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Cinco De Mayo Recipes to Enjoy with Family and Friends

Cinco de Mayo recipes are known to be made of tangy margaritas, crisp Mexican beers, and savory tacos, but there are so many other ways to drink and eat through the holiday. These recipes are sure to spice up any Cinco de Mayo celebration, and the celebrating certainly doesn’t have to revolve around tacos!

Coconut Lime Black Beans

Who says side dishes can’t be the star of the show? These beans are both filling and refreshing with coconut and lime.

2 cups dried black beans, rinsed (use canned beans if short on time)
2 cups of coconut water
Salt and pepper to taste
1 tablespoon of coconut oil
1 fresh lime, juiced
2 green onions, sliced (greens only)Healthy black bean mexican soup with lime and tortilla chips.

If using dried beans, soak them overnight (at least 8 hours) in cold water. If using canned beans, skip this step.

Drain the beans and put them in a large saucepan. Cover the contents with 3 cups of cold water, the coconut water, and 2 teaspoons of salt. Cook over medium heat and bring it all to a boil, letting it boil for 2 minutes. Reduce the heat to low, cover, and cook until the beans are tender.

When the beans are soft, add the coconut oil, lime juice, and season to taste. Garnish with green onions and serve hot!

Chicken Tostados

This simple dish pulls double-duty as both a snack or as a main entree. Juicy chicken and salsa cruda are sure to please every guest.

Crispy tostadas or white corn tortillas
Oil of choice for frying
Salt
Chicken, enough to make 3 cups shredded
1/3 cup of fresh lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper
Refried beans (canned or homemade)

Toppings:

Shredded cheese of choice
Shredded lettuce
Sliced avocado or guacamole
2 cups of salsa cruda
Sour cream
Sliced scallions
Fresh cilantro leaves

Preparing the tortillas (skip this step if using prepared tostadas): Pour about two inches of oil into a large pan. Heat over medium heat until the oil is hot enough for frying. Put the corn tortillas in one at a time and fry until they’re crispy and golden brown. Drain on a paper towel-lined pan and sprinkle with salt while they’re still hot.

Assembling the tostadas: Mix together the shredded chicken, lime juice, oil, cilantro, and season to taste with salt and pepper.

Preheat your oven’s broiler and spread the beans over the tortillas and sprinkle liberally with cheese. Broil on a baking sheet until the cheese is melted (no more than 30 seconds). Top with the chicken and toppings of choice.

Fish Taco Platter

This fish taco platter’s condiments can outdo any taco stand, and leaves partygoers free to imbibe on as many margaritas as they want.

Fish:

2 cups of buttermilk
1/2 cup cilantro, chopped
3 tablespoons of hot sauce
3 teaspoons of coarse salt, divided
1 tablespoon of lime juice
2 pounds of skinless white fish (halibut, sea bass, striped bass, etc), sliced into strips

Combine buttermilk, cilantro, hot sauce, 1 teaspoon of salt, and lime juice. Add fish, toss to coat. Chill for one to three hours. Add oil of choice to a skillet to a depth of 1 inch. Add fish, cover partially, and fry until the pieces are golden brown, turning to keep from burning. Drain on a paper towel-lined plate and keep warm in the oven.

Tomatillo Salsa Verde:

12 ounces of tomatillos (available in most Latin markets)
4 green onions, sliced with white and green parts divided
1 jalapeno, whole
2 unpeeled garlic cloves
1 1/4 cups of fresh cilantro
1 tablespoon lime juice (more if desired)

Preheat the oven to 375 degrees Fahrenheit. Oil a roasting pan and set it aside. Char half of the tomatillos, the whites of the green onions, and the jalapeno directly over a gas flame or under a broiler. Put the charred vegetables into the roasting pan, and add the rest of the tomatillos and the garlic cloves, roasting until everything is soft. Allow them to cool.

Stem and pull the seeds out of the jalapeno before putting the roasted vegetables, green onion pieces, cilantro, and 1 tablespoon of the lime juice into a blender, pureeing until smooth. Season to taste with salt and lime juice.

Pickled Red Onions and Jalapenos:

1 red onion, thinly sliced
5 jalapenos
2 cups of seasoned rice vinegar
3 tablespoons of lime juice
1 tablespoon of coarse salt

Put the chopped vegetables into a bowl. In a saucepan, combine the vinegar, lime juice, and salt and bring it to a boil. When the salt has dissolved, pour it over the vegetables and let sit at room temperature for at least one hour.

Assemble these ingredients onto a platter and serve alongside fried corn tortillas that have been warmed in the oven.

What is Cinco de Mayo? Cinco de Mayo honors Mexico’s 1862 victory at Battle of Puebla when it defeated France during the Franco-Mexican War. In the United States is celebrated as a tribute to the Mexican culture and heritage. Not only is it culturally significant to Mexico and its people, it is a time for celebration, and what better way to celebrate than with friends, family, and delicious Mexican food? Half the fun of Mexican food is trying new Cinco de Mayo recipes to add to your annual rotation.

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