The Most Amazing Recipes to Celebrate Cinco De Mayo
Having a Cinco De Mayo Party and need a few ideas for your celebration? No party is a great party without great food. But I’ll be honest, even if you’re not having a party, these recipes can be used year round. Here are some of my favorite recipes for the best Mexican dishes I’ve ever had.
My husband brought this recipe back from a restaurant he visited in San Antonio, TX. I’ve had my share of Guacamole, and this recipe is by far the best one. And this is the ONLY recipe he will ever use. It takes a little work. There are quite a few ingredients. And the fresher, the better. He’s the best pepper and tomato roaster I know! And my husband is so wonderful he makes me a special bowl of Guacamole with no onions. Just for me.
Boudro’s Famous Guacamole
Juice of 1/4 of an orange
Juice of 1/2 a lime
1 avocado seeded and scooped out of skin
2 Tbs roasted and charred Roma tomatoes diced
1 ea Serrano pepper roasted seeded and diced
1 Tbs medium dice red onions
1 tsp chopped cilantro
coarse ground salt to taste (sea salt is best in this recipe!)
Squeeze juices into bowl. Add avocado and coarsely chop. Add onions, roasted tomato, serrano and cilantro fold into avocado mixture. Add salt (more is better). Result should be crudely chopped not mashed. That’s it.
2. White Chicken Enchiladas
My husband and I had our first (real) date at Hacienda del Sol. Without consulting each other, we both ordered the same thing. Enchiladas. It bonded us for life. Unfortunately, we won’t be able to go back to the place we first realized our connection to reminisce over the amazing Enchiladas, but we love this easy recipe to do them at home. Even my extremely picky 4 year old loves this recipe.
10 soft taco shells (I use corn tortillas)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9×13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don’t want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
3. Chicken Tortilla Soup
Soup is such an easy meal that everyone will love. This is a classic recipe that can be adjusted to your family’s tastes.
1 lb boneless skinless chicken breasts
1 medium onion, finely chopped (1/2 cup)
1 can (10 oz)diced tomatoes with green chiles, undrained
1 can (10 oz)mild enchilada sauce
1 can (4.5 oz)chopped green chiles
1 3/4 cups chicken broth
1 cup frozen corn, thawed
3 teaspoons dried minced garlic
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. Add all remaining ingredients.
2. Cover; cook on Low heat setting 6 to 7 hours.
3. Remove chicken; shred with 2 forks. Return to slow cooker; stir well to blend.
4. Garnish bowls of soup with chopped fresh cilantro, sliced green onions or crushed tortilla chips.
4. Crockpot Chicken Tacos
Busy day full of margaritas planned? Try this easy way to spice up your fiesta!
1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 16-ounce jar Salsa
Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, guacamole, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
5. Sugar Cookie Tacos
So, it’s not an authentic Mexican dish, but a great Cinco de Mayo dessert! It’s like a dessert pizza, only taco style!
2/3 cup sugar
1/2 cup butter, melted
2 tablespoons water
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour
1/3 cup cocoa
3 cups fresh fruit, cut up ( such as kiwi, strawberries, bananas, star fruit)
2 tablespoons sugar
1 cup whipping cream ( or heavy cream)
Preheat the oven to 325.
For the tacos; grease and flour three large cookie sheets.
Cover the bakc spines of two 5/8 inch-thick books with foil. Stand each book, spine up, between two additional books.
In large mixing bowl, combine the sugar, butter, water, eggs and vanilla. Beat until smooth. Gradually beat in flour and cocoa.
Spoon 2 measuring tablespoons batter for each taco onto prepared cookie sheets, making 3-4 tacos per sheet. Spread batter into 4-inch circles.
Bake 15 minutes. Immediately remove tacos from cookie sheets; drape two tacos, side by side, over each prepared book. Press gently to fold.
Cool; remove from books. Repeat with remaining batter.
For filling; combine fruit and sugar. In a small bowl, beat cream until stiff peaks form.
Fill each taco with whipped cream and 1/4 cup fruit.
Have a good Mexican Recipe you’d like to share? I’m all ears! Comment here, or send me an email: firstname.lastname@example.org