Cinco de Mayo (May 5th, that is) celebrates the victory of the Mexican army in 1862 over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). It is not a major holiday in Mexico, but has been embraced in the United States by Mexican-American populations, and has grown in popularity over the years. Mexicans and non-Mexicans enjoy celebrating the holiday for the sheer act of celebrating, which typically include Mexican traditions, and that includes Mexican cuisine.
If you plan on celebrating at home, here are a few recipes to help make your Cinco de Mayo party an authentic one.
Classic Chiles Rellenos
This traditional chiles rellenos recipe is a classic and also a must if you’re a chili pepper lover. Translated, “chiles rellenos” is “stuffed chili peppers”. While there are many, many variations for you to explore, you still can’t go wrong with this classic, delicious recipe.
- 4 poblano peppers
- 2 eggs, separated
- ½ cup flour + ¼ cup, separated
- ½ cup milk
- 4 cheese slices (or equivalent of shredded cheese)
- Pinch of salt
- Pinch of baking powder
- Oil for frying
- Roast the poblano peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
- Remove poblano peppers and transfer to a plastic bag, and seal them up. Allow to cool.
- Once cooled, peel off the blackened skins. Running them under water works great.
- Slice open each poblano pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
- Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
- Prepare your egg wash by beating the egg whites until stiff. Gently fold in the egg yolks and add to a bowl.
- Prepare your batter in a separate bowl by combining ½ cup flour with ½ cup milk , pinch of baking powder and pinch of salt.
- Pour oil into a pan, about 1 to 1-1/2 inches deep, in order to cover half the stuffed peppers when you drop them in.
- In one more bowl, add the ¼ cup dry flour.
- Dip each pepper into the dry flour to coat each side. Then, dip into the egg mixture, then into the batter to coat completely.
- Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
- Drain excess oil and serve!
Crispy Chorizo Stuffed Jalapeno Poppers
This Mexican variation of the jalapeno popper can be quite spicy! It is certainly delicious like any other popper, but beware — these are extra addictive.
- 10 jalapeno peppers
- 10 ounces Chihuahua cheese
- 8 ounces cooked hot Mexican chorizo
- 1 egg
- 1 cup bread crumbs
- Olive oil for frying
- Remove stems from the jalapeno peppers and remove innards through the top with a pepper corer. If you do not have a corer, use a knife or very thin spoon.
- Stuff each jalapeno with layers of chorizo and Chihuahua cheese.
- In a shallow bowl, beat the egg.
- Dip the stuffed jalapeno peppers into the egg, then coat with bread crumbs.
- In a deep frying pan, add about 1 inch of oil and heat thoroughly.
- Fry each breaded jalapeno popper about 3-5 minutes each side, or until golden brown.
- Top with your favorite salsa and serve!
A Michelada is a spicy and popular Mexican drink made with beer and plenty of other fun ingredients. It goes perfectly with your chiles rellenos.
- 1 1/2 cups light Mexican beer (Corona is good)
- 1/4 cup freshly squeezed lime juice, rinds reserved
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce
- 1 teaspoon soy sauce or Maggi sauce
- Salt, for rimming the glasses
- Place enough salt in a wide, shallow dish to cover the bottom.
- Rub the rims of two glasses with the reserved lime rinds and dip them into the salt.
- Fill the glasses with ice and set aside.
- Place lime juice, beer, Worcestershire sauce, hot sauce, and soy sauce in a pitcher and mix well.
- Pour into the prepared glasses, top with a few grinds of freshly ground black pepper, and serve.
We hope you enjoy Cinco de Mayo. If you enjoy our recipes, we hope you’ll check out our Chili Pepper Cookbooks!