Happy Cinco De Mayo!!! Does your family celebrate this day with a special Mexican Meal!?
In a large enameled cast-iron casserole, heat the oil. Add the onion, garlic, cumin and coriander. Cook over moderately high heat until the onion is softened. Add the stock, tomato puree, oregano and bay leaves; bring to a boil. Add the chicken, cover partially and simmer until cooked, 35 to 40 minutes.
Meanwhile, preheat the oven to 400°. In batches, fold the tortillas in half and stuff them between the cups of an inverted muffin tin to form shells. Bake for 15 minutes, until crisp.
Remove the chicken from the sauce and shred the meat.Return the meat to the sauce and simmer for 10 minutes. Discard the bay leaves and oregano sprig. Stir in the vinegar and season with salt and pepper. Serve in the taco shells with cilantro, lime and onion.
How about this yummy cocktail?
In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.
In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.
In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.
Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.
Whatever you chose to do, we here at Wheel N Deal Mama hope you have a fantastic Cinco De Mayo!!!