In the state of Puebla, Mexico, May 5 is a day of celebration. The inhabitants will celebrate there “El Cinco de Mayo” to commemorate the victory of the Mexican forces against the French troops of Napoleon III. The perfect opportunity for Europe 1 to introduce you to some recipes from the country for traveling while cooking.

Enchiladas

You can start by preparing enchiladas. The name comes from the verb “enchilar”, which means “to add spice to it”. It is a dish with a tortilla, a corn cake, which is a staple of Mexican cuisine. Enchiladas are tortillas filled with meat and covered with a chili sauce, with crumbled cheese, onions, coriander leaves or lettuce on top.

To make tortillas, mix corn flour, salt and water, and cook pasta dough in a pan.

The tortilla recipe

Ingredients :

  • 250 g of nixtamalised corn flour
  • 5 g of salt
  • 350 g hot water

The steps of the recipe:

1. Mix the flour, salt with half of the water (heated to 50 degrees). The resulting dough should be a little sticky. When ready, cover the bowl with a tea towel and let stand for 10 minutes.

2. Flour the work surface, make a sausage and cut 50 g dough pieces. On the work surface, place plastic film, the dough and again plastic film, before flattening. The thinner the tortilla, the better it will be.

3. Then just cook it in a hot pan: when blisters start to appear, turn the tortilla over. It must be dried. The dough can be stored in the refrigerator and can even be frozen.

The recipe for chicken enchiladas

Ingredients :

  • 2 pieces of chicken breast
  • 2 Corn tortilla
  • 1 onion
  • Grated cheese
  • Olive oil
  • 1 clove of garlic
  • Salt

For the sauce:

  • 500 g tomatoes
  • ½ onion
  • 1 Lent or jalapeño pepper
  • 1 serrano or green chili
  • 1 clove of garlic

The steps of the recipe:

1. Brown the chicken cut into pieces with the onion and a clove of garlic. Once cooked, cut into small pieces then set aside.

2. Simmer the tomatoes, onion and peppers in a saucepan, with a little olive oil. Cook the sauce until it thickens.

3. Fill the tortillas with the chicken, with a little sauce and roll in a baking dish. Pour the sauce and add the grated cheese.

4. Cook until the cheese is browned.

The mole poblano

If you want to compose a more original dish, you can turn to the mole, a dish in cocoa sauce. In Mexico, each region has its own recipe. There are more than 300 mole recipes in the country. The sauce is made up of a lot of ingredients that, traditionally, we pass with a pestle. It’s very long but you can use the blender to go faster. The recipe we offer is that of the Puebla: the mole poblano.

The mole poblano recipe

Ingredients :

  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon of coriander
  • 1 pinch of salt
  • 4 tbsp of lard
  • 600 g of chicken breasts
  • 1 teaspoon of vanilla sugar
  • 30 g of chocolate, cut into pieces
  • 2 tablespoons of sesame seeds
  • 1 tortilla fried in oil
  • 2 garlic cloves, chopped
  • 500 ml of water
  • 500 ml of chicken broth
  • 2 onions, thinly sliced
  • 5 tablespoons of almonds
  • 125 ml of raisins
  • 3 tomatoes, peeled, seeded and chopped
  • 10 dried peppers

The steps of the recipe:

1. Cut the peppers into quarters, after leaving them to soak for an hour in boiling water. Retain the water, but discard the stems and seeds.

2. Mix the peppers and all the other ingredients except the water, broth, lard and chocolate. Add a little chilli soaking water if needed.

3. Melt the lard and add the paste. Add 500 ml of water and the chicken broth, continuing to stir. Then add the chocolate. When it is melted, the sauce is ready: it should have the consistency of heavy cream.

4. Cover the chicken breasts, seared in the pan and serve with rice.

Cornbread for dessert

For dessert, you can prepare an “El pan de corn”, a corn bread. It is a very soft cake that is prepared at home, that you will not necessarily find in a restaurant.

The cornbread recipe

Ingredients :

  • 250 g canned corn
  • 3 eggs
  • 100 g of softened butter
  • 6 cl of whole milk
  • 200 g of sweetened condensed milk
  • 100g of flour
  • 1 teaspoon of vanilla beans
  • ½ sachet of baking powder
  • ½ teaspoon of salt
  • 1 teaspoon ground cinnamon

The steps of the recipe:

1. Mix the butter with the sugar, condensed milk, an egg, salt, vanilla and cinnamon. Whisk well.

2. Roughly mix the corn (without its juice). Add the two remaining eggs, whole milk and mix again.

3. Mix the corn with the device. Incorporate the flour and baking powder. Mix again. And pour into a buttered and floured mold.

4. Bake for 45 minutes at 180 degrees. The top should be golden brown. Let cool before unmolding.