MEXICAN INDEPENDENCE DAY: SEPTEMBER 16






Hello! I hope that you are enjoying this weekend and the awesome weather in Texas.  Or if you are in another state or country hope is not that hot like here (97 F), so well is better to stay inside and enjoy writing on my blog :)


Today i will write you about the Mexican Independence Day that is celebrated on September 16, it is when all Mexican citizens reunites in front of the City Hall and the President share the Independence Day speech that Mexican Hero Don Miguel Hidalgo y Costilla did to call on the beginning of the Independence from Spain back in 1810, now days we know Mexico is a free and sovereing country.

So here in the USA we also remember this special day for the Mexicans as one of the most popular holidays, so most of the states celebrate it with big parades on the downtown and preparing tasty Mexican food.

So here is the link where you can click on September 15 midnight to watch live the holiday from Mexico City, there will be lots of party, fiesta, parade, fireworks and fun from the Mexico City. Enjoy it!!!


And here are the original mexican recipies for such wonderful holiday!!!

Traditional Mexican Enchiladas

20 corn tortillas
1 liter of vegetable oil
2 spoons of lard
8 red chiles
1 large onion
2 garlic pieces chopped
1 pinch of thyme
1 pinch of marjoram
1 pinch of black pepper
1 cup of chicken broth
1 pinch of salt
1 chicken breast cooked
1 lb crumbled cheese panela (you can buy it in mexican market ask for 400 grams)


MEXICAN RICE
3 mature Tomatos
1/2 Onion 2 Teeth of garlic
2 Liters of chicken broth or vegetables (if no, because water)
1 kg Of long rice of preference, serves the prespanish stew very well.
4 Carrots cut to jardinera or cubes
3 Potatoes in cubes
1 small can of chickpeas
fresh coriander
1 Chile of arbol

PREPARATION: blend the tomatos, the onion, garlic, in both liters of water and to ripen, in cold. Fry the onion and the potato, until crisp, later add the rice to gild just a little bit, to spill the mixture of tomato, onion and garlic. To try of salt, and to add 3 Small branches of fresh coriander the maize and the peas. (if guindilla or Chile likes sharp the one of whole tree, later to retire, when serving.), that evaporates the water, to cook covered, and the rice does not have to be fought, rather it will be loose and of reddish color. To present/display individual, or in paella pan

BUNUELITOS
Bunuelitos
  • INGREDIENTS:
  • Flour: 2 cups
  • Egg: 1
  • Milk: 1/4 cup
  • Clovest: 3
  • Butter or Margarine: 1 tablespoon
  • Cinnamon Powder
  • Salt: 1 pinch
  • Oil: sufficient to fry
  • Piloncillos: 2 medium ones
  • Water: 1/2 liter

  • PREPARATION: As one prepares Doughnuts: To beat butter with a salt pinch and the egg. To incorporate the flour and to add milk until forming the mass. To rest 40 minutes. To make small balls with the mass and to extend with the roller until it has the form of a thin tortilla. To rest 10 hours. They are fried in hot oil until they are gilded and to slip. As Honey For Doughnuts is prepared: To boil the piloncillos and to add the nail and cinnamon to them until they are disintegrated. When serving to bathe them with the honey. Optional: to dust sugar with cinnamon powder.

M E N U D O

  • Menudo: 1 kg, or 1 1/2 lbs with pig feet
  • Cornmeal: 1 kg
  • Garlic: 2
  • Mint: 2 leaves
  • Oregano: to taste
  • Chile Serrano: to taste
  • Lime: to taste
PREPARATION As it is prepared Slight: To wash very well slight clearing the fat. Cutting in pieces of approximately 5 cm. The cornmeal previously washing is put to cook with garlic, slight and the bone. To cover until boiling. To lower the flame when the nixtamal and the slight one soften. To add salt to the pleasure. To accompany with leaves by mint, lemon, chile to taste.

NEXT BLOGS: OCTUBRE-HALLOWEEN, NOVEMBER: DAY OF THE DEAD AND THANKSGIVING, DECEMBER: NEW YEAR AND CHRISTMAS, SO REMEMBER TO SEND YOUR IDEAS, RECIPES AND MORE TO MY EMAIL: QUEENMAGDA@LIVE.COM

THANKS FOR READING AND ENJOY THE WEEKEND!!!!


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