Tuesday, May 5, 2009
Another day to Celebrate
So today is another day to celebrate: Cinco De Mayo! Living in the Valley, it is full of Hispanic Culture, so if you can't beat it- JOIN IT! For those who need to brush up on your Hispanic History... (Ok I totally had to get a refresher- Spanish class in High School was a long time ago!)
Ok here it goes...
The holiday of Cinco De Mayo, The 5th Of May, commemorates the victory of the Mexican militia over the French army at The Battle Of Puebla in 1862. It is primarily a regional holiday celebrated in the Mexican state capital city of Puebla and throughout the state of Puebla, with some limited recognition in other parts of Mexico, and especially in U.S. cities with a significant Mexican population. It is not, as many people think, Mexico's Independence Day, which is actually September 16.
Well I think tonight calls for some Mexcian food! Ok so this is not a full on Mexican meal, it is actually 1/2 ( like my marriage lol.) Here is one of my favorite recipe's from Our Best Bites
Chipotle Chicken Taco Salad
SALAD:
4 c. chopped Romaine Lettuce
2 c. chopped grilled chicken (you could use Taco Chicken if you want)
1 c. cherry or grape tomatoes, washed
1/3 c. vertically-sliced red onions
1 avocado, cubed
1 15-oz. can black beans, rinsed and drained
1 8 3/4 oz. can corn, rinsed and drained
DRESSING:
1/3 c. chopped fresh cilantro
2/3 c. light sour cream
1 1/2 + tsp. adobo sauce from canned chipotle chilies
1 tsp. chili powder
4 tsp. fresh lime juice
¼ tsp. salt
OPTIONAL:
Tortilla Strips
Make sure all salad ingredients that need to be washed or rinsed have been. Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix with your hands (which you have obviously and thoroughly washed, of course! :) ). Set aside.
Mix dressing ingredients. I say to start with 1 1/2 tsp. of adobo sauce and then go from there, probably 1/4-1/2 tsp. at a time. If you're serving this for a crowd, it's probably better to err on the side of not spicy enough rather than too spicy, but if you're just making it for your family and you have taste buds of steel, have at it. You could even chop up one of the chilies and toss it in there if you're feeling super-brave. Then taste the dressing and you'll know what heaven tastes like. Set dressing aside.
If you're making tortilla strips, fry those puppies up now. I didn't make them here because I'm trying my darndest not to be naughty nutritionally, but if I make this salad for some kind of festivity, I always make the tortilla strips. Allow them to cool.
When you're ready to serve, add avocado, tortilla strips, and dressing. Gently combine with your hands and serve.
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