Cinco De Mayo Food Recipes: 6 Unique Festive Dishes To Celebrate With Family, Friends

Nothing more delicious and traditional than celebrating with family enjoying dishes inspired by the Mexican culture. We know that during the holidays you do not want to spend all day in the kitchen, that's why we invite you to celebrate Cinco de Mayo big, with the easiest and quickest recipes you could imagine.

From a salad inspired by the Mexican flag to some nachos made with potato slices, all designed to meet the cravings of your family and friends. Leave all your guests speechless and become the soul of the fiesta!

• Mexican Flag Pasta Salad with chilled shells, grilled chicken, creamy avocado-jalapeño & beets.

1 box Barilla Medium Shells

Virgin Olive oil (250 ml)

½ Cup Rice Vinegar

Grilled chicken cut in cubes (2 Lb.)

6 medium-large Avocadoes without the heart and the skin

2 Large Beets (peeled)

1 cilantro bunch

1/2 cup lemon juice

2 serrano chiles (seeded & charred)

Salt and pepper to taste

DIRECTIONS

1. Bring a large pot of water to a boil and cook the beet until soft. Once it boils, add the pasta with a pinch of salt and cook the pasta according to the directions on the box and drain when ready. Use cold water so it stops cooking and set aside in the fridge-- we are serving it chilled.
2. Take out the beet while the pasta is chilling and cut into small cubes. Set aside.
3. While the pasta is cooking, combine in the blender with: virgin olive oil, rice vinegar, avocados, lemon juice, serrano chiles, cilantro, salt, pepper and blend until you get a creamy sauce.
4. On high heat, place the cubed-cut chicken in a saucepan until fully cooked and tender with a brown color. Set aside.
5. In a mixing bowl add the drained and chilled pasta, the creamy sauce, the beets and mix.
6. Serve and top with the grilled chicken and some cilantro leaves.
7. Enjoy!

• Fideo Seco with Avocado, Chipotle & Queso Fresco

1 box Fideo Cut Spaghetti Blue Box

10 Tomatoes cut into 4 parts

½ White onion, chopped

1 Garlic clove, peeled.

1/2 cup Canola oil

½ cup chicken broth

2 tablespoons canned Chipotle (2 oz.) or to taste if desired more spicy

2 tbsp. sour cream (to serve)

2 tbsp. queso fresco (to serve)

2 avocado (sliced)

Salt to taste

DIRECTIONS

In a blender add tomatoes, onion, garlic, ½ cup chicken broth, chipotle and puree. Set aside.

In a large saucepan add oil on low heat, then add the broken pasta and move constantly until it changes color to light golden brown. Drain to remove the excess oil and return to heat.

Add the strained puree until it covers the pasta and cook on low heat for 20 minutes or until the puree dissolves and the pasta absorbs all the liquid.

When plating, add to each plate of pasta: 1 tbsp cream, 1 tbsp shredded cheese, and 2 slices avocado.

Serve and enjoy!

• Baby Corn Topped with Pork Rind

20 Baby corn pieces

1 C Garlic Mayonnaise

¾ C Huichol Hot Sauce or Valentina Sauce (similar to Tabasco Sauce)

1 C Grated Cotija cheese

1 C Pork rinds chopped and well roasted, to make a crunchy powder

½ C Epazote leaves

2/3 C Olive oil

60 Pieces Epazote Sprouts

4 Tbs Lemon juice

DIRECTIONS

Grind the epazote leaves and mix with the olive oil. Marinate the baby corn in the mixture for 2 hours. Mix the pork rind and the Cotija cheese and reserve. Roast baby corn. Cover with lemon juice, garlic mayonnaise and the mixture of pork rind with cheese. Add the Huichol or Valentina sauce. Garnish with epazote sprouts.

