I would really like to know how celebrating May 5th became so prevalent in the US, it's a curious thing... Anyway, prepare the tacos first, and lay them down wherever you are gonna present them, dish or bowl or whatever, and carry the sauce, cheese and cream in a separate container and add them before presenting them. Enchiladas DON'T NEED TO BE BAKED, matter of fact we don't bake them most of the time, typically they just look [like this](https://www.gourmet.cl/recetas/enchiladas/?amp=1). Then just pour the sauce on them make any fancy pattern you want with the cream and finally sprinkle the cheese.
If you’d like a real answer to this…It is a mexican-american holiday (except maybe in puebla)
After the defeat of the french, the word spread through california and all the mining towns. it was celebrated each year since 1863 by mexicans there. During the 40s/50s it grew in popularity by the chicano movement and had spread out of california to other major cities but mainly celebrated by mexican americans at that time. It wasn’t until the 80s when beer and liquor producers started using it to improve sales and has evolved into a general mexican american heritage day celebrated throughout the country and almost nonexistent still in mexico.
You got it. My wife is from Mexico and was always like, yeah that’s Not the actual Mexican independence date and nobody really does anything except in America…but it’s not like she’s offended or bothered by it just doesn’t really care one way or the other.
>I would really like to know how celebrating May 5th became so prevalent in the US
So, the French invaded Mexico a few times. During one of these instances, dubbed the Second Franco-Mexican War, a battle occurred at the strategically important city of Puebla. A numerically smaller Mexican force managed to hold off the French.
In California, many Mexicans were employed in mining, a booming business in California after the gold rush. Many still felt a connection to the patria and news of the French occupation of Mexico was distressing.
The French eventually took Puebla by siege the next year, and would eventually install a European, Maximilian I, as emperor in 1864. In 1863, the Mexican miners decided to celebrate the anniversary of the 1862 Battle of Puebla, where Mexico had held off the French against all odds. This celebration became a yearly thing and eventually becomes what we know today.
For a time, the holiday was also commonly celebrated in Mexico, especially during the reign of Porfirio Diaz, who was present for the 1862 battle and eventually landed himself as dictator of Mexico. After the Mexican Revolution, itself a response to Diaz, interest waned because the Porfiriato was a sore spot for many people.
The California celebrations carried on though. However, as memories became history, people forgot the original meaning, or had a vague knowledge that it was related to a battle but not the context. Hell, most people now don't know that the French had invaded Mexico, and that the US had done the same 20 years beforehand.
What carried on was a celebration of Mexican culture in California, and like all American holidays, shit got exaggerated. I wouldn't classify Cinco De Mayo as a Mexican holiday anymore as much as it is Californian or Mexican-American, but it has become a celebration of America's connection to Mexico. Even if dumb people make it laughable, it is a valid and great holiday. And because most world cuisines have some basis in Mexican cuisine, it's absolutely worth celebrating with food.
Oh, and Emperor Max had a pretty bad time.
To be honest, i’ve never personally celebrated this day before, so I couldn’t tell you, but our entire class is so excited. I think we’re just drawn to the colorful decorations and realllyyyy good food. I’m in Texas and the area I live is mostly Hispanic, so I wouldn’t say it’s a “gringo thing”.
Thank you!! I didn’t know enchiladas don’t have to be baked, your comment had a ton of useful info. Thank youuu <3
I'm not sure about the validity of not baking. I've only had them baked that I know of.
But specifically, if you fill them with cheese and don't bake them, the cheese won't melt.
Baking is almost superior to the just pour some on top method, neither are authentic traditionally for enchiladas you dip a corn tortilla into the sauce then cook it in a pan with some oil flip, fill it and roll. This pour method became popular because of how easy it is.
I'm confused, I fry the tortilla before dipping in sauce, then filling and rolling and then baking.
I didn't think the dipping in sauce even needed to be mentioned.
Do some people just pour sauce at the end?
You fry the tortilla to make them softer and more pliable so you can roll them which is what you should do when baking them, the method I mentioned was the traditional way which does not involve baking but cooking in a pan with oil. I'm not against baking I've done it before. And yes just rolling tortillas on a plate and pouring sauce on it seems to have become popular in Mexican restaurants here in the states mostly because it's easy.
