This Cinco de Mayo Celebrate with Some Tasty Recipes
Cinco de Mayo is an important Mexican celebration. This day commemorates Mexico’s victory over French forces in 1862. In the US, Cinco de Mayo is an excuse to celebrate with good food and drink.
If you’re looking for some fresh ideas for a fiesta, you’ve come to the right place. Here are a few recipes to make your celebration spectacular.
Early traditional dishes for the celebration usually consisted of a porridge called atole. Tortillas and tamales are still a Mexican staple during these festivities. (Aren’t they always?)
Recently, the menu has expanded to include burritos, salsa, tacos, and more.
The Perfect Margarita Recipe
Cinco de Mayo wouldn’t be a celebration without Petron Margaritas. This drink is relatively easy to make. You will need:
- 1 ½ oz. Petron tequila
- 1 oz. lime juice
- ½ oz. Cointreau
Place the salt in a shallow dish and moisten the rim of the glass with a damp paper towel. Dip the paper towel in salt and rub it around the rim of the glass. Fill the glass with ice. Add Petron tequila, lime juice, and the Cointreau. Stir the drink a bit until chilled and serve right away.
Traditional Pork Tamales
It’s not Cinco de Mayo without Tamales. Make traditional pork tamales with this easy recipe. You will need:
- 50 dried corn husks
- 10 cups water
- 3 ½ lbs. of trimmed pork butt or shoulder
- 1 onion, quartered
- 3 minced garlic cloves
- 3 tsp. salt
- 4 cups red chili sauce
- ¾ cup shortening
- 6 cups masa harina
- 1 ½ tsp. baking powder
Use a 5 qt. Dutch oven to bring the salt, garlic, onion, pork, and water to a boil. You’ll want to simmer for 2 ½ hours with the dish covered. The meat should be very tender when cooked. Chill the broth and remove the fat once completely cooked. Then, shred the meat with two forks. Get rid of any fat. Next, strain the broth and keep 6 cups of broth to the side.
You’ll want to use a large sauce pan to heat the red chili sauce. Add the meat, and then cover for about 10 minutes. To make the masa, you’ll beat the shortening on medium speed for one minute in a large bowl. Use a separate bowl to stir together the baking powder, masa harina, and 2 tbs. of salt. You’ll want to alternate serving the broth and masa harina mixture. Beat the mixture well after each addition. The mixture should make a creamy paste.
Meanwhile, you should soak the corn husks in warm water for about 20 minutes. Then rinse, and remove any corn silks. Drain well.
Assembling the tamales isn’t hard. Just spread about 2 tbsp. of the masa mixture in the center of the corn husk. Place 1 tbsp. of meat and sauce into the middle of the masa mixture. Fold the sides of the corn husk, and then fold up from the bottom.
Once assembled, put a mound of extra corn husks in the center of the Dutch oven. (The tamales should be in a steamer basket.) Lean the tamales open side up. Add water to the Dutch oven just below the level of the basket and bring the water to a boil and the quickly reduce the heat. Cover and steam for about 40 minutes. You might have to periodically add water.
Authentic Mexican Guacamole
Guacamole is a necessary staple for Mexican celebrations. To make this tasty treat you will need:
- 5 large Hass avocados
- 2 limes
- 1 onion
- ¾ cup chopped cilantro
- 1 tomato (large)
- Chopped jalapeno’
Slice the avocados in half. Discard the seeds and scoop out the shell with a spoon. Place in a bowl and add lime juice immediately to prevent the mixture from turning brown. Use a fork to mash the avocados. Add the rest of the ingredients and mix. Add more lime juice and salt to taste. Add jalapeno last.
Cinco de Mayo is meant to be a festive occasion. Invite friends or family to bring dishes. (It makes for less work.) Whatever way you choose to celebrate, have fun and stay safe.