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Cinco de Mayo

Explore 138 recipes, 6 projects, 13 articles, 13 galleries, 29 videos, and more

Rick's Potato and Chorizo Tacos with Avocado Salsa

Ingredients
  • 3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)
  • Coarse salt
  • 1 pound Mexican chorizo sausage, casing removed
  • 1 small white onion, finely chopped
  • 3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped
  • 1 clove garlic
  • 1 jalapeno, stemmed
  • 1 large ripe avocado, peeled and pitted
  • 12 soft cornmeal tortillas
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Chopped Fresh Tomato Salsa

Ingredients
  • 1/2 medium white onion, chopped
  • 1 to 2 serrano peppers or 1 small jalapeno pepper, stemmed, seeded (optional), and finely chopped
  • 2 small medium-red ripe round tomatoes or 4 to 5 plum tomatoes, chopped
  • 2 to 3 tablespoons chopped fresh cilantro leaves
  • 2 tablespoons freshly squeezed lime juice
  • Coarse salt
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Quesadillas

Ingredients
  • Olive oil, for pan
  • 8 flour tortillas (8 inches)
  • 2 cups crumbled cheddar, colby, or Monterey Jack cheese, such as Kraft Crumbles
  • Assorted fillings, such as diced seeded tomatoes, sliced pickled jalapenos, diced fresh jalapenos, cilantro leaves, sardines, shredded roasted chicken, cooked spinach, or cooked broccoli florets
  • Fire-Roasted Tomato Salsa
  • Sour cream, for serving
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Tostadas Salsa Verde

Time:30 mins
Ingredients
  • 4 (6-inch) flour tortillas
  • 3 ounces shredded (3/4 cup) pepper Jack cheese
  • 2 1/2 cups (10 ounces) shredded chicken breasts, from Poached Chicken Breasts and Chicken Broth
  • 1 cup jarred green salsa, plus more for serving (optional)
  • 1/4 cup chopped, plus 2 tablespoons cilantro
  • 1/4 teaspoon ground cumin
  • 1 cup shredded iceberg lettuce
  • 3 plum tomatoes, diced
  • 1/4 cup sour cream
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Kumquat Mojitos

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Mexican Corn Cakes

Time:15 mins
Other Ideas:
Corn, Mexican, Side dishes
Ingredients
  • 1 1/2 cups masa harina
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup grated cotija cheese
  • 2 cups coarsely chopped fresh or frozen corn kernels (about 2 ears)
  • 3/4 to 1 cup warm water (110 degrees)
  • 4 to 6 tablespoons vegetable oil, for frying
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Mexican Corn Cakes

Other Ideas:
Corn, Cornmeal, Feta, Mexican, Side dishes
Ingredients
  • 1 1/2 cups masa harina (Mexican corn flour) or cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 cup grated cotija cheese
  • 2 cups coarsely chopped fresh (from about 2 large ears) or frozen unthawed corn kernels
  • 3/4 to 1 cup warm water (110 degrees)
  • 1/4 cup safflower or other neutral tasting oil, plus more if needed
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Spiced Pineapple Cocktail

Ingredients
  • 1/3 cup fresh lime juice (from about 3 limes), plus wedges for serving
  • 3 tablespoons agave nectar or honey
  • 1 cup pineapple juice
  • 2 cups fresh or frozen pineapple cubes
  • 1/4 cup triple sec
  • 1/3 cup tequila
  • 2 cups ice
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon coarse salt
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Open-Faced Shrimp Quesadillas

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Pulled Pork Tacos

Time:50 mins
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