Cinco de Mayo is here, and that means it’s time to let loose, embrace our inner fiesta spirit, and treat ourselves to some much-deserved indulgence! What better way to celebrate than with a refreshing margarita in hand and a plate of sizzling tacos?
Moms, we all know how demanding life can be – juggling work, household chores, and the endless needs of our little ones. Sometimes, we just need to take a break, pour ourselves a cocktail, and channel our inner party animal. And what better occasion than Cinco de Mayo to do just that?
Grab your cocktail shaker, mix up a batch of classic margaritas, and get ready to indulge in the tastiest, most flavor-packed tacos you’ve ever had. Trust us, these recipes are so good, you’ll be planning your next fiesta before the night is over!
Ingredients:
- 3 Ounce Pineapple Juice (or any juice that you may like!)
- 2 Ounce’s Tequila
- 1 Ounce Triple Sec
- 1 Ounce Fresh Squeezed Lime Juice.
- 1/2 Ounce Simple Syrup or Agave
- Ice Cubes
- Lime Slices
- Margarita Salt
- I like to top mine with flavored seltzer water, but you don’t have to
Directions:
- Fill a cocktail shaker with ice cubes.
- Pour in tequila, simple syrup & triple sec.
- Squeeze in the lime juice.
- Top off with juice
- Shake well.
- Coat the rim of a glass with lime juice and roll in margarita salt.
- Pour into a glass, top with seltzer if you would like it bubbly and garnish with lime slices.
- Cheers!
Pork Volcánes al Pastor
Ingredients:
- 1 2-lb. piece skinless, boneless pork shoulder (Boston butt)
- 7 guajillo chiles, seeds removed
- 3 morita chiles, seeds removed
- 1 cup water
- 4 garlic cloves
- ⅓ cup fresh orange juice
- ¼ cup fresh lime juice
- 3 Tbsp. achiote (annatto) paste
- 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt
- 8 6″-diameter corn tortillas
- 4 Tbsp. extra-virgin olive oil
- 12 oz. quesillo (Oaxaca cheese), coarsely grated
Directions:
- Place pork on a parchment-lined baking sheet and freeze, about 2 hours.
- Using a sharp knife, thinly slice pork.
- Transfer to a large bowl.
- Boil guajillo and morita chiles and 1 cup water. Cover and let sit 30 minutes.
- Put chiles and liquid to a blender. Add garlic, orange juice, lime juice, achiote paste, and salt; purée.
- Pour over pork let it marinate for 2-6 hours.
- Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp 35–45 minutes at 350°
- Heat 1 Tbsp. oil in a large nonstick pan add in about one-fourth of pork across skillet in a single layer. Cook until browned then flip to cook other side until brown.
- Divide pork among tostadas and top with quesillo.
- Bake until cheese is melted, 8–10 minutes.
- Top with onion and cilantro and serve with lime wedges. Enjoy!
Explore More with My Military Lifestyle and Recipes!
No comments yet. Be the first!