I have such fond memories of Cinco de Mayos from years past. Memories of when I used to, not too terribly long ago, have major plans for the 5th of May each year. And by major I mean going out with friends for a giant mexican meal made up mainly of jumbo fishbowl margaritas … you know the ones that four people could comfortably drink out of at once? Yeah, those. And yes, we did, with our very own straws. I have pictures somewhere. Oh to be young again …
More lately my plans for Cinco de Mayo have involved not realizing it’s Cinco de Mayo until the day before, or the day of, and then scrambling to put together some resemblance of a good Mexican meal myself, because who doesn’t love an excuse to eat Mexican food? I know I do. And I’m sharing some of my favorite, tried and true recipes below!
CROCKPOT (YES!) SPICY SHREDDED CHICKEN
(my favorite because, well, crockpot … and because it’s DELICIOUS) (serves 6)
Perfect in tacos, burritos, enchiladas – you name it, I’ve probably done it!
- 2 pounds chicken breast
- 1 tablespoon olive oil
- 1 cup salsa
- 2 tablespoons brown sugar
- 1 small onion, diced
- 1-2 cloves garlic, minced
- 1 jalapeno pepper, seeded & chopped *
- 4 oz green chiles, diced *
- 14.5 oz can diced tomatoes, drained
- 1 tablespoon chili powder *
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper *
- 1/2 teaspoon pepper
- Baste chicken breasts with oil and place in crockpot.
- Add all remaining ingredients and cook on low for 6 hours OR high for 2-3 hours.
- Move chicken to a cutting board and let rest about 10 minutes.
- Shred chicken and return to crockpot.
- Cook on low for another 20-30 minutes then drain any excess liquid.
* These amounts can be adjusted or the ingredients can be left out all together for a much milder (a.k.a. not nearly as spicy) flavor
ROASTED SHRIMP ENCHILADAS WITH JALAPEÑO CREAM SAUCE
(my husband’s all-time favorite)
http://damndelicious.net/2012/06/15/roasted-shrimp-enchiladas-with-jalape-o-cream-sauce
MEXICAN STREET CORN WITH A KICK
(soooo not healthy, but soooo worth it)
- 16 oz corn (frozen, canned or fresh)
- 1/4 cup onion, diced
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 1/8 teaspoon cayenne pepper
- 2 tablespoons mayonnaise
- 2 tablespoons lime juice
- 2 tablespoons cilantro
- 1/2 cup Cotija cheese
- Heat butter in large skillet over medium high heat.
- Add corn, onion, salt, pepper, chili powder, paprika, cumin & cayenne pepper and cook about 10 minutes, stirring occasionally.
- Fold in mayonnaise, lime juice and cilantro and mix well.
- Garnish with cheese & enjoy.
SPICY BLACK BEAN HUMMUS
- 1 can black beans, rinsed and drained
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 2 large cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 + 1/8 teaspoon chili powder
- 1/4 teaspoon onion powder
Throw everything into a food processor and combine until smooth!
WORLD’S BEST (SPICY) GUACAMOLE
- 4 avocados
- 4 tablespoons lime juice
- 3 roma tomatoes, chopped
- 1/2 cup onion, chopped
- 1/4 cup cilantro
- 2 cloves garlic, minced
- Jalapeño pepper, seeded and chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- Mash avocados in a medium bowl, leaving some small chunks.
- Add lime juice and stir to combine.
- Add rest of ingredients and mix well.
And there you have ’em, some of my all-time favorite Mexican recipes. Pick up some yellow rice, tortilla chips & salsa, and maybe even some cinnamon churros and you’ll be ready for a Cinco de Mayo celebration of your own. Don’t forget the fishbowls. And the tequila 🙂
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