cinco de mayo Archives - For the Love of Food

This tasty roundup of festive food and drinks includes over 115 recipes for Mexican entrees, side dishes, beverages, and saving the best for last: dessert!

Entrees:

1. Instant Pot Mexican Shredded Chicken – Make it Skinny Please

2. Cochinita Pibil – Instant Pot Pulled Pork Tacos – One Happy Housewife

3. Tacos Al Pastor – Saving You Dinero

4. Ground Beef Enchiladas – House of Nash Eats

5. The Best Chicken Enchiladas – For the Love of Food

6. Easy Baked Chicken Taquitos – The Quick Journey

7. Easy Huevos Rancheros – What A Girl Eats

8. Baked Chile Rellenos – Emily Fabulous

9. Roasted Sweet Potato Taco Salad with Avocado Creme – For the Love of Food

10. Pollo Asado Tacos – The Vanilla Tulip

11. Instant Pot Pork Tamales – Pressure Cooking Today

12. Chicken Birria Tacos Quesabirria Tacos – 24 Bite

13. Steak Fajita Taco Salad with Chipotle Cilantro Lime Ranch – Tao of Spice

14. Slow Cooker Salsa Chicken Tacos – For the Love of Food

15. Quesabirria Tacos – Girl Carnivore

16. Pambazos (Mexican Potato & Chorizo Sandwich) – Saving You Dinero

17. Salmon Tacos – Happy Foods Tube

18. Vegetarian Tostadas Recipe with Cilantro Lime Slaw – Erhardts Eat

19. Tortilla Chip Crusted Baked Fish Tacos with Avocado Mango Salsa – For the Love of Food

20. Chicken Tinga – Little Sunny Kitchen

21. Homemade Chalupas – The Belly Rules the Mind

22. Mexican Tuna Cakes with Jalapeño Cream Sauce – Belle of the Kitchen

23. Camarones a la Diabla (Mexican Deviled Shrimp) – All Ways Delicious

24. Deconstructed Taco Salads with Jalapeno Kettle Chip Crusted Chicken – For the Love of Food

25. Mexican Chicken Adobo (Adobo de Pollo) – Make it Skinny Please

26. Cornbread Tamale Pie – Sue Bee Homemaker

27. Chicken Tinga Tostadas – Cook What You Love

28. Milanesa de Res (Beef Milanese) – Dish’n the Kitchen

29. Cheesy Pork Enchilada Stuffed Bell Peppers – For the Love of Food

30. Baja Chicken Tacos – Quiche My Grits

31. Grilled Shrimp Tacos – Little Sunny Kitchen

32. Pressure Cooker Mexican Pot Roast – The Typical Mom

33. Air Fryer Chicken Fajitas – TropRockin

34. Chicken Enchilada Casserole – For the Love of Food

35. Sheet Pan Huevos Rancheros – The Oregon Dietitian

36. Slow Cooker Pork Carnitas – A Reinvented Mom

37. Pioneer Woman’s Perfect Enchiladas – For the Love of Food

38. Elote Mexican Street Corn Nachos with Zesty Cheese Sauce – Xoxo Bella

39. Green Chili Chicken Burritos – This Delicious House

40. Cinco de Mayo Taco Cake – For the Love of Food

41. Beef Chimichanga – Beyond the Chicken Coop

42. Walking Taco Bar – For the Love of Food

43. Chilaquiles Verdes (Green Chilaquiles) – Dish’n the Kitchen

44. Camarones al Mojo de Ajo (Mexican Garlic Shrimp) – All Ways Delicious

Sides:

