Cinco de Mayo Recipe Favorites

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Looking for a new recipe to try this weekend for Cinco de Mayo? Let me share with you four of our favorite Mexican recipes that we actually eat on a regular basis!

Potato and Poblano Pepper Tacos – This is my favorite Mexican dish (besides guacamole!!)

Potato Enchiladas – Have you ever had so many potatoes in your Mexican food? These are one of our favorites!

Mexican Style Corn with a Serrano Crema– this one is our favorite corn recipe hands down. It takes a little bit longer to make but boy is it a hit!

Mexican Style Street Corn – super delicious and easy to make!

 

Also, our FAVORITE Mexican chef is Rick Bayless. We have all of his cookbooks and cook from them regularly.

Authentic Mexican is his #1 bestseller and is a must-have book.

This book, Frontera, is my next favorite book. Recipes for drinks and guacamole, amongst other dishes.

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Cinco de Mayo Recipes and Party Decor Ideas

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In this post – 9 Cinco De Mayo party recipes and decor ideas!

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Cinco de Mayo is this Friday and I’ve rounded up some recipes and decor for you!

Let’s get this party started with some guacamole… because that is always what I make a beeline to at any Cinco de Mayo party! 

I joke I’m part avocado because I eat so many of them.

This guacamole recipe from Delightful E Made blog looks so good!

A Dish of Daily Life shares this salsa verde recipe. I LOOOOVE salsa verde. Have you ever had it? It is made from tomatillos – kind of like a cousin of the tomato!

Mexican street corn is one of my favorite things to grill… check out my recipe I shared!

Okay, moving on to the main courses…

Pork carnitas burrito bowl… from a dish of daily life (again! ha!)

The Kittchen shared a chicken tortilla soup recipe.

To many, a Cinco de Mayo party is not complete without a margarita. 

Homecoming Memories shared a pineapple and kiwi margarita.

Simply Darrling shared a strawberry kiwi margarita. 

 And now let’s look at how to decorate for our Cinco de Mayo party!


Bird’s Party shared this fun colorful table!


Smashing Plates Tablescapes shared this fiesta inspired table!

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Cinco de Mayo Recipes

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With Cinco de Mayo just around the corner, everyone is going to be thinking Mexican food.  Here’s my Cinco de Mayo recipe round-up!

My favorite dish here is this Mexican Street Corn. It’s really easy to make! 

These Black Bean Sweet Potato bites  are very tasty and a healthier alternative to tortilla chips..

You could make these Black Bean, Potato, and Cheese Pupusas for a main course or appetizers 

This Mexican corn with serrano crema is delicious! Recipe: Mexican Style Corn with Serrano Crema 

Written at http://peoniesandorangeblossoms.blogspot.com 

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Pupusa recipe with marinated slaw

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A few years ago I was first introduced to a pupusa.  My husband was just introduced a month ago.  We both fell in love with them. Since he’s the chef, he decided we should make some!

First things first, a poo-poo-wha?  Poo-POO-sah.  Pu-PU-sa. See, it’s even fun to say! Now say it fast: pupusa

What is a pupusa?  It is a traditional food from El Salvador made from a thick, handmade corn tortilla that is filled with meats, beans, and cheese.  It’s kind of like a quesadilla.

Let’s take a look…

Pupusa recipe 

 Doesn’t it look GOOD?

pupusa recipe

Time for the recipe.  Make the slaw first, then the filling, then the masa dough.  This whole process took me TWO hours.  This pupusa recipe is adapted from Go Vegan Meow

First, make the slaw.

Marinated cabbage slaw (aka curtido) 

  • 1/2 a green cabbage, shredded
  • 1/2 a red cabbage, shredded
  • 1 jalapenos, seeded and finely chopped
  • 1 large carrot, shredded
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 Tbsp salt
  • 2 tsp dried oregano
  • 1/4 cup white vinegar

Directions

  1. The easiest way to shred the cabbage is to use a large food processor with the shredding blade.  Then I’d try a mandoline.  Slice cabbage in half, remove the core, then shred away! Now place in a separate bowl.
  2. Shred the carrots. Add to the cabbage
  3. Add all of the remaining ingredients and toss well.
  4. Place the slaw into a large reasalable plastic bag (the gallon size should work). Press out all of the air and tightly seal the bag.
  5. Store in the fridge with heavy items on top.  Let cool for approx 1 hour before serving.  If you wanted to prepare this the day ahead you could.

Black bean, cheese, and potato filling

Ingredients

  • 1 can black beans
  • 2 cloves garlic, chopped
  • 1 jalapeno, seeded and finely chopped
  • 1/4 cup water
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tbsp olive oil
  • 1 potato (russet or yukon gold)
  • shredded Mexican cheese mix or mozzarella cheese

Directions

  1. Clean the potato and cook in the microwave until done.
  2. Add the garlic and oil into a skillet and fry over medium heat until fragrant. 
  3. Add the jalapeno, black beans, cumin, water, and oregano.  Bring to a simmer.
  4. Cook for about 8 minutes, or until the water is absorbed.  The beans should still be moist.
  5. Once the potato is slightly cooled, cut into very small fine chunks (like o’brien potato size) and add to the beans. 

