Cinco de Mayo is a celebration that commemorates the Mexican army's victory over the French forces at the Battle of Puebla on May 5, 1862. Although this date is more relevant in the state of Puebla in Mexico, in other Latin American countries it is also recognized as a symbol of resistance and national pride. In many regions, this holiday is accompanied by different culinary traditions that vary depending on the country. In some places, the typical food related to this commemoration is simply known as "Mexican antojitos" or "Mexican snacks," and they often include preparations like nachos, which are very popular in countries such as Mexico, Guatemala, and parts of Central America.
Nachos, the base for the recipe we are presenting today, are known in various parts of Latin America by similar names or simply as a dish of snacks or appetizers. They are characterized by being versatile and easy to prepare, ideal for accompanying gatherings and celebrations. Their origin is attributed to Tex-Mex cuisine, but with ingredients and adaptations unique to each region.
How to prepare Cinco de Mayo
To begin, heat a non-stick skillet to sauté the onions over medium-high heat until they are translucent.
Add the fresh garlic and sauté for one minute to release its aromas.
Next, add the black beans, green bell pepper, and fresh jalapeño peppers to the skillet. Cook and stir constantly for about 10 minutes.
Remove the skillet from the heat and transfer all the contents to a bowl.
Mash the mixture of beans, onions, and peppers until a smooth consistency is achieved, adding a little water only if necessary to get a homogeneous puree.
Place a layer of tortilla chips on a baking sheet in an even manner.
Spread the bean, onion, and pepper mixture over the tortilla chips, making sure to cover them well.
Then, sprinkle shredded mozzarella cheese and chopped tomatoes on top to add freshness and flavor.
Bake the dish until the cheese melts, which will take about 10 minutes.
Meanwhile, prepare chopped onions and toppings such as sour cream, salsa, and olives to accompany.
Finally, serve the nachos at the table with the additional ingredients so that each guest can top their own nachos with the toppings they prefer.
