What are your favorite cinco de mayo recipes?

Similar questions: favorite cinco de mayo recipes.

Down here in South Texas... ...it is all about the meat. Most celebrations of Cinco de Mayo locally center around beef fajitas, served with beans, flour tortillas, and pico de gallo. Alternatively, people like to serve barbacoa.

Beef Fajitas2 pounds skirt steak, trimmed and cut into large pieces to fit on a grill 3 medium assorted colored bell peppers, seeded, membrane removed, sliced thin 1 large red onion, halved and sliced thin 2 large cloves garlic, finely minced 2 tablespoons vegetable oil Marinade: 4 large cloves garlic, finely minced 1/4 cup fresh lime juice 1/2 teaspoon ground cumin 1 dash ground oregano 2 tablespoons vegetable oil 1 teaspoon kosher or coarse salt 1/4 teaspoon freshly ground black pepperIn a large zip-lock style plastic bag, combine garlic, lime juice, cumin, oregano, oil, salt and pepper. Add steak to the marinade, seal bag, removing as much air as possible, and turn to coat well. Marinate for at least 1 hour at room temperature, or overnight in the refrigerator, turning occasionally.

Remove steak from marinade and drain well. Grill steak on a well-oiled rack set about 5-inches over glowing coals for 3 to 4 minutes on each side, or until it is just springy to the touch, for medium-rare meat. Transfer steak to a cutting board and let it stand for 10 minutes.

While the steak is standing, in a large skillet heat oil over medium-high heat until hot, add bell peppers, onion and garlic; sauté the mixture, stirring, for 5 minutes, or until bell peppers are softened. Season with salt and pepper to taste. Alternatively, you can thread the vegetable pieces onto skewers, coat them lightly with vegetable oil, and cook them on the same grill where you cook the meat.

Slice steak thin across the grain on the diagonal and arrange slices on a platter with vegetable mixture. Drizzle any steak juices over entire mixture. Serve with warmed tortillas and pico de gallo.

Pico de Gallo8 medium Tomatoes, chopped into 1/4 inch cubes1 Onion, chopped into 1/4 inch cubes2 to 4 Serrano peppers, chopped into 1/4 inch cubes (remove the seeds first if you don't like a lot of heat)1/4 cup Cilantro leaves, finely choppedSaltCombine all the ingredients and refrigerate for at least 6 hours. Some people add 1 to 3 finely diced garlic cloves or a touch of lime juice, but we don't do either of those things. Barbacoa2 to 4 pounds boneless chuck roastwater to coversalt to tastePut the meat in a large crockpot the day before you plan to serve it.

Add the water and then put the lid on the crockpot and cook on high overnight (8 to 12 hours). The next day shred the meat with a couple of forks, add salt to taste and serve with flour tortillas and pico de gallo. Sources: My Life in South Texas .

Roasted Corn and Guacamole Salad Cinco De Mayo is sort of the unofficial start of the summer season for me (why wait to Memorial Day! ). I like to usher it in with a recipe that involves my two favorite "summer" foods: corn and avocados.

I call it a "salad" but it’s really a chunky dip that can be served with chips. Those guacamole purists will know that true guacamole is merely mashed avocado and spices. Since this recipe involves tomatoes, corn, onions, chiles, and spices, I call it a salad.

One note: resist the temptation to substitute table salt for sea salt. It’s really worth it. Enjoy.P.S.A nice Herradura-Cointreau Margarita is the perfect compliment to this dish.

Roasted Corn and Guacamole Salad 3 ripe avocados 1 large ear corn on the cob 10-15 grape tomatoes, cut in half 1/2 cup minced red onion 1 whole chipotle chile, seeds removed, chopped 2 tbl. Cilantro (optional), chopped juice from 1 lime sea salt pepper Peel the avocados and chop them in small chunk. Place them in a non-reactive bowl.

Roast the corn over an open flame on your stove (or use a chile roaster if you have it), until the kernals are cooked and some have browned or charred. Using a chef’s knife, remove the kernels from the cob and add to the avocado, add the remaining ingredients and correct the seasoning. Serve with really fresh chips and really great friends..

Any excuse for a party! Since my BD is on "quatro de Mayo" and I share my birthday with my daughter, I now celebrate on the 5th for me and my adult friends.... Olay! I start with Margaritas!

Of course. I like to use fresh lime juice, so I buy a LOT of limes and use my juicer attachment on my mixer to make a LOT of lime juice. Ice, 2 parts lime juice, 2 parts simple syrup, 2 parts tequilla (not the best because that's for sipping, I just use whatever I have on hand for mixing), 1 part Grand Marnier.

Shake, serve "up" or "on the rocks" with salt on the rim of the glass and a lime wedge for garnish. I also make my famous (highly requested) and secret recipe Guacamole. It's probably the most expensive thing I serve with the price of avacados around here these days.... WOW!

But it's my party.... I'm worth it. LOL The rest of the meal consists of some rice, beans, spicy beef and bean burritos, white cheese enchilladas along with munchies like chips, salsa, etc. Bon Appetit!.

" "Did you do anything special to celebrate Cinco de Mayo?" "Please share your best outdoor campfire cooking recipes. " "Polenta-what are some of your favorite recipes that use polenta? " "What is your favorite cooking magazine?" "Why do we celebrate Cinco de Mayo?

" "What are your favorite websites for finding new recipes? " "What are your favorite greek recipes?" "When cooking for guests, are you always trying something new or do you rotate the same few recipes?

Please share your best outdoor campfire cooking recipes.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.