Tonawanda News — Today is Cinco de Mayo day throughout the world, as well as my Serbian Orthodox Easter.
“Cinco de Mayo” means “Fifth of May” in Spanish, and is a festival of Mexican pride and heritage, annually observed today throughout the United States, as well as Mexico.
It is the anniversary of a victory in 1862 in the Mexican fight for independence from French forces at the Battle of Puebla during the Franco-Mexican War.
It originated with Mexican-American communities in the American West as a way to commemorate the cause of freedom and democracy during the first years of the American Civil War.
Food, music and folk dancing is on the agenda throughout the United States today, with several contributed recipes that are being served at homes in the community listed here.
TIME magazine in its April 15 edition states that by the year 2050, Latinos will make up nearly a third of the U.S. population, with many facing immigration policies today and looking for positive citizenry in our nation.
Breakfast burritos with chorizo and eggs
12 ounces good quality, fresh Mexican chorizo sausages, casings removed
4 chopped green onions
6 large eggs
1 tablespoon olive oil
4 9- to 10-inch diameter flour tortillas
2/3 cup (or more) grated Mexican four-cheese blend (about 3 to 4 ounces)
1/2 cup (or more) chopped fresh cilantro
1/2 cup purchased tomatillo salsa
1 avocado, halved, pitted, peeled, sliced
Saute chorizo in a large nonstick skillet over medium-high heat until cooked through, breaking up, 5 to 6 minutes. Add onions and saute 30 seconds.
Transfer to bowl and cover to keep warm. Wipe out skillet.
Whisk eggs in medium bowl, and sprinkle with salt and pepper.
Add oil to same skillet and heat over medium heat. Add eggs and cook until softly scrambled. Remove from heat and cover to keep warm.
Warm tortillas in another skillet until pliable, about 20 seconds per side.
Divide chorizo among tortillas and top with cheese, eggs, cilantro, salsa and avocado.
Fold short sides in and bottom flap up and roll up tortillas. Serves four.
Turkey and pinto bean chili
Nonstick olive oil spray
1 large onion, chopped
2 medium-size red bell peppers, chopped
6 garlic cloves chopped
2 pounds ground turkey
3 tablespoons chili powder
11/2 teaspoons ground cumin
11/2 teaspoons dried oregano
4 15-ounce cans pinto beans, drained
1 28-ounce can diced tomatoes in juice
3 cups canned low-salt chicken broth
1 ounce semisweet chocolate, chopped
Generously spray bottom of heavy large pot with nonstick spray.
Add onion, bell peppers and garlic and saute over high heat until vegetables begin to soften, about 8 minutes.
Add turkey and saute until no longer pink, breaking up large pieces with back of fork, about 5 minutes.
Mix in chili powder, cumin and oregano and stir 1 minute.
Add beans, tomatoes with juices, broth and chocolate.
Bring chili to boil.
Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 1 hour.
Season with salt and pepper.
Just like some Mexican moles, this chili has a bit of chocolate in it. Serve sour cream and shredded sharp cheddar cheese alongside.
Makes 6 to 8 servings.Marija Vukcevich is a freelance writer from Lewiston. Contact her at email@example.com.