Cinco de Mayo Fiesta
Keep Calm and get your Cinco De Mayo on, Y'all! May is the beginning of warm-weather parties for my household . I break out the party plates, my favorite recipes, the blender and salt. This year, I'm looking to make quick and easy nibbles that pack a flavor punch, and of course, I’m sharing all my recipes with you.
My interest and appreciation of the Mexican culture was ignited when I went to my first Cinco De Mayo festival in Santa Barbara. I tasted all the amazing food, watched the dancers in their colorful dresses—I was mesmerized. And because Cinco de Mayo is only a couple of days away, I thought I’d start with a few celebration-worthy recipes for our fiesta this year.
So, raise your glass, eat until you're full and I hope that the rest of Mayo is perfecto, as well! Let me know if you try these recipes and if your guests beg for more. Wishing a colorful, fun and festive to all my amigos!
¡Buena suerte y Buen Provecho, mi amigos! Amy.
Mango Margarita
Cinco de Mayo, otherwise known in the U.S. as Dia de las Margaritas, always deserves a cold tequila beverage to celebrate properly. I've made several margaritas as a bartender in my early years, but Mango Margaritas have always been my favorite. They have everything that makes a drink spectacular- ice, mangos and mint salt for the rim. Come on, Jimmy Buffet...take me away to Margaritaville!
Level: Easy
Total: 15 min
Prep: 15 min
Yield: 4 drinks
Ingredients
For the Mango Margarita Mix:
1 1/4 pounds fresh mangoes
1 cup water
1/2 cup sugar (to stay sugar free, I use Lakota Monk Fruit Sugar or a 1/4 cup Honey)
Gray salt
For the drink:
3 cups ice
1 1/2 cups Mango Margarita Mix
4 ounces tequila
2 ounces triple sec
Lime wedges
Mint Salt:
1 cup Fresh Mint
1 cup Course Sea Salt
Directions
Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Taste and add more sugar, if necessary.
Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Place into pitcher.
Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!
Mint Salt:
Clean and dry mint and roughly chop. With a mortar and pestle, crush equal parts fresh mint and salt.
Yield: about 1 cup salt
Spicy Chicken Empanadas with Orange Salsa Verde
I have to ask myself, what is a good margarita without something to pair it with? Burritos and tacos are always a known staple at any Mexican celebration. But, I have found another hidden treasure. Let me introduce you to these Spicy Chicken Empanadas that are perfect zesty little appetizers that I know will really impress my guests. This recipe has a lot of ingredients, but empanadas are easy to make and my guests will never know how easy it is to put together.
Level: Easy
Total: 43 min
Prep: 20 min
Inactive: 3 min
Cook: 20 min
Yield: 10 to 12 empanadas
Ingredients
2 tablespoons Olive oil
1 medium Yellow Onion, finely diced
1 can diced Green Chiles
1/2 Poblano Pepper, seeded and finely diced, optional
2 Garlic Cloves, minced
1/2 teaspoon Ground Cumin
1 Rotisserie Chicken, picked and finely chopped
2 tablespoons fresh Lime Juice
1/4 cup chopped fresh Cilantro leaves
2 cups grated Pepper Jack cheese
Salt and freshly ground black pepper
Prepared pie dough
1 egg mixed with 1 tablespoon water for egg wash
Orange Salsa Verde:
1 jar prepared salsa verde
1/4 cup fresh orange juice
1/8 teaspoon cayenne pepper or 1/2 teaspoon hot sauce (recommended: Cholulah)
Directions
Heat Olive oil in a medium saute pan, add onions, green chiles, pablanos, garlic and cumin. Saute until onions are translucent.
In large bowl combine chicken, lime juice and cilantro. Add the onion-chili mixture and mix. Stir in cheese and season with salt and pepper, to taste.
Preheat air fryer to 375°. On a lightly floured surface, roll out prepared pie dough. Cut with a floured 3-in. round biscuit cutter. Place 1 heaping teaspoon filling on 1 side of each circle. Brush edges of pastry with water; fold circles in half. With a fork, press edges to seal.
Brush each side of Empanada with Egg Wash. In batches, arrange empanadas in a single layer on greased tray in air-fryer basket. Air-fry until golden brown, 4-5 minutes. Turn and cook until golden brown, 4-5 minutes longer.
Cool slightly and serve with Orange Salsa Verde dipping sauce.
Orange Salsa Verde:
In a large bowl combine all ingredients. Place Salsa Verde in a smaller dish for dipping.
Cooking Tips:
Heat oven to 200 degrees F. Place Empanadas in preheated oven to keep perfectly warm until your party begins.
Mexican Brownies
Finally, I like to round off my party with a tasty chocolate treat. I'm willing to break my sugar fast for some Mexican Brownies. I take some short cuts on these brownies when I find myself running behind time but, I promise, I don't hold back on flavor! This brownie recipe combines the best of both worlds—sweet and spicy.
Level: Easy
Total: 45 min
Prep: 20 min
Cook: 25 min
Yield: 18 brownies
Ingredients:
1 box of your Favorite Brownie mix
1 teaspoon ground Mexican cinnamon (canela)
1/4 teaspoon cayenne pepper
Directions:
Preheat the oven to 350 degrees. Line a 9-by-13-inch baking dish with parchment paper, leaving an overhang on two sides. Press the paper into the corners of the pan and lightly grease the paper with butter.
Prepare your boxed brownie mix as instructed on the back of the box.
Add the Cayenne pepper and Cinnamon. Spread the batter in the prepared pan and bake until a toothpick inserted in the middle comes out fudgy, 20 to 25 minutes. Cool in the pan on a rack, then use the parchment paper to lift out the brownies before slicing.