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Cinco de Mayo

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

Taco Dinner

Ingredients
  • 1 three-and-a-half-pound chicken
  • 1 onion, halved
  • 2 cloves garlic
  • 1 teaspoon black peppercorns
  • 16 six-inch corn tortillas
  • 1 medium head romaine lettuce, washed, dried, and shredded
  • 1 large bunch radishes (about 12), halved and thinly sliced
  • 1 1/2 tablespoons vegetable oil
  • 2 teaspoons white-wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 pound queso fresco, crumbled
  • Salsa Cruda
  • Lime wedges, for serving
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Frozen Peach Margaritas

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Steak Tostadas with Cilantro Sour Cream

Time:20 mins
Ingredients
  • 4 flour tortillas (6-inch)
  • 1 cup shredded Manchego cheese (4 ounces)
  • Reserved 2 cups mushrooms and steak, thinly sliced against the grain, from Seared Steak with Roasted Mushrooms and Spinach Salad
  • 1 package (10 ounces) frozen corn kernels, thawed and patted dry
  • 4 scallions, thinly sliced
  • Coarse salt and ground pepper
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped cilantro, plus more for garnish
  • 2 tablespoons fresh lime juice, plus lime wedges for garnish
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Black Beans with Lime

Time:10 mins
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Spiced Shredded Pork

Time:30 mins
Ingredients
  • 1 pound pork tenderloin
  • 2 cans (14 1/2 ounces each) low-sodium chicken stock (about 4 cups)
  • 2 small onions, finely chopped (about 1/2 cup)
  • 1/2 fresh jalapeno chile with seeds, finely chopped
  • 1/2 bunch fresh cilantro (2 1/2 to 3 cups), plus sprigs for garnish
  • 1/4 teaspoon ground cumin
  • 1 bay leaf
  • Coarse salt and freshly ground pepper
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon extra-virgin olive oil
  • Mexican Corn Cakes
  • 1 avocado (preferably Hass), halved, pitted, peeled, and thinly sliced
  • 2 medium ripe red tomatoes, cut into thin wedges
  • 1/2 cup sour cream or Mexican crema
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Salsa de Chile Pasilla de Oaxaca

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Seared Spicy Fajitas

Ingredients
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • coarse salt and ground pepper
  • 1 pound skirt steak, cut crosswise into 2 equal pieces (if too large for skillet, cut into smaller pieces)
  • 2 red bell peppers (ribs and seeds removed), halved and thinly sliced
  • 1 red onion, halved and thinly sliced
  • 1 to 2 jalapeno chiles (ribs and seeds removed), very thinly sliced lengthwise
  • 2 tablespoons fresh lime juice
  • 8 flour tortillas (6-inch)
  • sour cream and lime wedges, for serving
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Tex-Mex Chopped Salad

Ingredients
  • 1 15-ounce can black beans or pinto beans, drained and rinsed
  • 2 cups cooked corn kernels (about 4 ears or 1 ten-ounce package frozen)
  • 2 cups coarsely chopped iceberg lettuce (about 1/4 head)
  • 1 cup coarsely chopped plum tomato (about 2 tomatoes)
  • 1 cup finely chopped Monterey Jack cheese
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
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Spicy Enchiladas with Pumpkin Sauce

Time:1 hour
Ingredients
  • 1/2 leftover Thyme-Roasted Chicken with Potatoes, skin removed, meat shredded
  • 6 scallions, thinly sliced
  • Coarse salt and ground pepper
  • 1 can (15 ounces) pumpkin puree
  • 4 cloves garlic, peeled
  • 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
  • 1 teaspoon chili powder
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups grated sharp white cheddar cheese (6 ounces)
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The Perfect Margarita

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