MY BEST CINCO DE MAYO RECIPES
Feliz Cinco de Mayo! In celebration I thought I’d repost some of my best Cinco de Mayo recipes. But first, do you know why they celebrate Cinco de Mayo in Mexico? Yes, it’s a great excuse to drink lots of margaritas and consume delicious Mexican food but what’s it really in celebration of? Well, it’s very much like our 4th of July. It commemorates the Battle of Puebla, when Mexico defeated the French. So there’s your history lesson for the day. Now let’s eat!
Guacamole Made Right
Everyone needs a little Guacamole to help celebrate Mexican heritage and pride! And, my authentic recipe for Guacamole is how Guacamole should be done!
You can find my step-by-step tutorial for the making of delicious, authentic Guacamole here. Or, simply follow the recipe below.
- 2 Large, Ripe Hass Avocados
- ¼ Cup Finely Diced Onion
- 2 Tablespoons Diced Cilantro
- 2 Tablespoons Salsa or hot sauce of your choice
- 1 Fresh Lime, Juiced
- Kosher Salt and Coarse Ground Pepper to Taste
- Peel and seed the avocados.
- In a low sided bowl, mash avocados with a fork until slightly chunky in texture.
- Add diced onions, lime juice, salsa and diced cilantro.
- Mix to combine.
- Add salt and pepper to taste.
- ENJOY!
Quesadillas With Delicious Chili Colorado
My unique recipe for Quesadillas smothered in Chili Colorado is also a winning dish, perfect for Cinco de Mayo. This dish is one of my kid’s all time favorites. I guarantee you’ll love it!
The step-by-step tutorial for this yummy Mexican original can be found here. Or simply follow the recipe below.
But do plan ahead because the Chili Colorado needs to simmer for 3 hours to be at its best.
- 1 Onion, Diced
- 3 Tablespoons Corn Oil
- 2 Lbs. Chuck Roast
- Salt & Pepper to Taste
- 1 28 Ounce Can Salsa de Chili Colorado
- 4 Large Flour Tortillas
- 1 Pound Mexican Cheese, Grated
- 1½ Cups Guacamole
- ½ Head Iceberg Lettuce, Shredded
- 1 Bunch Cilantro, Diced
- 2 Large Tomatoes, Diced
- Add corn oil to medium size pot and heat.
- Add diced onion and cook until tender and translucent.
- Cut chuck roast into bite size pieces, removing fat as you go along.
- Add meat to pot and cook until it starts to brown.
- Pour in can of Salsa de Chili Colorado.
- Reduce heat to low and simmer for 3 hours, stirring occasionally until meat is tender.
- Place tortillas on a baking sheet and sprinkle on grated cheese.
- Broil until cheese melts.
- Fold tortilla in half and broil exterior sides of tortilla until just beginning to brown.
- This takes just a few seconds, so be careful not to burn the tortilla.
- Place the quesadillas on individual plates.
- Open tortilla and spread guacamole onto half of the quesadilla.
- Sprinkle on shredded lettuce.
- Sprinkle lettuce with cilantro.
- Top with diced tomatoes.
- Close up quesadilla and pour a large spoonful of Chili Colorado over it.
- Serve and enjoy!
Amazing Fish Tacos
OK folks, I kid you not but this recipe for Fish Tacos is probably the recipe I make that is most loved by the greatest number of people. It may sound weird to some people who have never tried a fish taco but once you do you’ll be hooked. Try them. You’ll be so glad you did!
You can view my step-by-step tutorial by clicking here. Or just follow the recipe below.
- Cilantro Cabbage Slaw
- 8 Cups Cabbage, Sliced Very Thin
- 1-1/2 Cups Diced Cilantro
- ⅓ Cup of Fresh Lime Juice
- 1-1/2 Cups Mayonnaise
- ½ Teaspoon Coarse Ground Pepper
- ½ Teaspoon Kosher Salt
- For The Fried Fish
- 1-1/2 Lbs Cod Fish Fillets (approximately 6), Skin Removed
- 1 Cup Flour
- 1 Teaspoon Coarse Ground Pepper
- 1 Teaspoon Kosher Salt
- Vegetable Oil
- 12 Corn Tortillas
- Place cabbage in a large mixing bowl. Add the diced cilantro and toss to combine.
- For the Cilantro/Cabbage Dressing
- Place the mayonnaise, ½ teaspoon coarse ground pepper, ½ teaspoon Kosher salt and the ⅓ cup lime juice into a small bowl.
- Using a small whisk, beat to combine
- Add the dressing to the cabbage/cilantro mixture and using tongs, mix to combine. Place in the refrigerator until ready to serve.
- Drain the fish on paper towels and pat them dry, removing as much of the residual liquid as possible.
- Slice the fish into 1 inch thick strips. Allow the fish to continue to drain on paper towels while you prepare the batter.
- For the Fish Batter
- Place 1 cup flour to a small mixing bowl. Add 1 teaspoon coarse ground pepper and 1 teaspoon Kosher salt.
