Cinco de Mayo Recipes

Many Mexican dishes are everyday favourite recipes in our house but for Cinco de Mayo it is an excuse to introduce some celebratory Margarita Cupcakes to the meal. The cupcakes are paired with easy Chicken Tacquitos in this post for a weeknight meal on Thursday May 5th. If you have a little more time try some Chicken Fajitas or Chicken Tortilla Soup.

Baked Chicken Taquitos with Chopped Vegetables
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The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Baked Chicken Taquitos with Chopped Vegetables
Print Recipe
The kids chop their vegetables, prepare their rolls and you just need to bake for 15-20 minutes before dinner.
Ingredients
Taquito Filling:
Instructions
  1. If preparing just before dinner then preheat your oven to 400 degrees.
  2. Spray or using a pastry brush coat a large baking sheet with oil.
  3. In a medium sized bowl mix together cream cheese, salsa, lime juice, cumin, chili powder and salt. Stir to combine.
  4. In the same bowl mix in green onions, chicken and cheese.
  5. Place about 3 tablespoons of the mixture on the lower third of the tortilla away from the edge and roll as tight as possible. Place on your prepared pan seam side down.
  6. Continue rolling until all filling has been used. Spray or brush the rolls on the baking tray.
  7. Bake for 15-20 minutes or until the ends are golden brown.
  8. Serve with salsa and/or guacamole and a side of vegetables.
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Margarita Cupcakes
Print Recipe
The perfect addition to a Cinco de Mayo dinner celebration.
Margarita Cupcakes
Print Recipe
The perfect addition to a Cinco de Mayo dinner celebration.
Ingredients
Dry Ingredients:
Liquid Ingredients:
Icing
Instructions
  1. Preheat oven to 350 degrees and place 12 paper liners in a muffin pan.
  2. In a medium bowl whisk together dry ingredients and set aside.
  3. In a glass measuring cup add zest and juice of 1 1/2 limes, 2 T of tequila if using and 1/2 teaspoon vanilla. * Now pour enough milk into the cup to reach 1/2 cup of liquid. Set aside.
  4. In a large bowl using an electric mixer beat butter and sugar on medium high until light in colour approx. 5 minutes. If you have a stand up mixer use the paddle attachment.
  5. Reduce speed to medium and add eggs one at a time scraping down the bowl after each addition.
  6. On low speed add 1/3 of the flour, then 1/4 cup of the liquid ingredients, 1/3 cup flour, remaining 1/4 cup liquid and then the remaining flour. Mix only just until combined. Then fully stir a few times with a spatula to ensure batter is fully mixed.
  7. Add batter to your prepared muffin pan using a muffin/ice cream scoop. Bake for 20-25 minutes unitl the cupcakes are slightly golden and a toothpick comes out clean. Set aside on a wire rack to cool.
  8. To make the frosting beat butter on medium high speed until it lightens in colour approximately 5 minutes. Then reduce speed to low and gradually add the icing sugar, scraping down the bowl as needed. Add salt, lime juice and tequila if using or vanilla.
  9. Make sure you wait until the cupcakes are cool before you ice them. They are best served at room temperature but leftovers can be refrigerated.
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