauce.Taste and adjust salt if needed.

2. Add a splash of oil to a pot or deep pan and once it is hot add the enchilada sauce. Fry the sauce and keep under it warm over low heat. In a separate frying pan to add the half cup of vegetable oil and heat it under medium low heat. You’ll also need thongs, a plate with paper towels and a spare plate or cutting board to roll and prepare the enchiladas. First take one tortilla, dip it into the hot oil and cook on each side for 2 minutes each. Next place on the paper towel lined plate to shake off some of the extra oil. Then dip the tortilla into the enchilada sauce. Don’t worry if you feel there isn’t enough sauce on the tortilla we’ll add more at the end. Next place the dipped tortilla on a serving plate and add a bit of chicken in the center of the tortilla then roll it up. Repeat the same process until you are finished dipping and rolling the enchiladas.

3. Before serving drizzle some of the extra sauce over the enchiladas, top with the cheese and any additional garnishes you desire. Serve with rice and beans on the side for a complete and very filling meal. Buen Provecho!!