We all know what day it is – the 5th of May. Just as everyone suddenly becomes Irish on March 17th, American embrace all things Mexican on May 5th. After all, it’s Cindo de Mayo.
Today is also the 1st Thursday in May. In America each year, our President is required by law to make a proclamation in recognition of our nation’s National Day of Prayer on the 1st Thursday in May. The first such proclamation was made by President Truman. He declared that a National Day of Prayer be observed on July 4, 1952. The observance was moved to the first Thursday in May by President Ronald Reagan. While every president since Truman has made this proclamation, Joe Biden was the first president to omit the word God from his proclamation. His acknowledgement of a National Day of Prayer was politically correct. His was an attempt to offend no one and as political correctness often does, he managed to offend just about everyone.
Speaking of offensive – the 1st Thursday in May is also National Day of Reason. It is a push back against National Day of Prayer that began in 2003. The day is a secular observance for atheists, humanists, and secularists set to coincide with the National Day of Prayer. It acknowledges that celebration occurs for those who do not recognize God or an established religion or faith. While I get most of the thought process behind this counter movement, by its very name it asserts that people of prayer lack the ability to reason. In every movement, there are those who blindly follow along. And then there are those who have looked at every aspect, asked questions and come to the conclusion that a particular idea or belief is right. What we often forget to say in our declaration of right is that accepting a truth for ourselves does not mean it is a truth for everyone else. Often we forget to be respectful of one another.
While these two National Days stand in opposition of one another, one National Day does compliment Cinco de Mayo. While this may be the first Thursday of May, the date is always changing. However, the 5th of May will always be the 5th of May be it a Sunday or Monday or Thursday for that matter. And May 5th also happens to be National Totally Chipotle Day. Chipotle aren’t a variety of pepper, but rather refers to how a Jalapeno Pepper is processed. Chipotles are jalapenos that have been smoked and dried. The degree of heat is determined by the type and age of the jalapeno. A purple jalapeno is sweeter than a green jalapeno. Left on the plant, both will ripen to a beautiful red, and its heat elevated.
Chipotle peppers are found sprinkled about in recipes with a Central American or Mexican influence. It makes sense that National Chipotle Day be celebrated on the 5th of May.
And one more thing – so often I have come across recipes that call for a tablespoon of Adobo Sauce, suggesting we use the sauce from a can of Chipotle Peppers. Have you ever tried to get a tablespoon of from those cans of peppers? It’s not easy and really very messy. Now you could buy a jar of Adobo Sauce, or you could make your own. I thought making our own would be fun. Enjoy!
Chipotle Grilled Chicken
2 oz Ancho Chile Powder
1-1/4 cups Water
8 Garlic Cloves, peeled
1/2 teaspoon ground Mexican Cinnamon
1/4 teaspoon Black Pepper
1/8 teaspoon ground Cumin
1 teaspoon dried Mexican Oregano
3 tablespoons Apple Cider Vinegar
1-1/2 teaspoon Kosher Salt
Empty the chile powder into a blender. In a saucepan, bring the water to a boil. Pour the hot water over the chile powder, loosely cover the blender, and pulse to create a smooth slurry. Let cool.
Once cooled, peel garlic and add whole to the blender. Add cinnamon, pepper, cumin, oregano, vinegar, and salt. Process until a smooth purée forms, the consistency of barbecue sauce. If necessary, stir in some water, a splash at a time.
Transfer the adobo sauce into a pint jar with a tight-fitting lid. Sauce can be stored in the refrigerator for several months and used as desired.
Marinades Grilled Chicken
2 Chipotle Peppers in Adobo Sauce
3 Garlic Cloves minced
1/4 cup Adobo Sauce
2 tablespoons Honey
1/4 cup Olive Oil
2 small Limes
Salt to taste
Black Pepper to taste
4 boneless Chicken Breasts
Flour Tortillas for serving
Lime Wedges as desired
Cilantro for garnish
Remove chipotle peppers from the can. Finely dice, place in a large non-reactive casserole dish. Mince garlic, add to the bag. Whisk in honey and olive oil. Juice limes over the pepper mixture. Season with salt and pepper. Add the chicken to the marinade, turn several times to coat. Cover and refrigerated at least 2 hours.
When ready to cook, remove chicken from refrigerator and set aside. Transfer any marinade remaining in the dish to a small saucepot. Bring to a boil, reduce to a simmer and let sauce thickened.
Heat a grill to medium high heat. Add the chicken to the grill. Cook for about 6 minutes per side. Brush liberally with sauce, cook another minute or so until cooked through.
Warm tortillas for serving. Slice lime into wedges and dice cilantro. Arrange chicken on a serving platter. Tuck lime wedges around chicken, scatter cilantro over breasts.
Serve with warm tortillas as desired.