Cinco de Mayo is a holiday that celebrates the Mexican army's victory over France in the Franco-Mexican War in 1862. In the United States, it has grown into a larger celebration of Mexican culture and heritage. How can you go wrong with guacamole and margaritas? You can't! So, we put together our ultimate Cinco de Mayo recipe list.
The first and most important on our list is a Prickly Pear Margarita! Recipe serves 6 people:
- 12 Lime, wedges
- 1 1/2 cups Lime juice, fresh squeezed
- 3/4 cup Prickly pear simple syrup
- 1 Salt, coarse
- 1 Ice
- 1 1/2 cups Cointreau
- 3 cups Silver tequila
- Mix tequila, cointreau, lime juice, and syrup together in a pitcher.
- Pour salt onto a plate, wet the rim of your glass with a lime wedge, and dip the glass in the salt. Coat the rim to your liking, either halfway or entirely around the glass. You can also use sugar if you prefer more sweetness, or leave it off completely.
- When ready to serve, fill each glass with crushed ice, pour in the margarita mix, and garnish with a lime wedge.
The holy grail of party food! Guacamole is a fan favorite and a must for Cinco de Mayo. Recipe serves 6 but it wouldn't be a bad idea to double it!:
- 4 ripe Hass Avocados, seeded and scooped from peel (about 26 oz before peeled and cored)
- 1/3 cup finely chopped red onion,rinsed under water in mesh strainer and drained
- 1 large Roma tomato, seeded then diced
- 2 Tbsp finely chopped cilantro
- 1/2 - 1 jalapeño, seeded and minced
- 1 clove garlic, minced
- 1 1/2 Tbsp fresh lime juice
- Salt and freshly ground black pepper, to taste
- Add avocados to a larger bowl and cut into avocados with a pastry cutter until you've reached the texture you like (or use a fork if you don't have a pastry cutter).
- Add red onion, tomato, cilantro, jalapeño, garlic, lime and season with salt and pepper to taste.
- Toss mixture then serve immediately for best results.
Our taco of choice is chicken tinga! A little bit of punch, a little bit of yum, and a whole lot of happy guests. Recipe serves 2-3:
- 1 tablespoon olive oil
- 1 cup roughly chopped sweet onion
- 2 cloves garlic, minced
- 1-2 chipotle peppers in adobo sauce, chopped
- 1 teaspoon dried oregano
- 1⁄2 teaspoon ground cumin
- 3⁄4 cup canned crushed fire-roasted tomatoes
- 1⁄4 cup chicken stock
- 1⁄2 teaspoon kosher salt
- 3 cups shredded cooked chicken (rotisserie chicken works!)
- 10 (6-inch) corn tortillas
- 2 ripe avocados, sliced
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced red onion
- crumbled cotija
- 1 lime, cut into wedges
- Sauce: Heat a large skillet over medium. Once warm, add the oil and onion. Sauté for 4 minutes or until tender, stirring occasionally. Add in the garlic and cook for 30 seconds more. Stir in the chipotles, oregano, and cumin, and toast for 1 minute. Add in the tomatoes, stock, and salt. Bring to a simmer, and cook for 7 minutes.
- Blend: Place the tomato mixture in a high-powered or regular blender, and blend until smooth.
- Chicken: Return the blended sauce to the pan over low heat. Add the chicken, and cook for 5 minutes. Taste and add more salt if necessary.
- Serving: Prepare the garnishes. To assemble, top the tortillas with the chicken and garnish with the avocado slices, cilantro, red onion, and cotija. Serve with a lime wedge for squeezing.