Masa Dough

Ingredients

  • 2 cups instant Mexican style masa harina (found it at walmart neighborhood market here)
  • 1 3/4 cups or more of warm water
  • 1/4 tsp salt

Directions

  1. In a large bowl, stir together the masa harina, warm water, and salt.  The dough should be moist and firm, not too sticky.  If it is too sticky, sprinkle with 1 tbsp masa harina at a time until you reach the right consistency.  If too dry, add more water. The dough is done with it doesn’t stick to the bowl.
  2. Grab a chunk of dough and roll it into a ball.  (picture 1)
  3. With the ball of dough in your palm, use your fingers in your other hand to form a little bowl.  (Picture 2)
  4. Now add 1.5-2 tbsp of filling to the indentation.
  5. Sprinkle some cheese on top of the filling (picture 3)
  6. Fold over the sides of the bowl like a taco. (picture 4)
  7. To shape into a flat disc, perform gentle but firm patting motions in a circular pattern.  
  8. If your pupusa cracks or some of the filling pokes out, you can smear a little more dough over the crack.  Honestly though, the filling tastes good when it fries on the pan so it’s not a big deal.  The pupusa should be about 1/4 of an inch thick. (picture 5)
  9. Prepare all of your pupusas (this recipe makes approx 8 of them)
  10. Heat a large skillet coated with some olive oil on medium-high heat.
  11. Grill a few at a time, taking about 5 minutes on each side to finish cooking.  They are done when browned with a few darker (yes even burned spots!) are on them.
  12. If you are serving them all at once, warm in some foil in the oven while the rest cook.
  13. Serve with the slaw on top!
steps for making the pupusa
finished pupusa!
Black bean, cheese and potato pupusas with marinated slaw (curtido) on the side

Delicious!  Bring on pupusa jokes!

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Mexican-style Corn with Serrano Crema

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I ate at Rick Bayless’ Red O Mexican restaurant and LOVED it.  My favorite dish they served there was something called “deconstructed Mexican street corn”.  I don’t care what it’s called, it’s absolutely delicious.  My husband and I sat there and studied the flavors.  We think we came up with a recipe that closely resembles it.

We call it… Mexican style corn with serrano crema.

AKA Mexican corn-off-the-cob

AKA deconstructed Mexican street corn

AKA get-in-my-mouth-now corn.  We had a hard time naming this dish!  Enough chat, time for the recipe!

Mexican Style Corn with Serrano Crema recipe- printable recipe here!

Serrano Crema Recipe

Ingredients

  • 3 serrano chile peppers, seeded and chopped.
  • 3 cloves garlic
  • 1/2 bunch of cilantro, coarsely chopped with the stems removed
  • 1 cup mayonnaise (may substitute greek yogurt for a lighter version)
  • 1 cup heavy cream (may susbstitute milk, but won’t be nearly as good!)
  • salt and pepper, to taste.

Directions

  1. Place all ingredients into a blender and blend until smooth. Done! Now set this aside and get ready for the corn.

Mexican style corn

Ingredients

  • 3 ears of corn with husks on
  • 1 poblano pepper, julienned
  • 1/2 red onion, julienned
  • cilantro, for garnish
  • queso fresco cheese, grated

Directions

  1. Soak corn with the husks still on in cold water for approx. 1 hour.
  2. BBQ the corn in the husk until all sides of the husk are charred.
  3. Meanwhile, saute the onions and peppers in a little bit of EVOO.
  4. Remove ear from husks.
  5. Place corn cobs back on BBQ, and cook until outsides are lightly browned.
  6. Cut the kernels off the cob, leaving as big as chunks as possible (see pics below).
  7. Add the cut corn to the pepper/onion mixture and saute until warm.
  8. Serve the mixture on a plate.  Drizzle the serrano crema on top (careful, this crema is spicy).
  9. Sprinkle the queso fresco on top.  The cheese is key! If you don’t get this cheese it won’t taste right.
  10. Add cilantro for garnish.
  11. Enjoy!

 

sauteing the peppers and onions
How you remove the corn from the cob.

Finished product! Yum!!

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Mexican Street Corn Recipe

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I have to share this Mexican Street Corn recipe!  It takes corn-on-the-cob to the next level.  Ever seen the street vendors in major cities or tried the chili-lime corn at Disneyland? Well now you can make your own… it’s so much better and a lot cheaper!

Mexican Street Corn recipe adapted from Rick Bayless. Perfect for BBQs!

The recipe is adapted from Rick Bayless, Top-Chef winner and Mexican Food Expert.

Mexican Street Corn – printable recipe here

Ingredients

  • 6 ears of fresh sweet corn, still in their husks
  • 3 tbsp butter, melted
  • 1/2 cup of Mexican crema (or sour cream mixed with a little bit of milk so it is easily spreadable)
  • 1/3 cup crumbed Mexican queso anejo, queso fresco, or parmesan, feta, or farmer’s cheese
  • 1 tbsp chili powder
  • 1 lime
  • A few sprigs of fresh cilantro

Directions

  1. About an hour before serving, soak the ears of corn with their husks on in a deep bowl of cold water.  Place a plate on top to keep them submerged.
  2. Heat your grill.  Now lay the corn on the grill (with their husks still on) and roast for about 15-20 minutes, turning frequently until the outer leaves are blackened.  Remove.
  3. Let cool for several minutes, then remove the husks and silk.
  4. About 10 minutes before serving, brush the melted butter onto the corn and then return corn to the grill.  Turn frequently until corn is nicely browned.
  5. Serve right away, applying some cream, cheese, chili powder.  Then sprinkle with a little juice of a lime and a few sprigs of fresh cilantro.

 

Mexican Street Corn recipe adapted from Rick Bayless. Perfect for BBQs!

Grilling the corn…

Mexican Street Corn recipe adapted from Rick Bayless. Perfect for BBQs!

One last look… This is perfect for BBQs and just about any other time! Cinco de mayo, Fourth of July, graduation parties, Memorial Day/Labor Day, random Saturday…

Mexican Street Corn recipe adapted from Rick Bayless. Perfect for BBQs!

 

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