Menu

Party Plan: Cinco De Mayo Celebration

Create a festive celebration that highlights the best flavors of the holiday, with delightful drinks, delicious dishes and decadent desserts!

Celebrate Cinco de Mayo!

Throw a south of the border celebration with Mexican-inspired cuisine that will have guests in full party mode! Start them off with a bright and bubbly Fizzy Lime Sodarita, offering a peppy twist on a classic margarita. Kids will love a frozen Mock Margarita or Berry Fizz Punch as well.

The fiesta begins when you serve delicious appetizers like Three-Step Shrimp Tostados, Fresh & Fast Guacamole and Pineapple Salsa. Keep the party going with festive dishes like Stuffed Poblano Chiles in White Rice, Chicken Tinga Molotes and Slow Cooker Beef Carnitas. Those with a sweet tooth will enjoy Mexican Chocolate Cake, Gluten-Free Mexican Chocolate Brownies and even Homemade Churros!

Fresh and Fast Guacamole

Fresh and Fast Guacamole

It only takes a few minutes to create classic restaurant-style guacamole that’s bursting with flavor.

Ingredients:
  • 4 avocados, cubed
  • 4 roma tomatoes, seeded and diced
  • 1 bunch cilantro, leaves only
  • 1 jalapeno, finely minced
  • 2 garlic cloves, pressed or minced
  • 1/2 cup red onion, diced
  • 1 juice of lime
Directions:
  1. Mix onion, cilantro, jalapeño, lime juice and garlic.
  2. Add chopped tomatoes and mix. Gently fold in avocados.
  3. Serve with fresh veggies or tortilla chips.

View Party Plan: Cinco De Mayo Celebration

Spicy Fancy Fajitas

Spicy Fancy Fajitas

A perfect juicy Flat Iron Steak for a Cinco de Mayo party. The tenderness combined with spicy Poblanos, sweet onions, bell peppers makes this an unforgettable dish. Taco night with a mango salsa, hmmm, unbelievable!

Hands-on Time: 20min. | Total Time: 40 min. | Serves: 6 to 8 | Difficulty: Easy

Ingredients:
  • 2 medium poblanos
  • 2 tsp. olive oil
  • 1 medium sweet onion, sliced
  • 2 medium red bell peppers, stemmed, seeded and sliced
  • Dash salt from Kroger® Private Selection sea salt grinder
  • Dash pepper from Kroger® Private Selection whole black pepper grinder
  • 2 avocados, peeled and seeded
  • 4 tbsp. red onion, finely chopped, divided
  • 1 Roma tomato, chopped
  • 4 tbsp. cilantro, finely chopped
  • 2 tsp. fresh lime juice
  • 2 medium mangoes, peeled, seeded and chopped
  • 1 jalapeño, stemmed, seeded and chopped
  • 2 tsp. canola oil
  • 1-2 lbs. flat iron steak
  • 8 tsp. sour cream
  • 8 Kroger® Flour Tortillas (8-inch diameter)
Directions:
  1. Turn on grill on medium-high. Place poblanos carefully turning them from time to time, until skin is blistered and charred. Place in plastic bag to loosen skin. Let stand about 6 to 9 minutes.
  2. In sink, peel poblanos by running hands down the chile under running cold water. Make a vertical slit on one side of the roasted peeled chile open down to remove seeds, veins and stem. Place in cold ice water before slicing. Note: This step can also be done directly and carefully on a gas stove top or on a skillet over medium high heat pressing down the chile to the skillet with tongs. Place in a plastic bag and clean chiles as described above. Remove from water after 6 minutes and pat dry. Slice poblanos. Set aside.
  3. Heat olive oil in 12-inch non-stick skillet over medium-high heat. Add onions, cook for 3 to 5 minutes or until crisp tender; stir frequently. Add red bell pepper, cook for another 3 to 5 minutes or until crisp tender; stir occasionally. Add poblanos, cook for 2 to 3 minutes longer; stir constantly. Add a dash of salt and pepper. Set aside and keep warm.
  4. In bowl, to make guacamole, mash avocados with fork. Add 1 teaspoon lime juice and mix well. Mix in 2 tablespoons red onions, chopped tomato and 2 tablespoons cilantro. Mix well adding a dash of salt and pepper to taste, cover with plastic wrap and set aside in refrigerator.
  5. In another bowl, mix mangoes, jalapeño, 2 tablespoons red onion, 2 tablespoons cilantro, and 1 teaspoon lime juice. Mix well. Add salt and pepper to taste. Set aside.
  6. Heat grill on medium. Brush steak with Canola oil. Sprinkle steak with a dash of salt and pepper on both sides. Place steak on grill; cover grill. Cook covered for about 8 to 12 minutes turning once. Cook until slightly pink in center or until a thermometer in center reads 160°F. (Note: If using a grill pan, heat grill pan on medium high heat. Place steak with canola oil, salt and pepper on grill pan, lower heat to medium. Cook covered for 8 to 12 minutes or until thermometer in center reads 160°F). Let stand 5 minutes. Cut across the grain into thin slices. Keep warm while heating tortillas.
  7. Heat tortillas slightly on grill or stove top for 10 to 20 seconds, turning once. Serve with sliced flat iron steak and top with poblano vegetable sautéed mix, guacamole, mango salsa, and sour cream.

View Party Plan: Cinco De Mayo Celebration

Chipotle Chicken Quesadilla

Chipotle Chicken Quesadilla

One tiny can of chipotle peppers in adobo sauce goes a long way. Use a lot or a little to flavor these smoky quesadillas, then freeze leftovers in an ice cube tray for next time.

