With Cinco de Mayo just days away and summer around the corner, we wanted to share a fiesta-worthy Cinco de Mayo menu that you can make for outdoor parties, birthdays, special occasions and of course – May 5th! So get your sombrero on and get cookin’… we have quite a delicious menu for you!
1. Margarita Shrimp Cocktail with Grilled Avocado Guacamole
1/4 cup gold tequila
1 jalapeno pepper, seeded and minced
1/2 tsp salt
1 lb jumbo (16-20 count) uncooked shrimp, peeled and deveined
3 firm-ripe Mexican Haas avocados
1/2 cup finely chopped red onion
4-6 cloves garlic, finely minced
1 jalapeno pepper, seeded and minced
2 tbsp chopped fresh cilantro
Juice of 2 limes
Juice of 1 lemon
1/2 tsp salt
1 small plum tomato, seeded and chopped (optional)
In a large zip-seal plastic bag, combine the tequila, jalapeno and salt. Zest and juice the lemon and lime, and add to the marinade. Add shrimp, seal the bag closed, and shake to evenly coat the shrimp with marinade. Refrigerate for 30 minutes (no longer!). Preheat a gas or charcoal grill on low heat. Lightly oil the grate. Halve each avocado lengthwise. Remove and discard the pit. Lightly oil the cut surfaces. Arrange the avocado halves cut side down on preheated grill. Cover and grill for about 3-5 minutes, just long enough to char marks on the avocado flesh. Transfer to a platter and set aside to cool. Turn up the heat on the grill to high, and lightly oil the grate again. Remove shrimp from the the marinade and arrange on the grill. Discard the marinade. Cook shrimp for about 2-3 minutes per side, or until bright pink and opaque. Transfer to a platter, and set aside until ready to assemble the cocktails.
When ready to serve, prepare the guacamole. Using a fork, scoop the avocado flesh into a mixing bowl, and mash until slightly chunky (or until completely smooth, depending on your preference). Stir in onion, garlic, jalapeno, cilantro, lime juice and salt. Add tomato, if using. To assemble the cocktails, spoon the guacamole into four martini glasses, then dangle four shrimps from the rim of each glass. Serve with a basket of tortilla chips and extra lime wedges.
Recipe adapted from MessyCook
2. Beer Marinated Chicken Tacos
1 cup dark Mexican beer, such as Negra Modelo
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken thighs
2 cups of your favorite guacamole
8-12 Taco size corn tortillas
1. Mix all of the ingredients for the marinade together in a small bowl. Place the chicken thighs in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refrigerator to marinate for 2 hours to overnight.
2. Remove chicken from the refrigerator while lighting the fire. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over the charcoal grate. Grill chicken until fully cooked and browned on both sides, about 4-5 minutes per side. Remove from the grill and allow to rest for 5 minutes. Cut chicken into thin strips.
3. While the chicken is resting, warm tortillas on the grill until pliable, about 30 seconds to 1 minute per side. To assemble, spread a heaping spoonful of guacamole along the middle of each tortilla. Pile with chicken slices and serve.
3. Prickly Pear Margarita
3 ½ cup crushed ice
3 ounces freshly-squeezed lime juice
3 ounces frozen limeade
6 ounces Silver Tequila
4 ½ ounces Triple Sec
4 prickly pears, peeled and sliced
3 tablespoon agave nectar
Lime wedge and coarse salt for garnish
Blend prickly pears with a little bit of water. Strain into a bowl and discard seeds. In a blender, add crushed ice, lime juice, limeade, tequila, triple sec, prickly pear puree, and agave nectar; cover and pulse ingredients. Pour into a coarse-salt rimmed margarita glass; add a lime slice for garnish and serve immediately.
4. Lime Margarita Cupcakes
Yield: about 24 cupcakes
For the cupcakes:
3 cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
3 limes, zested and juiced
½ tsp. vanilla extract
1 cup buttermilk
For the frosting:
2 cups sugar
8 large egg whites
Pinch fleur de sel (coarse salt)
1½ cups (3 sticks) unsalted butter, at room temperature
2½ tbsp. freshly squeezed lime juice
2-4 tbsp. tequila
To make the cupcakes, preheat the oven to 325˚ F. Line two cupcake pans with paper liners. In a medium bowl, combine the flour, baking powder and salt; stir with a fork to blend. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes. Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla. With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely. If desired, brush the cooled cakes with tequila to emphasize the true margarita flavor.
To make the frosting, combine the sugar, egg whites, and salt in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (don’t worry, it will come together, though it may take a long time!) Stir in the lime juice and tequila and mix until fully incorporated and smooth.
Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
Frost the cooled cupcakes with the buttercream. Garnish with lime zest and lime slices as desired.
Photo via RecipeGirl.com