Four Cinco De Mayo Inspired Recipes

Cinco de Mayo is fast approaching, so what better way to appreciate the history and significance of this holiday than trying out some traditional Mexican recipes this May!

GUACAMOLE & HOMEMADE TORTILLA CHIPS

Ingredients

• 3 ripe avocados, peeled and pitted
• 1 small onion, diced
• 2 tomatoes, diced
• 1 jalapeno pepper, seeded and diced
• 2 cloves of garlic
• Juice of 1 lime
• Salt and pepper
• 6 corn tortillas, cut into triangles
• Vegetable oil
• Salt to taste

Instructions

1. Mash the avocados in a bowl until smooth
2. Stir in the onion, tomatoes, jalapeno, garlic, lime juice, and salt and pepper to taste
3. For the tortilla chips, pour in vegetable oil in a pan over medium heat
4. Fry the tortilla triangles until golden brown and crispy (so about 2-3 minutes per side)
5. Drain on paper towels and sprinkle with salt
6. Serve with guacamole and the homemade chips

CHICKEN ENCHILADAS

Ingredients

• 2 cups shredded chicken
• 1 can of red enchilada sauce
• 1 cup of shredded cheese
• 8 small flour tortillas
• ½ cup of diced onions
• ½ cup of diced bell peppers
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375 degrees Fahrenheit
2. Heat the olive oil in a pan over medium heat
3. Saute onions and bell peppers until they become softer
4. Combine the shredded chicken and sauteed veggies in a bowl and add in the enchilada sauce
5. Place some of this mixture into a tortilla, roll it up, and place it seam side down onto a baking dish so it seals up in the oven
6. Pour the rest of the enchilada sauce over the rolled tortillas and sprinkle shredded cheese on top
7. Bake for 20-25 minutes or until the cheese is melted and bubbly
8. Serve hot with any toppings (like sour cream, chopped cilantro, and jalapenos)

MEXICAN STREET CORN (ELOTE)

Ingredients

• 4 ears of corn (husked)
• ¼ cup of mayonnaise
• ¼ cup of sour cream
• ½ cup of cotija cheese (crumbled)
• 1 teaspoon chili powder
• 1 tablespoon of fresh cilantro (chopped)
• Lime wedges (to serve)

Instructions

1. Preheat your grill to medium/high heat
2. Grill the corn until the kernels are tender and slightly charred
3. Do so for about 10-12 minutes, and turn them occasionally
4. In a small bowl, mix the mayonnaise and sour cream
5. Brush the grilled corn with the above mixture
6. Sprinkle the corn with the crumbled cheese, cilantro, and chili powder
7. Serve warm with lime wedges to squeeze on top

GRILLED SHRIMP

Ingredients

• 1 pound of large shrimp
• ¼ cup lime juice
• 2 cloves garlic (minced)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a bowl, mix together the lime juice, minced garlic, cilantro, olive oil, salt, and pepper
2. Add the shrimp to this marinade and toss it to coat the shrimp
3. Marinate the shrimp in the fridge for 30 or so minutes
4. Preheat your grill to medium/high heat
5. Thread the marinated and refrigerated shrimp on skewers
6. Grill the shrimp for 2-3 minutes per side until it’s pink and cooked fully through
7. Serve warm with lime wedges, additional chopped cilantro, and any sauce of your choice