How about a Cinco de Mayo recipe? After all, what kind of hot sauce company would Small Axe didn’t help you spice up this fiesta? However, before we get to the recipe, here are some interesting facts about Cinco de Mayo that you may not have known:
Four interesting facts about Cinco de Mayo
- The day is to commemorate the Mexican Army’s victory over the French Empire at the Battle of Puebla, on May 5, 1862. A year after the battle, which boosted the moral of Mexican soldiers, Mexico City fell to the invaders.
- Cinco de Mayo is sometimes mistaken for Mexico’s Independence Day—the most important national holiday in Mexico—which is celebrated on September 16.
- More popularly celebrated in the United States than Mexico, the date has become associated with the celebration of Mexican-American culture. These celebrations began in California, where they have been observed annually since 1863.
- The day gained nationwide popularity in the 1980s when beer companies turned this minor holiday into America’s favorite drinking day. Today, Cinco de Mayo generates beer sales on par with the Super Bowl.
Let’s get cooking!
In order to make sure you are prepared from this year’s Cinco de Mayo, we’ve picked out the perfect recipe: Authentic Enchiladas Verdes. These enchiladas are made with a fresh green salsa, just like you would find in a Mexican restaurant or better yet, in a Mexican home. This recipe comes from an amazing cook from Puebla, yes the same city from the Holiday’s origins!
Cinco de Mayo Recipe: Authentic Enchiladas Verdes
- Small Axe The Bronx Green Sauce
- 2 bone-in chicken breast halves
- 2 cups chicken broth
- 1/4 white onion
- 1 clove garlic
- 2 teaspoons salt
- 1 pound fresh tomatillo, husks removed
- 5 serrano peppers
- 1/4 white onion
- 1 clove garlic
- 1 pinch salt
- 12 corn tortillas
- 1/4 cup vegetable oil
- 1 cup crumbled
- queso fresco
- 1/2 white onion, chopped
- 1 bunch fresh cilantro, chopped
- In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
- Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
- Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
- Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
- Smother the in Small Axe The Bronx Green Sauce to give them the Cinco de Mayo spice they deserve!
With the chunky consistency of a spicy salsa verde, Small Axe The Bronx Green Sauce is made using 6 all natural ingredients. It is sweet and savory because of the apple cider vinegar, with a garlic-forward flavor, and a serrano level of spice. Perfectly compliments this Cinco de Mayo treat!
Lastly, if you want something spicy to wash it down with, try this Spice Carrot Margarita!