Ingredients:
  • 1 red pepper, finely chopped
  • 1 large chicken breast, grilled and chopped (about 1 ½ cup)
  • 1 bunch cilantro, finely chopped (about 1 cup)
  • 1 large red onion, finely chopped
  • 3 cups grated mozzarella
  • 1 can chipotle peppers in adobo sauce
  • 10 - 9-Inch flour tortillas (sun-dried tomato and/or spinach)
  • non-stick spray
For Sour Cream:
  • 8 oz sour cream
  • zest of one lime
  • 1 Tbsp. lime juice
  • 1 tsp. salt
Directions:
  1. In a large bowl mix red peppers, chicken, cilantro, and mozzarella together. Mix in about 3 tsp. or more, depending on how spicy you want it, of the adobo sauce from the canned chipotle.
  2. Heat a griddle pan under two burners under medium-low heat. Once it’s hot spray some non-stick spray on the griddle and add two tortillas. Let heat for one minute and flip. Gently spread cheese mixture (about 1 ½ cup) throughout each tortilla and let the cheese melt (about 2-3 minutes). With a spatula fold each tortilla into a half moon and press gently with the spatula. Cook for 1 minute on each side and remove. Let rest for 1 minute before cutting each tortilla into 4 wedges. Serve with lime sour cream
  3. For sour cream: Mix all of the ingredients together and serve in a small bowl.

View Party Plan: Cinco De Mayo Celebration

Avocado & Chorizo Breakfast Tacos

Avocado & Chorizo Breakfast Tacos

Pre-cook your Mexican chorizo at the beginning of the week and you’ll be ready to pull together breakfast tacos that are fast and filling.

Ingredients:
  • 6 ounces Mexican chorizo
  • 8 large eggs, lightly beaten
  • 4 six-inch corn tortillas, heated
  • 1 avocado from México, peeled, pitted and sliced
  • 1/2 cup pico de gallo salsa
  • cilantro sprigs, for garnish
Directions:
  1. In a skillet over medium heat, cook chorizo, breaking it up with a wooden spoon or spatula, about 5 minutes or until cooked.
  2. Drain off fat.
  3. In a non-stick skillet over medium-low heat, cook eggs, stirring with a spatula, until scrambled.
  4. Gently mix in chorizo.
  5. Spoon scrambled eggs onto tortillas, dividing them evenly.
  6. Top each tortilla with avocado slices and salsa; garnish with cilantro.

View Party Plan: Cinco De Mayo Celebration

Chorizo Queso Dip

Chorizo Queso Dip

Use this versatile chorizo and cheese dip as a party appetizer, taco filling, or at the center of a delicious breakfast omelet.

Ingredients:
  • (5 oz) pork chorizo
  • 8 oz quesadilla cheese, shredded
  • ½ cup fresh poblano pepper, seeded and sliced ½ inch strips
  • ½ cup white onion, sliced into ½ inch strips
  • ¼ cup tomato, finely chopped
  • 1 Tbsp fresh cilantro, chopped
  • tortillas or chips
Directions:
  1. Preheat oven to 350°F.
  2. In a skillet, cook the chorizo until almost done, drain well.
  3. Add the poblano and onion and cook until tender.
  4. Completely remove pan from heat.
  5. In a medium casserole or glass dish, stir the cheese with chorizo, peppers and onions.
  6. Bake uncovered about 10-15 minutes or until cheese is melted through and slightly golden brown on top.
  7. Sprinkle with tomato and cilantro.
  8. Serve with tortillas.

View Party Plan: Cinco De Mayo Celebration

Mexican Buffalo Chicken Dip

Mexican Buffalo Chicken Dip

The cool tang of blue cheese gets a south of the border kick in this dip made with refried beans and taco seasoning. Try serving with a sprinkle of blue cheese crumbles or a little cayenne pepper.

Cook time: 35 min | Prep time: X min | Serves: (X) | Yields: X
 
Ingredients:
  • 1 can (16 oz.) Old El Paso® refried beans (any variety)
  • 2 Tbsp. Old El Paso® taco seasoning mix (from 1-oz package)
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup chopped celery
  • 1/2 cup blue cheese dressing
  • 1/2 cup hot sauce
  • 2 cups cut-up rotisserie chicken (from a 2-lb chicken)
  • Tortilla chips, celery sticks, veggie sticks or crackers, if desired.
Directions:
  1. Heat oven to 350°F. Spray 1 1/2-quart casserole with cooking spray.
  2. Mix refried beans and 2 Tbsp. taco seasoning mix in small bowl; spread in
  3. bottom of casserole. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Stir in chicken. Spoon chicken mixture over refried beans in casserole.
  4. Bake uncovered 35 minutes or until heated through. Let stand 10 minutes before serving. Serve with tortilla chips, celery sticks or other veggies or crackers.

View Party Plan: Cinco De Mayo Celebration

Mexican Snack Squares

Mexican Snack Squares

Think of these pillowy, cheesy squares as a Tex-Mex take on a traditional pizza – with refried beans, sour cream, and green bell pepper topped with a pile of shredded Cheddar.

Cook time: 0 min | Prep time: X min | Serves: X | Yields: X servings
 
Ingredients:
  • 2 cans (8 oz. each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz. each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheets
  • 1 can (16 oz.) Old El Paso® refried beans
  • 1 cup sour cream
  • 2 Tbsp. Old El Paso® taco seasoning mix (from 1-oz. package)
  • 1 1/2 cups shredded Cheddar cheese (6 oz.)
  • 1/2 cup sliced green onions (8 medium)
  • 1/2 cup chopped green bell pepper
  • 1 cup chopped seeded tomatoes
  • 1/2 cup sliced ripe olives
Directions:
  1. Heat oven to 375°F.
  2. If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press in bottom and 1 inch up sides to form crust.
  3. Bake 14 to 19 minutes or until golden brown. Cool completely.
  4. Spread beans over crust. In small bowl, mix sour cream and taco seasoning mix. Spread sour cream mixture over beans. Sprinkle remaining ingredients evenly over sour cream mixture. Cover; refrigerate 1 hour.
  5. To serve, cut into 8 rows by 6 rows. Serve with salsa, if desired.

