Two more recipes for your fiesta
Who’s ready for another good ole drinking holiday? It’s time for Cinco de Mayo! Last week we shared a recipe for a main course, and today, we’re helping round out the menu with two delicious appetizers – one sweet and one salty. Add a little spice with the Carne Asada tacos and you have the perfect combination.
First up, we have Annie’s Fruit Salsa and Cinnamon Chips courtesy of Allrecipes.com. With almost 3,000 positive reviews, we couldn’t pass it up. Plus, we’ll try just about anything that calls for two different types of sugar. Here’s the directions:
- 2 kiwis, peeled and diced
- 2 Golden Delicious apples – peeled, cored and diced
- 8 ounces raspberries
- 1 pound strawberries
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves, any flavor
- 10 (10 inch) flour tortillas
- butter flavored cooking spray
- 2 tablespoons cinnamon sugar
- In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
- Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
If you’re looking for a quick cheat, pick up a bag of Central Market’s All Natural Sweet Potato Cinnamon Agave Tortilla Chips, available at Central Market and HEB. They’re delicious!
Now, on to something salty… no Cinco de Mayo Party would be complete with the guacamole, so we’re offering up a pretty popular version, also courtesy of allrecipes.com.
As the easiest part of the meal, you can throw this together 10 minutes before your guests begin to arrive.
- 3 avocados – peeled, pitted, and mashed
- 1 lime, juiced
- 1 teaspoon salt
- 1/2 cup diced onion
- 3 tablespoons chopped fresh cilantro
- 2 roma (plum) tomatoes, diced
- 1 teaspoon minced garlic
- 1 pinch ground cayenne pepper (optional)
- In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.
Now that you’re covered on the food, let’s talk drinks. In addition to the mandatory margarita, consider offering a few different craft beers to the mix. We already mentioned Saint Arnold Summer Pils, but an even better option is Santo, which was crafted to pair well with Tex-Mex. Want something a little lighter? Landshark Lager is another great option, especially for those celebrating beachside.
That should be enough to get you started. We trust you can take the rest from here.
Have other suggestions? Feel free to share below.
Happy Cinco de Mayo! Have fun and be safe!