You’ve got the tequila, Coronas, and the frozen margarita machine packed with ice to kick off the first weekend of May. Chances are you bought maracas and the biggest sombrero you could find from the party store. The only thing missing is great eats to round out your Cinco de Mayo celebration. Here are five recipes to make your Cinco de Mayo unforgettable and probably help keep you off the floor after doing one too many tequila shots!
Guacamole & Chips (Courtesy of Bon Appetit)
5 Tbsp. chopped fresh cilantro, divided
1/4 cup minced white onion
1 large jalapeno, seeded, minced, divided
6 medium or 4 large avocados (about 3 lbs. total), halved & pitted
3 Tbsp. fresh lime juice
1 tsp. lime zest
Tortilla chips (for serving)
Combine 2 1/2 Tbsp. clinatro, onion, and 1 Tbsp. jalapeno in a mortar or a large bowl; season with salt and mash with a pestle or the back of a fork until a coarse paste forms. Using a small knife, cut flesh (not skin) of each avocado lengthwise into 4 strips, then crosswise 4 or 5 times, forming cubes. Using a spoon, scoop cubes out of peel and into mortar with onion mixture. Mash until slightly chunky. Mix in remaining cilantro and jalapeño along with the tomato, lime juice, and zest. Season to taste with salt. Serve with tortilla chips.
Mexican Grilled Corn (Courtesy of EatingWell.com)
2 Tbsp. low-fat mayonnaise
2 Tbsp. nonfat plain yogurt
1/2 tsp. chili powder
4 ear(s) corn, husked
4 Tbsp. finely shredded Cotija or Parmesan cheese
1 lime, quartered
Preheat grill to medium-high. Combine mayonnaise, yogurt and chili powder in a small bowl. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Serve with lime wedges.
Easy Chicken Burrito with Mojo (Courtesy of Food Network & Tyler Florence)
4 garlic cloves
2 serrano chilies, seeds removed
1 large handful fresh cilantro leaves
Juice 2 limes
Juice 1 orange
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 large flour tortillas
1 (3 to 4 pound) whole roasted chicken, shredded
Yellow Rice,(follow link)
Spicy Black Beans, (follow link)
2 avocados chopped
1 cup grated queso blanco or Monterey jack cheese
Sour cream, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
Make the Mojo Sauce: Put the garlic, chilies, cilantro, lime juice, orange juice, and olive oil into a blender and process until smooth. Taste and adjust seasoning with salt and pepper. For Yellow Rice and Spicy Black Bean recipe, click the link supplied below.
To make the burritos: Warm the tortillas for 30 seconds in a dry skillet or on the grill until pliable. Place some chicken down the center of a tortilla and top with rice and beans, avocado, grated cheese, and Mojo Sauce. Roll up the burrito and serve topped with a generous drizzle of sour cream; garnish with cilantro leaves and a squeeze of lime juice.
For the full recipe, click here.
Shredded Beef Tacos (Courtesy of CookingClassy.com)
1 (2.5 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 Tbsp. chili powder
1/2 Tbsp. cumin
1/2 Tbsp. onion powder
1 tsp. garlic powder
1 tsp. salt
1/4 tsp. freshly cracked black pepper
Juice of 1 lime
Warmed corn tortillas or warmed fresh flour tortillas*
Green or Iceburg lettuce, chopped
Monterrey Jack or Cheddar cheese, shredded
Guacamole or diced avocados
Freshly squeezed lime juice
In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper. Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat 8-10 hours. Remove roast from slow cooker, shred beef (remove fat) and return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes. Remove beef from slow cooker with tongs to remove juices when plating or drain in a colander. Serve with desired toppings.
I use two different kinds of tortillas when I make these tacos. Most of the time I use corn tortillas but I also love these tacos using fresh flour tortillas. For the corn tortillas, I heat a griddle over medium high heat then I make a mixture of a few tablespoons extra virgin olive oil and a few tablespoons vegetable oil, then I baste the oil mixture on the tortilla and cook each side until golden on each side. Then move tortilla to a plate lined with a paper towels to soak up extra oil.
Cinnamon Sugar Churros (Courtesy of Redbook.com)
1 Tbsp. grated orange zest
1 cup(s) fresh orange juice
3/4 cup(s) buttermilk
1/2 cup(s) unsalted butter
2 tablespoon(s) sugar
1/4 teaspoon(s) salt
2 cup(s) all-purpose flour
4 large eggs
Vegetable oil, for frying
1 cup(s) sugar, (mixed with ground cinnamon)
1/2 tsp. ground cinnamon, (mixed with sugar)
Optional Accompaniments: store-bought dulce de leche (caramel sauce) and chocolate-mocha sauce, for dipping
In a 5-quart Dutch oven, bring orange zest, orange juice, buttermilk, butter, sugar, and salt to a boil. Add flour, all at once, stirring vigorously with a wooden spoon. Cook until mixture forms a ball. Remove from heat and cool 10 minutes. Add eggs, one at a time, beating until fully incorporated and dough is smooth and slightly elastic. Spoon dough into a 16- to 18-inch pastry bag fitted with a large star tip with a 1/2-inch opening. Line 2 large cookie sheets with waxed paper. Pipe dough into 3 1/2-inch-long strips onto prepared cookie sheets (you'll get about 60 strips). Place sheets in freezer 10 to 15 minutes to harden slightly; do not freeze solid. Wash out and dry Dutch oven; fill with 2 inches vegetable oil; attach a deep-fry thermometer to inside of pot. Heat oil over medium heat to 360 degrees F. Using a small spatula dipped in flour, transfer churros, 8 at a time, to hot oil and fry, turning with slotted spoon, until deep golden brown, about 4 minutes per batch. Drain on paper towels. Toss in cinnamon sugar. Fry remaining churros. Serve warm with dipping sauces.