Cinco de Mayo: Vibrant Easy to make Festive Recipes

As Cinco de Mayo approaches, it’s time to get into the festive spirit and celebrate with vibrant decorations and delicious foods that honor this special day.

Whether you’re hosting a big bash or just a small gathering, I have got some fabulous easy to make recipes to make your celebration truly memorable!

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JUMP TO RECIPES

All the Recipes are for 4 people.

Mini Tostadas

Sweet mango Salsa

Guacamole

Tacos

Mexican Rice

Margaritas

Flan

My Tip for doing Less Work 😍

When I host any get together, I decide on what I will make and what I can get from outside which will not break the bank and will save me time.

For this get together here is what I will get from outside:

Flan – Costco has pretty good Flan, I always get it from there.

Churros : I buy 4 – 6 large sticks and cut them into bite size pieces. everyone loves that.

You might be able to find Churro ice cream at your local store, if you want to skip the run to Costco.

I make rice and salsa the night before. That way I am ready to cook other dishes the day of my party.

Happy Cooking !!!!

Mini Tostadas

These mini tostadas are a delightful and customizable appetizer or snack that features a crisp tostada base topped with creamy refried beans, melted cheese, and a vibrant slice of jalapeño for a little kick.

This dish offers a wonderful combination of textures and flavors that are sure to please.

Let’s dive into how you can prepare these mini tostadas at home!

Ingredients:

• Mini tostada shells (you can also use small, round corn tortillas and bake them until crisp)
• Refried beans (either homemade or store-bought)
• Shredded cheese (cheddar, Monterey Jack, or a Mexican blend works well)
• Jalapeño peppers, sliced into thin rounds
• Optional toppings: diced tomatoes, sour cream, sliced avocado, or fresh cilantro

My version of Healthy refried Beans :

Ingredients:

• 2 cans (15 oz each) pinto beans, rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Instructions:

1. Prepare Ingredients:
   • Rinse the pinto beans under cold water to remove excess sodium from the canning process.
2. Sauté Aromatics:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Season Beans:
   • Stir in the ground cumin and chili powder, cooking for another minute to toast the spices slightly.
4. Add Beans:
   • Add the rinsed beans to the skillet and stir to coat with the spices. Cook for about 5-7 minutes until the beans are thoroughly heated. (I smash the beans with potato smasher to give the refried bean look. You might need to add some water if you plan to smash them.)
5. Finish with Cilantro and Lime:
   • Remove from heat. Stir in fresh cilantro and squeeze lime juice over the beans. Adjust salt and pepper to taste.
6. Serve:
   • Serve hot as a side dish or use as a filling for burritos, tacos, or salads.

Instructions:

1. Prepare Tostadas: If you’re using corn tortillas, preheat your oven to 375°F (190°C). Place the tortillas on a baking sheet and brush lightly with oil. Bake for 10-12 minutes or until crisp. If using pre-made mini tostada shells, you can skip this step.
2. Heat Beans: Warm the refried beans in a pan over medium heat until they are easily spreadable.
3. Assemble Tostadas: Spread a layer of warm refried beans on each mini tostada shell. Sprinkle a generous amount of shredded cheese over the beans.
4. Broil: Place the mini tostadas under a broiler for about 2-3 minutes or until the cheese is melted and bubbly.
5. Add Toppings: Remove from the oven and immediately top each mini tostada with a slice of jalapeño. If desired, add other toppings like diced tomatoes, a dollop of sour cream, slices of avocado, or a sprinkle of fresh cilantro.
6. Serve: Serve your mini tostadas immediately while they are still warm and crispy.

Sweet mango salsa

Sweet mango salsa is a vibrant, refreshing dish that combines the luscious sweetness of ripe mangoes with the zest of lime and the sharp bite of red onion. It’s perfect as a topping for grilled meats, tacos, or simply as a dip with tortilla chips. Let’s make a batch!

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and finely chopped (adjust according to your heat preference)
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Mix Ingredients: In a medium bowl, combine the diced mangoes, chopped red onion, jalapeño, and cilantro.
2. Add Lime Juice and Season: Squeeze the lime juice over the mixture and stir well to combine. Season with salt and pepper to taste. Adjust the lime juice and seasonings according to your preference.
3. Chill: Allow the salsa to chill in the refrigerator for at least 30 minutes before serving. This resting period helps the flavors to meld together beautifully.
4. Serve: Serve your mango salsa chilled or at room temperature. It pairs wonderfully with grilled chicken, fish, or simply as a refreshing dip.

Cinco Di Mayo Decorations at Amazon

Chilli Shaped Salsa Bowl with Spoon

Heated Lazy Susan Taco Bar Serving Set

Pin it on your pinterest board to find it later.

Fresh Tacos

Traditional tacos are a cornerstone of Mexican cuisine, celebrated for their versatility and delicious flavors. Whether you’re craving meaty fillings like carne asada, carnitas, and barbacoa or looking for vegetarian options, there’s something for everyone. Here’s how you can prepare both traditional and vegetarian tacos, including an option for tamales filled with roasted peppers and cheese.

