Cinco de Mayo Recipes: Party Foods

This Cinco de Mayo, you may want to serve the margaritas and cold beer, but let’s not forget the food!

Cinco de Mayo may have its roots in Mexican history, but it also gives us a reason to party on this side of the border. This year, Cinco de Mayo falls on a Saturday, a great day to plan a Cinco de Mayo party.

Looking for ideas to fill your menu?

Here are a few Cinco de Mayo recipes to get you started:

 Mexican Layered Salad (from www.tasteofhome.com/cinco)

10 servings

Ingredients

• 4 cups torn romaine
• 1 large cucumber, peeled, halved and sliced
• 3 medium tomatoes, chopped
• 2 medium ripe avocados, peeled and sliced
• 2 large green peppers, chopped
• 1-1/2 cups mayonnaise
• 1/4 cup canned chopped green chilies
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 cup crushed tortilla chips
• 1/2 cup shredded cheddar cheese

Directions

• In a 2-qt. trifle bowl or glass serving bowl, layer the first five ingredients. Combine the mayonnaise, chilies and seasonings; spread over the top. Sprinkle with chips and cheese. 

Carne Asada Tacos (from norecipes.com)

8-10 tacos

1 skirt steak or 2 hanger steaks

Marinade
juice of 1 limes
1/4 cup olive oil
1/4 cup minced cilantro
1-2 Serrano chillies, minced (to taste)
1 tablespoons minced garlic
1 teaspoons sugar
1/2 teaspoons ground coriander seed
1/2 teaspoons Mexican oregano
1/4 teaspoons ground cumin seed
2 teaspoons kosher salt (less if using table salt)
black pepper to taste
1 tablespoons pureed kiwi (optional)

Garnish
1/4 cup sweet onions minced
1/4 cup cilantro minced

1 batch of homemade tortillas

Dulce de Leche Cheesecake Recipe (from www.tasteofhome.com/cinco.)

16 servings

Ingredients

• 1-3/4 cups crushed gingersnap cookies (about 35 cookies)
• 1/4 cup finely chopped walnuts
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter, melted
• FILLING:
• 3 packages (8 ounces each) cream cheese, softened
• 1 cup plus 2 tablespoons sugar
• 1/4 cup 2% milk
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• 1 can (13.4 ounces) dulce de leche
• 1 cup (6 ounces) semisweet chocolate chips
• 1-1/2 teaspoons chili powder

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto the bottom and 2 in. up the sides of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in the milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
• Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
• Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 350° for 60-70 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. 

Not enough time to cook for Cinco de Mayo? Try catering from these local Mexican restaurants: