Are you planning a festive Cinco de Mayo party for your family and friends? If so, here are a few tried-and-true recipe ideas they’re sure to love!
No Cinco de Mayo party would be complete without guacamole and chips! Serve heaping bowls of salsa alongside this guacamole recipe from Real Simple:
- 1/2 white onion, finely chopped
- 1 jalapeno, finely chopped
- 1/4 cup fresh cilantro, chopped
- kosher salt and black pepper
- 2 ripe avocados, diced
- 2 tablespoons fresh lime or lemon juice
- In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.
- Add the avocados and lime juice and stir to combine. Refrigerate until serving. Serve with tortilla chips.
2.) Pork Tacos
This slow cooker recipe couldn’t be easier to prepare, but the flavorful meat will make your guests think you fussed. You can easily prepare the meat a day or two in advance and refrigerate it until your party. Create a buffet with meat, tortillas, and toppings so that guests can choose what they want on their tacos.
- 1 tablespoon canola oil
- 3 pounds pork shoulder, trimmed and cut into 3-inch pieces
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- kosher salt and black pepper
- 1 large yellow onion, chopped
- 4 garlic cloves, chopped
- ¼ to ½ teaspoon cayenne pepper
- 2 cups low-sodium chicken broth
- 16 6-inch corn tortillas
- sour cream, salsa, sliced radishes, cilantro leaves, and lime wedges, for serving
- Heat the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the pork with the oregano, cumin, ¾ teaspoon salt, and ½ teaspoon black pepper. Add the pork to the Dutch oven and cook, turning, until brown on all sides, 6 to 8 minutes; transfer to a plate.
- Add the onion, garlic, and cayenne to the Dutch oven and cook, stirring, until the onion is softened, 3 to 5 minutes. Return the pork to the Dutch oven and add the broth. Bring to a simmer and cook, covered, stirring occasionally, until the pork is very tender and shreds easily, 1½ to 1¾ hours.
- Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the Dutch oven and stir into the cooking liquid. (Alternatively, the pork can be made in a slow cooker: Combine the pork, oregano, cumin, ¾ teaspoon salt, ½ teaspoon black pepper, onion, garlic, and cayenne in a 4- to 6-quart slow cooker. Add ½ cup broth and cook until very tender, on low for 7 to 8 hours or on high for 4 to 5 hours.)
- Twenty minutes before serving, heat oven to 350° F. Wrap the tortillas in foil and bake until warm, 12 to 15 minutes. Serve the pork with the tortillas, sour cream, salsa, radishes, cilantro, and lime wedges.
If you’re looking for authentic margarita recipes, peruse a copy of Saveur magazine. For a traditional recipe, try this lime margarita from Real Simple. You can create fun variations by adding strawberries to the recipe or serving frozen margaritas.
- 3/4 cup tequila
- 1/2 cup fresh lime juice (from 4-6 limes)
- 1/2 cup Triple Sec or Cointreau
- 1 lime, sliced
- kosher salt (optional)
- In a medium pitcher, combine the tequila, lime juice, Triple Sec, and 1/2 cup water.
- If desired, rub the rims of 4 glasses with a lime slice and dip in salt to coat. Serve the margaritas in the prepared glasses over ice and garnish with the lime slices.
If you’re feeling adventurous, try making the Pinata Cake featured in the May 2014 edition of Food Network. For something easier, you can make this sopapilla recipe from Taste of Home. The light, airy fried pastries are perfect served with confectioners sugar or honey, but they’re also delicious on their own.
- 1 cup all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon shortening
- 1/3 cup warm water
- Oil for deep fat frying
- Honey and confectioners’ sugar, optional
- In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, tossing with a fork until a loose ball forms (dough will be crumbly).
- On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12-in. x 10-in. rectangle. Cut into 12 squares with a knife or cut into 12 circles using a round biscuit cutter.
- In a deep-fat fryer, heat 2 in. of oil to 375°. Fry sopaipillas for 1-2 minutes on each side. Drain on paper towels; keep warm. Serve with honey and/or dust with confectioners’ sugar if desired.