1. Blender Mexican Salsa – Belle of the Kitchen

2. Mexican Shrimp Cocktail (Ceviche) – What A Girl Eats

3. The Best Ever Guacamole – Sugar Spun Run

4. 6-Minute Mexican Street Corn – For the Love of Food

5. Mexican Street Corn Salad – This Delicious House

6. Best Peach Mango Salsa – She’s Not Cookin

7. Restaurant Style Cheesy Refried Beans – For the Love of Food

8. Authentic Refried Beans – The Spicy Apron

9. Farro Black Beans Mexican Bowl – Kiip Fit

10. Mango Pico De Gallo – Kelly Neil

11. Mexican Pickled Onions with Lime Juice – All Ways Delicious

12. Guilt Free Fajita Seasoned Nachos – For the Love of Food

13. Easy Roasted Corn Esquites (Mexican Street Corn Salad) – Whole Lotta Yum

14. Cowboy Queso – A Gouda Life

15. Black Bean and Corn Salad – Happy Foods Tube

16. The BEST Queso – Sugar Spun Run

17. Taco Soup with Homemade Taco Seasoning – For the Love of Food

18. Peach Guacamole – The Healthy Epicurean

19. Vegan Choriqueso (Queso Dip with Chorizo) – Cooking on Caffeine

20. Instant Pot Mexican Pinto Beans – The Vanilla Tulip

21. Spicy Salsa Taquera – Splash of Taste

22. Cheesy Enchilada Soup – For the Love of Food

23. Tex Mex Flautas – The Belly Rules the Mind

24. Pineapple Mango Salsa – The Clean Eating Couple

25. Mexican Corn Pasta Salad – A Seasoned Greeting

26. One-Pan Mexican Quinoa – Gathering Dreams

27. Gouda Queso Fundido Dip with Chorizo – For the Love of Food

28. Mexican Charcuterie Board – Beyond Mere Sustenance

29. Mexican Cauliflower Rice – Make it Skinny Please

30. Mexican-Style Pickled Vegetables – Craving Something Healthy

31. Fiesta Wonton Taco Cups – For the Love of Food

31. Seven Layer Dip Cups – Fun Money Mom

32. Mexican Shrimp Cocktail – The Suburban Soapbox

33. Mexican Street Corn Potato Salad – My Kitchen Love

34. Skillet Queso Dip – For the Love of Food

35. Vegan Mexican Chopped Salad with Avocado Dressing – Happy Kitchen

Desserts:

1. Strawberries and Cream (Fresas con Crema) – Cooking Carnival

2. Faux Fried Ice Cream – House of Nash Eats

3. Dulce de Leche Cheesecake Pops with RumChata – Pass the Sushi

4. White Chocolate Covered Cinco de Mayo Strawberries – Cooking on the Front Burners

5. Mexican Flan – In Mama Maggie’s Kitchen

6. Cactus Cupcake Topper – Ever After in the Woods

7. Homemade Churros – House of Nash Eats

8. Churro Waffles with Peaches & Cream – Tao of Spice

9. Homemade Chipotle Brownies – Swirls of Flavor

10. Easy Cocadas (Mexican Coconut Candies) – The Gingered Whisk

11. Taco Cupcakes – She Saved

12. Churro Ice Cream Sandwiches – Cookie Named Desire

13. Chocolate Tres Leches Cake – Marsha’s Baking Addiction

14. Tres Leches Cake – House of Nash Eats

15. Easy Churro Bites – Crazy for Crust

16. Mexican Skillet Brownies – Recipe Runner

17. Fresas con Crema – Mexican Made Meatless

18. Mexican Chocolate Chocolate Chip Ice Cream – Beyond Mere Sustenance

19. Mexican Fruit Salad – Soulfully Made

20. Mexican Hot Chocolate Popsicles – Healing Tomato

21. Air Fryer Strawberry Cheesecake Chimichangas – All That’s Jas

Drinks:

1. Margarita Tequila Jello Shots – TropRockin

2. Classic Margarita – What A Girl Eats

3. Homemade Horchata de Arroz (Mexican Rice Drink) – Dish’n the Kitchen

4. Authentic Homemade Mojito – Wholesome Farmhouse Recipes

5. Avocado Margarita – TropRockin

6. Grapefruit Paloma – This Delicious House

7. Horchata Mexican Drink – House of Nash Eats

8. Frozen Virgin Strawberry Margarita – Barbara Bakes

9. The Best Skinny Margarita – The Clean Eating Couple

10. Frozen Strawberry Mango Margaritas – For the Love of Food

11. Mexican Mule – The Food Blog

12. Chile Mango Mexican Candy Shots – Xoxo Bella

13. Iced Mexican Coffee – Luci’s Morsels

14. Watermelon and Silver Tequila Cocktail – Mexican Made Meatless

15. Jalapeno Cucumber Margaritas – Swirls of Flavor

16. Mango Habanero Margarita – Noshing with the Nolands

17. Fresh Strawberry Margarita On the Rocks – TropRockin

18. Pineapple Jalapeno Margarita – Gastronom Blog

The post 115+ Epic and Delicious Cinco De Mayo Recipes appeared first on For the Love of Food.

Easy 6 Minute Mexican Street Corn

Nicole Hood — Wed, 05 Aug 2020 15:00:15 +0000

Corn is another popular summer veggie in our home and corn on the cob is my go to on busy nights when I need something fast.

This recipe is my easy version of Mexican Street Corn aka Elote. I like to make these on Taco Tuesday with enchiladas or tacos and rice.

