Slideshow: 22 Recipes We Love For Cinco De Mayo: Tortas, Chilaquiles, Enchiladas, and More!

Vegan Tortas and Pambazos
Vegan Tortas and Pambazos

These sandwiches are a good mix of hearty, creamy fillings, along with some sharp, vinegary elements, a bit of heat, and some fresh vegetable notes.The torta is fine as-is, but feel free to douse it in enchilada sauce and grill it on a panini press to take it to the next level.

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Mushroom and Spinach Torta
Mushroom and Spinach Torta

Here's another torta recipe: meaty mushrooms and sautéed spinach take the place of the eggplant, making for a sandwich that's different but no less satisfying that the eggplant pambazo.

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Chorizo, Pork, and Poblano Sandwich
Chorizo, Pork, and Poblano Sandwich

Crisp Spanish chorizo, bright poblano peppers, garlic and smoked paprika ground pork, toasted bread, mayonnaise, and crumbles of milky queso fresco end up making a delicious and deeply satisfying, if messy sandwich.

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Mexican Chorizo
Mexican Chorizo

This chorizo skips the mild paprika and goes all in with a ton of ancho chile powder—a medium-spicy powder made of dried poblano chilies. To that, salt, garlic, oregano, cinnamon, cumin, black pepper, cloves, and cider vinegar are added, making for a wildly juicy and spicy sausage.

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Chicken with Tomatillo and Red Chile Sauce
Chicken with Tomatillo and Red Chile Sauce

Piloncillo takes extremely well to spicy sauces flavored with dried chiles, as well as to the juicy tartness of tomatillos. This is adaptable for recipes like tacos, enchiladas, and chilaquiles. Feel free to use it with or separately from the chicken that braises in it (the recipes makes extra sauce, which can be frozen and used later).

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Clams with Tequila and Chorizo
Clams with Tequila and Chorizo

This is simultaneously spicy and meaty, briny and fresh, and brightened with the flavors of tequila and lime. The liquid from the cooking clams mix with the chorizo and the tequila to make a sauce that utilizes every bit of the cooked chorizo bits and the saltiness from the clams.

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Mexican Roadside Chicken with Green Onions
Mexican Roadside Chicken with Green Onions

After a 45-minute cook over indirect heat, a picture-perfect, mahogany-skinned bird is revealed. The feast for the eyes quickly gives way to its succulent flavors—an earthy and acidic combination enlivened by the chicken's juiciness, all of which pairs very nicely with the green onion and tomatillo salsa accompaniments.

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Grilled Tequila Chicken and Hatch Chili Quesadillas
Grilled Tequila Chicken and Hatch Chili Quesadillas

Roasted Hatch chiles have a nice bit of spicy heat to them (though some Hatch varietals can range from mild to very hot). Hatches are also bittersweet, grassy, and smoky and have an overall flavor (some say) that are unlike any other chile pepper. However, it is not yet Hatch season, so feel free to substitute Anaheim or Poblano peppers instead.

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Tomatillo Chicken Quesadillas
Tomatillo Chicken Quesadillas

Quesadillas are about a versatile a dish as you can get, and this version has tomatillo salsa, shreds of cilantro-simmered chicken, and Monterey Jack cheese, cooked just long enough in the pan to crisp up the tortillas and melt the cheese.

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Vegan Sopes with Refried Beans and Salsa Verde
Vegan Sopes with Refried Beans and Salsa Verde

The key to really satisfying vegan fare is to make sure you hit a whole bunch of textural highs and lows, and offer some sort of dense, fat-and-protein-based food to fill you up. In this case, we get the crispy fried sope shells, followed by a rich and creamy layer of refried beans, a drizzle of hot and tangy salsa verde, crunchy toasted pepitas, and a fresh sprinkle of onions, jalapeños, and cilantro.

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Spicy, Smoked Bean Cakes with Lime Slaw and Charred Avocado
Spicy, Smoked Bean Cakes with Lime Slaw and Charred Avocado

These hearty, hit-the-spot, Tex-Mex vegan cakes are a cinch to make. Toss green onion, garlic, bell pepper, jalapeño, and cilantro into the food processor along with black beans, kidney beans, and a good kick of chipotle, and blend up. Bake the patties with a bit of olive oil until they're fried-crispy, and serve on a bed of spicy, fresh lime slaw. The avocado is rubbed with olive oil and sprinkled with salt, then seared in a hot skillet for a few seconds to make it extra smoky and soft.

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Sweet Potato and Black Bean Chilaquiles
Sweet Potato and Black Bean Chilaquiles

Tortillas are crisped in a warm oven, then crumbled into manageable pieces before getting layered in a baking dish with some homemade red salsa, shredded cheese, and a mix of vegetables—a sort of Mexican lasagna, if you will.

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Enchilada Suizas
Enchilada Suizas

Rick Bayless' enchiladas call for roasted vegetables in place of the usual shredded chicken. The veggie assortment turns sweet and caramelized in the oven, acting as the perfect balance to the spicy, acidic, and creamy sauce.

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Enfrijoladas
Enfrijoladas

Enfrijoladas are a Mexican dish made of corn tortillas dipped in a rich and velvety black bean sauce. Simple but intensely flavorful and filling, the beans are fortified with dried (and reconstituted) chiles and aromatics.

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Chicken Taquitos
Chicken Taquitos

Stewed chicken is rolled up in a tortilla and fried, making for a crispy main that get's served up with crunchy lettuce, radish, and a dollop of guacamole.

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Chiles en Nogada
Chiles en Nogada

Everyone knows about chiles rellenños, but there is another stuffed poblano dish from the Puebla region of Mexico that is equally delicious, and a little less heavy. Chiles en Nogada—"nogada" refers to the creamy walnut sauce poured over everything—uses a poblano pepper that is charred and skinned, carefully deseeded, and filled with an unusual, delicious mixture of ground meat, fruit, and spices.

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Grilled Chorizo-Stuffed Poblano Peppers
Grilled Chorizo-Stuffed Poblano Peppers

These stuffed poblanos really build upon the awesomeness of the chorizo. The filling is a complex mixture that spread across a gamut of flavors and textures: fresh, tangy, creamy, spicy, cheesy, meaty, and more. The poblanos are instrumental in grounding all of these flavors, providing a base for the stuffing both structurally and flavor-wise.

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