Here are a couple of Cinco de Mayo recipes that will help you celebrate properly. We picked two outstanding menu items and broke down the recipes so you can make them at home. The tacos will give the at-home-chef a challenge, but the effort will be worth it. If you don’t feel like making these at home, you can always visit your local City Works or Old Town Pour House, kick back and let us do the work for you (post COVID-19, of course). Enjoy!
First things first, pour yourself a drink! What’s Cinco de Mayo without a Margarita? Well, try a new twist this year with our Lagerita, the beer-infused version of a Margarita. Simple to make and surprisingly refreshing!
Glass: Pint or 20 oz. pub glass
- 1 1/4 oz. tequila of your choice
- 1 oz. triple sec
- 1 oz. simple syrup
- 3/4 oz. lime juice
- 6 oz. Mexican lager; we recommend Corona Premier
- Fill the glass with ice
- Combine all ingredients MINUS the lager in a shaker
- Shake vigorously to combine
- Pour over ice
- Fill with lager
Be sure to salt the rim of your glass. You can do this easily by slicing a lime wedge in the middle and running it along the rim. From there, the salt will easily stick to the lime juice, so just spread some salt on a plate or paper towel and run the rim over the salt. Garnish with the lime wedge.
Chicken Tinga Tacos
These tacos bring a little heat that’s perfectly balanced by the avocado and queso fresco. A perfect Cinco de Mayo recipe.
- 6 oz. chicken breasts, cooked and shredded
- 4 oz. chicken tinga sauce, recipe below
- Avocado, quartered. Slice each quarter into 3 pieces.
- 2 TBS grilled corn kernels
- 3 TBS pico de gallo
- 3 TSP queso fresco
- 3 6″ white corn tortillas
- 3 lime wedges
- 1 TB cilantro leaves, lightly chopped
- Place cooked chicken into a saute pan and heat on medium heat. Add tinga sauce and let simmer together until boiling.
- While chicken is cooking, heat white corn tortillas in a separate saute pan, 30 seconds on each side
- When tortillas are hot, smear one slice of avocado onto each tortilla
- When chicken is done cooking, evenly transfer into each taco
- Top with grilled corn, pico de gallo and queso fresco
- Top each taco with chopped cilantro. Add limes to plate.
- 4 TBS olive oil
- 2-3 yellow onions; roughly chopped should yield 4 cups
- 4 TBS garlic; peeled (whole cloves)
- 7 oz. can of chipotle peppers in adobo
- 4 TSP dried oregano
- 3 cups canned fire-roasted tomatoes
- 2 TSP salt
- In a saucepot over medium-high heat, add oil and onion and saute until onions are translucent
- Add garlic and cook for 1 minute
- Add chipotle peppers and oregano and cook for 2 minutes
- Add fire-roasted tomatoes and salt, bring to a boil, turn down heat and simmer for 5 minutes
- Take off stove, transfer to a blender and blend until smooth, transfer to a clean container, cool
Pico de Gallo
Of course, you can buy this pre-made, but if you wanna be a baller and try making your own, follow these steps:
- 4-5 tomatoes, diced
- 1/8 cup cilantro, chopped
- 2 jalapeno peppers, diced
- 2 red onions, diced
- 1 oz. fresh lime juice
- 1 TBS salt
- Remove core from tomatoes, dice at 1/4″. Place in medium mixing bowl.
- Peel and dice red onions
- Chop cilantro, add to mixing bowl
- Remove stems and seeds from jalapenos, small dice at 1/8″. Add to mixing bowl.
- Toss all ingredients with salt and lime juice until combined
- Transfer to clean container, cover, and refrigerate
We hope you like these Cinco de Mayo recipes. If you try making one or both of these items, share your photos and let us know on social media. Cheers!