Cinco de Mayo is the perfect time for a feast

Cinco de Mayo, a Mexican holiday commemorating the victory of the Mexican militia over the French army at the Battle of Puebla on May 5, 1862, will be celebrated Sunday.

So why not take a few minutes to commemorate the occasion by preparing a festive meal with touches of the land to our south. Whip up a spicy entree or a fun appetizer, or try your hand at a Mexican-inspired dessert.

Enjoy some tortilla chips and salsa, or try your hand at guacamole for a rich treat.

And, of course, don’t forget a margarita or other beverage inspired by south-of-the-border cuisine.

Mexican fare was significantly impacted by the Spanish, who introduced many foods to the culture.

Today, Mexican cuisine is known for its varied flavors and variety of spices and ingredients. Foods can be sweet or spicy, with varying degrees of heat.

The cuisine is based on a few staples, among them corn and beans, as well as onions, rice, squash and peppers. Herbs and spices such as chili powder, oregano, cilantro, cinnamon and cocoa also play an important role.

Mexican foods are widespread. It’s rare to see a snack table without chips and salsa or guacamole. Casual dining menus often include tacos, burritos and other Mexican entrees.

A tasty taco spice mix can be made at home. Just combine 1 tablespoon chili powder, 1/4 teaspoon each garlic powder, onion powder, crushed red pepper flakes and dried oregano, 1/2 teaspoon paprika, 1-1/2 teaspoons ground cumin and 1 teaspoon each sea salt and black pepper. Store in an airtight container.

And while some Mexican dishes can take a while to prepare, there are some time-saving recipes that provide a south-of-the-border taste in less time.

Following are a few recipes for Mexican foods from downshiftology.com.

 

 

Shrimp Tacos With Cilantro Lime Bacon Slaw

For shrimp:

1 pound large raw shrimp, shells removed and deveined

2 tablespoons olive oil

1/2 teaspoon chipotle powder

1/2 teaspoon cumin powder

Salt

Pepper

For slaw:

8 ounces bacon

1/4 medium green cabbage, core removed and thinly sliced

2 cups (not packed) cilantro leaves, roughly chopped

2 tablespoons olive oil

3 tablespoons lime juice

Salt

Pepper

For tacos:

8 tortillas

1 large avocado

Lime crema

Limes wedges

Extra cilantro leaves

    Line a baking sheet with parchment paper and lay the bacon on top. Bake in a 400-degree oven for 18 to 20 minutes, until crispy. Transfer to a paper towel-lined plate to dry, then crumble into pieces.

     In a large mixing bowl, combine cabbage, crumbled bacon, cilantro, olive oil, lime juice, salt and pepper. Stir, then set aside.

     In a medium mixing bowl, stir together raw shrimp, chipotle powder, cumin, salt, pepper and olive oil, until well coated. Heat a sauté pan on medium heat and cook the shrimp for one to two minutes on each side, until cooked through. Alternatively, you can grill the shrimp.

     Place several shrimp and toppings in a tortilla with a spoonful of slaw, a few slices of avocado and a drizzle of lime crema.

 

 

Huevos Rancheros

2 tablespoons avocado oil or olive oil

1 6-inch tortilla

1/4 cup black beans, cooked and drained

1 egg

2 tablespoons diced tomatoes

1 tablespoon finely chopped cilantro

1 tablespoon cotija cheese, crumbled

1/4 avocado, sliced

Salt

Pepper

Hot sauce

    Heat oil in a small skillet on medium heat. Add tortilla and cook 30 seconds on each side, until slightly crispy. Use tongs to remove the tortilla to a paper towel to drain any excess oil.

    In the same pan, fry the egg until it’s cooked to your liking.

     Place the tortilla on a plate. Top with black beans and the fried egg. Sprinkle diced tomato, cilantro and cotija cheese on top. Slice the avocado and add a couple slices to the plate. Season with salt and pepper and add a dash of hot sauce, then serve.

 

 

Horchata

1 cup long-grain white rice, rinsed

4 cups water

2 cinnamon sticks

2 cups milk, dairy or dairy-free milk

1/3 cup maple syrup, or other sweetener

1 teaspoon vanilla extract

    Place the rice, water and cinnamon sticks in a high-powered blender. Blend for 40 to 60 seconds, until the rice and cinnamon sticks are ground. Pour the mixture into a large container, cover and let chill in the refrigerator for 8 to 12 hours, or preferably overnight.

    Strain the mixture through a nut-milk bag into a pitcher. Stir in the milk, vanilla and maple syrup. Taste and add more sweetener if needed.

    Serve over ice and and garnish with freshly ground cinnamon or cinnamon sticks.

 

 

Carnitas Stuffed Poblano Peppers

For carnitas:

4 pounds boneless pork shoulder or butt

1 tablespoon dried oregano

1 tablespoon ground cumin

2 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 yellow onion, diced

4 garlic cloves, minced

1 jalapeno, deseeded and finely diced

1 orange, juiced

For stuffed peppers:

1-1/2 cups cooked carnitas

3/4 cup black beans

3/4 cup corn

1/4 cup red onion

1/2 cup shredded cheddar cheese, or more as desired

4 poblano peppers

2 tablespoons chopped cilantro

    To make carnitas, stir together oregano, cumin, black pepper, salt and chili powder in a small bowl.

