Get ready to fiesta! Cinco de Mayo, a Mexican holiday celebrating independence and cultural heritage, is just around the corner. And what better way to mark the occasion than with a delicious spread of festive and flavorful dishes? From spicy enchiladas to creamy pasta salads, cheesy quesadillas to decadent desserts, we’ve got you covered with 18 mouthwatering Cinco de Mayo recipes that are sure to make your gathering a hit.
Whether you’re hosting a backyard bash or simply looking for some inspiration to spice up your meal routine, these authentic and innovative recipes are sure to please even the pickiest of eaters. With everything from classic taco variations to creative twists on traditional dishes, there’s something for everyone in this collection of Cinco de Mayo delights.
Spicy Chicken Enchiladas with Red Sauce
Add a kick of heat to your meal with these flavorful enchiladas, packed with spicy chicken, melted cheese, and a rich red sauce.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 can (10 oz) enchilada sauce
– 1/2 cup chopped onion
– 1 jalapeño pepper, diced
– 1 tsp ground cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese (divided)
– Optional toppings: sour cream, diced tomatoes, cilantro
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken over medium-high heat until browned and cooked through.
3. Add onion, jalapeño, cumin, paprika, salt, and pepper to the skillet; cook until onion is translucent.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble enchiladas: Place chicken mixture onto each tortilla, sprinkle with half of the cheese, and roll up.
6. Place rolled enchiladas seam-side down in a baking dish; cover with red sauce and remaining cheese.
7. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Authentic Beef Birria Tacos
Experience the rich flavors of Mexico with this recipe for tender beef birria tacos, slow-cooked in a spicy tomato-based broth and served with fresh tortillas, onions, and cilantro.
Ingredients:
– 2 pounds beef brisket or shank, cut into large pieces
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Fresh cilantro leaves, chopped
– Onion, thinly sliced
Instructions:
1. In a large Dutch oven or pot, brown the beef pieces over medium-high heat. Remove from pot.
2. Add onion and garlic; cook until softened. Add paprika, cumin, oregano, salt, and pepper. Cook 1 minute.
3. Add beef broth, diced tomatoes, and browned beef to the pot. Bring to a boil, then reduce heat and simmer for 2 hours or overnight.
4. Shred the beef with two forks. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing shredded beef onto a warmed tortilla, topping with onion and cilantro.
Cooking Time: 2 hours
Creamy Avocado and Lime Pasta Salad
Elevate your pasta game with this refreshing summer salad, combining the creaminess of avocado with a burst of lime flavor.
Ingredients:
– 8 oz. pasta of choice (e.g., linguine or fettuccine)
– 1 ripe avocado, diced
– 2 tbsp. freshly squeezed lime juice
– 1/4 cup plain Greek yogurt
– 1 tsp. honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a blender or food processor, combine diced avocado, lime juice, Greek yogurt, and honey. Blend until smooth and creamy.
3. In a large bowl, combine cooked pasta and avocado-lime mixture. Toss until the pasta is well coated.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes (including pasta cooking time)
Homemade Churros with Chocolate Dipping Sauce
Get ready to delight your taste buds with these crispy and sweet homemade churros, perfectly paired with a rich chocolate dipping sauce. This recipe is easy to follow and requires just a few simple ingredients.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup whole milk
– Vegetable oil for frying
– Confectioners’ sugar, for dusting
– Chocolate Dipping Sauce:
+ 1 cup semisweet chocolate chips
+ 1 tablespoon unsalted butter
Instructions:
1. Preheat oil in a deep frying pan to 375°F (190°C).
2. In a bowl, whisk together flour, sugar, salt, and cinnamon.
3. Gradually add milk, whisking until smooth batter forms.
4. Fry dough strips for 2-3 minutes on each side or until golden brown.
5. Dust with confectioners’ sugar. Serve warm with chocolate dipping sauce (melt butter and chocolate chips in a bowl).
Cooking Time: 15-20 minutes
Slow-Cooked Carnitas with Citrus Marinade
Experience the tender, flavorful magic of Mexican-style slow-cooked pork, infused with a zesty citrus marinade. Perfect for tacos, sandwiches, or served with your favorite sides.
