Cinco de Mayo Queso Blanco con Carne

Cinco de Mayo, or the 5th of May, is a holiday that celebrates the Mexican army’s 1862 victory over France at the Battle of Puebla. It is a relatively minor holiday in Mexico; however, in the United States, Cinco de Mayo has become a celebration of Mexican heritage. In the Battle of Puebla, Benito Juarez, the elected president of Mexico, gathered 2,000 men and sent them to Puebla to face off against 6,000 French troops (led by General Charles Latrille de Lorencez.) Though greatly outnumbered, the Mexican troops, led by Ignacio Zaragoza, prepared for a battle that began at daybreak. This battle lasted the day and into the early evening. Eventually the French retreated, after losing nearly 500 soldiers, although the Mexican troops lost less than 100. Though not classified as a major win, this battle on May 5th represented a great symbolic victory for Benito Juarez and the Mexican Government. With support from its Northern neighbor, the United States (after the Civil War,) France finally withdrew in 1867.

In Mexico, Cinco de Mayo is mainly observed in Puebla. Their traditions include military parades, battle recreations, and other festivities; however, it is not celebrated as a federal holiday. Here in the United States, it is interpreted as a celebration of Mexican culture and heritage. Many celebrate through parades, music, traditional foods, dancing, festivals in U.S. cities (such as Chicago, Los Angeles, and Houston,) and many local bars run specials on their Mexican beers and cuisine (try and find a bar NOT running a Corona special on May 5th!)

As a Celiac, we commonly cannot eat Queso, due to it containing a “Rue” (a flour mixture used to thicken liquids,) that restaurants use in their dips, soups, and sauces. It took me some time, but I have found a tasty, Gluten-free, Sulfite-free, and MSG-free pre-prepared product from On the Border. With my recipe, you can no longer taste the processed flavor commonly found in pre-prepared dips and sauces. It tastes just like homemade, in half the time! I hope you all enjoy this recipe as much as my husband and I have. We use to have it every Friday. We called it our Dip, Date Day <3. Enjoy your Dip Days and Happy Cinco de Mayo!

Ingredients:

Beef:

3 tbsp Sofrito
1 1/2 lbs 80% Ground Beef
2 Large Cloves Garlic
1/2 cup Chopped Sweet Onion
Queso:
1 Jar On the Border Monterey Jack Queso
1/3 cup Chopped Fresh Cilantro
1/3 cup Chopped Fresh Parsley
1 cup Shredded Cheese of Choice
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Directions:
  1. Massage Sofrito and Seasoning Blend into Ground Beef. Cover and refrigerate for 2-4 hours.
  2. Saute Onions and Garlic until opaque and fragrant.
  3. Add meat and brown. Drain grease.
  4. Meanwhile empty jar into pot and warm.
  5. Add chopped Herbs.
  6. Once brought up to temp, add browned meat and shredded cheese. Heat until melted.
  7. Pour over corn chips, and top with your favorite toppings.
  8. Enjoy!

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