Cinco de Mayo is a "national celebration in Mexico [commemorating] the victory of Mexican forces led by General Ignacio Saragoza over the French expeditionary forces in the Battle of Puebla on May 5, 1862." (Source: Wikipedia.)
While most Americans don't know the historical significance of the date, we do like to use it as an excuse to gorge on Taco Bell and get drunk on Coronas and margaritas. (We're classy like that.)
If you're feeling a bit more ambitious this year, try the following recipe. I've adapted it from one in Everyday Meals (a little pamphlet-like cookbook that Gourmet sends out to new subscribers). Look for this recipe to appear in the upcoming Weekend Cookbook Challenge.
Chilaquiles are fresh, delicious, and filling. Enjoy before, on, or after 5/5 -- and Viva la revolución!
Chilaquiles (Tortilla Pie)
1 (15oz) can black beans, drained & rinsed
1 (10oz.) pkg. frozen corn, thawed
1 cup mild salsa
1 (8 oz) can tomato sauce
6 oz pepper Jack cheese, coarsely grated (2 cups)
2 scallions, thinly sliced
1/2 tsp. ground cumin
4 ten-inch flour tortillas
1 TBS olive oil
Place oven rack in lower third of oven. Preheat oven to 450-degrees.
Stir together beans, corn, salsa, tomato paste, water, cheese, scallions and cumin in a large bowl.
Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
Put a tortilla in a well-oiled 15-by-10 shallow baking pan, then spread with one-third of filling. Repeat layering twice, gently pressing to help layers adhere.
Bake until filling is heated through, approximately 15 to 20 minutes. Transfer to a platter using a large metal spatula, and cut into pie wedges with a serrated knife.
Serve with sour cream, additional salsa, a side of yellow rice, and, naturally, a few Coronas.
Leftovers reheat nicely in a 400-degree oven baked for about 20 minutes. Be careful not to burn the top tortilla; you may need to cover it with a bit of foil.