It's Cinco de Mayo today and that means enjoying yummy Tex Mex food at our house! Here are some of my favorites:
Appetizer:
Marinated Black Beans and Tortilla Chips
What you need:
2 cans 29 oz black beans, drained
1 c green onions sliced
2 jalapenos, seeded and diced (leave in some seeds for heat)
1/4 c cilantro, roughly chopped
1 c lemon juice (6 lemons)
1 c olive oil
Avocado diced
What you do:
Mix all ingredients together except avocado. Store in a shallow dish with a lid in the fridge for at least 1 hour before serving. When you're ready to serve, add in the avocado and give a big stir. Serve with tortilla chips.
Main:
Jessica Alba's Chicken Enchiladas...the secret's in the sauce! This is easy to make gluten free if you read your labels!
Festive Drink:
Spicy Paloma
What you need:
8 oz Central Market's Italian Grapefruit Soda
2 oz Tequila
Tajin Chili Lime rim mix
Ice
Grapefruit slices and rosemary for garnish
What you do:
Wet the rim of your glass with a slice of grapefruit and dip into Tajin seasoning. Add ice, the soda, and the tequila to the glass and garnish.
Dessert
Tres Leches Bundt Cake
What you need:
Cake:
1 box white cake mix
1 large (or 2 small )box instant coconut pudding
1/2 cup vegetable oil
1 c water
1/4 c milk
4 eggs
Icing:
Sweetened Condensed milk (about 1/2 cup)
4 c powdered sugar
1/2 c butter, softened
French Vanilla coffee creamer (we us SO Delicious) to taste
Caramel topping
What you do:
Cake:
Preheat your oven to 350. Combine all cake ingredients and pour into a prepared bundt pan (I use Baker's Joy). Bake for about 45 minutes of until knife inserted comes out clean. Let it sit until it's cool enough for you to turn it out on a plate and immediately poke all over with a fork and drizzle the sweetened condensed milk.
Icing:
Cream butter and sugar adding enough coffee creamer to make it the right consistency. Smooth over cake and drizzle caramel. Enjoy!
What are some of your Cinco de Mayo traditions?
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