Cinco De Menu party recipes

Emilie’s guacamole
5 fully ripe avocados
1/2 cup sour cream
Salt and pepper to taste
1 teaspoon garlic powder (or to taste)
1 teaspoon onion powder
1-2 teaspoons of hot sauce
3 – 4 tablespoons lemon juice
2 medium tomatoes, finely chopped and diced
Tortilla chips

Halve avocados lengthwise, twisting gently to separate halves. Remove seeds and peel avocado halves. Them mash the avocado meat or blend a few seconds in an electric blender. Mix with sour cream, onion powder, seasonings, 1 diced tomato and lemon juice. Chill thoroughly. Sprinkle other tomato on top and serve with tortilla chips.

Velveted Pork Tacos
2 pounds boneless pork chops
1/3 cup corn starch
1/3 cup olive oil
1 1/2 tablespoons ground cumin
1 package of 12 flour tortillas (“fajita” or smaller size tortillas)
1 bunch fresh cilantro
1 red onion
1 tablespoon white vinegar
1 tablespoon olive oil
1 8-ounce can of corn niblets
1 12-ounce jar tomato salsa
1 8-ounce container sour cream (regular or non-fat)
1 8-ounce package shredded cheese
Salt and pepper

Cut pork chops into small, bite-sized pieces. In a bowl, mix together corn starch, oil, cumin and 1 teaspoon black pepper until smooth, like a runny paste. Add pork to mixture and set aside to marinate for 30 minutes.

While pork marinates, wash cilantro and pluck whole leaves from stems, about 3/4 cup worth. Place whole cilantro leaves in a bowl. Thinly slice 1 red onion and add to cilantro, creating a salad. (You can adjust cilantro/red onion ratio to taste.) Add a dash of black pepper, one tablespoon of vinegar and one tablespoon of olive oil, toss to coat and set aside.

After pork has marinated, cook it in batches. Add a teaspoon of olive oil to a non-stick sauté pan and place over medium-high heat. When oil comes to temperature, cook half the pork pieces (without removing the marinade). Cook until the outside of the pork pieces are brown and a crust has formed and the inside is cooked through, about 5 minutes per side. If needed, add more oil to the pan, and then cook the second half of the marinated pork. Once finished, sprinkle cooked pork with salt to taste.

To assemble tacos warm tortillas according to directions on the package. Take one tortilla and smear a teaspoon of sour cream down the middle. Top with 7-8 chunks of pork. Atop pork, place a spoonful of salsa, then top with cilantro red onion salad, a teaspoon of corn kernels and pinch of cheese. Fold over to enjoy!

This recipe is from Carolina Buia and Isabel Gonzalez, co-authors of Latin Chic: Entertaining with Style and Sass

Brunch Enchiladas
1 pound cooked ham, chopped
3/4 cup sliced green onions
3/4 cup chopped green bell peppers
3 cups shredded Cheddar cheese, divided
10 (7 inch) flour tortillas
5 eggs, beaten
2 cups half-and-half cream
1/2 cup milk
1 tablespoon all-purpose flour
1/4 teaspoon garlic powder
1 dash hot pepper sauce

Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9×13 baking dish. In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.

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Tex-Mex Dip
1 cup nonfat sour cream
1/2 cup fat-free mayo
1 pkg taco seasoning mix
1 can fat-free re-fried beans
1 largo tomato, chopped
1 bunch green onions, chopped
1 can pitted ripe olives, drained & coarsely chopped
1 cup shredded reduced fat sharp cheddar cheese

Combine sour cream, mayo & taco seasoning in a bowl. To assemble, spread the re-fried beans on a large shallow serving plate, then spread the sour cream/taco mixture over the beans.  Sprinkle the tomato, green onions & olives over the mixture.  Top with the shredded cheddar cheese.  Serve chilled.

Click here for more from “Trim and Terrific” Holly Clegg.

Easy Chicken Enchiladas
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). In a small bowl mix the soup and sour cream; set aside. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through. Spread 1/2 cup of the soup mixture in a 9×13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

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Fiesta Salsa
2 avocados, peeled and chopped
1 pint cherry tomatoes, quartered or grape tomatoes, halved
1 cup frozen corn, thawed
3 tablespoons chopped green chilies, drained
1 bunch green onions (scallions), sliced
3 tablespoons lime juice
1/2 teaspoon sugar
Salt and pepper to taste

Carefully toss avocados, tomatoes, corn, green chilies, green onions, lime juice, sugar, and salt and pepper together. Serve with tortilla chips.

Click here for more from “Trim and Terrific” Holly Clegg!

Cool Mojitos
1/2 teaspoon confectioners’ sugar
1/2 lime, juiced
1 sprig fresh mint, crushed
1/2 cup crushed ice
2 fluid ounces white rum
4 fluid ounces carbonated water
1 sprig fresh mint, garnish

In a highball glass, stir together the confectioners’ sugar and lime juice. Bruise the mint leaves and drop into glass. Fill glass with crushed ice and pour in rum. Pour in carbonated water to fill the glass. Garnish with a sprig of mint.  Yields 1 serving.

Cool Virgin Mojito
15 mint leaves
1 teaspoon raw sugar
1 ounce fresh lime juice
1/2 ounce simple syrup
4 ounces chilled ginger ale, club soda or sparkling water

In a glass, muddle/crush the mint, sugar, lime juice and simple syrup.  Add ice. Top with the ginger ale/club soda/sparkling water.

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Easy Frozen Margaritas
2 quarts ice cubes
1 (12 fluid ounce) can frozen limeade concentrate
12 fluid ounces tequila (measure with empty limeade can)
1/4 cup Cointreau

margarita or kosher salt for the rims
lime slices cut in half

Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer. To salt the margarita glasses, pour a single layer of salt on a salad plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

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Frozen Virgin Margaritas
2 tablespoons kosher (coarse) salt
1/2 lime, cut into 4 wedges
1 can (6 ounce size) frozen limeade concentrate, thawed
1/4 cup orange juice
4 cups ice cubes

Place the salt in a shallow dish.  Rub the rum of each 4 margarita glasses with a lime wedge and dip the rims into the salt; set the lime wedges aside.  In a blender, blend the limeade, orange juice and ice cubes on high speed for 1 to 2 minutes or until well blended and the ice cubes are crushed. Pour evenly into the glasses and garnish with the lime wedges.  Serve immediately.

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