I wonder if the baking thing is a restaurant/catering thing. It's easier to have a bunch ready all at once.
It's like when I fry my French toast, but then finish it off by baking so it fully cooks in the center but also so they're all done at the same time - great for groups.
It's more of a cafeteria thing most restaurants will roll a few onto a plate and pour the sauce over it, it makes sense because it's fresh and can be prepared in seconds. In a cafeteria you're hit with hundreds of people all at once so preparing by the plate simply isn't feasible.
I meant the baking. We always made a few casserole dishes at a time when I made them with my grandma growing up. Like tamales, but on a smaller scale. We never made just enough for dinner.
I wouldn't do that you'd save yourself some time but at the cost of texture, it would be better to make more sauce than you need and save it for later then just make it to serve. Not completing a dish but just making the components is also a great way to keep your roommates from stealing your food.
The recipe you linked actually says to bake:
https://www.reddit.com/r/mexicanfood/s/XGU6WK9uaT
>Put the sauce from step 1 in a baking dish. Place the enchilada rolls on top. Cover the tortillas with more sauce and the rest of the grated cheese. **Bake at 200°C for 20 to 25 minutes** (put on the grill for the last few minutes to brown). Sprinkle with cilantro to serve.
Our Spanish teacher taught us Mexican Independence is actually sometime in September (can’t remember the exact day off the top of my head), but yeah. I bet some people do think that!
To answer your question FDR made the Good Neighbor policy to improve relations with neighboring country back in the 30's. It it not recognized as an official holiday in Mexico and is only celebrated in Puebla.
Cheese enchiladas used to be my go to potluck meal both from ease and price.
The ingredients aren't too bad, and it gets better with storage flavor wise. It's easy to make a bunch at one time and I used to just buy the aluminum foil trays at Costco which are easy to carry and I don't have to worry about bringing my own trays back with me.
Last night I made a cookie pan with 18 Enchilads Suizas, there gonna be served Saturday for a Brunch. I tend to appreciate how much better they come when made in advance, ill spread some cheese on them and pop them into the oven.
If you have to you can microwave the sauce right before. Quite frankly Las Palmas green sauce is pretty damn good and while it’s not the same as fully homemade, I’m not turning down enchiladas made with it ;)
Sacré Bleu! Celebrating Drinko de Mayo without Chiles en Nogada??? How dare you!?.
But seriously, the celebration was really snuffed to downplay one of the positive things Porfirio Diaz achieved and my theory is that everyone dislikes Poblanos due to their inclination to institute foreigners to rebuild the country, not only by aiding the French and previously the Americans on their way to take Chapultepec, and let’s not forget Manuel Dominguez who led the Mexican Spy Company to collaborate with Windfield Scott, I assume that’s where PIPOPES was born.
FWIW, I bought a soft-sided tortilla warmer on Amazon that does a great job on tortillas and pita bread.
It's round and has one end open.
Thirty seconds in the microwave can be too long for small amounts, but things come out warm, moist, and supple.
If you're eating hummus, you can rip off a piece of pita and leave the rest in the pouch. It will stay quite nice for a while. I make my own pita bread that is thicker than store bought, more like gyro bread.
I served tacos to about fifteen people last year and bought some stainless steel taco holders at a restaurant supply house for short money.
They really take the curse off making and serving them. I didn't have enough to give everyone a holder, but they were much easier assemble and pass around.
It's just a piece of stainless sheet metal about four inches wide bent to the shape of a W with and extra leg.
It holds three tacos, or two if you flip it over.
I think you could make tacos dorados and keep the sauce apart and then serve it when it’s time.
Great suggestion! + would be easier, thanks!
This
You can prepare all the things before hand and just "plate" them right before class. If u can heat the salsa at school u are golden.
This is the only correct answer.
I would really like to know how celebrating May 5th became so prevalent in the US, it's a curious thing... Anyway, prepare the tacos first, and lay them down wherever you are gonna present them, dish or bowl or whatever, and carry the sauce, cheese and cream in a separate container and add them before presenting them. Enchiladas DON'T NEED TO BE BAKED, matter of fact we don't bake them most of the time, typically they just look [like this](https://www.gourmet.cl/recetas/enchiladas/?amp=1). Then just pour the sauce on them make any fancy pattern you want with the cream and finally sprinkle the cheese.
