Tomorrow is Cinco de Mayo! Either you’ll be using it as a reason to eat and drink like it’s Saturday night, or you don’t plan to partake (in which case watch this funny video). In the case of the former, here is our ultimate roundup of Cinco De Mayo recipes to make tomorrow…
2 ounces Tequila
1 ounce fresh Lime Juice
4 ounces Ruby Red Grapefruit Juice
1/2 teaspoon Agave Nectar
Lime Slice, for garnish
Shake the tequila, lime juice, grapefruit juice, and agave nectar together over ice. Strain ice and pour into your glass. Garnish with a lime slice.
Lime and Cilantro Marinated Steak Tacos
-1 lb grass fed steak cut into 1/2″ strips
– Juice from 1 lime
– 2 TBSP chopped cilantro, plus more for garnish
– 1 TBSP Soy Sauce (optional)
– 1/4 cup olive oil
– Tortillas, warmed (use whole wheat tortillas for a healthier version)
– 1/4 cup red onion, thinly slice
– 1 lime, cut into wedges
– 1 avocado, sliced 1/4″ thick
Season steak with salt and pepper. Combine olive oil, lime juice, cilantro, and soy sauce if using. Cover steak with marinade and let sit in the refrigerator for 1 hour.
Heat a sauté pan over medium-high heat and add enough olive to lightly coat the bottom of the pan. Sear steak strips on both sides until done. Place a few strips in a warm tortilla. Garnish with red onions, avocado, and cilantro.
From Ingrid Hoffman
Makes 4 to 6 servings
1 pound boneless, skinless chicken breast halves, trimmed of excess fat, rinsed
3 cups water
3 garlic cloves, crushed under a knife and peeled
1 teaspoon Delicioso Adobo Seasoning
6 medium tomatillos (about 12 ounces), husked, rinsed, and quartered
½ medium yellow onion, coarsely chopped
¼ cup packed cilantro leaves, plus more for garnish
2 jalapeños, seeded and coarsely chopped
½ cup fat-free sour cream
2 tablespoons freshly grated Parmesan cheese
8 corn tortillas
1 cup (4 ounces) 2% milk reduced-fat mozzarella cheese, shredded
1. Place the chicken, water, 2 of the garlic cloves, and the adobo to a boil in a medium saucepan over high heat. Reduce the heat to low and cover. Simmer until the chicken is opaque when pierced in the thickest part with the tip of a knife, about 15 minutes. Transfer the chicken to a cutting board. Strain the cooking liquid into a heatproof bowl and reserve. Let the chicken cool. Using two forks, shred the chicken into bite-size pieces.
2. Puree the tomatillos, onion, cilantro, jalapeños, and the remaining garlic clove with ¼ cup of the reserved cooking liquid. Transfer to a medium saucepan. Bring to a boil over high heat. Reduce the heat to low and simmer, stirring often, until slightly thickened, about 10 minutes. Remove from the heat. Stir in the sour cream and Parmesan. Pour into a wide, shallow dish or bowl.
3. Wrap the tortillas in moistened paper towels. Microwave on high (100%) until the tortillas are pliable, about 15 seconds.
4. Position the broiler rack 6 inches from the source of heat and preheat the broiler. Spray a 9 × 13-inch flameproof baking dish with cooking spray. Dip each tortilla in the sauce. Transfer to a plate. Place about 2 tablespoons of the chicken on the tortilla and roll it up. Place, seam side down, in the baking dish. Pour the remaining sauce over the enchiladas and sprinkle with the mozzarella cheese.
5. Broil until the cheese is melted, about 1 minute. Sprinkle with the cilantro and serve immediately.
Strawberry Basil Margarita
From Amanda Freitag
1 pint organic strawberries, hulled
½ cup agave nectar
¼ cup water
6 ounces Tequila (silver or Blanco preferably)
1/8 cup lime juice
1 lemon, zest only
¼ cup fresh basil leaves, rough chopped
Pinch kosher salt
This drink will be made in a large cocktail shaker or in a pitcher. Begin by preparing the strawberry puree. In a blender combine the washed and hulled strawberries with agave nectar and water. Blend until very smooth and reserve; this will act as the simple syrup in your drink. In the shaker combine tequila, lime juice, lemon zest, basil leaves and salt with 1 cup of ice. Shake these ingredients together vigorously to release the flavor of the basil. Add in the strawberry puree and shake once again. Prepare 4 rocks glasses with ice and pour the margarita mix over the ice. Do not strain; we want to see and taste the basil leaves.
From Kelly Wearstler
“I love guacamole and can make an amazing one. I serve it in my chilled marble bowls. We always keep a few in the freezer so it’s always really cold and chilled.” – Kelly Wearstler
6 large ripe avocados
Juice of 1 lime
Bunch of cilantro – just leaves – chopped
3 Tablespoons onion, chopped fine
1/4 clove of garlic, minced
1 jalapeño, seeds removed, chopped fine
Salt and pepper to taste
Mix ingredients together and enjoy.
Seared Fish Tacos
From Chef Jason DeBriere of El Presidente
Makes 6-8 tacos
2-4 filets of a flat white fish. I prefer Black Sea bass or any other fish in the sea bream family. Skin on, pin bones removed
3 cloves garlic
2 dried chilis (costeno, guajillo, or if you like heat, add chile de Arbol)
1/4 cup fresh lime juice
1/4 grape seed oil
Salt to taste
Pico de gallo
5 diced plum tomatoes (removing inside)
1 small red onion diced
1 jalapeño seeded and diced
1 Serrano pepper seeded and diced
Zest of one lime
Juice of two limes
1/4 cup rough chopped cilantro
Salt to taste
Mix above ingredients and season with salt. Add more lime juice if you prefer. Or add a little habanero if you prefer a little kick.
To prepare marinade, roast garlic in plancha (grill) or griddle until slightly blackened and fragrant. Peel and place in blender with chiles and other ingredients. Season with salt.
To prepare fish, cut fish into 1 x 3 inch strips. Season with salt and the marinade. Place fish skin side down on a hot plancha with a small amount of oil. When fish is cooked halfway, about 4 minutes, turn and continue cooking on flesh side another couple of minutes. Skin should be crisp and a little blackened.
Place fish on fresh tortillas (corn or flour) and garnish with pico de gallo. I like this with a little fresh sliced avocado on top as well.