Cinco de Mayo, the anniversary of the Mexican army’s 1862 victory during the Franco-Mexican War, has become prime eating time for Americans with a hankering for Mexican food and margaritas.
Here are a few great recipes to help you prepare the perfect feast on May 5:
Cinco de Mayo dessert-o—These funky tacos may look like dinner, but one taste and you’ll know it’s dessert! Each element of a delicious taco has been redefined in dessert form, from the ground beef (crushed Oreos) to the lettuce and cheese (colored coconut flakes) to the tomatoes (cherries). Even the tortillas aren’t really tortillas, they’re sweet folds of cookie dough baked over wedges of tinfoil!
Easy chicken enchiladas—Speaking of dinner, even on a holiday we can’t have dessert without dinner! Check out this simple recipe for enchiladas. They’re so good, no one will know they were easy. Just shred your cooked, seasoned chicken breasts, and mix with some enchilada sauce, cheese and cilantro. Fill a tortilla and roll into enchilada shape. Bake for a while, then add remaining sauce and cheese. Bake again. Of course, the recipe has a few more steps, but it really is about as easy as it sounds.
Corona popsicles—This tutorial couldn’t be any more of a breeze. Open a beer, pour it into a mold or cup, and center a popsicle stick. Then freeze. What could be easier? If you want to get fancy, maybe add a slice of lime and a dash of coarse kosher salt for garnish and extra yumminess. The author cautions you to make a lot of these—they go fast! (This one is just for grownups, too. The alcohol will not freeze out. Make some non-alcoholic popsicles for the under-21 crowd.)
Black Bean Quesadillas from Alma Schneider at Take Back the Kitchen
Black Bean Cilantro Spread:
2 cups black beans
1/2 cup sour cream
1/2 cup chopped cilantro
1 tsp salt
2 small Thai chiles or 1/2 jalapeno
Puree all above ingredients in a food processor until smooth
Have on hand whole wheat or multi-grain tortillas and cheddar cheese or any other cheese you like
And here's the salad: Honey lime salad dressing from Alma Schneider at Take Back the Kitchen
1/3 cup olive oil
3 TBS apple cider vinegar
Juice of 1 small lime or 1/2 large lime
Salt and pepper to taste
Stir all above ingredients together with a whisk or fork until fully combined Salad greens, chopped tomatoes, avocado, walnuts (optional)
Toast up the tortillas on a skillet until a little crispy, don’t have to use oil but can
Remove from heat, spread black bean mixture on tortilla, sprinkle on cheese if you like, top with dressed salad and roll up and eat with more salad on the side.
- 4 lime wedges
- 1 tablespoon kosher salt
- 1/2 cup gold tequila
- 1/4 cup Triple Sec
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 2 tablespoons superfine sugar
- 1-1/3 cups crushed ice
- Using lime wedges, moisten rims of four glasses. Holding each glass upside down, dip rim into salt; set aside.
- In a pitcher, combine the tequila, Triple Sec, lime juice, lemon juice and sugar; stir until sugar is dissolved. Serve in prepared glasses over crushed ice. Yield: 4 servings.
For Frozen Lime Margaritas: Reduce lemon and lime juices to 2 tablespoons each. Increase the superfine sugar to 1/4 cup and the crushed ice to 4 cups. Add 3/4 cup limeade concentrate.
- Prepare glasses as directed. In a blender, combine the tequila, Triple Sec, lime juice, lemon juice, limeade concentrate, superfine sugar and crushed ice; cover and process until smooth. Yield: 5 cups.
- For Frozen Strawberry Margaritas: Follow directions for Frozen Lime Margaritas, except reduce crushed ice to 2 cups and add 2 cups frozen unsweetened strawberries. Yield: 4 cups.