Traditional Tacos

Ingredients:

• For the Meat: Choose between carne asada (grilled steak), carnitas (slow-cooked pork), or barbacoa (slow-cooked beef).
• Corn Tortillas: Freshly made or store-bought.
• Toppings: Chopped onions, cilantro, lime wedges, and salsa.

Instructions:

1. Prepare the Meat: For carne asada, marinate steak in lime juice, garlic, and chili powder, then grill to your preferred doneness. For carnitas, cook pork shoulder slowly with orange, garlic, and spices until tender. For barbacoa, slow cook beef with chipotles, garlic, and cumin until it’s easily shredded.
2. Warm Tortillas: Heat the corn tortillas on a skillet or directly over a flame until warm and slightly charred.
3. Assemble Tacos: Place the cooked meat on the warm tortillas. Top with chopped onions, cilantro, and a squeeze of lime. Serve with your choice of salsa.

Here are the detailed recipes for Carne Asada, Carnitas, and Barbacoa, tailored to serve around 4-6 people each. These dishes are staples in Mexican cuisine and each offers a distinct flavor and cooking method.

1. Carne Asada Recipe

Ingredients:

• 2 lbs flank or skirt steak
• Juice of 3 limes
• 4 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp black pepper
• 1/4 cup olive oil
• Salt to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Steak:
   • In a bowl, whisk together lime juice, garlic, chili powder, cumin, black pepper, olive oil, and salt. Place the steak in a large resealable bag and pour the marinade over the steak. Seal and refrigerate for at least 1 hour, preferably 3-4 hours.
2. Grill the Steak:
   • Preheat the grill to high heat. Remove the steak from the marinade and grill for about 5-7 minutes on each side, depending on thickness and desired doneness.
3. Rest and Serve:
   • Let the steak rest for at least 5 minutes before slicing against the grain. Garnish with chopped cilantro and serve.

2. Carnitas Recipe

Ingredients:

• 3 lbs pork shoulder, cut into large chunks
• Juice of 2 oranges
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Prepare the Pork:
   • Place pork chunks in a large pot or slow cooker. Add orange juice, garlic, onion, cumin, oregano, bay leaves, salt, and pepper.
2. Cook the Pork:
   • Cover and cook on low heat for about 4-6 hours in a slow cooker or simmer gently on the stove for about 3 hours, until the pork is very tender.
3. Shred and Crisp:
   • Remove the pork from the pot and shred with forks. In a large skillet, crisp the shredded pork in a few tablespoons of the cooking liquid until golden.

3. Barbacoa Recipe

Ingredients:

• 2 lbs beef chuck or brisket
• 3 chipotle peppers in adobo sauce, chopped
• 4 cloves garlic, minced
• 1 onion, chopped
• 1/4 cup lime juice
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp ground cloves
• 2 cups beef broth
• Salt and pepper to taste

Instructions:

1. Prepare the Beef:
   • Place the beef in a slow cooker. Top with chipotle peppers, garlic, onion, lime juice, cumin, oregano, ground cloves, beef broth, salt, and pepper.
2. Slow Cook:
   • Cover and cook on low for 8 hours or until the beef is tender enough to be easily shredded.
3. Shred and Serve:
   • Remove the beef from the cooker, shred with forks, and return to the pot to soak up the flavors for an additional 30 minutes before serving.

Vegetarian Tacos

Ingredients:

• Grilled Vegetables: Bell peppers, onions, zucchini, and mushrooms, sliced and grilled.
• Corn Tortillas: Freshly made or store-bought.
• Toppings: Avocado slices, lime wedges, and salsa verde.

Instructions:

1. Grill Vegetables: Toss sliced vegetables in olive oil, salt, and pepper. Grill until charred and tender.
2. Warm Tortillas: Heat the corn tortillas as described above.
3. Assemble Tacos: Fill the tortillas with grilled vegetables. Top with avocado slices and a drizzle of salsa verde.

Flan is a creamy, caramel-topped custard dessert that is popular in Latin America, Spain, and Portugal. Its silky texture and rich flavor make it a favorite among many. Here’s a classic recipe for making flan at home, which is relatively simple but requires a bit of care to achieve the perfect texture.

Mexican Rice

Ingredients:

• 1 cup long grain white rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 1 3/4 cups chicken or vegetable broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt to taste
• 1/4 cup frozen peas, thawed
• 1/4 cup carrots, finely diced
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Rinse the Rice:
   • Rinse the rice under cold water until the water runs clear. This removes excess starch and helps the rice to have a fluffier texture.
2. Sauté Vegetables:
   • Heat the oil in a saucepan over medium heat. Add the chopped onion and carrots, cooking until the onions are translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
3. Cook the Rice:
   • Add the rinsed rice to the pan and stir to coat with oil. Let it cook for about 2 minutes or until the rice starts to slightly toast.
4. Add Liquids and Season:
   • Pour in the tomato sauce, broth, chili powder, and cumin. Stir to combine and season with salt to taste.
5. Simmer:
   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is cooked through and the liquid is absorbed.
6. Add Peas and Finish:
   • Stir in the peas, cover, and let sit off the heat for 5 minutes. This allows the peas to warm through without overcooking.
7. Garnish and Serve:
   • Fluff the rice with a fork, then sprinkle with chopped cilantro before serving.

