DOMINGO’S AZTEC HISTORY LESSON RE-RELEASED AFTER SEVEN YEARS

Opera star PLACIDO DOMINGO’s seven-year-old movie epic THE OTHER CONQUEST is to be re-released in US cinemas to mark Mexico’s national day Cinco de Mayo.

The film, about the ancient Aztec tribe’s efforts to preserve its culture in the wake of the Spanish invasion in the early 16th century, was released to limited cinemas in 2000 and grossed an estimated $3 million (£1.5 million).

But, following the success of MEL GIBSON’s APOCALYPTO movie, Domingo and his fellow producers have decided the time is right to re-release their film. Domingo also appears on the movie’s soundtrack, performing an aria that was written especially for the film.

With Cinco de Mayo fast approaching, here’s some traditional Mexican recipes.

Sopitos
Bag of small corn tortillas
3 red potatoes (diced)
5 carrots (diced)
1 small onion (diced)
2 cloves of garlic finely chopped

Salsa for Sopitos
1 tomato
1 jalapeno
Oregano
Pinch of salt

Blend all ingredients in blender until consistency is very liquid.

In a large pan, sauté the potatoes, carrots, onion and garlic with a little bit of vegetable oil, until well cooked. Lightly fry the tortillas in vegetable oil until slightly crisp (or however desired). Place a spoonful of the cooked vegetables in the tortilla and you may choose to top with cabbage or lettuce, cheese and salsa.

Chicken and Vegetable Enchiladas
1 cup diced carrots
1 cup diced potatoes
1/2 bag of frozen corn
2-3 chicken breasts, shredded
1 onion, finely chopped

Enchilada Sauce
Boil tomatillos with salt, garlic and cilantro. Blend in blender until liquid. Heat tortillas in microwave and dip them in the sauce. Fill the center with vegetable and chicken mixture and roll up like a taco. Put the cheese on top, and if you like, put another layer of sauce on top.

Horchata
1 cup uncooked rice
4 cups water
1 teaspoon cinnamon
½ cup sugar
1 can Carnation evaporated milk
1 teaspoon vanilla

Soak rice in water overnight. Put all ingredients in blender and blend until thick.

Spring is a time of celebration and historical significance for Mexico, as it prepares to mark Cinco de Mayo on May 5.

The holiday, which in Spanish means the “Fifth of May,” commemorates the Battle of Puebla, when Mexican patriots stopped a French invasion. It often is confused with Mexico’s Independence Day, which is Sept. 16.

The Battle of Puebla victory was significant in that the smaller, less well-equipped army toppled the bigger, stronger one. To honor the day, people throughout Mexico, as well as many cities throughout the United States, celebrate with festivals and fiestas, enjoying traditional Mexican food and special music and dances. People often don clothes of red and green, two of the colors of the Mexican flag (along with white). Here is a look at some of the history behind the day and why it means so much to so many.

WHAT HAPPENED AT THE BATTLE OF PUEBLA? > Mexico was in debt to several countries after fighting wars against the United States and Spain, as well as a civil war. Some European nations were unhappy and started to demand that the Mexican government pay up.

Under the rule of Napoleon III, France wanted to expand, and Napoleon wanted to put one of his relatives, Archduke Maximilian of Austria, in control of Mexico.

The French invaded the Gulf Coast of Mexico, along the state of Veracruz, and began marching toward Mexico City, which is a distance of less than 600 miles.

When the army of 6,500 soldiers ran into the Mexican forts of Loreto and Guadalupe in Puebla, they were stopped in their mission to further invade the country by Texas-born Mexican Gen. Ignacio Zaragoza Seguin and a militia of about 4,500 soldiers on May 5, 1862.

This victory, however, did not end the threat from the French. Napoleon countered by sending 30,000 more troops into action and a year later took control of Mexico. Maximilian ruled Mexico for the next four years.

DID THE UNITED STATES OFFER ASSISTANCE TO MEXICO? > At the time, U.S. President Abraham Lincoln, although sympathetic to Mexico’s situation, could not offer assistance, as the United States was embroiled in its own Civil War.

When the U.S. Civil War ended, the United States did provide political and military assistance to Mexico to oust the French. After Napoleon removed his troops in 1867, Maximilian was executed by the returning Mexican government.

WHERE IS PUEBLA, MEXICO? > Puebla is about 60 miles southeast of Mexico City. It has been referred to by many names throughout the years, including “City of Angels,” “City of Tiles” and “Heroic City of Zaragoza.”

It was established by the Spanish in 1531 and was the principal city of colonial Mexico. By 1539, Puebla was home to a university and was making a name for itself throughout the country for its milling and textiles, as well as its architectural beauty.

Although modern Puebla is highly industrialized, its historic downtown remains a haven of elegant 17th- and 18th-century European architecture and art.

WHEN DID CINCO DE MAYO BECOME SUCH A POPULAR HOLIDAY IN THE UNITED STATES? > The Mexican holiday garnered a big following in the United States after the Chicano student movement in the late 1960s. The holiday eventually was embraced by others in the southwest United States, then spread throughout the rest of the nation. Non-Mexican-Americans often observe the holiday in much the same manner that non-Irish-Americans observe St. Patrick’s Day, with holiday-themed parties.

