4 Cinco de Mayo Party Food Recipes

What exactly is Cinco de Mayo, other than a reason to go out and eat Mexican food and drink lots of margaritas and celebrate? Cinco de Mayo commemorates the Mexican army’s victory over the French forces of Napoleon III on May 5, 1862, at the Battle of Puebla. Clearly…a reason to celebrate, right?!

Of course, it’s really smart to get a good meal in your belly before you start shooting tequila and sucking down margaritas.  We have scoured the internet looking for a perfect foods to prepare before your night out on the town.  This would be a great cocktail party menu that you can pair with some yummy drinks as well! We hope you enjoy!

photo by foodnetwork.com

photo by foodnetwork.com

Mexican Street Corn

Ingredients:
4 ears sweet corn, husks removed
2 tablespoons corn oil
1/2 cup mayonnaise
1 teaspoon chili powder
1 teaspoon garlic salt
Freshly ground black pepper
1 lime, quartered
Special equipment: grill pan

Cocktail Party Finger Food Recipes

Directions:
Preheat a grill pan. Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper. Remove corn from grill and brush with the mayonnaise mixture. Serve with lime quarters to squeeze over corn.

Recipe and Photo Source Food Network

photo source AllRecipes.com

photo source AllRecipes.com

Traditional Mexican Guacamole

Ingredients:

2 avocados, peeled and pitted
1 cup chopped tomatoes
1/4 cup chopped onion
1/4 cup chopped cilantro
2 tablespoons lemon juice
1 jalapeno pepper, seeded and minced (optional)
salt and ground black pepper to taste

Premium Strawberry Margarita Recipe

Directions:

Mash avocados in a bowl until creamy.
Mix tomatoes, onion, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and black pepper.

Source All Recipes

photo source TasteOfHome.com

photo source TasteOfHome.com

Enchilada Casser-Ole!

Ingredients:
1 pound lean ground beef (90% lean)
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
3/4 cup reduced-fat sour cream
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

3 Delicious Tequila Cocktail Recipes

Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in an 11×7-in. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.
Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes; top with lettuce, tomato and cilantro. Yield: 8 servings.

Recipe and Photo Source Taste Of Home

photo source Delish.com

photo source Delish.com

Tequila Mustard Glazed Chicken Skewers

Ingredients:

Marinated Chicken
1/2 c. tequila
1/2 c. light brown sugar
3 tbsp. extra-virgin olive oil
4 clove garlic
1 tbsp. chopped oregano
1 tbsp. Kosher salt
3 lb. skinless, boneless chicken thighs

Tequila Mustard
4 large egg yolks
1/4 c. water
1/4 c. malt vinegar
1/4 c. honey
1/4 c. tequila
2 tbsp. freshly squeezed lime juice
1 tbsp. dry mustard
1 tbsp. ground coriander
1 tbsp. ground cumin
1 tbsp. chile powder
1 tsp. finely grated lime zest
Salt

Stovetop Beer Mac And Cheese Recipe

Directions:

In a large bowl, combine the tequila, brown sugar, olive oil, garlic, oregano, and salt. Add the chicken, toss to coat, cover, and refrigerate for 1 hour.
In a saucepan, whisk together the egg yolks, water, malt vinegar, honey, tequila, lime juice, dry mustard, coriander, cumin, and chile powder. Cook over low heat, whisking, until thickened, 5 minutes; do not boil. Transfer to a heatproof bowl. Stir in the lime zest and season with salt. Let cool to room temperature, then refrigerate.
Soak 24 bamboo skewers in water for 30 minutes. Light a grill. Transfer 1/2 cup of the mustard to a small bowl. Thread the chicken onto the top third of the skewers; grill over moderate heat, turning, until browned and almost cooked, 8 minutes. Brush the chicken with the reserved 1/2 cup of mustard and grill until glazed and cooked through. Serve the skewers with the remaining mustard.

Recipe and Photo Source Delish

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