Being raised in Southern California it really gave me a love for good Mexican food so I thought I would share a Cinco de Mayo Menu with you to give you a Mexican food themed choices for your next dinner party. These are a sampling of some of our favorite recipes.
Our first recipe on our Cinco de Mayo Menu is for some shredded pork tacos. These are so delicious with that tender pork and delicious salsa. So good!
Place pork butt in a pan and season with all the ingredients. Cook at 200 degrees for 4 hours or until done (should me 160 – 145 degrees inside- make sure you check it at the thickest part of the meat). Remove from oven and shred. Serve with lettuce and your favorite salsa.
The next recipe in our Cinco de Mayo Menu is a Cilantro Citrus Chicken recipe. This chicken is so tender and flavorful! You won’t be sorry you tried this!
Cilantro and Citrus Chicken
8 Chicken Thighs
1 Cup Broth
1/3 Cup Lemon Juice
1/3 Cup Lime Juice
1/3 Cup Olive Oil
1 Teaspoon Turmeric
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
2 Tablespoons Fresh Cilantro
Put your marinade in a plastic zipper bag or bowl. Marinate chicken in the bag for 3 hours or over night. Cook on a grill until done (if the skin isn’t crispy enough for your liking through it in the broiler for a few moments).
Our next recipe in our Cinco de Mayo Menu is our Chicken Fajitas. This recipe came from my desire to recreate a dish from my favorite childhood restaurant and here it is. It is so good and so flavorful! Let us know what you think!
Rosevine Cottage Girl’s Chicken Fajitas
1 1/2 Onion sliced
1 Bell Pepper
3 Tablespoons Lime
4 Cloves Diced Garlic
Slice peppers in strips. Sauté in a pan with a bit of oil (keep them moving so they don’t stick) Season with 3/4 teaspoon garlic 3/4 teaspoon salt, 1 tablespoon lime juice and a couple grinds of pepper. Cook until soft and can be cut with a spoon. Remove from pan and set aside. Slice onion and repeat process. Cook 5 pieces of chicken breasts until almost done (they should still be pink inside but easy to cut with a knife). Season them with 3/4 teaspoon garlic 1 teaspoon salt, a couple grinds of pepper and 1 tablespoon lime juice. Remove from pan and slice in strips return to pan with tomatoes (cut in strips) garlic and a splash of lemon juice. Cook until done and serve.
The net recipe is a dish Grandma Cottage would make for her family. It is a casserole so it will feed a bunch of people or be great for leftovers. We love leftovers in our house! How about you?
12 Corn Tortilla fried flat
1 Can Pinto Beans (warmed)
Small Package Ground Beef Cooked And Seasoned To Taste
4 Cups of Cheese
Your Favorite Salsa
Cover the bottom of your casserole dish with tortillas, spoon over it beans meat and cheese. Repeat until you run out of tortillas. Spoon on top meat salsa and bean mixture and cover with cheese. Bake at 350 until cheese is melted and serve.
The next dish in our Cinco de Mayo Menu is our beefy nacho recipe. This is great for a crowd for hors d’oeuvres or even as a main course if you serve it with a salad.
Nachos Cottage Style
1 Bag of Organic Corn Chips
Small Package of Ground Beef Seasoned To Taste
8 -10 Jalapeno Rings (or favorite spicy pepper)
2-3 Cups Jack Cheese
1 Can Black Beans
Spread chips on a cookie sheet, layer cooked meat and beans on top, cover with cheese and add jalapenos. Bake at 350 until cheese is melted and serve.
On the sweet side of our Cinco de Mayo Menu we have these delicious lime cupcakes. Soft white cake with a not too sweet lime frosting and topped with a colorful lime slice. These are sure to please!
Ingredients For Batter:
2 Cups Organic Flour
2 Teaspoons Organic Baking Powder
1/2 Teaspoon Sea Salt
1/2 Cup Grass-Fed Butter (room temperature)
1 Cup Raw Sugar
2 Free Range Eggs
1/4 Lime Juice
1/4 Cup Organic Milk
In a bowl mix butter until creamy, then add sugar. Mix until thick and fluffy, mix longer than you think you should. Add eggs one at a time. In a separate bowl mix flour, salt and baking powder until combined. Fold into wet ingredients half at a time. Don’t over mix. Spoon into muffin tins and bake at 375 for 20 minutes. Remove from oven and allow to cool completely. Beat cheese, sugar and vanilla until smooth. Pour in cream. Beat until combined. Spoon into icing bag and ice cupcakes.