Cinco De Mayo Treats
Margaritas, tacos, dips, enchiladas, and more margs! What is there not to love about Cinco de Mayo? We’ll be celebrating at home this year but it doesn’t mean we’ll be missing out on any of the fun or delicious food. We have curated a list of our go-to Mexican dishes with cinco-star reviews featuring Erica’s tasty shrimp enchiladas and Lorin’s refreshing mint margaritas. ¡Disfrute!
Lorin’s Mint Margaritas
1.5 oz tequila
1 oz Cointreau
2 tbsp fresh lime juice
splash of simple syrup (if you like it sweet)
a bunch of fresh mint leaves
Pour all ingredients into a cocktail shaker. Muddle the mint leaves with a wooden spoon. Add ice and shake vigorously. Serve up or on the rocks as desired in a salted rim glass. If serving on the rocks add a splash of club soda.
Image of Shrimp Enchiladas
Erica’s Shrimp Enchiladas
3 fresh jalapeno peppers, stems removed
1 1/2 pounds fresh tomatillos, husks removed
3 green onions
1 small white or yellow onion, quartered
1 bunch fresh cilantro, stems trimmed
1 cup heavy cream
1 cup chicken broth
1/2 tsp pink himalayan salt
1/4 tsp ground black pepper
1.9 oz. bag of baby spinach
1 pound fully cooked shrimp
2 teaspoons vegetable oil,
6 inch corn tortillas
6 ounces shredded Monterey Jack cheese
2 ounces medium cheddar cheese
1 tablespoon green pepper sauce (e.g., Tabasco) (optional)
Side note if you don’t want to make the sauce from scratch, you can buy 2 cans Green Enchilada Sauce
Optional toppings: sour cream, salsa, cotija cheese, guacamole, green pepper sauce,
Preheat an oven to 400 degrees F (200 degrees C).
Lightly oil a 9×13 inch baking dish.
Place jalapeno peppers, tomatillos, green onions, quartered onion, and cilantro in a food processor. Pulse until mixture is coarsely chopped, about 8 pulses. Pour mixture into a saucepan over medium heat and bring to a simmer; cook about 5 minutes. Stir in cream and chicken broth; season with salt and pepper. Return to a simmer and cook until slightly thickened, about 10 minutes. Set aside.
Place shrimp and spinach in a skillet over medium heat. Cover tightly and cook until spinach wilts and shrimp are heated through, about 3 minutes. Remove from heat.
Wipe skillet dry and pour in 1 teaspoon of the oil; heat oil over medium heat. Place a tortilla in the skillet about 10 seconds; turn and heat on the second side about 5 seconds to soften for easier handling. Fill tortilla with a tablespoon of the shrimp and spinach mixture and about a tablespoon of shredded cheese. Repeat with each tortilla adding more oil to the skillet as needed. Place filled tortillas snugly in prepared baking dish.
Pour sauce over tortillas and sprinkle with remaining grated cheese and any remaining filling. Top with dollops of sour cream, salsa, cotija cheese, guacamole or some green pepper sauce, if desired.
Bake in preheated oven for 15 to 20 minutes or until hot and bubbly.
Serious Eats Mexican Corn Salad
2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
2 tablespoons (30ml) mayonnaise
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
1 tablespoon (15ml) fresh juice from 1 lime
Chili powder or hot chili flakes, to taste
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.
For more information and where to source ingredients, find the original recipe click here.
Tecate Skirt-Steak Tacos
- 1 pound skirt steak, silver skin removed, cut into 6-inch pieces
1 12-ounce can pale lager (such as Tecate)
4 tablespoons fresh lime juice, divided
1 teaspoon kosher salt, plus more
¼ teaspoon freshly ground black pepper, plus more
¼ medium onion, chopped
2 garlic cloves, thinly sliced
1 tablespoon olive oil
2 large plum tomatoes, cored
½ canned chipotle chile in adobo, coarsely chopped
3 tablespoons chopped fresh cilantro, plus leaves for serving
8 fresh corn tortillas
Avocado slices, crumbled Cotija cheese, and lime wedges (for serving)
- Combine steak, beer, 1 Tbsp. lime juice, 1 tsp. salt, and ¼ tsp. pepper in a resealable plastic bag. Seal; chill 3 hours.
Cook onion, garlic, and oil in a small skillet over medium heat until soft and translucent, 5 minutes. Let cool.
Prepare a grill for high heat (if using charcoal, prepare two zones of heat, high and medium-high). Grill tomatoes over high heat, turning occasionally, until well charred but still holding their shape, 6–8 minutes.
- Reduce grill to medium-high heat (or use medium-high zone if using a charcoal grill). Remove steak from marinade and pat dry. Season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare. Transfer to a cutting board and let steak rest 10 minutes.
Meanwhile, blend onion and garlic, tomatoes, chipotle, and remaining 3 Tbsp. lime juice in a blender until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.
Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice steak against the grain into ½” strips. Top each tortilla with a few pieces of steak, then some salsa, cilantro leaves, avocado, and Cotija cheese. Serve with lime wedges for squeezing over.
Image of Tres Leches Cake
Tres Leches Cake
For the Cake:
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
5 large eggs, separated
1 1/4 c. granulated sugar, divided
1 tsp. pure vanilla extract
1/2 c. milk
1/4 c. melted butter, cooled
For the Filling:
1 (14-oz.) can sweetened condensed milk
1 (12-oz.) can evaporated milk
1/2 c. milk
1 tsp. pure vanilla extract
For the Whipped Cream
2 c. heavy cream
1/2 c. sugar
1/4 c. cinnamon-sugar
sliced strawberries, for serving
Make the cake: Preheat oven to 350° and grease a 9″-x-13″ baking pan with cooking spray. In a large bowl whisk together flour, baking powder, and salt.
In another large bowl using a hand mixer, beat together egg yolks and 1 cup of sugar until stiff ribbons trail behind beaters, then beat in vanilla and set aside.
In a third large bowl using a hand mixer, beat egg whites until soft peaks form then gradually add in remaining 1/4 cup sugar and continue beating until stiff peaks form.
Add yolk mixture to dry ingredients and beat together. Add in milk and melted butter and beat until combined. Gently fold in egg whites until just combined. Pour batter into prepared pan and bake until a toothpick inserted into middle of cake comes out clean, 30 minutes. Let cool.
Meanwhile make filling: In a medium bowl whisk together sweetened condensed milk, evaporated milk, milk, and vanilla. Using a fork, poke holes all over cake, then pour milk mixture evenly over cake. Cover and place in refrigerator until all of the mixture is absorbed, at least 1 hour.
When ready to serve make whipped cream: In a large bowl using a hand mixer, beat together heavy cream and sugar until stiff peaks form. Frost cake with whipped cream and sprinkle with cinnamon-sugar. Serve with strawberries or other fresh fruit.