Ingredients:
– 2 pounds boneless pork shoulder
– 1/4 cup freshly squeezed orange juice
– 1/4 cup freshly squeezed lime juice
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions:
1. In a large bowl, whisk together orange and lime juices, garlic, oregano, salt, and pepper.
2. Add the pork shoulder to the marinade, turning to coat evenly. Cover and refrigerate for at least 8 hours or overnight.
3. Preheat slow cooker to low heat. Remove pork from marinade, letting any excess liquid drip off.
4. Cook the pork in the slow cooker with the olive oil for 8-10 hours, or until tender and easily shredded.
5. Shred the pork with two forks and serve with your favorite toppings and sides.
Cooking Time: 8-10 hours
Fresh Mango Salsa with Jalapeños
This sweet and spicy salsa is perfect for topping tacos, grilled meats, or using as a dip for chips. With the freshness of mango and the kick of jalapeño, this recipe will elevate your snack game in no time!
Ingredients:
– 2 ripe mangos, diced
– 1/2 cup red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– 1 tablespoon cilantro, chopped
– Salt to taste
Instructions:
1. In a medium-sized bowl, combine mango, red onion, jalapeño, and cilantro.
2. Squeeze the lime juice over the mixture and toss to coat.
3. Season with salt to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
Cooking Time: None! This salsa is best served fresh.
Cheesy Queso Fundido with Chorizo
Get ready to delight your taste buds with this rich and creamy queso fundido recipe, featuring spicy chorizo sausage. This comforting dish is perfect for a cozy night in or as an appetizer for any gathering.
Ingredients:
– 1 cup shredded Oaxaca cheese (or Monterey Jack)
– 1/2 cup chopped fresh cilantro
– 1/4 cup diced onion
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 pound Mexican chorizo sausage, casings removed
– Salt and pepper to taste
– Tortillas or chips for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the oil over medium-high heat. Add the chorizo and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Remove the chorizo from the skillet with a slotted spoon and set aside.
4. In the same skillet, add the onion and garlic; cook until softened, about 2-3 minutes.
5. In a separate saucepan, melt the cheese over low heat, stirring occasionally.
6. Combine the cooked chorizo, onion mixture, and melted cheese in a baking dish. Season with salt and pepper to taste.
7. Bake for 10-12 minutes or until the cheese is bubbly and slightly golden.
8. Serve warm with tortillas or chips.
Cooking Time: 20-25 minutes
Grilled Shrimp Skewers with Chipotle Glaze
Add some excitement to your summer grilling with these flavorful shrimp skewers smothered in a chipotle glaze. The perfect combination of spicy and sweet, this recipe is sure to become a backyard favorite.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon honey
– Salt and pepper to taste
– Wooden skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. Thread shrimp onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, garlic, lime juice, chipotle pepper, and honey.
4. Brush the glaze evenly onto both sides of the shrimp.
5. Season with salt and pepper to taste.
6. Grill for 2-3 minutes per side, or until pink and cooked through.
7. Serve immediately.
Cooking Time: 8-10 minutes
Mexican Street Corn (Elote) with Cotija Cheese
Get ready to experience the bold flavors of Mexico with this simple and addictive street corn recipe, topped with crumbly Cotija cheese.
Ingredients:
– 4-6 ears of corn, husked and silked
– 2 tablespoons unsalted butter
– 1/4 cup mayonnaise
– 1 tablespoon lime juice
– 1/2 teaspoon ground cumin
– Salt to taste
– 1/4 cup crumbled Cotija cheese (Mexican Parmesan)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Brush corn with butter and season with salt, cumin, and lime juice.
3. Grill corn for 10-12 minutes, turning occasionally, until slightly charred.
4. Slather mayonnaise over each ear of corn.
5. Sprinkle Cotija cheese over the mayonnaise.
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-20 minutes
Refried Bean and Cheese Tostadas
Treat yourself to a flavorful and satisfying snack with this simple recipe for refried bean and cheese tostadas. Crunchy tortilla chips topped with creamy beans, melted cheese, and a sprinkle of freshness make for the perfect treat.
