cinderellasapron 
Today we are making a Mexican inspired dinner menu- everything from appetizers, drinks, the main course, and dessert. I love doing themed dinner parties, whether it’s for my little family, extended family, or friends, and this one is great for a Cinco de Mayo party. Whether you make the whole menu, or pick and choose some yummy dishes to try, I hope you enjoy!
Pineapple Salsa
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Ingredients
- 2 and 1/2 cups pineapple, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1/4 cup cilantro, chopped
- 1 jalapeno, diced
- 3 Tablespoons lime juice
- 1/4 teaspoon salt
- 1 teaspoon honey
Directions
- Combine the pineapple, pepper, onion, cilantro, and jalapeno in a bowl. 2. Add the lime juice, salt, and honey. Stir to combine. 3. Allow to sit in the refrigerator for at least an hour to let the flavors blend. Can be made the day before!
Classic Queso Fundito
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Ingredients
- 1 Tablespoon butter
- 1 small onion, cut in thin 1/2 moon slices
- 1 jalapeno (roasted, optional), diced
- 3 cups Oaxaca cheese
- 2 cups Monterey jack cheese
- Fresh cilantro, tomatoes, tortilla chips for serving
Directions
- In a small cast iron skillet, melt the butter over medium low heat. Add the onions and a sprinkle of salt. Allow to slowly cook down and caramelize, about 5-7 minutes. 2. Add the diced jalapeno , and cook an additional 2-3 minutes. Turn the heat off, and add in the cheeses. Carefully mix together. 3. Preheat the oven to 425 degrees F. Cook for about 10 minutes, or until melted and bubbling. Serve with a sprinkle of cilantro, tomatoes, and tortilla chips.
Classic Margaritas
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Ingredients
- 8 ounces tequila
- 4 ounces triple sec
- 3 ounces lime juice (fresh is best)
- Sugar or salt, and lime wedges for serving
Directions
- Combine the tequila, triple sec, and lime juice in a pitcher. When ready to serve, run a lime slice along the rim of the glasses, and dip them in either salt or sugar. Add a lot of ice, and pour margarita on top. (Note: These are very strong so depending on your glass size, you may not want to fill the cups). This can be easily doubled or even tripled!
Crispy Chicken Carnitas
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Ingredients
- 2 pounds chicken breasts
- 1/4 cup lime juice
- 1/4 cup orange juice
- 12 oz. lager style beer (can be replaced with chicken broth)
- 1 small onion, diced
- 4 cloves of garlic, minced
- 1 chipotle in adobo
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1 teaspoon chili powder
- 1 teaspoon pepper
- 1 and 1/2 teaspoons salt
- 2-4 limes, tortillas, cilantro, and more diced onion for serving.
Directions
- In the bowl of a slow cooker, combine the lime juice, orange juice, and beer. 2. Place the chicken breasts into the liquid. 3. Add in the onion, garlic, chipotle in adobo, cumin, oregano, chili powder, and salt and pepper. 4. Cook on low for 6-8 hours, or high for 4-5 hours. 5. Remove the chicken and shred. (Be sure to save the crockpot juices). 6. Place the chicken on a greased sheet pan, and broil for 5-6 minutes. 7. Remove, and ladle 1/2 cup of the juices from the crockpot onto the chicken. 8. Broil 5 minutes more, or until the chicken is browned and crispy in spots. 9. Drizzle with some lime juice. 10. Serve with more lime wedges, diced raw onion, cilantro, and tortillas.
Elote (Mexican Street Corn)
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Ingredients
- 4 ears of corn on the cob, cooked
- 1/4 cup mayonnaise
- 1 teaspoon lime juice
- 1/2 teaspoon lime zest
- 1/2 teaspoon chili powder
- 1/2 cup cotija cheese, crumbled
- 2 Tablespoons cilantro
- salt, to taste
Directions
- Combine the mayo, lime juice, and lime zest in a small bowl. 2. Brush the ears of corn on all sides with the mayo mixture. 3. Sprinkle on the cotija cheese, chili powder, cilantro, and salt to taste.
Classic Churros
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Ingredients
- 1 cup water
- 1/4 cup unsalted butter, diced
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1 cup flour
- 1 egg
- 1/2 teaspoon vanilla extract
- vegetable oil, for frying
- 1/2 cup sugar
- 3/4 teaspoon cinnamon
Directions
- Combine the water and butter in a medium saucepan over medium high heat. Add the 1 Tablespoon of sugar and 1/4 teaspoon of salt, and bring to a boil. 2. Turn the heat down to low and add in the flour. Stir with a spatula until smooth. 3. Transfer to a large mixing bowl and allow to cool for 5-10 minutes. 4. Add the egg and vanilla to the dough, and using a hand mixer, beat until it comes together. 5. Add a star tip to a piping bag, and add the dough to the bag. 6. Bring about 2 inches of vegetable oil to 360 degrees F. in a high walled skillet or pot. Pipe strips of the dough into the oil, using scissors to cut them away from the tip. 7. Fry for about 2 minutes per side, or until golden brown. 8. In a shallow dish, combine the sugar and cinnamon. As soon as the churros come out of the oil, roll them around in the cinnamon sugar. 9. Serve with chocolate or caramel sauce!
Watch how to make all of the recipes over on my YouTube Channel!
[…] Pineapple Salsa, for serving […]