The best thing is they can be cooked and prepared in just six minutes.

This messy but good side dish is a kid favorite and requested often by my whole family!

Easy 6 Minute Mexican Street Corn

Ingredients

4 ears of corn shucked and cooked
1/4 cup mayo {I like Duke's}
1/4 cup sour cream
1/2 Mexican cotija cheese {you can substitute parmesan}
1 tbsp Trader Joe's Elote seasoning optional
1 tsp cilantro diced
4 lime wedges for serving

Instructions

Let freshly cooked corn cool down slightly on a plate.
Meanwhile, in a small bowl mix together mayo and sour cream until combined.
Spread the mayo mixture all over in a thick layer on each corn.
Sprinkle the cheese all over the corn.
You can also add some seasonings if you like extra flavor or heat like Everything but the Elote seasoning blend from Trader Joe's.
Sprinkle on some chopped cilantro and garnish with lime wedges.
Serve warm or at room temperature and enjoy!

Let freshly cooked corn cool down slightly on a plate.

I cut off the top, remove the silk and leave the husks, then microwave for 4-5 minutes.

Meanwhile, in a small bowl mix together mayo and sour cream until combined.

I like to pull the husks back but keep them attached for presentation.

Spread the mayo mixture all over in a thick layer on each corn.

I find it easier to stand them up of a plate and then use a rubber spatula to coat all side of the corn with the mayo.

I love using Mexican cotija cheese for coating the corn.

If you cannot find it at the grocery store then you can use grated parmesan cheese.

Sprinkle the cheese all over the corn.

You can also add some seasonings if you like extra flavor or heat.

I am a big fan of Everything but the Slote seasoning blend from Trader Joe’s.

Sprinkle on some chopped cilantro and garnish with lime wedges.

Serve warm or at room temperature and enjoy!

Messy but good corn that tastes absolutely delicious!

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Cinco de Mayo Taco Cake

Nicole Hood — Sat, 05 May 2018 17:22:00 +0000

Happy Cinco de Mayo!

This Mexican celebration is a huge deal here in San Antonio so I thought I would make a meal worthy of such a party! This easy to assemble casserole is made with tortillas layered with rice, beans, cheese, and salsa chicken or pork. Cut into “cake slices” and serve sprinkled with toppings!

Cinco De Mayo Taco Cake

Ingredients

5 large burrito sized tortillas
2 cups cooked meat {I like shredded chicken or pork carnitas}
1 1/4 cup salsa
1 1/2 cups cheddar cheese shredded
1 cup Mexican rice cooked
1 cup refried beans warmed
sliced olives for garnish
tortilla strips for garnish
sour cream for garnish

Instructions

Preheat oven to 350 degrees.
Add 1/4 cup salsa to the bottom of an 8X8 baking dish. Spread to cover.
Pour remaining salsa into bowl of pork and stir to coat.
Spread a tortilla with refried beans and place in the baking dish.
Top with a scoop of rice, spreading to cover.
Next, add a couple spoonfuls of pork then top with a handful of cheese.
Repeat these steps four more times.
Bake for 10 minutes until cheese is melted and cake is heated through.
Top with a sprinkle of sliced olives, tortilla strips, and a drizzle of sour cream if desired.
Cut into portions and serve warm.

Set up an assembly station and get ready to make a cake like no other!

Add 1/4 cup salsa to the bottom of an 8X8 baking dish. Spread to cover.

Pour remaining salsa into bowl of pork and stir to coat.

Spread a tortilla with refried beans and place in the baking dish.

Top with a scoop of rice, spreading to cover.

Next, add a couple spoonfuls of pork then top with a handful of cheese.

Repeat these steps four more times.

Bake for 10 minutes at 350 degrees.

Cheese should be melted and cake heated through.

Top with a sprinkle of sliced olives, tortilla strips, and a drizzle of sour cream if desired.

Slice and serve!

The post Cinco de Mayo Taco Cake appeared first on For the Love of Food.

Fiesta Wonton Taco Cups

Nicole Hood — Fri, 27 Apr 2018 14:00:00 +0000

Happy Fiesta, friends!

We are celebrating all week long here in San Antonio so I made these delicious Fiesta Wonton Taco Cups

as an easy dinner for my family before we head out to the parades.

There crunchy mini taco cups are perfect for a kid friendly dinner or party finger food!

Stay tuned for more Fiesta fun on the blog this weekend!