View Party Plan: Cinco De Mayo Celebration

Chicken Enchilada Lasagna Bundles

Chicken Enchilada Lasagna Bundles

Part enchilada casserole and part lasagna, these individual roll-ups are totally packed with flavor.

Cook time: 40-45 min | Prep time: X min | Serves: X | Yields: X
 
Ingredients:
  • 12 uncooked lasagna noodles (12 ounces)
  • 2 cans (10 oz. each) Old El Paso® enchilada sauce
  • 1 can (4.5 oz.) Old El Paso® chopped green chiles
  • 1 medium tomato, chopped (3/4 cup)
  • 2 cups diced cooked chicken
  • 1 cup shredded Monterey Jack cheese with jalapeño peppers (4 oz.)
  • 8 medium green onions, chopped (1/2 cup)
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese (4 oz.)
  • Additional sour cream, if desired
  • Shredded lettuce, if desired
Directions:
  1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
  2. In medium bowl, mix enchilada sauce, chiles, and tomato. Mix chicken, Monterey Jack cheese, onions, and 1 cup sour cream.
  3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 tsp. sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.
  4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.

View Party Plan: Cinco De Mayo Celebration

Layered Mexican Party Salad

Layered Mexican Party Salad

Pre-sliced and prepared ingredients make it a breeze to satisfy your craving for this party classic. But be warned: you may be asked to make it again and again.

Cook time: 0 min | Prep time: X min | Serves: X | Yields: X servings
 
Ingredients:
  • 1 box Betty Crocker® Suddenly Salad® classic pasta salad mix
  • 3 Tbsp. water
  • 2 Tbsp. vegetable oil
  • 1 tsp. ground cumin
  • 1 can (15 oz.) Progresso® black beans, drained, rinsed
  • 1 can (15.25 oz.) Green Giant® whole kernel corn, drained
  • 4 cups torn romaine lettuce
  • 1 container (12 oz.) refrigerated guacamole dip
  • 1 1/2 cups finely shredded Mexican 4-cheese blend (6 oz.)
  • 3 plum (Roma) tomatoes, chopped
  • 1 can (2 1/4 oz.) sliced ripe olives, drained
  • 3 cups nacho-flavored tortilla chips
Directions:
  1. Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
  2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
  3. In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
  4. Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.

View Party Plan: Cinco De Mayo Celebration

Homemade Churros

Homemade Churros

The simple goodness of these slivers of dough tossed in cinnamon and sugar gets even simpler when you use a Bisquick mix to make the dough.

Cook time: 5 min | Prep time: X min | Serves: X | Yields: X servings
 
Ingredients:
  • Vegetable oil
  • 4 Tbsp. sugar
  • 2 tsp. ground cinnamon
  • 3 1/4 cups Original Bisquick® mix
  • 1 cup hot water
Directions:
  1. In 3-quart saucepan, heat oil (2 to 3 inches) over medium-high heat until thermometer inserted in oil reads 375°F.
  2. In small bowl, mix 3 Tbsp. of the sugar and the cinnamon; set aside. In medium bowl, stir Bisquick mix, hot water and remaining 1 Tbsp. sugar with spatula until dough forms.
  3. Spoon dough into pastry bag fitted with 1/4-inch star tip. Pipe 5-inch strips of dough into hot oil. If necessary, cut dough with knife or scissors between each churro. Cook 2 to 3 minutes, turning frequently, until golden brown. Carefully remove from oil; drain on paper towels.
  4. Immediately sprinkle churros generously with sugar-cinnamon mixture. Serve warm.

View Party Plan: Cinco De Mayo Celebration

Mexican Chocolate Cake

Mexican Chocolate Cake

Decedent devil’s food meets dulce de leche when you opt to cover this Mexican chocolate cake with the suggested caramelized sugar frosting.

Cook time: X min | Prep time: X min | Serves: X | Yields: X
 
Ingredients:

Cake

  • 1 box Betty Crocker® SuperMoist® devil's food cake mix
  • 1 tsp. ground cinnamon
  • Water, vegetable oil and eggs called for on cake mix box
Caramelized Sugar Frosting
  • 3/4 cup granulated sugar
  • 1/3 cup butter
  • 4 to 5 Tbsp. milk
  • 3 cups powdered sugar
Directions:
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan. Make cake mix as directed on box--except add cinnamon to cake mix. Pour into pan.
  2. Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
  3. In 2-quart heavy saucepan, heat granulated sugar over medium-low heat 6 to 8 minutes, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 Tbsp. of the milk (mixture will become lumpy). Return to medium-low heat, stirring constantly, until mixture is smooth. Cool 5 minutes.
  4. Add powdered sugar to caramel mixture; beat with electric mixer on low speed until well combined. Add 3 Tbsp. milk, mixing until frosting is glossy and spreadable. If necessary, add up to 1 Tbsp. more milk, 1 tsp. at a time. Spread frosting over cake. Store loosely covered

View Party Plan: Cinco De Mayo Celebration

Gluten Free Mexican Chocolate Brownies

Gluten Free Mexican Chocolate Brownies

The crunchy cinnamon cereal base of these brownies makes them completely irresistible. Luckily, those with a gluten intolerance won’t have to!

