Cinco De Mayo....translate "The 5th of May." Many believe this is Mexican Independence Day, but in fact it is the day that a small, outnumbered Mexican army defeated the French during battle in Puebla in 1862. This was a turning point in Mexico's struggle for independence. Apparently, from what I've researched, Mexico doesn't really celebrate Cinco De Mayo very heavily. I read one story about a guy that went down to central Mexico thinking he was in for a grand Cinco celebration. Yet, he was quite surprised only to find quite lackluster celebrations being held . Its told that a Mexican shopkeeper informed him that Cinco De Mayo was "a gringo holiday made to sell Mexican beer to Americans." Wouldn't you know it! Oh well, lets just go with what we know :)
The Cinnamon Chip recipe I'm sharing today was received from my sister in law. Her grandmother makes these every year for Cinco De Mayo. I can remember her talking years ago about how good these were. And she was right!! They are very easy, but really great! These are perfect for snacking on. Though you could also drizzle these with honey and top with ice cream for a sopapilla dessert. Today I'm serving them with fruit salsa.
The fruit salsa was something I had first experienced at a party I attended a month or so ago. Its light and refreshing and makes the deep fried Cinnamon Chips seem just a touch healthier (if that is indeed even possible). Hope you have a wonderful Cinco De Mayo! Enjoy!
Fruit Salsa & Cinnamon Chips
Ingredients2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
DirectionsIn a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
1 cup oil for frying
8 large flour tortillas
1/2 cup white granular sugar
2 tablespoons ground cinnamon
Heat oil in a medium heavy saucepan to 375 degrees F (190 degrees C).Slice flour tortillas into triangles. Carefully place tortilla triangles into the hot oil and fry until puffed and lightly golden brown, 1 or 2 minutes. Drain on paper towels. Place white sugar and cinnamon in a large Ziploc plastic bag. While still slightly warm, drop fried tortilla triangles into the bag and shake to coat.
Serve the cinnamon chips warm with the chilled fruit salsa.