How to enchilar yourself in honor of Mexican Independence Day

Tomorrow is September 16, otherwise known as Mexican Independence Day.  Yeah, you got that right, it’s not el cinco de mayo, like we all thought.  El cinco de mayo is actually the anniversary of the battle of Puebla and nobody celebrates it.  Like, nobody at all.  Tomorrow is the big party and in honor of el dieciseis de septiembre, I thought I’d take some time to teach you all how to make one version of classic Mexican chile.

            This is a recipe that my friend Juanis taught me without ever teaching me.  I just know how to do it after seeing her do it so many times as I sat in the baby home kitchen with her, talking away.  She is a wonderful friend and a delight to be around.  I have spent so many times laughing with her and just passing time.

            So, here’s how you make it.  Take four jalapeños and sit them on top of your stove burner with the heat on medium low and let them cook, turning them over until they’re nice and burnt on the outside.  (Note: it actually should be about 6 or 8 jalapeños, but this way it’ll be less spicy.)

Meanwhile, dice up two Roma tomatoes and cut a white onion into thin half-circle slivers (Note: they’d also use less onion too, but this, again, will make it less spicy.  Few Americans appreciate spice like the Mexicans do!).  Stick them in a pan and salt generously.

When the jalapeños are done cooking and look like this, tear off the stems and peels and stick them into a bowl and start mashing them with the bottom of a glass or ceramic cup.  

If you’re not in for too much spice, you can also pause to take out some of the seeds.  But you shouldn’t.  Come on, be adventurous, your life could use a little spice.

Once finished, add them to your onions and tomatoes, pause and admire how one of Mexico’s most popular foods has all the colors of the Mexican flag, pour in just a little bit of oil and let cook for about 15 minutes.

For an extra splash of fun, add in some cubes of menonite cheese.

Now, stick it on top of your favorite Mexican dish (or really any food, for that matter) and eat and be happy.

Oh, and don't forget to eat so much chile that you enchilar yourself.  Enchilarse is a Spanish verb that means to eat so much chile that your mouth is on fire.