Cook time: 30-34 min | Prep time: X min | Serves: X | Yields: X
 
Ingredients:
  • 3 cups Cinnamon Chex® cereal
  • 3 Tbsp. packed brown sugar
  • 1/4 tsp. baking soda
  • 1/4 cup butter or margarine, melted
  • 1 box (16 oz.) Betty Crocker® Gluten Free brownie mix
  • 1/4 cup butter or margarine, melted
  • 2 eggs
Directions:
  1. Heat oven to 350°F. Spray bottom only of 8-inch square pan with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin to make about 1 1/2 cups.
  2. In medium bowl, mix cereal, brown sugar and baking soda; stir in 1/4 cup melted butter until well mixed. Reserve 1/3 cup cereal mixture for topping. Press remaining cereal mixture evenly in bottom of pan. Bake 5 minutes. Cool 5 minutes.
  3. Meanwhile, in medium bowl, stir brownie mix, 1/4 cup melted butter and the eggs until well blended. Drop batter by small spoonfuls over baked layer. Carefully spread over baked layer; sprinkle with reserved 1/3 cup cereal mixture.
  4. Bake 30 to 34 minutes or until brownies look dry and set. (Brownies will be soft; do not use toothpick test). Cool completely, about 1 1/2 hours. For brownies, cut into 4 rows by 4 rows. Store tightly covered.

View Party Plan: Cinco De Mayo Celebration

Fizzy Lime Sodaritas

Fizzy Lime Sodaritas

Margaritas not peppy enough for your party? Add a generous splash of bright and bubbly Mexican soda to a base of tequila, lime and orange juice.

Cook time: 0 min | Prep time: X min | Serves: X | Yields: X
 
Ingredients:
  • Ice cubes
  • 1 1/2 oz. blanco tequila
  • 1/2 oz. clear orange-flavored liqueur
  • 3/4 oz. fresh lime juice
  • 4 oz. Mexican lime soda
  • Chilled lime wedges, if desired for garnish
Directions:
  1. Fill glass with ice.
  2. Add tequila, orange-flavored liqueur and lime juice. Stir.
  3. Top with Mexican lime soda. Garnish with lime wedge

View Party Plan: Cinco De Mayo Celebration

Berry Fizz Punch

Berry Fizz Punch

Your kids will love the fruity taste of this fizzy mocktail almost as much as they’ll love helping you mix the ingredients together.

Cook time: 0 min | Prep time: X min | Serves: X | Yields: X servings
 
Ingredients:
  • 1 (11.5-oz.) can wild berry pourable juice cocktail concentrate
  • Water
  • 2 (12-oz.) cans (3 cups) lemon-lime flavored carbonated beverage, chilled
Directions:
  1. In large punch bowl, prepare juice cocktail concentrate as directed on package. Add carbonated beverage; stir gently to blend. Serve immediately.

View Party Plan: Cinco De Mayo Celebration

Mock Margaritas

Mock Margaritas

You don’t need tequila to throw a fun fiesta. Just blend up a pitcher of this tart and tangy frozen treat. Don’t forget to salt the rim! (

Cook time: 0 min | Prep time: X min | Serves: X | Yields: X servings
 
Ingredients:
  • Lime wedges, if desired
  • Coarse salt, if desired
  • 1 can (6 oz.) frozen lemonade concentrate, thawed (3/4 cup)
  • 1 can (6 oz.) frozen limeade concentrate, thawed (3/4 cup)
  • 1/4 cup powdered sugar
  • 3 cups crushed ice
  • 2 cups club soda, chilled
Directions:
  1. Rub rims of glasses with lime wedges; dip in salt to coat.
  2. In blender, place lemonade and limeade concentrates, powdered sugar and ice. Cover; blend until slushy. Add club soda; stir gently. Pour mixture carefully into glasses. Garnish with lime wedges.

View Party Plan: Cinco De Mayo Celebration

Mango Guacamole

Mango Guacamole

Ripe mango gives this guacamole variation a tropical flair.

Ingredients:
  • 3 ripened avocados
  • 1 ripened mango, peeled and diced
  • 1/4 cup lime juice
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup white onion, finely chopped
  • 3 tsp salt
Directions:
  1. In a molcajete, add half of the diced mangos and mash with the pestle into a pulp.
  2. Then add one avocado and mash into a pulp with the mango.
  3. In a separate bowl, mix remaining ingredients, including mango, and add more lime juice if needed.
  4. Fold mixture with pulp inside molcajete and serve with tortilla chips.

View Party Plan: Cinco De Mayo Celebration

Cheesy Sun-Dried Tomato Tamales

Cheesy Sun-Dried Tomato Tamales

Unwrap something extra special with tamales made from sharp cheddar and sundried tomato paste.

Ingredients:
  • 25 to 35 dried corn husks strips (for tying)
  • 2 sticks butter
  • 5 cups chicken stock
  • 1.5 cups sun-dried tomato paste
  • 3 cans of 3.25 ounce diced green chiles
  • 4 cups maseca corn flour
  • 24 ounces white sharp cheddar cheese, grated
Directions:
  1. Fill a large bowl with warm water and soak corn husks until softened, about 30 minutes. In a large pot, melt butter under medium heat. Once melted, turn off heat and mix in chicken stock, sun-dried tomato paste and green chiles. Set aside.
  2. In an extra large bowl, add the Maseca corn flour and, using a wooden spoon, slowly mix chicken stock mixture into the flour. Fold in grated cheese until completely combined.
  3. Assemble the tamales by using a rubber spatula to spread 1⁄2 cup to 1 cup of dough mixture onto the center of the corn husk. Gently fold one side of the corn husk to the other end (like a cigar) and tie a knot at the larger end with a thin strip of corn husk. Fold over the other side of the tamale, which will be the bottom end when placed in the tamalera (tamale steamer).
  4. Fill a tamale steamer with water just below the fill line and place the steam tray on the rack. Carefully place each tamale standing up on the stream tray and bring water to simmer. Steam with the lid on for 90 minutes. Remove tamales with tongs and let rest for a few minutes before serving.

