10 Celebratory Cinco de Mayo Recipes

Recipes

Cajun Shrimp Tacos With Cilantro Crème and Guacamole

These tacos are not only packed with bold flavors, but they are also easy to prepare, making them perfect for a weeknight dinner or a festive gathering.

Yield 6 servings ⋅ Prep time 30 minutes ⋅ Cook time 25 minutes

Directions

1. Season the shrimp with the Cajun seasoning. Set aside.
2. Make the cilantro crème and guacamole, mixing together the respective ingredients until well combined. Set aside.
3. Cut the corn off the cob. Sautéing each ingredient individually, lightly sauté the corn, poblano, and onion. Less is more here: You want to heat and activate the flavor profile, but still maintain the original texture. Once cooked, transfer to a single bowl and mix together. Season with salt and pepper.
4. Turn on the grill, placing the seasoned shrimp on it once heated. Cook until done, about two to three minutes on each side. Dice the cooked shrimp and add to the corn poblano mix.
5. Set out all of the fixings and assemble your tacos using ingredients and amounts to fit your taste.

Pork Carnitas

Carnitas — braised or roasted pork that is shredded — is a staple of Mexican cuisine and great to have on hand for eating in tacos and tamales or with rice and beans.

Makes  4 to 6 servings

Ingredients

• 4 pounds pork shoulder roast
• 1 1/2 cups chopped onion
• 5 to 6 cloves garlic, mashed with the side of a knife
• 1 tbs. smoked Spanish paprika
• 1 tbs. ground cumin
• 1 tbs. ground coriander
• 2 tsp. salt
• 1 tbs. red-wine vinegar
• 1 tbs. extra-virgin olive oil

Directions

1. Cut slits into the pork shoulder every 2 inches.
2. Mix together the onion, garlic, spices, and salt, and rub over the pork and into the slits. Drizzle the roast with the vinegar. Wrap and refrigerate overnight or at least several hours.
3. Heat the olive oil in the pressure cooker over medium-high heat, and sear the roast on all sides.
4. Add water to cover the roast, cover the pressure cooker, and bring to high pressure. Turn the heat down and cook for 50 minutes.
5. Turn the heat off and allow the pressure cooker to come down to normal pressure naturally, about 10 minutes, and uncover. If the pork is not falling off the bone, return to high pressure for another 10 minutes.
6. Remove the pork shoulder from the cooking liquid. Skim off as much fat as you can, and then simmer the cooking liquid in the pressure cooker, uncovered, until the volume is reduced by half.
7. Shred the pork using two forks, and serve with the reduced cooking liquid poured over it.

This recipe originally appeared in “Cooking With Pressure Cookers“. Photo: Terry Brennan. Recipe developer: Betsy Nelson.

Tropical Tacos With Jicama Slaw

Makes 2 to 4 servings ⋅ Prep time 20 minutes ⋅ Cook time 15 minutes

Ingredients

• 1 large carrot, peeled and grated
• 1/2 small jicama, peeled and grated
• 1/4 cup fresh cilantro, minced
• 1 lime, zest and juice
• 2 tsp. coconut oil
• 1 medium yellow onion, minced
• 1 medium jalapeño, minced
• 1 1/2 lb. ground pork
• 2 cloves garlic, peeled
• 1 tsp. powdered ginger
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground allspice
• 1 ripe mango, peeled and diced
• 1 tbs. coconut aminos
• 4 scallions, sliced, dark-green parts only
• 1 head butter or Boston lettuce, leaves separated

Directions

Tip: Jicama is a good source of vitamin C and antioxidants, as well as soluble and insoluble fiber.

This recipe originally appeared in “Kitchen Adventures With Well Fed‘s Melissa Joulwan.” Reprinted with permission from Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less by Melissa Joulwan, photography by David Humphreys, published on November 1, 2016, by Greenleaf Book Group Press. Copyright © 2016 by Melissa Joulwan.

Pork Loin With Mole Verde

Serve this traditional piquant dish over brown rice or with sprouted tortillas.

Makes  4 to 6 servings

Ingredients

• 1 tsp. plus 1 tbs. extra-virgin olive oil
• 1 medium onion, roughly chopped
• 6 tomatillos, husked, halved, and cored
• 4 cloves garlic, peeled
• 1 to 2 jalapeño peppers, halved
• 1/2 cup raw shelled pumpkin seeds, plus 1/4 cup for garnish
• 1 tsp. whole cumin seeds
• 1/2 tsp. dried oregano
• 1 cup coarsely chopped cilantro, plus 1/2 cup for garnish
• 1/2 tsp. salt, or to taste
• 1 pound pork loin roast, cubed

Directions

1. Preheat oven to 450 degrees F and lightly oil a baking sheet with 1 teaspoon olive oil.
2. Arrange onion, tomatillos, garlic, and jalapeños on the baking sheet and roast until softened, about 20 to 25 minutes.
3. Toast the pumpkin and cumin seeds in a dry skillet for three to five minutes.
4. Blend together with the roasted veggies, oregano, cilantro, and salt. (For a more rustic approach, skip the blender and simply mix the mole ingredients together.)
5. Heat the remaining tablespoon of olive oil in a large saucepan, and sear the pork on all sides.
6. Add the tomatillo sauce and simmer for about 20 minutes over low heat until the pork is cooked through (145 degrees F), stirring occasionally.
7. Garnish with reserved pumpkin seeds and cilantro.

This recipe originally appeared in “How to Eat More Seeds: Recipes, Techniques, and More“. Photo: Terry Brennan. Recipe developer: Betsy Nelson.

