Festive Cinco de Mayo Recipes

Thanks to Edsel Little on Flikr for the use of the photo

Festive Cinco de Mayo Recipes

Food is an important part of any celebration and Cinco de Mayo is no exception.  When you are planning your get-together, take some time to plan a great menu filled with delicious Cinco de Mayo recipes to keep your guests happy and satisfied.

These appetizers will get the party started:

Taquitos can be a fun choice.  Tweak them to your own taste (and what is readily available in your cupboards).  Take some small tortillas, meat (already cooked and shredded), a smoked cheese and some salsa.  Stir all the ingredients together and then place a couple of spoonfuls into a tortilla.  Fold-in the top and the bottom of the tortilla before you roll it up.  Dot it with a little olive oil and place on a cooking sheet that has been sprayed with non-stick spray (or covered with aluminum foil for an easy post-party clean up).  Bake in the oven for 10 – 15 minutes at about 450ºF.

Don’t forget the dips.  Go crazy with salsas, cheese dips, and guacamole. Include lots of different items for dipping, from vegetable sticks to corn and pita chips.  Keep it interesting and surprising so that your dip table becomes the most popular table at the party.

Time for the main course:

There is no limit to what you can serve for dinner at your Cinco de Mayo party.  It really all comes down to how you want to eat.  If you don’t mind your guests eating with their hands (and what party isn’t complete without that option?), then you can serve traditional tacos.  Use a bar to serve the taco ingredients so that guests can create their own.

If you want to make dishes your guests will be talking about for weeks to come, there are dozens of websites that offer great Cinco de Mayo recipes with easy-to-follow instructions.  This one came from Allrecipes and got some great reviews:

Chicken with Chipotle

8 chicken leg quarters (with skin)
1 1/2 cups milk
1 cup sour cream
2 chipotle peppers in adobo sauce
2 tablespoons chicken bouillon granules
1 tablespoon butter
salt (to taste)

Preheat the oven to 375 ºF.  Roast the chicken legs until the skin is crispy (around 30 to 40 minutes).  While the chicken is in the oven, mix the milk, sour cream, chipotle peppers and chicken bullion in a blender or food processor and puree until the mixture is smooth.  Melt the margarine in a large pan over a medium heat then pour in the puree.  Bring it to a simmer and then turn the heat to low and reduce.  Add salt to taste for seasoning.  When the chicken is cooked, add it to the reduced puree and let it simmer in the pan for around 10 minutes (or more) to take on the flavor of the sauce.

Serve dinner with refried beans and rice to complete the meal.
Thanks to Edsel Little on Flikr for the use of the photo

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