View Party Plan: Cinco De Mayo Celebration

Mango-Chicken Quesadillas

Mango-Chicken Quesadillas

Add a festival of flavor to your next quesadilla with a recipe that’s still refreshingly simple.

Ingredients:
  • 3 Tbsp brown mustard
  • 2 Tbsp honey
  • 3 tsp hot sauce
  • 1 tsp salt
  • 1 whole rotisserie chicken, meat removed and shredded
  • 1 cup shredded mozzarella
  • 1 small red onion, chopped finely
  • ½ bunch cilantro, finely chopped
  • 1 ripened mango, peeled and finely chopped
  • 8 10-inch flour tortillas
  • non-stick spray
  • sour cream, optional
Directions:
  1. Combine first four ingredients in a small bowl and mix with shredded chicken.
  2. Heat a large sauté pan on medium heat and spray with some non-stick spray.
  3. Add flour tortilla and spray top side with more non-stick spray.
  4. After a minute, flip the tortilla and evenly spread ½ cup of cheese.
  5. Then spread on half of the tortilla some chicken mixture, onions, cilantro, and mango.
  6. Fold over tortilla, like a book, and allow cheese to melt completely.
  7. Cut into 4 wedges and serve with sour cream, if desired.

View Party Plan: Cinco De Mayo Celebration

Shrimp Cocktail

Shrimp Cocktail

Take a cocktail party favorite to the beach with this Bloody Mary-inspired appetizer.

Ingredients:
  • 2.5 pounds cooked shrimp
  • ½ cup of lemon juice
  • 3 large tomatoes, diced
  • 1 large white onion, diced
  • ½ cup orange juice
  • 6 ounces ketchup
  • 2 cups Clamato®
  • salt & pepper
  • 6 ounces of Worcestershire Sauce
  • 3 ounces hot sauce
  • 2 avocados, cut in squares
Directions:
  1. Mix shrimp, lemon juice, tomatoes, onion, orange juice, ketchup, Clamato®, salt & pepper to taste, Worcestershire sauce and hot sauce (to taste).
  2. Refrigerate for 30 minutes. Before serving add avocado.

View Party Plan: Cinco De Mayo Celebration

Sopes

Sopes

Made with the corn masa that’s essential to Mexican cuisine, Sopes are small, thicker tortillas with rim to contain the toppings. Try beans, Mexican cream, avocado slices, and sprinkle of Queso Fresco or farmer’s cheese.

Ingredients:
  • 1 lb. corn tortilla flour or “masa harina de maiz”
  • 5 to 6 cups boiling water
  • Cooking oil
Directions:
  1. Use of corn masa in tortillas or other applications is very important in Mexican cuisine. Sopes are small thicker tortillas with a little rim around the edge to contain the toppings. Sopes are appropriate for breakfast, lunch or dinner. The simplest toppings are beans, Mexican cream, avocado slices, and sprinkled Queso Fresco or farmer’s cheese.
  2. In a bowl, place the tortilla flour. Add the hot water one cup at a time mixing with a spoon. When the masa gets to the consistency of “play dough” take it out and kneed with your hands for 10 minutes. If the masa is too runny add more flour, if it is too dry, add more water.
  3. Using a 1/3 cup as a measuring tool, divide the masa into approximately 17 balls. Make 2 rounds of plastic out of a plastic supermarket bag, the same size as the pressing surface of a tortilla press. Place one of the plastic rounds on the bottom surface of the tortilla press then place one of the masa balls in the center. Add the other plastic round on top then close the tortilla press and press gently. The masa round should be 4 inches in diameter and about ¼ inch thick.
  4. Heat a comal at medium high heat and place the masa round. Allow it to cook for one minute. Turn the masa round on the other side and cook for 1 to 2 minutes more or until you have golden spotting on the bottom. Turn again and cook 1 more minute on the other side. Remove the thick tortilla from the comal and set aside in a clean kitchen cloth to keep warm. Make half following the same procedure.
  5. Using your index finder, middle finger and thumb pinch around the edges of your thick tortilla to create the rim. This is done when the thick tortillas are still warm but not too hot to touch. Finish the other half of the dough using the same procedure.
  6. To serve the sopes, add oil to the comal on medium heat for one minute while you are adding your toppings. Serve along with your favorite salsa.

View Party Plan: Cinco De Mayo Celebration

Mini Ranchero Eggs

Mini Ranchero Eggs

Perch a complete breakfast on a tortilla base with this fun alternative to the usual eggs and toast.

Ingredients:
  • 2 Tbsp olive oil
  • ½ medium onion, finely chopped
  • ½ green pepper, finely chopped
  • ½ jalapeño pepper, finely chopped
  • 1 14.5-ounce can diced tomatoes, drained
  • 1 tsp paprika
  • ½ tsp cumin
  • 1 tsp salt
  • ¼ tsp ground pepper
  • 8 large eggs
  • 4 6-inch corn flour tortillas
  • chopped cilantro for garnish
Directions:
  1. Make salsa by softening onions, green peppers and jalapeño peppers in a medium saucepan on medium heat, for about 3-4 minutes. Add drained tomatoes, paprika, cumin, salt, and pepper and allow to simmer uncovered for 5 minutes. Set aside.
  2. Spray non-stick spray on both sides of a tortilla and place it on a medium skillet on medium-low heat. Cook the first side of the tortilla for about 3 minutes, flip, and carefully add two eggs on top of the tortilla. Place two heaping Tbsp. of salsa between the two eggs, cover the pan and bring heat to low. Allow eggs to cook between 3-4 minutes. Remove from heat and serve on a plate with chopped cilantro.

View Party Plan: Cinco De Mayo Celebration

Chicken Taco Soup

Chicken Taco Soup

This slow-cooked soup delivers rich flavor without a lot of hands-on time. The only hard part is resisting the urge to taste it as it cooks.