Chicken Mole

Mole is a traditional Mexican sauce that has many variations and usually takes hours to cook. This adaptation is quicker but still silky and flavorful.

Makes 4 to 6 servings ⋅ Prep time 20 minutes ⋅ Cook time 1 hour

Ingredients

• 1 tbs. extra-virgin olive oil
• 1 chicken (about 3 to 4 pounds), cut up into pieces
• 2 1/4 tsp. sea salt, divided
• 1 tsp. freshly ground black pepper
• 3 cloves garlic, smashed
• 1 cup diced onion
• 1 cinnamon stick
• 1/4 cup sesame seeds
• 3 tbs. ground ancho chilies or paprika
• 1 tbs. ground coriander
• 2 tbs. almond butter
• Zest and juice of 1 orange
• 2 cups chicken broth
• 2 1/2 oz. Mexican chocolate (80 to 85 percent cocoa), coarsely chopped
• 1/4 cup toasted pumpkin seeds, for garnish

This recipe originally appeared in “7 Dark Chocolate Recipes“. Photo: Terry Brennan. Recipe developer: Betsy Nelson.

Socca Chips and Guacamole

Mexican Fruit “Gazpacho” Salad

Recipe from Jeanne Kelley’s Blue Eggs and Yellow Tomatoes.

Makes 6 servings

• 1 1/2 pounds Mexican papaya
• 3/4 pounds jicama
• 1 large mango
• 1 cucumber
• 1 orange
• 3 tbs. fresh lime juice
• 1 tsp. ground chili (such as New Mexican or other medium-hot chili)
• 1/2 tsp. kosher salt
• 2 tbs. finely chopped cilantro

Directions

1. Peel and dice (and seed, if necessary) the papaya, jicama, mango, cucumber and orange.
2. Combine the diced fruit in a shallow serving dish or bowl.
3. Mix the lime juice, chili and salt in a small bowl. Pour the mixture over the fruit, add the cilantro, and toss gently but well.
4. Serve.

This recipe originally appeared in “The Kitchen Garden“. Photo: John Mowers.

Yucatan Avocado Salsa

This salsa makes a great tortilla chip dip all on its own, or you can use it to dress any grilled or roasted meat, poultry or seafood. Serve with tortillas and plenty of sangria.

Makes 2 generous cups ⋅ Prep time 5 minutes

Ingredients

Directions

1. Combine the chiles, onion, salt, garlic, tomatillos and cilantro in a food processor and pulse to puree. Do not over puree. Reserve.
2. Halve the avocado, remove and discard pit and scoop out the flesh. Discard the skin.
3. Using a fork, mash the avocado into the pureed sauce with the lime juice.
4. Season and serve quickly.

This recipe originally appeared in “Avocados: Nutrition, Kitchen Tricks, and More.” Recipe developer: Andrew Zimmern.

Ecuadorian Shrimp Ceviche

To host your perfect fun-in-the-sun fiesta all you need are finesse and a few fabulous details, Latin-style.

Makes 8 servings

Ingredients

• 1 1/2 pounds large shrimp (26 to 30 shrimp)
• Salt
• 2 large garlic gloves, peeled
• 2 bay leaves

Marinade

• 1 bunch scallions (about 6), white parts only, chopped
• 1 red onion, chopped
• 1 1/2 cups chopped tomatoes, canned or fresh, peeled
• 3/4 cup freshly squeezed lime juice (about 3 limes)
• 1 cup freshly squeezed orange juice
• 1/8 to 1/4 tsp. cayenne, to taste
• Salt and freshly ground black pepper, to taste
• 2 to 2 1/2 tbs. chopped fresh cilantro
• Popcorn: natural, microwave or stovetop (optional)

Directions

1. Peel and devein the shrimp. In a small pot, boil enough water to cover the shrimp. When the water is boiling, add a small palmful of salt, and then the shrimp, garlic and bay leaves. When the shrimp turn pink, in about a minute, remove them and drain, reserving 1/2 cup of the shrimp stock to use in the marinade.
2. In a large bowl, combine the shrimp stock and all the marinade ingredients, except for the cilantro. Toss in the shrimp, add salt and pepper to taste, and refrigerate, covered, for at least two hours.
3. When ready to serve, sprinkle the fresh cilantro over the ceviche. If desired, make popcorn to serve on the side.

This recipe originally appeared in “Latin Inspiration“.

Mexican Chocolate Chia Pudding

• 1 1/2 cups unsweetened almond or other non-dairy milk
• 1/3 cup chia seeds
• 2 tbs. unsweetened cocoa powder
• 1 serving chocolate Life Time vegan protein powder
• 1/2 tsp. cinnamon
• 1/4 tsp. sea salt
• 1/2 tsp. vanilla extract
• 1 pinch cayenne pepper (optional)

Directions

1. Combine all of the ingredients in a medium bowl. Pour evenly into two glass Ball jars.
2. Let sit overnight, or for at least four hours, in the refrigerator.
3. When ready to eat, add any desired toppings, such as fruit, nuts, or nut butter.

Sober Sangria

Looking for more ideas? Try these recipes:

• Shiitake-Walnut Tacos
• Cajun Shrimp Tacos With Cilantro Crème and Guacamole
• Virgin and Kumquat Mojitos
• Piña Colada Aqua Fresca
• Branded Pineapple With Vanilla Ice Cream and Caramelized Walnuts
• Watermelon Rubies Drizzled With Rum Sauce
• Pickled Onions