Waking up in the morning
Wants to sing its joy
To my Mexican land I sing to its volcanoes
Its meadows and flowers
They are like talismans
From the love of my love Beautiful and beloved Mexico
If I die far away from you
Say that I’m asleep
And bring me here… Jorge Negrete
As I only have two days to complete the cycle of the discovery of America, I decided to go directly to the two great empires existing during the American conquest, the Aztec and the Inca.
Battles, betrayals, insurrection … The conquest of Mexico are a very sad but interesting piece of history. The bravery of both sides is doubtless, but as in any conflict, there are two sides and two views, so to avoid the controversy I will only give dates.
The Conquest of Mexico happens between the years 1519 and 1521. On February 18, 1519 Hernán Cortés, who was then mayor of Santiago de Cuba, sailed from the coast of Cuba heading to Mexico. On August 13, 1521 Mexico City-Tenochtitlan fell into the hands of Spanish conquerors.
Today’s recipe is in honor of the Mexican people, to celebrate their strength and their joy. Qué viva Méjico!
Ingredients1 cup cooked chicken, shredded 12 small tortillas 250 grs. green tomatoes (tomatillos) 3 green chilies 150 grs. Chihuahua or Gruyere cheese, thinly sliced 1 cup of cream 1 tablespoon butter 2 tablespoons chopped cilantro 1 piece of onion 1 clove of garlic butter salt
Peel the tomatoes and cook with the chilies until soft. Drain, but reserve some of the water. Liquate the tomatoes and chilies with onion, garlic and cilantro. And without straining, pour the sauce into a pan with a bit of butter and fry for a couple of minutes, adding some of the water reserved. The sauce must be light. Season to taste.
In 6 individual molds or one big baking pan, buttered, place the tortillas passed by the sauce, stuff with chicken and fold. The best way to do this with corn tortillas is to warm them one by one in a hot pan.
Put the pan in the oven to 480 ºF (250 ºC), just until they are golden and the cheese has melted.
Serve hot and have a cold beer with it.
Adapted from La cocina Mexicana