• Carl Miller’s Layered Chunky Queso

​

2 lbs Velveeta

1 c Pico de Gallo

1 c milk

2 T adobo sauce, from chipotle sauce

scoop of Smashed Guacamole

scoop of Green Chile Pork

DIRECTIONS

In a saucepot on low heat, melt cheese, stirring constantly so it doesn’t burn. Stir in remaining ingredients, plus a scoop each of the Smashed Guacamole and Green Chile Pork and get your chip on.

• Slimming World Potato Nachos

​Spray oil*

1½ lbs round red potatoes, unpeeled, cut into ½-in slices

Salt and freshly ground black pepper

1 lb ground beef (at least 95% lean)

1 can (15oz) black beans, rinsed and drained

1 tbsp chili powder

1½ tsp ground cumin

1½ cups diced butternut squash

1 onion, chopped

3 garlic cloves, finely chopped

1 jalapeño pepper (ribs and seeds removed), finely chopped

2 large tomatoes, cored and chopped

1 tbsp fresh lime juice

4 tbsp plain fat-free Greek yogurt

1 tbsp coarsely chopped fresh cilantro

2 cups shredded lettuce

1 bunch scallions, chopped

*Please note to protect your weight loss, use up to 10 short sprays of any spray oil per day.

DIRECTIONS

Preheat oven to 450°F. Line an extra-large baking sheet with foil. Lightly spray foil with spray oil. Arrange potato slices on baking sheet and lightly spray tops with spray oil. Sprinkle with salt and black pepper and bake 25 minutes, or until potatoes are browned and tender.

Meanwhile, in a large skillet, cook ground beef over medium heat until browned; drain any fat. Add beans, chili powder and 1 teaspoon of the cumin. Season with salt and black pepper and cook, stirring, 1-2 minutes more.

In a microwave-safe dish, combine squash, onion, garlic, jalapeño and ¼ cup water. Cover and microwave on High 6 minutes, or until tender. Let cool slightly. Transfer mixture to a blender or food processor. Add ½ cup of the tomatoes, 1 tbsp lime juice and remaining ½ teaspoon cumin. Cover and blend or process until smooth. Season with salt and black pepper.

In a small bowl, combine yogurt and cilantro. On a serving platter, arrange lettuce, potatoes and ground beef mixture. Drizzle with squash sauce, and top with remaining tomatoes, scallions and yogurt mixture.

• Chuao Chocolatier​ Spicy Maya Cupcakes

1 1/2 cups all-purpose flour; plus 1 tbs

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup cocoa powder

1 1/2 sticks of butter, softened

2 eggs

2/3 cup sour cream

3 tsp vanilla extract

1 cup finely chopped Chuao Chocolatier Spicy Maya Bar (approx. 2 bars)

• Frosting ingredients

1 teaspoon ground ancho chili pepper

⅛ teaspoon cayenne pepper

½ teaspoon ground cinnamon

4 cups confectioners’ sugar

1 (8 ounce) package cream cheese

½ cup butter, softened

½ teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees and line 2 muffin tins with cupcake liners (24 total). In a large bowl cream the butter and sugar together until pale in color. Add the eggs one at a time, scraping the bowl with each addition. Mix until well incorporated.

Add sour cream and vanilla to the mixture until evenly combined.

In a separate bowl, combine the flour, cocoa powder, baking soda and baking powder. Gradually add the dry ingredients to the butter mixture -scraping the bowl between each addition. Toss a tablespoon of flour with the chopped Chuao Chocolatier Spicy Maya pieces, until evenly coated and fold chocolate pieces into the batter with a spatula.

Carefully fill the muffin pan 3/4 full; approximately the size of a large ice cream scoop. Bake for 20 minutes or until an inserted toothpick comes out clean.

While those are baking...

How to make the frosting:

In a bowl, sift the ground ancho chile, cayenne pepper, and cinnamon with the confectioners' sugar.
Beat in the cream cheese and butter with an electric mixer on medium speed until the frosting is smooth; mix in the vanilla extract.