Cinco de Mayo Recipes

Cinco de Mayo

Cinco de Mayo or the fifth of May—commends the Mexican army's 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). The Battle of Puebla took place when France was trying to invade Mexico and Napoleon's 6500 men came against 4000 Mexican men in a bloody battle. Mexico won and that is why we celebrate Cinco de Mayo today. Cinco de Mayo celebrates Cinco de Mayo with fiestas, parades, Mariachi bands, dancing, decorations and food. Women dress in brightly colored dresses, and men wear authentic western clothing to perpetuate the holiday.

Micheladas

Micheladas have been around for decades in Mexico

Ingredients:

• 1 ice cold Mexican beer (dark is better)
• coarse salt (for the rim)
• 1/4 cup fresh lime juice
• 1-2 dashes of hot chile sauce (such as Tabasco, Tapatio or Cholula)
• 1 dash soy sauce
• 1 dash Worcestershire sauce
• beer mug (chilled)
• Ice
• lime wedge for garnish

Pastel de Tres Leches

Pastel de Tres Leches is named for the three milks in the soaking liquid. The three milks in the soaking sauce for Tres Leches are sweetened condensed milk, evaporated milk and heavy cream.

Ingredients:

• 1 1/2 cups cake flour
• 1 pinch salt
• 1 tsp baking powder
• 1/3 cup oil
• 1 cup sugar
• 1 tsp vanilla extract
• 5 large eggs
• 1/2 cup whole milk

Directions:

Combine flour, baking powder and salt. In a separate bowl, combine the oil, sugar, and vanilla extract. Add the eggs to the sugar mixture until well combined. Stir in the milk then gently fold in the flour mixture a little at a time.

Pour batter into a lightly greased cake pan and bake at 325°F for 30-40 minutes or until it feels firm.

Let the cake cool until room temperature. Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.

Cream Syrup:

• 12 oz. evaporated milk
• 14 oz. sweetened condensed milk
• 1/2 cup heavy cream
• 1 tbsp rum or brandy (optional)

Whisk together the three milks and the rum or brandy (optional). Slowly pour the liquid over the cooled cake. Refrigerate for 1 hour. Occasionally spoon the milk runoff back onto the cake.

Whipped Topping:

• 3/4 cup heavy cream
• 1 tsp vanilla
• 1 tbsp sugar

In a chilled mixing bowl, add heavy cream, vanilla, and sugar. Beat on high speed until peaks form. Spread a thin layer over the cake. Top with a sprinkle of cinnamon or garnish with fresh berries.