Let's be honest, Cinco de Mayo in the US is the Mexican equivalent to St. Patrick's Day. No one in this country is really sure why it's a holiday, other than it's an excuse to drink margaritas or cervezas and eat ethnic food. Contrary to popular belief, Mexican Independence Day is not May 5th, but actually September 16th. Cinco de Mayo commemorates a small battle that Mexico had with France. In most of Mexico, it's not a holiday at all (except in Puebla, where the battle took place). Growing up in Los Angeles, Cinco de Mayo is a pretty big deal (Kinda like St. Patrick's Day is in Chicago). There's festivals with lots of mariachi music, margaritas and spicy food. No matter where the 5th of May falls on the calendar, the celebration will usually carry over into the weekend. I miss those festivals with the bright tissue paper flowers (here's a tutorial on how to make them) and delicious food. I recreate those meals with my family. I even go as far as making the flowers and putting Mariachi music on Pandora. If you're not familiar with Mexican food, this is a great dish to try.
Sheet pan (Fat Daddio's SP)
Silicone baking mat (Fat Daddio's SM)
3 Tablespoons olive oil
1 cup diced onion
2 cloves garlic, minced
2 Tablespoons fresh lime juice
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
3 cups shredded rotisserie chicken
1 cup shredded cheddar or Mexican blend cheese
1 1/2 cups chicken broth
12 (6") corn tortillas
Guacamole, for serving
Salsa, for serving
- Preheat the oven to 425ºF and line a sheet pan with silicone baking mat.
- In a large saucepan, heat the olive oil over medium heat. Add the diced onion and cook until it's translucent, 3 to 5 minutes. Add the garlic, and cook, stirring occasionally, for about 3 minutes until it's golden and fragrant.
- Reduce the heat to low, and then add the lime juice, cumin, paprika, salt and black pepper to the pan, stirring to combine. Add the shredded chicken, tossing to combine.
- Transfer the chicken mixture to a large bowl and let it cool for 10 minutes, and then stir in the shredded cheese.
- In a medium saucepan over medium heat, bring the chicken broth to a simmer. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until it's pliable enough to roll. Transfer the tortilla to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.
- Bake the taquitos for 15 to 20 minutes until golden brown and crispy. Serve with guacamole and salsa.
Recipe courtesy of Justataste.com
For more inspiration, visit our Holiday Fun Pinterest board.