SOURCES: www.mexonline.com; www.sipuebla.com; www.cincodemayo-corner.com

Banana Quesadillas
1 pound cream cheese, at room temperature
1/2 cup confectioners’ sugar
2 ripe medium bananas, peeled
10 flour tortillas (7 inches in diameter)
4 tablespoons butter
2 1/2 cups caramel sauce, warm, recipe follows
4 medium bananas
Whipped cream
Fresh mint sprigs

In the bowl of an electric mixer, beat the cheese until smooth. Add the sugar and bananas, continue to beat until smooth. Spread 1/4 cup of the filling over half of each tortilla. Fold the other half over the filling and press slightly. Place on a large plate and cover with plastic wrap. Refrigerate until the filling sets, about 30 minutes. In a large saute pan, over medium heat, melt one tablespoon of the butter. Pan-fry the tortillas in batches, three at a time, until golden on each side, about two minutes per side. Repeat the above process with the remaining butter and filled tortillas. To serve, slice each filled tortilla into thirds. Arrange the slices in the center of each serving plate. Spoon 1/4 cup of the warm caramel sauce over each plate. Peel the bananas and slice 1/4 inch thick. Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint. Makes 15 wedges.

For the caramel sauce:
1 cup sugar
1/2 cup water
1 cup heavy cream

In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10-15 minutes. Remove from the heat. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about two minutes. Yield: about three-fourths cup.

Triple-Chocolate Quesadilla
1/4 teaspoon butter
2 flour tortillas (fajita size, about 6-inch diameter)
2 tablespoons hazelnut-chocolate spread (sold in the peanut butter aisle)
2 tablespoons whipped cream cheese
1/2 cup chocolate ice cream
1 tablespoon miniature chocolate chips
chocolate syrup, optional for garnish

Heat butter in a large skillet over medium-high heat. Heat each side of each tortilla for about 20 seconds or just until it starts to bubble. Let cool.

Spread one tortilla with hazelnut-chocolate spread and the other tortilla with cream cheese. Place tortillas together, like a sandwich.

With kitchen shears or clean scissors, cut the quesadilla into eight wedges. Chill in the refrigerator about 30 minutes (no need to cover).

Remove from refrigerator just before serving. Top each wedge with about one tablespoon of ice cream and sprinkle with miniature chocolate chips. Garnish with syrup, if desired. Eat as a finger food or with a spoon. Makes four servings.

• 2 pounds grated Monterey Jack cheese mixed with 4 ounces grated Asiago or Parmesan
• 2 dozen yellow or white corn tortillas
• Achiote pork
• Green chili-tomatillo sauce

There are a few ways to prepare the tortillas for rolling. Dipping each tortilla in hot oil for about five seconds then draining them on paper towels is my preference because it sets the tortilla, making them a little more durable during the baking phase. Plus you can do them all at once. The other option is to dip them in a little warmed sauce until they are pliable. Here you would want to dip, then roll each one as they come out of the sauce.

Either way, paint the bottom of a casserole or baking dish with the green sauce.

Place a prepared tortilla on the work surface. Put down a little bit of pork, a little grated cheese and drizzle with some of the green sauce. Roll them up nice and tight and place them in the baking dish. Repeat until all the ingredients are used. Top the rolled enchiladas with green sauce (don’t drown them), more grated cheese and cover with foil.

Bake at 375° F for about 20 minutes, remove the foil and bake for another 10 minutes or until the cheese is starting to bubble.

Garnish with fine diced tomatoes, chopped cilantro and/or sour cream.

Makes about 10-12 cups
• 11Ú2 pounds tomatillos
• 6 cups chicken stock (or a good quality base is fine)
• 1 medium yellow onion, rough chopped
• 7 large serrano chilis, stemmed then chopped with the seeds.
• 3 cloves garlic, smashed
• Two 7-ounce cans diced green chilis (like Ortega)
• 1 small bunch cilantro, chopped including some stems
• 1Ú2 tsp. sugar

Place the tomatillos in a large bowl and cover with hot tap water. Let them set for a couple minutes then remove the outer husk. Once they’re all husked, rinse them again.

Put the chicken stock in a large sauce pot (2 gallons would be good) and bring to a boil.

Add the tomatillos and cook just until they are soft, about 10 minutes. Add the onion, garlic, diced green chilis and serranos and cook for another 10 minutes.

Remove from heat and allow mixture to cool. When cool enough to handle strain the mixture reserving the stock. Working in batches, puree the solids along with the chopped cilantro then add them back to the stock.

Return the sauce to the stove and bring to a simmer, skimming and discarding any foam that accumulates on the surface.

Taste it then add the sugar. Taste again and see how the sugar kind of softens the flavor. If it needs a little more softening add another pinch of sugar, but don’t make it sweet.

Will store refrigerated for 2 or 3 days.