Cinco de Mayo

I am not sure WHEN it happened but I do know WHERE it took place. While I’ve always enjoyed Mexican food it wasn’t until I went to school in San Diego that my inner ‘cinco de mayo‘ became revealed. Coming from a family steeped in traditions at every holiday – there are two holidays that I have claimed as my own – the fun filled fifth of May celebration and Halloween. There are a whole lot of other sentimental reasons that I love this day (despite that I am not of Hispanic origins or currently living in Mexico) and if you really know me, well then you’ll know why this is one of my favorite days of the year – good food, good drink and good fun – and yes, there IS more to that story but that’s the beauty of a cliff hanger. You just keep wanting more.

To whet your appetites, and get this party started, I am posting my second recipe from ‘Taste This’. It is not too late to put this one together to go with your evening cervesas…Chicken Tinga. Enjoy it with a glass of White Sangria! Ole! (See story below the Chicken Tinga recipe for the hidden bonus treat in this post).



Chicken Tinga

Ingredients

1 large tomato, chopped big
½ large yellow onion, sliced length-wise
1 garlic clove
1 chiplote
1 can tomato soup
1 TBS water
1 lb chicken breasts
2 tsps salt
salt and pepper to taste
2 cups rice, cooked

Directions
In a large pot, bring water to a boil and add in chicken. Cook until the chicken floats to the top. Remove from water, set aside to cool.

In large pan, heat vegetable oil on high heat, add the onion (SET TWO SLICES ASIDE FOR THE SAUCE) and cook, stirring until translucent, approximately 3 minutes.

In a blender add and mix together:
– tomato soup
– garlic
– 2 slices of onion
– chiplote
– water
– salt

Shred the meat and add the onion into a large-size pan and cook on medium-high heat. When onions are softened, add in the tomato and cook for 5 minutes. Add in liquid contents from blender and bring to a boil. Do not let all of the liquid dissolve. Serve over rice prepared according to package directions.

Serves 5-6.

Note: If you don’t have time to boil and shred three chicken breasts you can by a pre-cooked chicken and shred it.


BONUS: Oh, and did I mention it is great with a glass of White Sangria? I’ve co-posted with Ilina Ewens, Dirt & Noise, who does my favorite 5:00PM Friday’s drink posts to give you a second recipe from ‘Taste This’. This is a day that deserves a good drink. Click on over– I know you’ll enjoy her post and her blog. (Shhh- don’t tell her that it is really not Friday yet, with enough of this beverage you just might think it is!)

1 Response to “Cinco de Mayo”


  • Made this dish last night and loved it! BUT, did not know what to do with the tomato — recipe calls for “1 large tomato, chopped big” but then there’s nothing in the directions about the tomato. Should it be put in the blender with the sauce? or sauteed with the onion? or added at the end raw? Can you let me know? Thanks.

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