Ingredients:
  • 1 15.5-ounce can navy beans, drained and rinsed
  • 1 15.5-ounce can small red beans, drained and rinsed
  • 1 15-ounce can sweet corn, drained
  • 3 garlic cloves, minced
  • 2 Tbsp canned green chili peppers
  • 2 Tbsp tomato paste
  • 1 package taco seasoning
  • 1 whole rotisserie chicken, skinned and meat pulled
  • 8 cups chicken stock
  • shredded cheddar cheese flour tortillas, sliced and toasted
Sour Cream Topping
  • 8-ounce container of sour cream
  • 1 tsp fresh lime juice
  • 1 tsp smoked paprika
  • 1 tsp salt
Directions:
  1. Over medium heat, add the first 7 ingredients along with the chicken stock to a stock pot and gently mix. Cover with lid and simmer. Cook for about 2 hours or until beans are soft. When beans are soft, add the skinned and pulled chicken. Cook it for 10 more minutes. Turn off the heat and serve in a soup bowl.
  2. For Sour Cream Topping
    Place sour cream in a bowl and whisk in lime juice, paprika and salt. Keep refrigerated until ready to serve. Once the chicken soup is ready, serve with grated cheddar, toasted tortilla chips, and a dollop of the sour cream topping.

View Party Plan: Cinco De Mayo Celebration

Avocado & Black Bean Wraps

Avocado & Black Bean Wraps

These easy avocado and black bean roll-ups are perfect for a fiesta, or your weekday lunchbox.

Ingredients:
  • 1 cup canned black beans, rinsed and drained
  • 1/2 tsp. cumin
  • 4 Tbsp. salsa
  • 4 whole-grain tortillas
  • 1/2 avocado, chopped
Directions:
  1. Mix black beans, cumin and salsa.
  2. Fill tortillas with bean mixture and chopped avocado. Serve.

View Party Plan: Cinco De Mayo Celebration

Marinated Pork “Carnitas” Fajitas

Marinated Pork “Carnitas” Fajitas

Salsa, spices, and soy sauce are the backbone of this savory pork marinade that’s sure to spice up any potluck.

Ingredients:
  • 2 lbs pork tenderloin
  • ½ cup orange juice
  • ½ cup lime juice
  • 1 Tbsp garlic, chopped
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp of salt
  • 1/2 cup cola plus more as needed
  • 3 Tbsp soy sauce
  • 2 to 4 Tbsp of olive oil
  • 12 flour tortillas (fajita size)
  • shredded lettuce
  • pico de gallo or bottled chunky style salsa
  • shredded Monterey jack cheese
  • onion, thinly sliced
  • chopped cilantro
  • sour cream
Directions:
  1. Combine all wet ingredients with a whisk and set aside.
  2. Combine all dry ingredients and mix well.
  3. Cut the pork into 1-inch cubes. Dust meat with the dry rub. Add seasoned meat to marinade and refrigerate for at least 8 hours or overnight.
  4. Remove meat from the marinade and reserve a ¼ of the marinade. Pat dry pork.
  5. Heat 2 Tbsp of olive oil in a cast iron fajita pan over medium high heat. Add pork in single layer batches and brown completely on all sides- about 15 minutes.
  6. Add reserved marinade and simmer over low heat for another 15 to 20 minutes, adding a splash of cola as needed while cooking to keep fajita pan from drying out.
  7. Serve with warm flour tortillas, cilantro sour cream, red onion, pico de gallo and shredded lettuce.
  8. For cilantro sour cream:
    Combine ½ cup of sour cream with 3 Tbsp chopped fresh cilantro and ½ a tsp of salt.

View Party Plan: Cinco De Mayo Celebration

Chicken Tinga Molotes (Oaxacan Masa Empanadas)

Chicken Tinga Molotes (Oaxacan Masa Empanadas)

Created by: Yvette Marquez-Sharpnack, Muy Bueno

Every culture has a dumpling recipe, and empanadas are preferred South of the Border style. Once the prep and pressing is done, try dipping these warm bundles in salsa or sour cream.

Ingredients:
  • 6 cups water
  • 2 pounds skinless, boneless chicken breasts
  • 4 tsp. salt, divided
  • 1 whole clove garlic
  • 1 medium yellow onion, quartered
  • 1 large vine-ripened tomato, quartered
  • 1 (7-ounce) can chipotle peppers in adobo sauce
  • 1/4 cup canola oil
  • 1 large yellow onion, chopped
  • 3 large vine-ripened tomatoes, chopped
  • 1 clove garlic, chopped
Molote Dough Ingredients:
  • 2 cups masa harina
  • 1 cup all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. vegetable shortening
  • 1/2 tsp. salt
  • 2 1/2 cups warm water
  • Olive oil for empanada maker
Directions:
  1. Chicken tinga:
    In a large stockpot, over medium to high heat, add water, chicken, 2 tsp. salt, whole clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Remove the chicken from the broth and allow to cool. When the chicken is cool, shred it. Reserve chicken and broth.
  2. In a blender, put the boiled onion and garlic clove, the quartered tomato, chipotle peppers including adobo sauce, 2 tsp. salt, and enough chicken broth to fill the blender half way. Puree until smooth.
  3. Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes. Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
  4. Add the shredded chicken, the chipotle sauce from the blender, and more chicken broth if it is too dry. Bring to a boil, reduce heat, and simmer for 10 minutes. Add salt to taste.
  5. Molote dough
    In a large bowl thoroughly mix the flours and baking powder. Add the shortening and salt and mix well. Add water to give the dough the consistency of soft cookie dough. Divide into 12 balls and cover with plastic wrap.
  6. Using a tortilla press, flatten a ball of the dough between sheets of plastic to make a medium-large (5 to 6-inch) tortilla. Remove the top piece of plastic.
  7. Brush each mold of the empanada maker with olive oil.
  8. Add the tortilla to the empanada maker; add your warm chicken tinga filling on half of the tortilla, and fold over to close the molotes. The molotes will be sealed with the empanada maker. Brush the top of each empanada with olive oil.
  9. Preheat an empanada maker. Once the green light is on close the lid and bake for 8 to 10 minutes, until golden brown.
  10. Keep warm in the oven at about 250 degrees F. Best when served warm.

