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Entries tagged with 'Cinco de Mayo'

Easy Mexican Chorizo Tacos

Serious Eats J. Kenji López-Alt 5 comments

Fresh homemade Mexican chorizo with warm spices and a vinegary tang is cooked until charred and crisp along with onions, poblano peppers, and smoky chipotles. The mixture gets stuffed into soft warm corn tortillas and topped with salsa verde, cilantro, and a slew of other garnishes. It's one of the simplest and most delicious tacos you can make. More

Charred Tomatillo and Yellow Pepper Salsa

Serious Eats Suzanne Lehrer 1 comment

Dried, toasted pasilla chilis are blended with tomatillos and yellow peppers, blistered under a broiler to create a smoky edge for the natural sweetness of the vegetables. Smooth and beautiful in color, this salsa will work great in fish tacos, on roasted or grilled corn, or mixed into rice and beans. More

Ancho-Chipotle Salsa with Chocolate and Fried Almonds

Serious Eats Suzanne Lehrer 2 comments

Combining cocoa, sweet ancho, spicy, smoky chipotle and toasty, fried almonds results in an earthy, slightly sweet flavor palette. This salsa is a bit on the thick side, which makes it perfect as a chip dip, or to slather onto tacos or quesadillas. More

Grilled Bloody Mary Salsa

Serious Eats Suzanne Lehrer Post a comment

Grilling the tomatoes gives the salsa smoky char flavors, boosted by the deep, fermented flavor of the Worcestershire sauce. And like any respectable Bloody Mary, both are mixed with lemon, black pepper, and an excellent source of spice: fresh chile de arbol for a dash of Mexican authenticity. More

Peach Salsa with Pickled Red Onions and Serrano Chiles

Serious Eats Suzanne Lehrer 1 comment

This muy fuerte salsa is tangy, spicy, and looks like delicious, edible confetti (which it sort of is). The quick-pickled red onions add enough acid to keep you from shoveling chips in your mouth after a bite of serrano chile, and fresh peach adds natural sweetness. More

Better Tacos al Pastor

Serious Eats Joshua Bousel 6 comments

A second attempt at replicating the taste and texture of al pastor at home came with some nice improvements, along with a few set backs, using an interesting technique that could hold future promise. More

Roasted Tomato Salsa

Serious Eats Joshua Bousel 21 comments

Roasting a set of standard salsa ingredients first may add some time to an otherwise quick process, but it's all for good as the end result retains a freshness while gaining a tomato intensity, some sweetness, and a more mild heat the melds seamlessly throughout. More

Tortilla Torte

Serious Eats cakespy Post a comment

Composed of tortillas stacked chocolate cream filling and topped with a billow of fluffy white frosting, this torte visually resembles fancy stacked sponge cakes, but ultimately makes for a very different dessert experience. The tortillas take a bit of getting used to--they will remain lightly chewy even when the chocolate has had a chance to set--but the taste sensation is unlike any other dessert I've ever tried, with the floury taste of the tortillas mixing quite pleasantly with the rich chocolate-sour cream filling (which is also great by the spoonful) and the complementary tangy sweetness of the sour cream frosting. More

Habanero Guacamole

Serious Eats Carrie Vasios Mullins 6 comments

[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Cinco de Mayo »... More

Steak Tacos with Roasted Tomato Green Chile Salsa

Serious Eats Carrie Vasios Mullins 1 comment

Juicy skirt steak is complemented by cilantro, lime, and spicy serranos in these classic tacos. More

Zucchini Corn Tacos with Queso Fresco

Serious Eats Carrie Vasios Mullins 1 comment

[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Cinco de Mayo » Adapted from Rick Bayless.... More

Chocolate Chili Cookies

Serious Eats Carrie Vasios Mullins 3 comments

[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Cinco de Mayo »... More

Quesadilla Fritas (Fried Quesadillas) with Pickled Jalapeños, Cilantro, and Chipotle Crema

Serious Eats J. Kenji López-Alt 3 comments

A vegetarian option filled with cheese and jalapeños. More

Queso Fundido con Chorizo Verde y Rajas (Melted Cheese with Green Chorizo and Roasted Pepper Strips)

Serious Eats J. Kenji López-Alt Post a comment

This stringy cheese and peppery melt is a great way to use up leftover tortillas. More

Sopes de Pollo con Frijoles (Chicken Sopes with Beans)

Serious Eats J. Kenji López-Alt Post a comment

Note: You can use store-bought salsa verde if you'd like. Masa harina is dehydrated corn meal treated with lime. It can be found in most Latin grocers or large supermarkets. I use the Maseca brand, which is sold near the... More

Cakespy: Cinnamon Sugar Dessert Chips with Fruit Salsa

Serious Eats cakespy 6 comments

Say hello to Cinnamon Sugar Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent cinnamon-flecked brown sugar and butter mixture and baked until crispy, then served with fruit preserves. Like its cousin Pie Fries, this dish is a snap to prepare and makes for some sweetly addictive eating. More

Grilling: Chicken Fajitas

Serious Eats Joshua Bousel 15 comments

Fajitas are quick, easy, and pack a combination of flavors that are insanely delicious. Trading the usual skirt steak in for chicken, this recipe still delivers on everything that makes fajitas an all-time Cinco de Mayo favorite. More

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