- Whisk to combine the dry ingredients.
- Add 1 cup of water to the flour mixture.
- Whisk to combine until the batter is smooth and free of any lumps.
- Fill a large frying pan about ⅓ full of vegetable oil and place over medium heat.
- Using tongs, dip individual pieces of fish into the batter, allowing the excess batter to drip back into the bowl.
- Carefully place the battered fish one by one into the hot oil. Do not overcrowd the pan.
- Cook the fish in several batches until golden brown.
- Drain the cooked fish on paper towels. Place each batch of fish in a warming drawer to keep hot while you fry the next batch of fish.
- Fill another small frying pan about half full of vegetable oil and heat.
- Soften the 12 tortillas by quickly frying them, 5 seconds on each side in hot oil.
- Do not let the tortillas get hard and crispy as you are making soft taco shells.
- Place the fried tortillas between paper towels to blot excess oil.
- To serve place 2 or 3 pieces of fish on a tortilla and top with a generous dollop of cilantro slaw.
- ENJOY!
Low Calorie Yet Delicious Taco Soup
This recipe is very quick and super easy to prepare and it’s made with things I usually have on hand.
You’ll find the step-by-step tutorial here or simply follow the recipe below.
- 2 Tablespoons Olive Oil
- 1 Lb. Ground Turkey
- 1- 4 Oz. Package Powdered Ranch Dressing
- 1-4 Oz. Package Taco Seasoning
- 1-15 Oz. Can Small White Beans
- 1- 15 Oz. Can Black Beans
- 1-15 Oz. Can Chili Beans
- 2 Cups Frozen White Corn
- 2- 10 Oz. Cans Rotel Diced Tomatoes (any flavor)
- 2 Cups Chicken Bouillon
- TOPPINGS
- Tortilla Chips (broken into small pieces)
- Diced Avocado
- Diced Green Onions
- Diced Cilantro
- Shredded Cheese (Cheddar, Jack, Panela)
- Heat 2 tablespoons of olive oil in a large stock pot.
- Add ground turkey and cook, breaking it up into small pieces.
- Add packet of Ranch Dressing & packet of taco seasoning and stir to combine.
- Add undrained white, black & chile beans.
- Add Rotel diced tomatoes and chicken broth.
- Cook over low heat, stirring occasionally until heated through.
- Prepare small bowls of tortilla chips, diced green onions, diced avocados, cilantro and shredded cheese. Allow your guests to garnish their own soup as desired.
- Enjoy!
The World’s Best Chicken Enchiladas
I kid you not! They really are the world’s best! Try them and see if you don’t agree.
Click here for the step-by-step tutorial or just follow the printable recipe below.
- 3 Large Boneless, Skinless Chicken Breasts
- Salt
- 2 Pounds Grated Monterey Jack Cheese
- 1 Bunch Green Onions or Chives
- 1 - 4.25 Ounce Can Chopped Black Olives
- 1 Pint (2 Cups) Sour Cream
- 1 - 7 Ounce Can Ortega Diced Green Chiles
- 1 Teaspoon Coarse Ground Pepper
- 12 Corn Tortillas
- Corn Oil
- 1 - 28 Ounce Can Red Enchilada Sauce
- Place the chicken breasts in a skillet, add 1 inch water and sprinkle generously with salt. Simmer for 15 minutes until fully cooked. Remove from pan and cool.
- Shred chicken into bite size pieces and place in a large mixing bowl.
- Add ⅔rds of the grated Monterey Jack Cheese to the bowl.
- Set the remaining ⅓ of the cheese aside for use later.
- Add the green onions, black olives, sour cream, green chiles and pepper to the bowl and mix to combine.
- Place the chicken mixture in the fridge while preparing the tortillas.
- Put about ½ inch corn oil into a small frying pan.
- Heat oil to hot over medium high heat. Oil is too hot if it begins to smoke.
- Soften tortillas by quickly frying them, 5 seconds on each side.
- Do not let the tortillas get hard and crispy.
- Place fried tortillas between paper towels to blot excess oil.
- Once all of the tortillas are fried you may begin to assemble the enchiladas.
- Pour a small amount of red enchilada sauce into the bottom of a large baking dish.
- Pour the rest of the red enchilada sauce into a low sided bowl.
- One at a time, dip tortillas in the sauce.
- Then place 3 tablespoons of chicken/cheese mixture down the middle of the tortilla.
- Fold in sides of tortilla to form the enchilada.
- Place each enchilada in the baking dish, folded side down.
- Repeat until you use up all of the chicken/cheese filling.
- Line the enchiladas up closely together in the baking dish.
- Pour the remaining red sauce over the top of the enchiladas.
- Sprinkle the enchiladas with the reserved grated cheese.
- Bake at 350 degrees F for 30 minutes until cheese is melted and top is golden brown.
- Serve with a dollop of guacamole on top.
So there you have it: MY FAVORITE CINCO DE MAYO RECIPES
What’s your favorite Cinco de Mayo Recipe?
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