Cinco de Mayo is an annual celebration held on May 5 in commemoration of the Mexican army’s 1862 victory over the French. Outside of Puebla, Mexico, very few Mexican citizens celebrate Cinco de Mayo, but Mexican Americans and gringos alike continue the tradition throughout the continental United States by celebrating with parades, reenactments, and some of the most delicious cuisines you’ll find on this side of the border.
Each year on May 5, people from all across America head out to Mexican restaurants in their local communities, eager to fill their bellies with delicious carne asada tacos, chorizo and eggs, chicken tostadas, and banana empanadas.
For those of you interested in skipping the lines at your local taqueria in favor of having a Cinco de Mayo celebration in the comfort of your own home, we guarantee the Food Network recipes listed below will have you and your guests feeling full, happy, and grateful that General Ignacio Zaragoza led the Mexican army to victory on May 5, 1862.
Carne Asada Tacos
Ingredients
2 pounds flank or skirt steak, trimmed of excess fat 1 recipe Mojo, recipe follows Olive oil, for coating the grill Kosher salt and freshly ground black pepper 16 (7-inch) corn tortillas Shredded romaine or iceberg lettuce, for serving Chopped white onion, for serving Shredded Jack cheese, for serving 1/2 cup Pico de Gallo, recipe follows 2 limes, cut into wedges for serving
Mojo:
4 garlic cloves, minced 1 jalapeno, minced 1 large handful fresh cilantro leaves, finely chopped Kosher salt and freshly ground black pepper 2 limes, juiced 1 orange, juiced 2 tablespoons white vinegar 1/2 cup olive oil
Pico De Gallo:
4 vine-ripe tomatoes, chopped 1/2 medium red onion, chopped 2 green onions, white and green parts, sliced 1 Serrano chile, minced 1 handful fresh cilantro leaves, chopped 3 garlic cloves, minced 1 lime, juiced 1/4 cup extra-virgin olive oil 1 teaspoon kosher salt
Directions
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
Mojo:
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
Pico De Gallo:
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 2 cups
Chorizo and Eggs
Ingredients
10 large eggs 1/4 cup milk, half-and-half, or heavy cream Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 medium-sized cooked chorizo sausages, skin removed and cut into a 1/4-inch dice
Directions
In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
Chicken Tostadas
Ingredients
Crispy Tortillas:
Vegetable oil for frying 6 white corn tortillas Kosher salt for sprinkling
Chicken:
3 cups cooked shredded chicken 1/3 cup freshly squeezed lime juice 1/4 cup olive oil 1/4 cup chopped fresh coriander (cilantro)r Kosher salt and freshly ground black pepper
Tostadas:
Refried Beans, warm, recipe follows 3 ounces Monterey Jack cheese, shredded (about 1/2 cup) 1/2 head iceberg lettuce, cored and shredded 1 Hass avocado, thinly sliced or Guacamole, recipe follows 2 cups Salsa Cruda, recipe follows 1/2 cup sour cream 1 scallion, thinly sliced 12 fresh coriander (cilantro) leaves
Refried Beans:
2 tablespoons olive oil 1/4 medium Spanish onion, finely chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 4 cloves garlic, minced One 15.5-ounce can pinto beans (with liquid), mashed 1/4 teaspoon kosher salt Freshly ground black pepper
Salsa Cruda:
2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped 1/4 medium onion, finely chopped (about 3 tablespoons) 1/4 jalapeno, seeded and minced 2 tablespoons chopped fresh coriander (cilantro) 1 teaspoon kosher salt Freshly ground black pepper
Directions
Tostadas:
To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately.
Refried Beans:
Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste.
Salsa Cruda:
In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside.
Cook’s Note
The tortillas must be fried until very crispy, otherwise, they may become rubbery, making them difficult to cut with a knife and fork.
Banana Empanadas
Ingredients
Cooking spray 3 cups sliced bananas 2 tablespoons light or dark brown sugar 1 teaspoon ground cinnamon Two 9-inch refrigerated pie crusts Ice cream or powdered sugar, if desired
Directions
Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.
In a large bowl, combine bananas, sugar, and cinnamon. Mix well and set aside.
Unroll pie crusts onto a flat surface.
Using a ring mold, make circles in the dough. Put the banana mixture on the pie dough and place another round on top. Pinch around the edges of each section to seal. Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape. Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes. Remove the baking sheet from the oven and place the empanadas on a platter. Serve with ice cream or sprinkle with powdered sugar, if using.
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