Your Cinco de Mayo Menu
No matter what your background, Cinco de Mayo is a fun day to celebrate! Honor Mexican heritage by throwing a party featuring tasty authentic dishes. To get things started, we asked four chefs to share their favorites. So put away the plain salsa and chips -- whether you’re into seafood, steak or veggies -- we’ve got some great Cinco de Mayo recipes to spice up your meal!
Created by: Chef Arturo McLeod, Benjamin Steakhouse, White Plains, New York
1 Hass avocado
1 small red onion, minced
1 medium tomato, chopped
Juice of half a lemon
1 teaspoon cilantro
Salt, pepper to taste
1 teaspoon chopped jalapeno (optional)
1. Cut avocado in half, remove pit and, with a tablespoon, scoop the avocado out of its peel into a bow. Immediately add lemon juice (this prevents the avocado from blackening).
2. Add chopped onions, tomato, cilantro, salt, pepper and jalapeno (if desired) and mix with a fork to retain some of the chunkiness of the avocado.
3. Cover and place in refrigerator until ready to serve.
8 rolls, split and lightly toasted
1 pound ground beef
1 red onion, sliced
1 medium tomato, sliced
8 slices cheddar cheese
Salt and pepper, to taste
1. Pre-heat grill. Make eight 3-inch beef patties, adding salt and pepper to taste.
2. Grill beef patties three to five minutes per side, depending on your preferred temperature. Place a slice of cheese on each patty during the last minute of grilling.
3. Arrange bottoms of rolls on plate. Place a patty on each roll and add a slice of onion and tomato per burger.
4. Scoop approximately 1 tablespoon of guacamole per slider, then cover with the bun top. Pinch each with a toothpick and serve.
Mini Carne Asada Steak Tacos
Created by Stephanie Allen, co-founder, Dream Dinners
Steak and Marinade
Place a bag with six 4-oz top sirloin steaks inside a stable container and fold edges over. Add:
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon chopped garlic
2 tablespoons sliced jalapeno peppers
1/2 cup fresh chopped cilantro
2 tablespoons olive oil
2 tablespoons rice vinegar
3 tablespoons lime juice
1/2 cup fire-roasted tomatoes (you can make your own by tossing several halved plum tomatoes with olive oil and kosher salt, spreading them on a baking sheet and cooking in a 400 F oven for 40 minutes)
1/4 cup diced red onion
1 tablespoon chopped cilantro
1 tablespoon lime juice
2 teaspoons Montreal steak seasoning
1 teaspoon dried cilantro
1/4 teaspoon cumin
2 bags flour tortillas
2 bags low-fat refried beans
1. Remove steaks from marinade and sprinkle with half of the rub.
2. Grill or broil on medium high for three to five minutes, flip and sprinkle second side with remaining rub, continue cooking two to three minutes (until desired doneness).
3. Let steaks rest five minutes, then cut across the grain into thin strips. Meanwhile, wrap tortillas in foil and place on grill or in oven for three to five minutes. Place refried beans in small saucepan and heat for three to five minutes.
4. Place sliced steak and refried beans in warm tortillas; top with salsa.
Roasted Red Pepper and “Cheese” Taquitos
Created by: Jenny Engel, co-owner of Spork Foods, a vegan food company in LA
1 roasted red pepper (from jar), seeded
1/2 brown onion, sliced into thin strips
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon ground chipotle pepper
1 tablespoon lime juice
1 cup shredded vegan mozzarella cheese
1 package corn tortillas (12 count)
2 tablespoons neutral-tasting oil (refined coconut or safflower)
1. Slice roasted red pepper into thin strips. Place in a mixing bowl and add onion, oregano, cumin, sea salt, chipotle and lime juice. Set aside.
2. Place shredded vegan cheese in a bowl and set aside. Using tongs, heat each tortilla over an open flame for about five seconds on each side, to make them pliable.
3. Place 2 tablespoons filling mixture and 1 tablespoon cheese in center of each tortilla, in a line. Roll into a long taquito (or cigar) shape.
4. Over medium heat, add oil to a skillet over medium heat and add oil. Cook taquitos seam side down, until golden brown, about three to four minutes. Flip and continue to cook on the other side for an additional four to five minutes.
5. Serve taquitos warm, along with your favorite salsa, guacamole or other dips.
Created by: Ben Lillard, chef, La Cocina Mexican Grill and Bar in Seacrest Beach, Florida
1 pound medium shrimp (deveined, peeled and diced)
1 tablespoon vegetable oil
11/4 cups jarred salsa
3 tablespoons ketchup
1 cup homemade Pico de Gallo (recipe below)
2 ripe avocados (peeled and seeded)
Pico de Gallo
3/4 cup diced tomato
1/4 cup diced yellow onion
1/2 minced jalapeno
1 1/2 Tablespoons minced garlic
1 ounce fresh lime juice
1/4 cup chopped cilantro
1. Sauté diced shrimp over medium high heat for one to two minutes until shrimp is firm and pink. Season with salt and pepper.
2. In a mixing bowl, add shrimp to your favorite salsa, ketchup and the fresh chopped Pico de Gallo. Dice two avocados and mix in. Serve in a martini glass on a bed of white rice.
3. Mix together pico de gallo ingredients, add salt and pepper to taste.