Cinco de Mayo is here – taco bout fun! It’s time to grab a few friends, some tacos and tequila, and fiesta forever! Here are three recipes to help you do just that.
2 oz light or dark rum – depending on preference
1⁄2 oz simple syrup
1 oz fresh lime juice
Combine all of the ingredients in an ice-filled cocktail shaker and shake vigorously for one minute. Then strain into a glass.
1 TBS olive oil
1 1/2 – 2 pounds boneless, skinless chicken breasts cut into 1/4-inch cubes
Frontera Classic Fajita Skillet Sauce with chipotle + lime
queso fresco – crumbled
3 radishes – thinly sliced
1 cup pineapple – chopped, broiled or grilled until slightly charred
1 jalapeno – thinly sliced
cilantro – roughly chopped
hot sauce – optional
Heat the olive oil in a large non-stick skillet. Add half of the chicken and cook for 4 minutes or until golden (stirring halfway through). Repeat with the remaining chicken. Remove all of the chicken from the pan, then add the skillet sauce to the pan and bring to a boil. Stir in the chicken and cook for 2 more minutes or until the chicken is cooked through. Create a taco bar with each of the ingredient items and guests can create their own tacos.
makes 12 cupcakes
1/4 pound (1 sticks) butter – room temperature
1 cup granulated sugar
2 eggs – room temperature
3 lemons – zested
1 1/2 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup freshly squeezed lemon juice
1/2 cup buttermilk – room temperature
1/2 tsp pure vanilla extract
1/2 block of cream cheese – room temperature
1/2 stick of butter – room temperature
2 1/2 cups powdered sugar – sifted
1/2 tsp vanilla
Preheat the oven to 350 F and prepare a muffin pan with paper liners.
To make the cupcakes, cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy (about 5 minutes). With the mixer on medium speed add the eggs, one at a time, and then the lemon zest. Combine the flour, baking powder, baking soda, and salt in a bowl. Separately, combine the lemon juice, buttermilk, and vanilla. Then add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Spoon the mixture into the pans, smooth the tops, and bake for 18-20 minutes or until a toothpick comes out clean. Allow to cool.
To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Then add the powdered sugar and vanilla first on slow and then on medium until smooth and (just) combined.
To frost the cupcakes, use a frosting bag with one corner cut off. Pipe the frosting into a small swirl on each cupcake. Then add the fresh lime zest and candy lemons and limes.
How cute is this modern fiesta gear from Lula Flora Designs? I’m seriously obsessing over the mini piñatas. She has the best fiesta decor, absolute must-haves for perfecting your Cinco de Mayo party!
Here’s to hoping your Cinco de Mayo fiesta lasts forever!
Special thank you to my culinary contributor Caroline’s Kitchen Table