National Hispanic Heritage Month William Moises

Hispanic Feature NATIONAL HISPANIC HERITAGE MONTH

WILLIAM MOISES - Business Development Manager – Hispanic

During National Hispanic Heritage Month (September 15 to October 15) we recognize the contributions made and the important presence of Hispanic and Latino Americans to the United States, and celebrate the group’s heritage and culture. The Hispanics have had a profound and positive influence on our country through their strong commitment to family, faith, hard work, and service. They have enhanced and shaped our national character with centuries-old traditions that reflect the multiethnic and multicultural customs of their community.

Hispanic Heritage Month, whose roots go back to 1968, begins each year on September 15, the anniversary of independence of five Latin American countries: Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Mexico, Chile and Belize also celebrate their independence days during this period and Columbus Day (Día de la Raza) is October 12.

The term Hispanic or Latino, refers to Puerto Rican, South or Central American, or other Spanish culture or origin regardless of race. On the 2010 Census form, people of Spanish, Hispanic and/or Latino origin could identify themselves as Mexican, Mexican American, Chicano, Puerto Rican, Cuban, or “another Hispanic, Latino, or Spanish origin.”

Please share in this special annual tribute by learning and celebrating the generations of Hispanic Americans who have positively influenced and enriched our nation and society.

Chile & Beer Braised Brisket

Brisket, a naturally tough cut, becomes meltingly tender braised in beer and chiles. Try this with corn tortillas or as a filling for enchiladas, tamales, or serve simply with rice and a green salad

Ingredients

• 6 dried New Mexico, Anaheim or ancho chiles, stemmed and seeded • 1/14-ounce can diced tomatoes, preferably fire-roasted • 1 large onion, coarsely chopped • 4 cloves garlic, coarsely chopped • 1 tablespoon plus 1 teaspoon chili powder • 2 teaspoons ground cumin • 1 teaspoon salt • 1 cup Mexican lager, such as Corona or Dos Equis • 1 tablespoon canola oil • 2 pounds trimmed flat, first-cut brisket • 1/15-ounce can pinto beans, rinsed

Preparation

1. Tear chiles into 1-inch pieces and place in a large bowl. Cover with hot water and let sit until softened, at least 20 minutes. Drain.

2. Preheat oven to 350°F. Place tomatoes and their juices, onion, garlic, chili powder, cumin, salt and the drained chile pieces in a food processor. Process until smooth. Transfer to a large bowl and stir in beer.

3. Heat oil in a large Dutch oven over medium heat. Add brisket and brown on all sides, about 6 minute’s total. Pour the chile sauce over the meat and bring to a simmer.

4. Cover, transfer to the oven and bake for 2 hours. Stir in beans and continue baking until the meat is fall-apart tender, 45 minutes to 1 hour more.

5. Transfer the meat to a cutting board and pull apart into long shreds using two forks. Stir the shredded meat back into the sauce.

RECIPE CREDIT: eatingwell.com/recipe/249641/chile-beer-braised-brisket