Planning a big fiesta for this year’s Cinco De Mayo celebration? Well, even if you can’t have a huge gathering, there’s plenty of room to enjoy delicious Mexican food. So let's dive into our menu of recipes and get this party started. We have enchiladas, tacos, burritos and cheesy bakes that will feed a crowd if not your family.
- Elote: Mexican Street Corn
If you’re planning your first cookout of the year, this traditional Mexican street corn is the perfect starter. It’s the most flavorful corn you’ll ever have.
- 6 ears corn, shucked and cleaned
- 1/2 c. mayonnaise
- Chili powder
- 1/3 c. Grated cotija cheese
- Freshly chopped cilantro
- Lime wedges, for serving
- Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
- Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.
- Ground Beef Tacos
Made a deliciously seasoned ground beef filling, served in corn tortillas and finished with all the best toppings, these tacos are a true delight.
- 1 Tbsp olive oil
- 1 lb lean ground beef
- Salt and freshly ground black pepper
- 2 tsp minced garlic
- 2 1/2 tsp chili powder*
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1/2 cup tomato sauce
- 1/3 cup low-sodium chicken broth
- 8 corn tortillas (5 - 6 inch)
- 3/4 cup cheddar cheese or shredded Mexican cheese blend
- 2 Roma tomatoes or 1 cup grape tomatoes, diced
- 2 cups shredded romain or iceberg lettuce
- Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add beef in large chunks to skillet spacing apart. Season with salt and pepper.
- Let brown on bottom, about 3 minutes then flip, break up beef and continue to cook until almost cooked through, about 2 minutes.
- Add garlic, chili powder, cumin, onion powder and continue to cook until beef is just cooked through, about 1 minute.
- Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 - 5 minutes.
- Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings.
- Guacamole or diced avocados
- Sour cream
- Cholula or Tapatio Mexican hot sauce
- Chopped red or green onions
How To Cook Tortillas
- Cook them in a non-stick skillet or on an electric griddle in a little olive oil or vegetable oil over medium-high heat just briefly, about 15 - 20 seconds per side or until a few golden spots appear.
- You don't need much oil (maybe 3/4 tsp per side, swirl to evenly coat tortillas or brush tortillas with oil then cook).
- Chicken Enchiladas
Enchiladas are a go-to when it comes to Cinco De Mayo celebrations, so you better have them before anyone complains.
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded Cheddar and Jack cheeses
- Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
- Coat a large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
- Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
- Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
- Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
- Bake for 15 minutes in a preheated 350 degree F oven until the cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
- Cheesy Baked Burritos
The famous burrito that first appeared on an American restaurant menu at El Cholo Spanish Cafe in L.A during the 1930s is still a stale on everyone’s holiday table. And the best thing about this recipe is that it gives you freedom to include any ingredient you want.
- 1 tbsp. extra-virgin olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 c. shredded rotisserie chicken
- 1 c. enchilada sauce
- Juice of 1 lime
- kosher salt
- Freshly ground black pepper
- can black beans, drained
- 2 c. cooked white rice
- 1 c. cheddar cheese, divided
- 1 c. Monterey Jack cheese
- 6 large flour tortillas
- Sour cream, for serving (optional)
- Hot sauce, for serving (optional)
- Chopped cilantro, for serving (optional)
- Preheat the oven to 350°. In a large skillet over medium heat, heat oil. Add onion and sauté until soft. Stir in garlic and cook until fragrant, about 30 seconds. Add chicken and about 1/2 cup enchilada sauce, or until the chicken is fully coated. Toss until evenly combined. Stir in lime juice, and season with salt and pepper to taste.
- Working one burrito at a time, lay a tortilla on a cutting board or clean working service. Add a scoopful each of rice and beans to the center. Add the chicken mixture then top with a small handful each of both cheeses. Reserve about ½ cup of cheese total to sprinkle on the burritos before baking. Roll the burrito tightly and place in a large casserole dish. Repeat with remaining tortillas.
- Pour the remaining enchilada sauce over the burritos then sprinkle the extra cheeses on top. Cover until the cheese is melted, about 15 minutes.
- Garnish with cilantro and serve with sour cream and hot sauce, if desired.
- Extra Cheesy Taquitos
These rolls of cheesy goodness are quite easy to make. Just make sure to roll while the cheese is still warm—somewhere between 2 and 4 minutes after they come out of the oven.
- 2 tbsp. extra-virgin olive oil
- 1/2 onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 2 c. shredded chicken
- 2/3 c. red enchilada sauce
- 4 tbsp. freshly chopped cilantro, plus more for garnish
- Kosher salt
- 2 c. shredded cheddar
- 2 c. shredded Monterey jack
- Sour cream, for serving (optional)
- Preheat the oven to 375° and line two baking sheets with parchment paper. In a medium skillet over medium heat, heat oil. Add onion and cook until slightly soft, 3 minutes. Add garlic and spices and cook until fragrant, 1 to 2 minutes more. Add chicken and enchilada sauce, then bring mixture to a simmer. Stir in cilantro, season with salt, and remove from heat.
- Make taquito shells: In a medium bowl, mix together cheeses. Divide mixture into twelve 3 ½" piles on a prepared baking sheet. Bake until the cheese is melty and slightly golden around the edges, about 10 minutes. Let cool 2 to 4 minutes, then peel shells off parchment. Add a small pile of chicken to each and roll tightly. Repeat until all taquitos are made.
- Garnish with cilantro and serve with sour cream, for dipping.