Flan

Ingredients:

• 1 cup of granulated sugar (for the caramel)
• 1 can (12 ounces) of evaporated milk
• 1 can (14 ounces) of sweetened condensed milk
• 3 large eggs
• 2 teaspoons of vanilla extract
• 1/4 teaspoon of salt

Instructions:

1. Preheat the Oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Prepare the Caramel:
   • In a medium saucepan over medium-low heat, melt the sugar until it’s golden. Carefully swirl the sugar in the pan but avoid stirring with a spoon.
   • Pour the hot caramel into a round baking dish, swirling the dish to evenly coat the bottom and sides. Set aside to harden.
3. Mix the Custard:
   • In a blender, combine the evaporated milk, sweetened condensed milk, eggs, vanilla extract, and salt. Blend until the mixture is smooth.
   • Pour this mixture over the hardened caramel in the baking dish.
4. Bake in a Water Bath:
   • Place the flan dish in a larger baking pan and add hot water to the outer pan (about halfway up the sides of the flan dish). This “water bath” helps cook the flan evenly and keeps the texture silky.
   • Bake for about 50-60 minutes, or until set but still slightly jiggly in the center.
5. Cool and Unmold:
   • Remove the flan from the oven and let it cool in the water bath. Once cooled, refrigerate the flan within the dish for at least 4 hours or overnight.
   • To serve, run a knife around the edges of the flan, and invert onto a plate. The caramel sauce will flow over and around the flan.

Margaritas

Margaritas are a classic cocktail beloved around the world, known for their perfect balance of sweet, sour, salty, and strong flavors. This refreshing drink can be served on the rocks, blended, or straight up, and can be customized with various fruit flavors. Here’s how to make a classic lime margarita, which is simple yet incredibly satisfying.

Classic Lime Margarita Recipe

Ingredients:

• 2 ounces tequila (preferably a good-quality blanco or silver tequila)
• 1 ounce lime juice (freshly squeezed for the best flavor)
• 1/2 to 1 ounce triple sec (or other orange-flavored liqueur like Cointreau)
• Salt (for rimming the glass)
• Lime slices (for garnish)
• Ice

Instructions:

1. Prepare the Glass:
   • Rub a lime slice around the rim of the glass and then dip the rim into salt. This adds a pleasing crunchy contrast to each sip and enhances the flavors of the drink.
   • Fill the glass with ice to chill while you prepare the margarita.
2. Mix the Drink:
   • In a shaker, combine the tequila, freshly squeezed lime juice, and triple sec with ice.
   • Shake well until the outside of the shaker feels cold, about 15-20 seconds.
3. Serve:
   • Strain the mixture into the prepared glass filled with fresh ice.
   • Garnish with a slice of lime on the rim or floating in the drink.

Optional Variations:

• Fruity Margaritas: Add pureed or muddled fruit such as strawberries, mango, or pineapple for a fruity twist.
• Spicy Margarita: Muddle a few slices of jalapeño pepper with the lime juice for a spicy kick.
• Frozen Margarita: Blend the traditional ingredients with ice in a blender to create a slushy texture.

Guacamole

Guacamole is a versatile and universally beloved dip that originates from Mexico. It’s primarily made from avocados, which are mashed and then mixed with a variety of seasonings, including lime juice, onions, and cilantro. Here’s how to make a simple and delicious guacamole that’s perfect for dipping, spreading on sandwiches, or serving alongside your favorite Mexican dishes.

Classic Guacamole Recipe

Ingredients:

• 3 ripe avocados
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 cup diced onion (red onion preferred for its mild sweetness and color)
• 3 tablespoons chopped fresh cilantro
• 2 roma tomatoes, diced (optional)
• 1 teaspoon minced garlic
• 1 pinch ground cayenne pepper (optional, for a bit of heat)

Instructions:

1. Prepare the Avocados:
   • Cut the avocados in half, remove the pit, and scoop out the pulp into a mixing bowl.
2. Mash the Avocado:
   • Use a fork or potato masher to mash the avocado to your desired consistency—some prefer it chunky, while others like it smooth.
3. Add the Flavors:
   • Stir in the lime juice and salt immediately to prevent oxidation, which causes the avocado to turn brown.
   • Add the diced onion, chopped cilantro, minced garlic, and if using, the diced tomatoes and cayenne pepper. Mix everything gently to combine.
4. Adjust Seasoning:
   • Taste and adjust the seasoning if necessary. You might want more salt, lime juice, or garlic depending on your preferences.
5. Serve:
   • Serve immediately, or cover with plastic wrap (press the wrap directly onto the surface of the guacamole to prevent air reaching it) and refrigerate until ready to serve.