Feliz Cinco De Mayo!
Hoy es la celebración, no de la independencia de México, pero de su victoria sobre el ejército francés en 1862 durante la batalla de Puebla. La razón que esta victoria es significativa es el hecho que el ejército mexicano fue el desvalido. Ellos fueron pocos y mal equipado, mientras el ejército francés fue muchos y mejor equipado. En aquel momento el ejército francés no había sido derrotado para casi 50 años. Así que celebra hoy la increíblemente victoria del desvalido y mientras usted está en ello, tome un tiempo pequeño descubrir la cultura asombrosamente rica de México.
Translation:
Today is the celebration, not of Mexico’s independence, but of their victory over the French army in 1862 during the battle of Puebla. The reason this victory is significant is the fact that the Mexican army was the underdogs. They were few and ill equipped, while the French army was many and better equipped. At that time the French army had not been defeated for almost 50 years. So today celebrate the incredible victory of the underdogs and while you are at it, take a little time to discover the amazingly rich culture of Mexico.
If you are skilled in paper mache, today would be a great day to make a pinata or maracas. If paper mache is not your thing, you might try something on the educational side. Teach your children a few spanish terms. Here are a list of common spanish words that are fun to learn. The fun will truly begin when your children start correcting you as you pronounce the words.
Spanish = English
uno = one
dos = two
tres = three
cuatro = four
cinco = five
seis = six
siete = seven
ocho = eight
nueve = nine
diez = ten
amarillo = yellow
anaranjado = orange
azul = blue
blanco = white
gris = gray
marrón = brown
morado = purple
negro = black
lunes = Monday
martes = Tuesday
miércoles = Wednesday
jueves = Thursday
viernes = Friday
sábado = Saturday
domingo = Sunday
la familia = family
la madre = mother
el padre = father
los ninos = children
los hermanos = siblings
los abuelos = grandparents
la zanahoria = carrot
el tomate = tomato
el banano = banana
la manzana = apple
el pan = bread
el pollo = chicken
el bistec = steak
el espagueti = spsghetti
el helado = ice cream
el pastel = cake
Play this fun game with children to work up a appetiate for dinner.
Mexican Hat Dance
what you need:
Sombrero (or any big hat would work)
Mexican music or other
what you do:
Place the sombrero on the floor and have the children make a giant circle around the hat. Tell the children to hold hands. When they hear the music begin they should all begin to walk sideways. When the name of a child is called that child breaks away from the circle and walks to the middle of the circle and dances around the hat until another child's name is called. They may then rejoin their classmates and the dance continues.
While the kids are playing games, try cooking up these yummy mexican dishes or should i say los platos.
Authinic Flour TortillasIngedients:4 cups all-purpose flour
2 teaspoon salt
2 teaspoons baking powder
2 tablespoons shortening
1 1/2 cups hot water
Directions:Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the shortening with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Wrap completed tortillas in foil until you have finished rolling and cooking the remaining dough.
Carne AsadaIngredients:1 1/2 pounds top sirloin steak, cut into thin bite-size slices
1 teaspoon salt
1 teaspoon freshly ground black pepper
crushed red pepper to taste
1 lime
1 (28 ounce) can salsa verde
4 tablespoons vegtable oil
1 (10.5 ounce) can beef broth
Optional Toppings:shredded Cheese
sour Cream
chopped onion
chopped tomatoes,
sliced avocado
fresh cilantro
lemon
Directions:Place sliced meat into a large plastic bag, and season with salt and the crushed peppers. Squeeze the lime juice over the meat, and turn until evenly coated. Seal the bag and refrigerate for 30 minutes. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in the salsa verde. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish. Heat 1 tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef.
El Pastel Tres LechesIngredients:1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
Directions:Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Pierce cake several times with a fork. Slowly pour mixture over cake. Refrigerate for 1 hour.
In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.
Top with a sprinkle of cinnamon or garnish with fresh berries.