Ingredients:
– 8-10 corn tortillas
– 1 can refried beans (15 ounces)
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Arrange tortillas on a baking sheet and toast for 5-7 minutes, or until crispy.
3. Spread refried beans evenly over toasted tortillas.
4. Sprinkle shredded cheese over the beans.
5. Drizzle with olive oil and sprinkle with cilantro.
6. Season with salt to taste.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Pineapple and Pork Al Pastor Tacos
Pineapple and Pork Al Pastor Tacos Recipe
This recipe combines the classic Mexican flavors of al pastor with a sweet and tangy twist, featuring juicy pineapple and tender pork. Perfect for a quick weeknight dinner or a flavorful fiesta.
Ingredients:
– 1 pound boneless pork shoulder, thinly sliced
– 1/4 cup pineapple juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon orange marmalade
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Sliced pineapple
– Chopped cilantro (optional)
– Lime wedges
Instructions:
1. In a large bowl, whisk together pineapple juice, olive oil, garlic, orange marmalade, cumin, smoked paprika, salt, and pepper.
2. Add the sliced pork to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill to medium-high heat. Remove pork from marinade and cook for 5-7 minutes per side, or until cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
5. Assemble tacos with grilled pork, sliced pineapple, and a sprinkle of cilantro (if using). Serve with lime wedges.
Cooking Time: 45-50 minutes
Horchata Iced Coffee with Cinnamon
This unique coffee drink combines the richness of horchata (a traditional Mexican drink made from rice, cinnamon, and vanilla) with the bold flavor of iced coffee. The result is a sweet and creamy beverage that’s perfect for warm weather or anytime you need a pick-me-up.
Ingredients:
– 1 cup strong brewed coffee
– 1/2 cup horchata (homemade or store-bought)
– 1 tablespoon unsweetened condensed milk
– 1/4 teaspoon ground cinnamon
– Ice cubes
– Whipped cream and additional cinnamon for topping (optional)
Instructions:
1. Brew a cup of strong coffee and let it cool.
2. In a large glass, combine the cooled coffee, horchata, and condensed milk. Stir until well combined.
3. Add the ground cinnamon and stir again to combine.
4. Fill the glass with ice cubes and stir gently.
5. Taste and adjust the sweetness or cinnamon level as needed.
6. Top with whipped cream and additional cinnamon, if desired.
Cooking Time: 0 minutes (just assemble and serve!)
Enjoy your delicious Horchata Iced Coffee with Cinnamon!
Chicken Tinga Tostadas with Crema
This recipe combines the rich flavors of chicken tinga, crispy corn tortillas, and a tangy crema to create a delightful snack or light meal. Perfect for any occasion, this dish is sure to impress.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8 corn tortillas
– Crema (store-bought or homemade)
– Chopped cilantro, lime wedges, and crumbled queso fresco, for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat lard over medium-high heat. Add chicken and cook until browned, about 5 minutes per side.
3. Remove chicken from skillet and set aside. Reduce heat to medium-low and add garlic, cumin, paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
4. Shred cooked chicken with two forks and stir into the spice mixture.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tostadas by spooning chicken mixture onto warmed tortillas and topping with crema, cilantro, lime wedges, and queso fresco.
Cooking Time: About 25 minutes
Spicy Margarita with Chili Salt Rim
Elevate your margarita game with this bold and flavorful twist! This Spicy Margarita with Chili Salt Rim is the perfect combination of spicy and sweet, guaranteed to spice up any gathering.
Ingredients:
– 2 ounces tequila
– 1 ounce fresh lime juice
– 1/2 ounce agave syrup
– 1/4 ounce jalapeño simple syrup (see note)
– Salt and chili powder for rimming glass
– Lime wedges for garnish
Instructions:
1. Rim a rocks glass with salt and chili powder mixture.
2. In a cocktail shaker, combine tequila, lime juice, agave syrup, and jalapeño simple syrup.
3. Fill the shaker with ice and shake vigorously for 15-20 seconds.
4. Strain into prepared glass and garnish with a lime wedge.
Cooking Time: None! This recipe is ready in just a few minutes.
