Chalk this one up as one of life's many little ironies. The average red-blooded American would be ready to flog the first orange seller on the freeway in outrage over re-recording the national anthem in Spanish, yet will gleefully take part in a pseudo holiday with absolutely no ties to the Stars and Stripes. Contrary to popular belief, today is not Mexican Independence Day. It commemorates the defeat of the French at the Battle Of Puebla some 140+ years ago. To be honest, I don't know much else about Cinco de Mayo. I'm sure there's a wonderful tale of a proud history in there somewhere and, if you're into that kind of thing, tune into the next lifeline Q&A on Millionaire. I'm sure it'll come up. What I do know is that Cinco De Mayo is the fifth day of May, it rhymes and is fun to say after a couple margaritas, and most people are usually closer to drunk than sober each year when it rolls around. And this year it's on a Friday. The man upstairs clearly had a Corona handy when it came to this year's schedule. And I prefer to call it as it really is: a damn good excuse to celebrate with food and drinks. Then again, I'm liable to turn just about anything into an excuse to celebrate with food and drinks. And since me and margaritas go together like Whitney Houston and failed rehab stints, I am so ready to blow this pop stand get the fiesta started right...tequila shots and an OD on guacamole awaits.

If you're culinary inclined and ready to put it down in the kitchen, here's a foolproof recipe for the most authentic Mexican this side of the Rio Grande:

30 Minute Chicken Tamales

i n g r e d i e n t s
6 cups Maseca Corn Masa mix for tamales
6 cups chicken broth
1 cup corn or other vegetable oil (corn will enhance the flavor)
2 teaspoon salt
1 teaspoon baking powder
2 large rotisserie chicken
2 ½ 12 oz. jars green tomatillo sauce
1 bag corn husks

d i r e c t i o n s
Soak: the corn husks in warm water until soft.

Blend: Using an electric mixer, blend the masa flour (Maseca for Tamales), corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.

Shred: the chicken and marinate in the green salsa or tomatillo sauce.

Spread: masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.

Fold: the sides of the corn husk to center over the masa so that they overlap to make along package. Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.

Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes. The tamale is cooked when it separates easily from the corn husk.

Labels: Cinco De Mayo, recipe