It’s not my holiday…
I haven’t always been in the loop regarding Cinco de Mayo. But I am generally pretty excited for any chance to add a party to my routine! I had only just mentioned this to my husband before he started coming up with questions for me—what was I doing celebrating Cinco de Mayo? This wasn’t my holiday, nor that of any of my people. What business did I have poaching someone else’s party? Apparently he is a little more possessive of holiday celebrations than I am. I suppose this might have something to do with the fact that I’ve been straddling two different holiday calendars for years.
Ever since I moved to the US, I’ve been back and forth between various holidays. How am I to handle Thanksgiving with the Canadian holiday in October and the American in November? No matter, I’ll celebrate twice! Is the May long weekend Victoria Day or Memorial Day? They are not the same weekend, but close enough to cause confusion. And let’s be honest, I wasn’t really thrilled to have to give up the extra holidays that seem to pepper the Canadian calendar or answer the now-routine question of “What, you mean it’s not a long weekend for you?”
Perhaps fueled by this shedding of vacation days, I’ve been eager to pick up more. And what’s more, these holidays come with the chance to discover new flavors. First up was Bastille Day or le quatorze julliet—why not throw another holiday into the month of July? It actually fit perfectly with what has become a French-inspired month in our house as we follow along with the epic three-week Tour de France.
So far, I have not been able to connect Cinco de Mayo with any cycling event, which I am sure would help its acceptance at our house. But that might be why they invented margaritas. And while I lack any real knowledge of traditional foods prepared for this meal, I figured that a taco party couldn’t be so far off course. We love those around here. And while I usually favor vegetarian taco fillings, this spicy chicken seems like a special dish to make for a holiday or get-together.
So it may not surprise you, but I am going to take a little break from my Monday post next week. I’m going to be in beautiful Vancouver, B.C., visiting Tina. And if all goes as planned, we’re going to spend a few hours of Cinco de Mayo running a half marathon together. And if that isn’t reason to celebrate, well, I don’t know what else could be! Except for those margaritas…
Chicken Tinga
Adapted from Sunset magazine
This tasty filling works well with tacos or mini tortillas. I liked the fixings piled high on crisp tostaditas, so I am listing that preparation here.
Tostaditas
Vegetable oil
16 small corn tortillas
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1/4 cup chopped red onion
1 shallot, finely chopped
1/2 teaspoon salt, plus more to taste
1 6 oz. can tomato paste
1 1/2 tablespoon puréed canned chipotles in adobo*
2 teaspoons sugar
2 cups cooked and shredded chicken
Garnishes
Finely sliced green cabbage
Fresh pico de gallo
Thinly sliced radishes
Crumbled queso fresco
Avocado, cut into thin slices
Crema, thinned with water so it’s pourable
Cilantro leaves
Limes wedges
Make tostaditas: Heat 1/4 inch oil in a large frying pan over medium-high heat. Once oil begins to shimmer, add tortillas to the pan and cook until golden, about 2 to 3 minutes, turning once. When done, transfer to a paper towel-lined plate and set aside.
Cook tinga: Spoon 1 tablespoon of hot oil from the tostaditas into a second frying pan. Over medium heat, sauté onion for a few minutes until soft and golden. Add in shallots and salt; continue cooking for a few minutes. Stir in 3/4 cup water, tomato paste, chipotle sauce and sugar and mix to combine. Add chicken. Cook for about 2 minutes, until mixture is bubbling. Add more salt to taste and more water if needed to keep the mixture saucy.
To serve: Set tostaditas on plate and serve alongside the tinga and garnishes.
*Purée the contents of the can and freeze the remainder. It keeps beautifully in the freezer and is so convenient.