Vegetarian Stuffed Poblano Peppers
This recipe brings together the sweetness of roasted poblano peppers and the savory flavors of a vegetarian filling, all wrapped up in a delicious package.
Ingredients:
– 4 large poblano peppers
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup cooked brown rice
– 1 cup black beans, drained and rinsed
– 1/2 cup grated cheddar cheese (vegetarian)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Once cool enough to handle, peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket.
4. In a large skillet, sauté the onion and garlic until softened. Add the cooked brown rice, black beans, and cheddar cheese. Cook until heated through.
5. Stuff each poblano pepper with the rice mixture and place them on a baking sheet lined with parchment paper.
6. Bake for an additional 15-20 minutes, or until the filling is hot and the peppers are tender.
Cooking Time: Approximately 1 hour
Chocolate Tres Leches Cake
Tres leches cake, a Latin American classic, gets a decadent twist with the addition of rich chocolate. This moist and creamy dessert is perfect for satisfying any sweet tooth.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk, at room temperature
– 4 large eggs, at room temperature
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large mixing bowl, combine milk, eggs, and vanilla extract. Stir in the dry ingredients until just combined.
4. Melt chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth. Fold melted chocolate into the batter.
5. Pour batter into prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
6. Remove from oven and poke holes all over the top of the cake with a skewer or fork.
7. Combine 1 cup heavy cream, 1/2 cup whole milk, and 1 tablespoon unsweetened cocoa powder in a bowl. Pour mixture evenly over the warm cake.
8. Refrigerate for at least 3 hours before serving.
Cooking Time: 25-30 minutes
Grilled Fish Tacos with Cabbage Slaw
Elevate your taco game with this flavorful and refreshing recipe, featuring grilled fish, crunchy cabbage slaw, and a hint of lime.
Ingredients:
– 4 fish fillets (such as tilapia or mahi-mahi), about 6 oz each
– 1/2 cup lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 8 corn tortillas
– Cabbage Slaw (see below)
– Optional toppings: diced avocado, sour cream, cilantro, salsa
Cabbage Slaw:
– 1 head of cabbage, shredded
– 2 tbsp lime juice
– 1 tsp honey
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
3. Place fish fillets in a shallow dish and brush with the marinade.
4. Grill fish for 4-5 minutes per side, or until cooked through.
5. Meanwhile, prepare Cabbage Slaw by combining shredded cabbage, lime juice, honey, salt, and pepper in a bowl.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble tacos by placing grilled fish on a tortilla, topping with Cabbage Slaw, and adding your desired toppings.
Cooking Time: 15-20 minutes
Mexican Hot Chocolate with Cinnamon Whipped Cream
Warm up with this decadent and comforting drink that combines the bold flavors of Mexico with a hint of sweet cinnamon. Perfect for a chilly evening or a cozy brunch.
Ingredients:
– 2 cups milk (whole, low-fat or nonfat)
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground anise
– 1/8 teaspoon ground cayenne pepper (optional)
– 2 tablespoons sugar
– 1/4 cup heavy cream
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a medium saucepan, combine milk, cocoa powder, cinnamon, anise, and cayenne pepper (if using). Whisk until smooth.
2. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it cook for 5 minutes, stirring occasionally.
3. Remove from heat and whisk in sugar until dissolved.
4. In a separate bowl, whip heavy cream with vanilla extract until stiff peaks form.
5. Pour the hot chocolate into mugs and top with cinnamon whipped cream.
Cooking Time: 10-12 minutes
Summary
Celebrate Cinco de Mayo with these 18 flavorful recipes that will make your fiesta unforgettable! From spicy chicken enchiladas to authentic beef birria tacos, and from creamy avocado pasta salad to homemade churros with chocolate dipping sauce, there’s something for everyone. Also featured are slow-cooked carnitas, fresh mango salsa, cheesy queso fundido, grilled shrimp skewers, Mexican street corn, refried bean and cheese tostadas, pineapple and pork al pastor tacos, horchata iced coffee, chicken tinga tostadas, spicy margarita, vegetarian stuffed poblano peppers, chocolate tres leches cake, grilled fish tacos with cabbage slaw, and Mexican hot chocolate. Get ready for a culinary celebration!