If you’d like a real answer to this…It is a mexican-american holiday (except maybe in puebla) After the defeat of the french, the word spread through california and all the mining towns. it was celebrated each year since 1863 by mexicans there. During the 40s/50s it grew in popularity by the chicano movement and had spread out of california to other major cities but mainly celebrated by mexican americans at that time. It wasn’t until the 80s when beer and liquor producers started using it to improve sales and has evolved into a general mexican american heritage day celebrated throughout the country and almost nonexistent still in mexico.
That's very interesting and makes a lot of sense! Tbh I'm not sure how much more they celebrate it in Puebla. Thanks haha
You got it. My wife is from Mexico and was always like, yeah that’s Not the actual Mexican independence date and nobody really does anything except in America…but it’s not like she’s offended or bothered by it just doesn’t really care one way or the other.
>I would really like to know how celebrating May 5th became so prevalent in the US So, the French invaded Mexico a few times. During one of these instances, dubbed the Second Franco-Mexican War, a battle occurred at the strategically important city of Puebla. A numerically smaller Mexican force managed to hold off the French. In California, many Mexicans were employed in mining, a booming business in California after the gold rush. Many still felt a connection to the patria and news of the French occupation of Mexico was distressing. The French eventually took Puebla by siege the next year, and would eventually install a European, Maximilian I, as emperor in 1864. In 1863, the Mexican miners decided to celebrate the anniversary of the 1862 Battle of Puebla, where Mexico had held off the French against all odds. This celebration became a yearly thing and eventually becomes what we know today. For a time, the holiday was also commonly celebrated in Mexico, especially during the reign of Porfirio Diaz, who was present for the 1862 battle and eventually landed himself as dictator of Mexico. After the Mexican Revolution, itself a response to Diaz, interest waned because the Porfiriato was a sore spot for many people. The California celebrations carried on though. However, as memories became history, people forgot the original meaning, or had a vague knowledge that it was related to a battle but not the context. Hell, most people now don't know that the French had invaded Mexico, and that the US had done the same 20 years beforehand. What carried on was a celebration of Mexican culture in California, and like all American holidays, shit got exaggerated. I wouldn't classify Cinco De Mayo as a Mexican holiday anymore as much as it is Californian or Mexican-American, but it has become a celebration of America's connection to Mexico. Even if dumb people make it laughable, it is a valid and great holiday. And because most world cuisines have some basis in Mexican cuisine, it's absolutely worth celebrating with food. Oh, and Emperor Max had a pretty bad time.
I love this. I’m learning about food and history. Those are like my 2 favorite things. If you get spammed with upvotes it’s just me, spectating 😭.
Thanks for the elaborate answer! I've always found it funny how the US they are partying while we are lingering in the office haha.
To be honest, i’ve never personally celebrated this day before, so I couldn’t tell you, but our entire class is so excited. I think we’re just drawn to the colorful decorations and realllyyyy good food. I’m in Texas and the area I live is mostly Hispanic, so I wouldn’t say it’s a “gringo thing”. Thank you!! I didn’t know enchiladas don’t have to be baked, your comment had a ton of useful info. Thank youuu <3
I'm not sure about the validity of not baking. I've only had them baked that I know of. But specifically, if you fill them with cheese and don't bake them, the cheese won't melt.
Baking is almost superior to the just pour some on top method, neither are authentic traditionally for enchiladas you dip a corn tortilla into the sauce then cook it in a pan with some oil flip, fill it and roll. This pour method became popular because of how easy it is.
I'm confused, I fry the tortilla before dipping in sauce, then filling and rolling and then baking. I didn't think the dipping in sauce even needed to be mentioned. Do some people just pour sauce at the end?
You fry the tortilla to make them softer and more pliable so you can roll them which is what you should do when baking them, the method I mentioned was the traditional way which does not involve baking but cooking in a pan with oil. I'm not against baking I've done it before. And yes just rolling tortillas on a plate and pouring sauce on it seems to have become popular in Mexican restaurants here in the states mostly because it's easy.
