Planning a Fiesta is one part of bright colors, ten-part delicious food. You want the best food for your Mexican theme party. We got all the fun ideas you'll need to pull off the best Cinco De Mayo fiesta of all time! My all-time favorite Mexican food I'm cooking and sharing the recipe with you guys. Cinco De Mayo is a great excuse to make all of your favorite Mexican dishes.
Homemade Salsa Verde
large baking sheet
1½ lb fresh tomatillos husks removed
1 jalapeno de-seeded
½ white onion roughly chopped
2 cloves garlic smashed
½ cup cilantro
juice from 1/2 lime
½ tsp salt
½ tsp ground cumin
Preheat oven to 400℉. Prepare large baking sheet with a silicone baking mat, foil, or parchment paper.
Remove husks from tomatillos and rinse with water to clean.
Slice tomatillos in half.
Prepare large baking sheet by laying out all the tomatillos, cut side down, halved jalapeno, chopped onion and garlic cloves.
Bake in oven for 15-20 minutes until the tomatillos are softened.
Remove from the oven and allow to cool briefly.
Add the all ingredients to a food processor. Blend for about 30 seconds until all ingredients are mixed and combined and there are no large pieces remaining.
Add water as needed to thin out the salsa to your preference.
Store in a sealed container in the refrigerator. Can store for about 1 week.
To boil ingredients: add the tomatillos (whole but with husks removed), onion and jalapeno into a large pot. Cover with water and boil for about 20 minutes until soft.
Peppers: If you prefer more heat, you can opt for a Serrano pepper, or add a portion of a Serrano pepper to taste. For less heat, an Anaheim pepper can be used.
Baja Fish Tacos
1 lb. fish Your Choice. I like to use Cod
1 cup all-purpose flour
1 cup beer
1 teaspoon baking powder
1 teaspoon salt
freshly cracked black pepper
1 teaspoon chili powder (optional)
10-12 corn tortillas
3-4 cups frying oil
For the Chipotle Crema:
1 cup mayonnaise
2 chipotles in adobo
1 tablespoon adobo sauce
2 garlic cloves
pinch of salt
squeeze of lime
For the Curtido:
1/3 head green cabbage
1/2 cup vinegar
3/4 cup water
1/2 teaspoon Mexican oregano (optional)
1 teaspoon salt (Kosher or sea salt is recommended)
freshly cracked black pepper
If you're making the Curtido, start by slicing up the cabbage (approx. 1/3 head), 1/4 onion, and 1/4 jalapeno. Add them to a mixing bowl along with the remaining ingredients: 1/2 cup vinegar, 3/4 cup water, 1/2 teaspoon Mexican oregano (optional), 1 teaspoon of salt, and some freshly cracked black pepper. Combine well and add everything to a Mason jar. Give it a shake and let it rest in the fridge until you need it.
For the Chipotle Crema, add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat you can add more chipotles or some of the adobo sauce
Pat dry and season the fish on both sides with salt. Cut into strips that are approximately 1" x 3".
To make the beer batter, add the following ingredients to a mixing bowl: 1 cup flour, 1 teaspoon baking powder, 1 teaspoon salt, freshly cracked black pepper, and 1 teaspoon chili powder (optional). Combine well and then add 1 cup of beer. Whisk together until you have batter that is the consistency of thick paint, adding more beer if necessary (I added an additional 1/4 cup of beer to this batch.)
Preheat 3-4 cups of oil in a saucepan until it reaches 350-360F (I used canola oil). One at a time, dip the fish sticks into the batter and drop them gently into the oil. Let them cook for 3-4 minutes or until the exterior is turning a darker brown. I used a narrow pan and only cooked 3-4 pieces at a time so that the oil temp remained as close to 360F as possible.
Carefully remove the fish sticks from the oil and drain them in some paper towels, continuing until all the fish sticks are cooked. If making a big batch, place the fish sticks on a wire rack after draining, this will help prevent them from getting soggy. You can optionally keep them in a 250-300F oven until you need them.
Warm up the corn tortillas in the oven for a few minutes, or fried them for 60 seconds. Each tortilla gets fried fish, Chipotle Crema, pickled cabbage, and a final squeeze of lime.
Try to get the oil to 350-360F before adding the fish. A kitchen thermometer is a great way to accomplish this. On my electric stove, a setting of 6/10 kept the oil at that temp.
One way to help prevent them from turning soggy after cooking is to get them out of the draining pit as soon as possible You can also put them on a wire rack in a 250-300F oven until you need them.
Kosher or pure sea salt are most commonly used for pickling. The additives in iodized salt will sometimes affect the brine so it isn’t recommended.
Curtido typically prefers to rest overnight before it is fully pickled.
THE BEST AT- Home GUACAMOLE RECIPE
Making guacamole at home is a very simple process with only a few minutes of time, and a few easy steps! This fast and simple guacamole recipe is made with a handful of nutritious ingredients and is ready in 5 minutes! This simple guacamole dip is our favorite for tacos Tuesday night or for brunch for avocado toast.
2 Hass Avocados, Ripe
1 tsp Garlic powder or fresh garlic
1 Lime, Juice of
1 Tomato, small
3 tablespoons finely chopped red onions
Baking & Spices
1/2 tsp Salt
1 Jalapeno (stems and seeds removed and chopped (optional)
Pit avocados and in a medium bowl, mash the avocado flesh with a fork until somewhat chunky (not smooth). One at a time, gently stir in the garlic, onion, tomato, cilantro, lime juice and salt. Cover with plastic wrap touching the surface and let sit for about 3 hours to allow the flavors to improve.