View Party Plan: Cinco De Mayo Celebration

Classic Mexican Red Rice

Classic Mexican Red Rice

Toss a few ingredients in while your rice is cooking to infuse it with the full flavor of fresh ingredients.

Ingredients:
  • 2 cups chicken broth or water
  • ½ white onion cut in chunks
  • 1 garlic clove
  • 1 ripe Roma or Saladette tomato or 1/4 cup of tomato puré
  • 1 Tbsp. Salt
  • 1 Tbsp. vegetable oil
  • 1 cup long grain rice
  • 1 carrot, chopped
  • ¼ cup frozen peas
  • 1 Serrano chile
Directions:
  1. Blend the chicken broth, onion, garlic and tomatoes. Using a strainer, strain and set aside.
  2. Using a caldero, add the oil and heat over a medium flame. Add the rice. Stir for 3 minutes or until the rice grain is white on the inside and transparent on the outside. Add the chicken broth mixture to the rice. Add salt.
  3. Bring to a boil and add the carrots, peas, and whole serrano chile (or any chile you like). Cover and place on low heat. Continue cooking for an additional 20 to 25 minutes or until the liquid evaporates. Do not uncover the rice for at least 15 minutes or it will not cook properly.

View Party Plan: Cinco De Mayo Celebration

Spicy Mexican Hot Chocolate Fondue

Spicy Mexican Hot Chocolate Fondue

You guests will flip for this creamy spiced chocolate dip with hint of heat.

Ingredients:
  • ½ cup heavy cream
  • ½ tsp. vanilla extract
  • ½ tsp. ground cinnamon
  • ¾ tsp. mild chili powder
  • ½ cup semi-sweet chocolate chips

For Dipping:
  • fruits like apples, pears, and bananas, cut in bite size pieces
  • marshmallows
  • cubed pound cake
  • skewers for dipping
Directions:
  1. In a mini saucepan add first four ingredients and place on medium heat.
  2. Stir with a small wooden spoon or soft spatula until dissolved and heavy cream is steaming.
  3. Place chocolate chips in a small bowl and add hot heavy cream. Allow to sit for 30 seconds.
  4. Whisk heavy cream and chocolate until completely melted and the fondue is thick and velvety.
  5. Pour chocolate back in mini saucepan.
  6. Place saucepan on low heat until it begins to bubble and serve with fruits as well as marshmallows and cubed pound cake.

View Party Plan: Cinco De Mayo Celebration

Shrimp Ceviche

Shrimp Ceviche

Mix salad shrimp, pico de gallo and a little lime juice to create a cool summer ceviche that’s perfect for patio entertaining.

Ingredients:
  • 12 oz. salad shrimp
  • 12 oz. pico de gallo
  • fresh limes or lime juice
  • corn chips
Directions:
  1. Properly thaw shrimp.
  2. Mix in pico de gallo; Add lime juice or fresh squeeze lime for a little “zing.”
  3. Scoop with corn chips and enjoy.

View Party Plan: Cinco De Mayo Celebration

Chipotle Corn Tortillas

Chipotle Corn Tortillas

Give every bite of your tacos a spicy kick with these chipotle-infused tortillas.

Ingredients:
  • 2 cups masa corn flour, like Maseca
  • 1 ½ cup warm water
  • 1 tsp. salt
  • 1 can of chipotle in adobo sauce
Directions:
  1. In a medium bowl add Maseca corn flour. Mix salt with warm water and drizzle in corn flour with one hand while kneading with the other hand until soft dough forms. Add two Tbsp. of the adobo sauce from the can of chipotle. If you like it spicier, chop up one of the chiles into a paste and mix it into the dough. The dough should be soft, smooth, and pliable but not sticky.
  2. Divide dough into 10-12 balls, about 2 inches thick, a little bigger than a golf ball. Place in a dish and cover with a damp paper towel.
  3. Pre-heat your non-stick sauté pan on medium-high heat.
  4. Open your tortilla press and cover each side with a separate piece of plastic wrap. Add a tortilla ball a little behind the center of the press and press down, pushing in handle to flatten tortilla. Carefully open tortilla press and remove tortilla with the plastic wrap that it is stuck to. Fold over tortilla onto one hand and gently remove plastic wrap with the other hand. Add tortilla to hot sauté pan and cook for about one minute. Flip and cook for another minute. Flip again and cook for a final minute, until slightly browned. Place tortilla in an aluminum foil packet and continue making the rest of the tortillas.
  5. When you are ready to serve, place aluminum foil packet in a 300-degree oven for 10-15 minutes and serve.

View Party Plan: Cinco De Mayo Celebration

Rustic Molcajete Salsa

Rustic Molcajete Salsa

Fresh salsas are a staple of any Mexican menu. Use a volcanic rock molcajete or a mortar and pestle to grind the ingredients and fully combine the flavors.

Ingredients:
  • 1 clove of garlic
  • 1 tsp. salt
  • 1 pinch of cumin seeds
  • 1 pinch of black pepper corns
  • 1 - 4 serrano or jalapeño chiles to taste
  • 2 Roma or Saladette tomatoes
  • ¼ cup of Mexican beer
  • 1 tsp. of apple cider vinegar
Directions:
  1. Roast the chiles, onion, garlic and tomatoes on a hot comal or griddle.
  2. Peel the chiles and the tomatoes.
  3. After roasting the garlic, chiles, onions and tomatoes, crush all of ingredients one by one in a molcajete or lava rock mortar and pestle, starting with the spices and the garlic until all of the solid ingredients are in the molcajete.
  4. Mix in the beer and cider. Serve with chips or use as a topping.

