7 Cinco de Mayo Recipes to Help You Celebrate!

Cinco de Mayo, it’s not the holiday you ‘think’ it is.

Many Americans assume that Cinco de Mayo is the celebration Mexican Independence Day (like our 4th of July), but that isn’t actually the case. It is really the celebration of winning a major battle against French forces at the Battle of Puebla on May 5, 1862. Independence Day in September 16th for Mexico.

But that doesn’t mean there isn’t a party! Especially in Mexican-American households across the country; this holiday has taken on a much more important role of honoring Mexican-American heritage.

In honoring this, many households hold elaborate parties; usually consisting of a lot of food, music and family.

Here is a menu suggestion and a few recipes to help with your next Cinco de Mayo party event.

Cinco de Mayo Party
Chips, Salsa and Guacamole Bar
Burrito Bites
Quesadilla Bites
Spicy Pinto Bean Dip
Tequila-Lime Chicken

Chips, Salsa and Guacamole Bar
Nothing says “fiesta” like 4 different salsas, fresh guacamole and 2 kinds of chips (corn and flour).
Grilled Pineapple and Black Bean Salsa
Serves: 25

Ingredients:
1 Whole Pineapple, peeled and cored, sliced into 1/2 inch slices
32 oz can of Black Beans, rinsed
1 whole red onion, peeled and diced
1 bunch cilantro, chopped
1 teaspoon salt

Directions:
1. Prep vegetables and fruit.
2. Grill pineapple slices and chill.
3. Dice pineapple and mix with remaining ingredients. Refrigerate for 1 hour before serving.

Easy Mild Salsa
Serves: 25

Ingredients:
32 oz can petite diced tomatoes
3 large tomatoes, cored and diced small
1 bunch cilantro, chopped
1 red onion, diced small
1 teaspoon salt
1 teaspoon red chili flake
1 lime, juiced

Directions:
1. Prepare all vegetables.
2. Mix everything together and refrigerate for 1 hour before serving.

Corn and Pickled Jalapeño Pepper Salsa
Serves: 25

Ingredients:
2# frozen corn
1 red onion, peeled and diced small
16 oz jar/can pickled jalapeno peppers, strained (keep juice) and chopped
1 teaspoon salt
1 teaspoon black pepper

Directions:
1. Strain peppers from juice and prepare onion. Add onion to pickling juice and let soak for 1 hour.
2. Thaw corn, once onions are ready combine all ingredients and refrigerate for 1 hour before serving.

Red Hot Chipotle Salsa
Serves: 25

Ingredients:
32 oz can tomato, whole peeled
16 oz can chipotle peppers
1 whole white onion, peeled and diced small
1 bunch cilantro
1 teaspoon salt
1 teaspoon red chili flake

Directions:
1. Rough chop peppers and tomatoes, combine in bowl with remaining ingredients. Let sit for 30 minutes.

Burrito Bites
Serves: 25

Ingredients:
32 oz can refried beans
1 pound ground beef, browned and seasoned with taco spices
2 pound Colby-Jack cheese, shredded
1 onion, diced small
2 tomatoes, diced small
25 6” flour tortillas

Directions:
1. Prepare beef and warm up beans.
2. Lay out tortillas
3. Each tortilla gets: 2 tablespoons of beans, 1 tablespoon of beef, 1.5 oz (a good pinch) of cheese, a few onions and a few tomato bits.
4. Fold each tortilla like a normal burrito (just smaller).
5. Mini sandwich foils work great to keep them hot.

Quesadilla Bites
Serves: 25

Ingredients:
25 6” flour tortillas
2 pound Colby-Jack cheese, shredded
2 tomatoes, diced small
2 jalapeno peppers, minced

Directions:
1. Each tortilla should get 1.5 ounces of cheese and a pinch of pepper and tomato, folded in half.
2. Grill each quesadilla till cheese is melted.
3. Cut in half and serve hot.

Spicy Pinto Bean Dip
Serves: 25

Ingredients:
4 pounds dry pinto beans, soaked over night in cold water in the cooler
5 jalapeno peppers, seeded and diced finely
1 white onion, peeled and diced finely
1 tablespoon fresh garlic, minced
1 tablespoon crushed red chili flake
1/3 cup salt
1 gallon water

Directions:
1. After soaking the beans overnight and rinsing them, place them to the side.
2. In a large pot, put all ingredients but water and beans with a scant amount of oil.
3. Sautee for several minutes. Add beans and water.
4. Bring to a boil then let simmer for 2-3 hours.
5. Once fully cooked, drain and start working small batches in and out of the mixer with your whip attachment. You are not trying to puree, just mash up the beans. Taste for salt.

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John Steiding, Director of Training

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