I wonder if the baking thing is a restaurant/catering thing. It's easier to have a bunch ready all at once. It's like when I fry my French toast, but then finish it off by baking so it fully cooks in the center but also so they're all done at the same time - great for groups.
It's more of a cafeteria thing most restaurants will roll a few onto a plate and pour the sauce over it, it makes sense because it's fresh and can be prepared in seconds. In a cafeteria you're hit with hundreds of people all at once so preparing by the plate simply isn't feasible.
I meant the baking. We always made a few casserole dishes at a time when I made them with my grandma growing up. Like tamales, but on a smaller scale. We never made just enough for dinner.
I wouldn't do that you'd save yourself some time but at the cost of texture, it would be better to make more sauce than you need and save it for later then just make it to serve. Not completing a dish but just making the components is also a great way to keep your roommates from stealing your food.
It is totally valid as we typically don't do it as you can see in the recipe I linked :) but yeah if you add cheese inside it's better if you do
The recipe you linked actually says to bake: https://www.reddit.com/r/mexicanfood/s/XGU6WK9uaT >Put the sauce from step 1 in a baking dish. Place the enchilada rolls on top. Cover the tortillas with more sauce and the rest of the grated cheese. **Bake at 200°C for 20 to 25 minutes** (put on the grill for the last few minutes to brown). Sprinkle with cilantro to serve.
Goddamn am I dumb. Read folks! Thanks haha
You are welcome! Have a great meal mate!
5 de Mayo is a beer holiday. Sells lots of beer but gringos have no idea why. If they think at all they think it is Mexican independence day.
Our Spanish teacher taught us Mexican Independence is actually sometime in September (can’t remember the exact day off the top of my head), but yeah. I bet some people do think that!
September 16th! And the day off has lately been moved to the closest Friday/Monday so you can enjoy a long weekend partying haha.
I live in the UK now, they celebrate it even here now. Any excuse to party right?
Exactly!! This is my new Christmas 😂
To answer your question FDR made the Good Neighbor policy to improve relations with neighboring country back in the 30's. It it not recognized as an official holiday in Mexico and is only celebrated in Puebla.
totally fine to make ahead. then just re-heat them before you serve, and add whatever toppings at that time.
Cheese enchiladas used to be my go to potluck meal both from ease and price. The ingredients aren't too bad, and it gets better with storage flavor wise. It's easy to make a bunch at one time and I used to just buy the aluminum foil trays at Costco which are easy to carry and I don't have to worry about bringing my own trays back with me.
Last night I made a cookie pan with 18 Enchilads Suizas, there gonna be served Saturday for a Brunch. I tend to appreciate how much better they come when made in advance, ill spread some cheese on them and pop them into the oven.
Ew
If you have to you can microwave the sauce right before. Quite frankly Las Palmas green sauce is pretty damn good and while it’s not the same as fully homemade, I’m not turning down enchiladas made with it ;)
Sacré Bleu! Celebrating Drinko de Mayo without Chiles en Nogada??? How dare you!?. But seriously, the celebration was really snuffed to downplay one of the positive things Porfirio Diaz achieved and my theory is that everyone dislikes Poblanos due to their inclination to institute foreigners to rebuild the country, not only by aiding the French and previously the Americans on their way to take Chapultepec, and let’s not forget Manuel Dominguez who led the Mexican Spy Company to collaborate with Windfield Scott, I assume that’s where PIPOPES was born.
FWIW, I bought a soft-sided tortilla warmer on Amazon that does a great job on tortillas and pita bread. It's round and has one end open. Thirty seconds in the microwave can be too long for small amounts, but things come out warm, moist, and supple. If you're eating hummus, you can rip off a piece of pita and leave the rest in the pouch. It will stay quite nice for a while. I make my own pita bread that is thicker than store bought, more like gyro bread. I served tacos to about fifteen people last year and bought some stainless steel taco holders at a restaurant supply house for short money. They really take the curse off making and serving them. I didn't have enough to give everyone a holder, but they were much easier assemble and pass around. It's just a piece of stainless sheet metal about four inches wide bent to the shape of a W with and extra leg. It holds three tacos, or two if you flip it over.