One of my favorite days is coming up..aka Cinco De Mayo. Honestly, it should be called Cino de Mama because it one of my favorite days to go out with my girls, grab a margarita and some guac, and talk the night away. I mean, I am not the only one right?

I decided with the festivities coming up, I would share some of my Fiesta Favorites with ya! From the best avocado margarita to some of the best homemade authentic Mexican dishes…yes I know..I have your mouth watering. You can thank me later for helping you become your own Mexican restaurant at home…and honestly, shout out to Betza (take a look at all of her recipes here) for helping this girl bring out her inner fiesta loving self with some of the best recipes around (some I included below)!

Xx,

Landyn


AVOCADO MARGARITA



WHAT YOU NEED


  • 1 ripe avocado, pitted and scooped

  • 2 cups ice

  • 4 oz. tequila

  • 2 oz. orange liqueur

  • 2 oz fresh lime juice

  • 1/4 cup fresh cilantro leaves

  • pinch of salt

  • 1 tsp. agave nectar

  • 3 slices fresh jalapeño


WHAT TO DO


  1. In your blender add avocado, ice, tequila, lime juice, orange liqueur, cilantro and salt. Blend until smooth.

  2. Taste and if you’d like you can add more agave to sweeten or jalapeño to turn up the heat to your likeness. Pulse until smooth.

  3. Serve in glasses that have been rimmed with kosher salt and top with lime garnish.


ROASTED BLACK BEAN VEGGIE TACOS



WHAT YOU NEED


  • Red Pepper Chopped

  • Green Pepper Chopped

  • Half White Onion Diced

  • 1 Yellow Squash

  • 1 Green Zuchinni

  • 1 Cob of Corn

  • 1 Can of Black Beans, drained and rinsed

  • 1 Pack of Soft Flour Tortillas (Small)

  • Queso Fresco Cheese


WHAT TO DO


  1. Preheat your oven to 400.

  2. Take the corn off the cob then drizzle it with olive oil on parchment paper, then roast on 400 in the oven.

  3. Crumble your Queso Fresco.

  4. Sautee veggies with whatever type of seasonings you like (garlic powder, salt, pepper, cayenne if you like spicy). .

  5. Then add your black beans to the sautéed veggies and cook together until tender.

  6. Roast corn while you sautee your veggies.

  7. Put tortillas down on a cookie sheet.

  8. Change oven temp to 350.

  9. Add veggies on the tortillas, then add your roasted corn to the top of the veggies and top it off with the crumbled cheese and seasoning of your choice.

  10. Toast the entire cookie sheet with tacos in the oven on 350 for 5 minutes.


SALSA DE GUACAMOLE



WHAT YOU’LL NEED


  • 3 avocados

  • 4 jalapeños

  • 1/4 onion, chopped

  • 1 clove of garlic

  • 6 limes

  • 1 tablespoon of salt


WHAT TO DO


  1. In your blender add: avocados, jalapeños (seeds included), onion, garlic + the juice of 6 limes. Salt to taste.

  2. Blend together- Enjoy!


MEXICAN STREET CORN COUSCOUS SALAD



WHAT YOU’LL NEED


  • Kosher salt

  • 3 ears of corn on the cob, shucked and rinsed

  • Extra-virgin olive oil

  • 1 tbs apple cider vinegar

  • 2 cups sugar snap peas, chopped

  • Ground black pepper

  • 1 package of Israel couscous, cooked according to directions

  • 1/2 cup of crumbled cojita cheese

  • 1/2 teaspoon of chili powder

  • 1 cup chopped cilantro

  • 2 limes


WHAT TO DO


  1. Bring large pot of water to a boil

  2. Add corn. Turn off the heat and cover for five minutes. Meanwhile, place ice and water in a medium sized bowl.

  3. Remove the corn and put into ice baths. Remove one cooled, using the dame pot of water, add snap peas and cook for two minutes.

  4. Make another ice bath and repeat for snap peas.

  5. Cut corn off the cob. Place in bowl. Chop snap peas and place in bowl.

  6. In a small bowl, combine apple cider vinegar, 2 tbs of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, zest of 1 lime and the juice of 2 limes.

  7. Toss together couscous, cojitas cheese, chili powder cilantro, corn, sugar snap peas and dressing, Garnish with cilantro. May be served at room temperature or chilled.


POLLO AZTECA



WHAT YOU’LL NEED


POLLO AZTECA

  • 4 chicken breast

  • 1 cup sour cream

  • 1/2 white onion

  • 1 can yellow corn

  • 4 chiles poblano

  • 2 cloves of garlic

  • 1 cup of chihuahua cheese

  • 1 tablespoon of olive oil

  • 1 tablespoon of salt

RICE

  • 2 cups of jazmin rice

  • 1 chile poblano

  • 1/2 bar of butter

  • 1/2 sour cream

  • 1/2 white onion

  • 2 cloves of garlic

  • 2 cups bouillon

  • 1 tablespoon of salt


WHAT TO DO


POLLO AZTECA

  1. Prep your poblano peppers by removing the skin. Since I have a gas burning stove, we “roasted” the peppers right on my stove top.

  2. After the peppers were charred, we sealed them in a plastic bag for 1-2 minutes to let the skin separate from the pepper. We then used our hands to gently rub/peel the skin off the pepper, then remove seeds and slice.

  3. Slice your 4 boneless and skinless chicken breasts into fajita like strips.

  4. Over medium heat, add one table spoon of olive oil to your stove top dish.

  5. Add in your onion + garlic. Sauté.

  6. Add in your sliced chicken + salt

  7. Once the chicken has cooked through, add the sliced poblano peppers

  8. Add corn + sour cream

  9. Finally, mix in the chihuahua cheese

Serve with rice on the side or in a taco- Enjoy!

RICE

  1. First, in a blend add poblano pepper without skin, 2 cups of water, cup of sour cream, garlic and onion. Blend well.

  2. Over medium high heat, melt the butter in + then add your jazmin rice. Toast the rice by stirring it in a constant motion

  3. Then, add the blended mixture to the pot while continuing to stir.

  4. Add in bouillon cubes

  5. Add one table spoon of salt + three cups of water

  6. Bring heat down to low, cover for about 10-15 minutes until the water has been absorbed


SHOP THE POST


April 26, 2019

CINCO DE MAYO

Food

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