View Party Plan: Cinco De Mayo Celebration

Stuffed Poblano Chiles in White Rice

Stuffed Poblano Chiles in White Rice

Inexpensive staples like rice and frozen corn make this an exotic and cost-effective meatless meal or party side dish.

Ingredients:
  • 8 small poblano chiles or 4 large poblano chiles
  • 1 pound mild shredded white cheddar cheese
  • 4 cups chicken broth or water
  • ½ small white onion
  • 2 garlic cloves
  • 4 tsp. salt
  • 1 Tbsp. vegetable oil
  • 2 cups long grain rice
  • 1/2 cup of frozen corn
Directions:
  1. Place the poblano chiles on any non-stick comal on high heat and roast until the chile skin is completely and evenly blistered. Turn the chiles on a regular basis to create even blistering. Do not char the chiles. Place chiles in plastic or paper bag for 10-15 minutes. Peel away the black skin. Make a cut lengthwise on your chile and take out the seeds and veins. Stuff with cheese.
  2. Using a blender, pureé the chicken broth, onion, and garlic. Strain and set aside. On medium heat, add the oil to your Caldero. Add the rice. Stir regularly for 3 minutes until the rice grains are white on the inside and transparent on the outside. Add the chicken broth mixture. Add salt. Bring to a boil. Nestle the stuffed chiles into the cooking rice with the seam side up. Sprinkle in the corn and cover. Reduce heat to low, cover, and continue cooking for 20 to 25 minutes or until the liquid evaporates. Do not uncover the rice for at least 15 minutes or it will not cook properly.

View Party Plan: Cinco De Mayo Celebration

Yucatan Pork Pibil with Xni-Pec Garnish

Yucatan Pork Pibil with Xni-Pec Garnish

All it takes is one taste to make this Yucatecan classic will be a permanent part of your Mexican culinary repertoire.

Ingredients:
  • 8 small poblano chiles or 4 large poblano chiles
  • 1 pound mild shredded white cheddar cheese
  • 4 cups chicken broth or water
  • ½ small white onion
  • 2 garlic cloves
  • 4 tsp. salt
  • 1 Tbsp. vegetable oil
  • 2 cups long grain rice
  • 1/2 cup of frozen corn
Xni-Pec Relish:
  • 1 red onion, finely chopped
  • 1 or 2 Scotch Bonnet or Habanero chiles finely chopped
  • ¼ cup apple cider vinegar
  • 1 whole all spice leaf
  • 1 pinch of salt
Directions:
  1. This recipe is a Yucatecan classic and should be a part of every Mexican culinary repertoire.
  2. Combine all the ingredients except the meat into a blender and blend until mixture is smoothly puréed. Place the pork butt in a stock pot and add the purée. Marinade for at least 1 hour or, even better, overnight in the refrigerator.
  3. Place the pork butt and marinade in a pressure cooker and bring to high heat. When the orange pressure regulator pops up, lower to medium heat and cook for an additional 90 minutes. Take off the heat and allow the orange pressure regulator to go down. Remove the lid and using a potato masher, shred the meat.

View Party Plan: Cinco De Mayo Celebration

Northern Potato and Poblano Chile Strips

Northern Potato and Poblano Chile Strips

With creamy potatoes and blistered Poblano chiles, this side dish will always receive a warm welcome at your table.

Ingredients:
  • 6 Poblano chiles
  • ½ white onion, cut into 1/8-inch wedges
  • 1 ½ lb potatoes cut into 1 inch cubes
  • 1 Tbsp. canola or corn oil
  • 1 cup of Mexican style cream (crema fresca) or crème fraiche
  • ½ cup milk or chicken stock
  • 2 Tbsp. of salt
Directions:
  1. Place the Poblano chiles on a non-stick comal on high heat and roast until the chile skin is completely and evenly blistered. Turn the chiles on a regular basis to facilitate even blistering. Do not char the chiles. Place chiles in plastic or paper bag for 10-15 minutes. Peel away the black skin as well as the seeds and veins and cut into 1/8 inch strips.
  2. Cook the potatoes in a sauce pan, adding enough water to cover the potatoes. Add 2 Tbsp. of salt.
  3. In a sauté pan, add the oil and onion. Cook for 3 minutes or until the onions become transparent. Add the potatoes and brown for 5 minutes. Add the chile Poblano strips, cream, milk and salt to taste. Cook for another 5 minutes and serve.

View Party Plan: Cinco De Mayo Celebration

Slow Cooker Beef Carnitas

Slow Cooker Beef Carnitas

A can of green chilies are all you need to give slow-cooked beef a spicy flavor boost.

Ingredients:
  • 3 – 4 pound beef roast (boneless)
  • 6 oz can of tomato paste
  • 7 oz can of chopped green chilies
  • 7 oz can of chipotle peppers in adobe sauce
  • 1 Tbsp minced garlic
  • 1 Tbsp lemon juice
  • drizzle of olive oil
  • 1/2 Tbsp of chili powder
  • 1 1/2 Tbsp. of seasoning salt
  • 1 Tbsp of dried oregano (or equivalent fresh finely chopped)
  • 1/4 cup fresh cilantro (or more)
Directions:
  1. Combine all ingredients (except roast and topping suggestions) in blender or food processor and mix until smooth and creamy.
  2. Use all liquid from chilies and peppers.
  3. Place roast in crock pot and cover with sauce mixture – be sure to coat the roast evenly on all sides.
  4. Turn crock pot on low, and let it cook for at least 6 hours.

View Party Plan: Cinco De Mayo Celebration

Website Feedback