Fiesta Wonton Taco Cups

Makes about 30

Ingredients

1 12 oz package wonton wrappers or egg roll wrappers
1.5 lbs ground beef or salsa chicken
1 tbsp taco seasoning {my recipe here}
1/2 cup salsa
1 16 oz can refried beans
1/2 cup sour cream
1 cup shredded cheddar or Mexican blend cheese
jalapeno slices for topping {optional}
sliced olives for topping {optional}

Instructions

Preheat your oven to 375 degrees.
In a large skillet crumble the beef over medium heat.
Cook, stirring, until no longer pink.
Drain excess grease and then add taco seasoning, stirring to coat.
Finally, add salsa and set aside.
Meanwhile, warm up the refried beans until smooth in a saucepan. Set aside.
If using egg roll wrappers cut into 4 squares.
Spray a muffin tin with nonstick spray and press each wonton wrapper into each space in the muffin tin.
Add a spoonful of beans to each wonton and top with a spoonful of ground beef.
Top with a sprinkle of shredded cheese.
Bake for 10-12 minutes until crispy.
Top with jalapenos and sliced olives if you'd like and serve with sour cream.

You can use either wonton wrappers or if you can’t find them

like me use larger egg roll wrappers and cut into 4 squares.

In a large skillet crumble the beef over medium heat until no longer pink.

Drain excess grease and then add taco seasoning stirring to coat.

Finally, add salsa and set aside.

I also like using half ground beef and half shredded chicken or already cooked Salsa Chicken.

Spray a muffin tin with nonstick spray and press each wonton wrapper into each space in the muffin tin.

Warm up the refried beans until smooth in a saucepan and add a spoonful of beans to each wonton.

Top with a spoonful of ground beef or chicken.

Top each with a sprinkle of shredded cheese.

Bake at 375 degrees for 10-12 minutes until crispy.

Top with jalapenos and sliced olives if you’d like and serve with sour cream.

These tasty bites will be gone in minutes then it is time to Fiesta like there is no mañana!

The post Fiesta Wonton Taco Cups appeared first on For the Love of Food.

Celebrate with Frozen Strawberry Mango Margaritas

Nicole Hood — Tue, 03 May 2016 21:30:00 +0000

Happy Cinco De Mayo Week!

Celebrate with these Frozen Strawberry Mango Margaritas made with fresh strawberry puree and slices of juicy mango blended with Tequila and Triple Sec.

Frozen Strawberry Mango Margaritas

Makes 2 Margaritas

Ingredients

1/2 mango peeled and diced
1/2 cup strawberry puree
1/4 cup lime juice
4 oz Tequila
2 oz Triple Sec
Ice
Sugar for rimming the glass

Instructions

Dip the rim of two margarita glasses in a plate of lime juice then colored sugar.
Add strawberry puree, 2 tbsp lime juice, 2oz Tequila, 1 oz Triple Sec, and a handful of ice cubes to a blender.
Blend until smooth then pour into the margarita glasses.
Add mango, 2 tbsp lime juice, 2oz Tequila, 1 oz Triple Sec, and a handful of ice cubes to a blender.
Blend until smooth then pour on top of strawberry mix in the glasses.
Garnish with a strawberry on each glass, add straws, and enjoy.

To make the strawberry puree simply add slice strawberries to a pot and add 1/4 cup water, 1 tbsp lemon juice, and 1/4 cup sugar. Simmer for 20 minutes.

Now blend until smooth. For this recipe you need 1/2 cup. Save the rest for making strawberry lemonade or for adding to Popsicle molds.

I like to rim my sweet drinks with colored sugar.

Just add 2 drops of food coloring to regular white sugar and mix well.

Dip the rim of two margarita glasses in a plate of lime juice.

Now roll the rim in the colored sugar.

How pretty is that?!

I just love Patron for my Margaritas!

Always have ice cubes on hand for summer drink making.

Add strawberry puree, 2 tbsp lime juice, 2oz Tequila,
1 oz Triple Sec, and a handful of ice cubes to a blender.

Blend until smooth then pour into the margarita glasses.

Sliced mango is a favorite snack for my daughters so I always have some sliced and ready.

I decided to blend it up and add it to my traditional Strawberry Margaritas. I love the combo of strawberry and mango!

Add mango, 2 tbsp lime juice, 2oz Tequila, 1 oz Triple Sec, and a handful of ice cubes to a blender.

Blend until smooth then pour on top of strawberry mix in the glasses.

Garnish with a strawberry on each glass, add straws, and enjoy.

Beat the heat and celebrate Cinco De Mayo {or just celebrate that the weekend is almost here!} with these refreshing Frozen Strawberry Mango Margaritas.

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