    Trim excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the meat and place in the slow cooker. Add onion, minced garlic, jalapeno and orange juice, cover and cook on low for eight to 10 hours or high for five to six hours, until the meat falls apart.

    Remove pork from the slow cooker to a large cutting board and use two forks to shred the meat.

    Slice the poblano peppers in half lengthwise and scoop out the seeds. Place them in a baking dish or on a baking tray and bake in a 350-degree oven about 15 minutes, until they’ve started to soften.

     Combine carnitas, black beans, corn and red onion in a bowl. Remove peppers from the oven and evenly divide the mixture between them, then sprinkle with cheese. Bake the stuffed poblano peppers for 10 to 15 minutes, until cheese is melted and they’re warmed through.

   Garnish with a sprinkle of chopped cilantro before serving.

 

 

Avocado Salsa

6 roma tomatoes, seeded and diced

1/2 red onion, chopped

1 jalapeno, seeded and chopped

4 avocados, peeled, cored and diced

2 limes, juiced

1/2 teaspoon salt

1/2 cup cilantro leaves, chopped

    In a large bowl, combine all of the ingredients. Toss and taste to see if you need additional salt.

Serve.

 

 

Chipotle Sauce

1/4 cup mayonnaise

1 cup sour cream

2 chipotle peppers in adobo sauce

1/2 lime, juiced

1 clove garlic

Salt

     Place mayonnaise, sour cream, chipotle peppers with a little sauce, lime juice, garlic and a pinch of salt in a food processor. Process until the sauce becomes smooth and creamy.

    Taste to see if you need to add any more lime juice or salt and serve.

 

 

 

Lime Crema

8 ounces sour cream

1 lime, juiced and zested

1 garlic clove, minced

1/4 teaspoon salt

    Zest the lime and squeeze the lime juice into a small bowl. Add sour cream, garlic and salt to the bowl and stir everything together until combined and creamy.

    Use immediately or store in the fridge until ready to serve.

 

 

Barbacoa Tacos

For barbacoa:

4 pounds beef chuck roast, cut into 3-inch chunks

1 onion, diced

3 to 4 chipotles in adobo sauce, finely diced

5 garlic cloves, minced

1/4 cup fresh lime juice

2 tablespoons apple cider vinegar

1 tablespoon ground cumin

1/2 tablespoon dried oregano

2 teaspoons salt

1 teaspoon black pepper

1/4 teaspoon ground cloves

3/4 cup beef stock

3 bay leaves

For tacos:

Tortillas

Diced onion

Avocado slices

Chopped cilantro

Sour cream or cheese, optional

Place all barbacoa ingredients, except the bay leaves, into the bowl of a slow cooker. Use tongs to gently toss and mix it all together. Then add the bay leaves, and cover. Cook on low for eight to nine hours or on high for four to five hours. The beef should be tender and fall apart easily.

    Place beef on a cutting board and use two forks to shred it. If it doesn’t shred easily, cook it a bit longer. Place shredded beef back in the slow cooker, stir and let it absorb the juices.

    Use tongs to remove a serving of barbacoa from the slow cooker, place it in a tortilla and garnish with diced onion, avocado, cilantro and other toppings.

 

 

Cilantro Lime Chicken

6 chicken thighs, bone-in and skin-on

3 tablespoons olive oil

2 limes, zested and juiced

3 cloves garlic, minced

1 tablespoon honey

1 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup cilantro leaves, chopped

    In a mixing bowl, whisk together two tablespoons olive oil, lime juice and zest, cumin, chili powder, minced garlic, honey, salt, pepper and chopped cilantro. Alternatively. pulse in a food processor until combined.

    Combine marinade and chicken thighs in a bowl or shallow dish. then marinate 30 to 60 minutes in the refrigerator.

     Take chicken out of the refrigerator and let sit for 10 to 15 minutes at room temperature.

    Heat remaining olive oil in a large ovenproof skillet over medium-high heat. Sear chicken for five to six minutes, skin side down, until golden brown. Flip the chicken and sear the other side for two to three minutes. The chicken will not be fully cooked at this point.

    Transfer skillet to a 425-degree oven and bake 15 to 20 minutes, until the internal temperature reaches 160 degrees.

    Remove the chicken from the oven, let it rest five minutes. Garnish with extra lime slices and cilantro leaves before serving.

 

 

Carne Asada

1-1/2 pounds flank steak

1/3 cup olive oil

3 limes, juiced

4 garlic cloves, minced

1/2 cup fresh cilantro, chopped

1 teaspoon cumin powder

1/2 teaspoon chili powder

Salt

Pepper

    Whisk the oil, lime juice, garlic, cilantro, cumin, chili powder, salt and pepper together in a bowl. Place steak in a glass or non-reactive baking tray or plastic bag and pour the marinade on top. Ensure both sides of the steak are well coated, then cover the baking tray with plastic wrap and marinate one to four hours.

    Heat a grill to medium-high heat. Grill steak five to seven minutes on each side. Place steak on a cutting board and let rest five minutes.

    Using a sharp knife, slice the carne asada at an angle against the grain. From there, you can further chop the carne asada into smaller pieces.