Huaraches and Cinco de Mayo

 A huarache maker in the Saturday Organic Market in San Miguel de Allende--with smiles

Huaraches and Cinco de Mayo

by Victoria Challancin

I smile when I see "Cinco de Mayo" splashed all over the internet, complete with recipes, how to celebrate, how to decorate, and more.  Here in San Miguel de Allende, Mexico, it passes with barely a blink.  In fact, except for in the Mexican state of Puebla, where it commemorates the Battle of Puebla, it isn't a huge celebration at all in Mexico.  However, in the US, it's an entirely different event, an otra onda.  All over the US, especially in San Antonio, Texas, Phoenix, Arizona, Chicago, Illinois, and throughout the state of California, Cinco de Mayo is embraced to the fullest as a way to honor and celebrate Mexican heritage and pride.

The meaning behind the holiday is to celebrate the totally unlikely victory of the Mexican army against the well-armed French forces at the Battle of Puebla on May 5, 1862 (hence cinco de mayo, or May 5th), after which no country in the Americas has been invaded by any other European military force.  Significant, indeed.  And today, it is a rousing tribute to the spirit of the Mexican people, glorifying their heritage through fiestas, food, culture, art, parades, and more.

¡Viva Mexico!

The Making of Huaracahes

Because I haven't prepared any special Mexican food to honor the day, I thought I would give you a pictorial view of the making of a beloved Mexican antojito, a snack popular in many forms throughout Mexico.  Others you might know are the corn-based tacos, enchiladas, tamales, tlacoyos, gorditas, sopes, as well as some wheat-based offerings such as molletes, tortas, pambozos, and empanadas--to name but a few.

If you think huaraches are woven Mexican sandals, you aren't wrong.  But if you are food-oriented, then perhaps what comes to mind are the oblong (huarache-shaped) masa harina-based snack food topped with all manner of goodness:  salsas, cheese, mushrooms, guisados (stews) or other protein, onions, tomatoes, cilantro, vegetables, and fresh cheese, to name but a few of the possibilites.  The oblong form of this corn dough treat is similar to the shape of the sole of a shoe, hence the term huarache.  The following series of photos is taken of one of my favorite market vendors of huaraches.  I must have eaten mine so quickly that I forgot to take a photo of the finished product, but I will show you one soon!

 First, a blob of the prepared masa is placed on an oblong mold lined with plastic wrap

 Next, a piece of plastic wrap is placed on top

 A dowel is used to roll over the top of the mold, filling it to the correct depth

 Any excess dough is reused

 The huarache, ready for lift off

 Huaraches, cooking on a comal, or griddle, set over coals

 Taco or gordita fillings or huarache toppings:  potatoes in salsa, cactus, poblano chile strips, cooked purslane verdolagas), chickpeas with carrots and potatoes

More fillings and toppings:  eggs scrambled with salsa, beans, potatoes, chickpeas, cactus in sauce, shredded chicken with tomato (tinga)

An Easy Mexican-Inspired Dessert for Cinco de Mayo

I almost didn't post this recipe because I just didn't have any photos in sharp focus, but finally I decided that it is too tasty to ignore in spite of the bad pictures.  One day I'll write in depth about that unbeatable combination of chiles and chocolate that hails from Mexico, but today I'll just leave you with that magical blending of flavors in a simple pudding-cake dessert.  The taste of the smoked chipotle chile is subtle here, but just enough to transform the ordinary into the sublime.

Cook's Notes:  This recipe actually made a couple of extra mini cakes which didn't fit into the baño maria pan.  I simply placed them on the rack in the oven without using the water bath, and they turned out just fine.  I used 2 full teaspoons of the chipotle adobo sauce, which gave the dessert just the tiniest kick of chile.  I think an extra teaspoon or so wouldn't go amiss, but use your own judgment to suit your particular taste.

Recipe:  Boca Negra Mini Cakes

(Recipe from BHG.com)

Makes 8

Butter for greasing the ramekins

Sugar for dusting the ramekins

1 cup sugar

1/3 cup orange juice

10 ounces 55%-62%-cacao baking chocolate, finely chopped

1/2 cup butter

4 eggs

4 teaspoons all-purpose flour (yes, teaspoons!)

1 to 2 teaspoons adobo sauce from canned chipotle chile peppers in adobo sauce

1/4 teaspoon salt

Sweet Crema (see the recipe below)

Preheat oven to 325 degrees F.  Butter insides of eight 4 to 5-ounce ramekins and lightly coat with sugar.

In a medium saucepan combine the 1 cup sugar and the orange juice.  Bring to boiling over medium-high heat, stirring constantly.  Remove from heat; add chocolate and the 1/2 cup butter, stirring until melted.  Add eggs, one at a time, whisking well after each addition.  Stir in flour, adobo sauce, and salt.  Place prepared ramekins in a 13x9x2-inch baking pan.  Divide chocolate mixture evenly among the ramekins.  Place baking pan on oven rack.  Pour enough boiling water into the baking pan to reach halfway up the sides of the ramekins.  

Bake for 30 to 35 minutes or until mixture is set (will not have a clean knife test).  Using tongs, carefully remove ramekins from the water.  Place on a wire rack; cool for 10 minutes.  If desired, invert onto individual desserts plates.  Serve warm with Sweet Crema.

Sweet Crema

3/4 cup Mexican sour cream or regular sour cream

1/4 cup sugar

In a small bowl stir together the crema or sour cream and sugar.

Enjoy!

Parting Shot:  Salt

©Victoria Challancin.  All Rights Reserved.

Recipes are meant to be shared, but please ask permission before using photos or text.  Thanks!