1 hour 20 minutes
8 cups chopped tomatoes
2 cups chopped onion
1 cup chopped jalapenos
4 cloves garlic, minced
1 cup vinegar
1/4 cup sugar
1/8 cup kosher salt
Blanch tomatoes in boiling water for 2 minutes. Cool slightly and peer, core and chopped.
Add the chopped tomatoes, Jalapenos, onion, and garlic to a food processor and pulse until finely chopped
Add tomato mixture to a large Dutch oven and pan.
Stir in vinegar, salt and sugar.
Bring mixture to boil and cook at a medium boil for 1 hour, stirring intermittently.
Place in a bowl or Jar
Refrigerate overnight or at least three hours before you are ready to serve.
Tequila Spiked Fried Peach Hand Pies
1 recipe Flaky Cream Cheese Dough or store-bought pie crust, chilled.
3 pounds fresh peaches-peeled, pitted and chopped into 1/2" cubes (about 7c, chopped)
Small pinch of salt
2/3 - 3/4 cup (5-6oz, 170g) granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch cayenne pepper (optional)
Juice of 1 lemon
2 tablespoons corn starch
3 tablespoons good tequila or water
1 cup (8 oz, 225 g) granulated Sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch cayenne pepper (optional)
1 egg whisked with a pinch of salt for egg wash
Make the dough at least 2-3 hours ahead so it has time to rest. Line a 1/2 sheet pan with parchment paper.
Roll the dough to 1/8" thick. Use a 4"-5" round cutter to cut circles. (I used a 4.5" cutter). Place the circles onto a parchment lined sheet pan with a sheet of parchment between each layer of circles. Piece together the scraps, re-roll and cut until all the dough is used. Cover and refrigerate the dough rounds while you make the filling
PREPARE THE PEACH FILLING
Toss the chopped peaches with the salt, sugar, spices, and lemon juice and allow to macerate for 1 hour. Strain the peaches and collect the juice, there should be about 3/4-1 cup of juice depending on how ripe the fruit is. Combine the corn starch with the juice and whisk until smooth.
Over medium low heat cook the drained peaches with the tequila until they soften, about 5-10 minutes. Mix the cornstarch slurry into the peaches. Stirring constantly, cook the peach mixture until it is thick, and the juices are bubbling.
Transfer the filling to a bowl and allow to cool completely before assembling the pies.
ASSEMBLE AND FRY THE PIES
In a pie plate or other shallow dish combine 1 cup granulated sugar with spices.
Place the dough rounds on your work surface. Brush around the edge of each dough round with egg wash. Place a heaping tablespoon of peach filling in the center of each round. Fold the round over to form a 1/2 moon and crimp the edges with a fork to seal. Return the assembled pies to the lined baking sheet and refrigerate for at least a 1/2 hour.
Meanwhile heat the oil (at least 2" deep) in a wide pan to 350°F.
Fry the pies in batches, flipping 1/2 way through cooking to brown both sides. As you remove each pie from the oil place it in the cinnamon sugar, turning once to coat all sides.
Serve warm or room temperature.
The recipe for these Prosecco Margaritas is in big-batch cocktail form, perfect for entertaining. I love the bubbly effect from the Prosecco!
3 oz. Tequila, or to taste
3 oz. Cointreau®
4 oz. chilled simple syrup*, or to taste
8 oz. freshly squeezed lime juice, or to taste
1 750-mL bottle chilled Prosecco (preferably on the sweeter side, such as Dry or Demi-Sec)
coarse salt, to rim glasses
fresh lime wedges, for garnish
In a small to medium-sized jar or bowl, add the tequila, Cointreau, simple syrup, and fresh lime juice. Prepare this mixture at least a couple hours prior to serving the margaritas, and place in refrigerator to chill.
This recipe will make 4 medium-sized margaritas or 6 smaller ones. Gather 4 to 6 medium or small glasses and get started! If salting the rims of your glasses, run the cut edge of a lime wedge around the rim of a glass and dip the rim into a small plate of coarse salt. Repeat with remaining glasses.
Add ice to prepared glasses and divide chilled tequila mixture amongst the glasses. Top with Prosecco. Give a little stir to combine, and then taste test. Adjust for individual tastes by adding more simple syrup for extra sweetness and lime for tartness, plus extra tequila for those who like a bit more tequila bite. Squeeze a lime wedge over the top and add another one to the rim of the glass. Enjoy!
* Simple syrup is super easy to make and takes only about 5 minutes! In a medium saucepan over medium-high heat, stir together 1 cup sugar and 1 cup water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool to room temperature, and then store chilled in the refrigerator for up to a month.
Strawberry Basil Margarita
1/2-pint fresh strawberries
1/2 c. tequila of choice
1.5 oz. Cointreau
1 lime juiced (about an ounce)
1 tbsp honey raw if you have it
2-3 basil sprigs
Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime Rhine around the edge of two rocks glasses, then dip each glass into the plate of salt.
Place the strawberries, basil, tequila, Cointreau, lime juice, honey and a few handfuls of ice (6-8 cubses) into a blender. Blend thoroughly on high until the strawberries, basil, and ice are pulverized. Pour into the salted glasses and serve immediately.
On the Rocks
Pour about 1/4 cup of kosher salt onto a small side plate. Rub the juiced lime rhine around the edge of two rocks glasses, then dip each glass into the plate of salt to rim the edges. Fill each glass with crushed ice or several ice cubes.
Place the strawberries, tequila, Cointreau, lime juice and honey into a blender. Blend thoroughly on high until the strawberries are pulverized. Finely chop the basil and place into the bottom of a decanter or cocktail shaker. Muddle the basil to release the flavors and oils. Pour the blended margarita ingredients into the decanter along with the muddle basil and stir vigorously to incorporate. Pour into salted, iced glasses and serve immediately.