Our Cinco De Mayo Dinner

Thursday was Cinco De Mayo.  If you don’t know what cinco de mayo is, obviously it means the “fifth of May”.  The date is celebrated in remembrance of the Mexican Army’s victory over France on May 5, 1862 at the Battle of Puebla.  A lot of people know that you’re supposed to drink and eat tacos this day, but never know why exactly it’s celebrated.  So, I thought I’d throw that fun fact in there.  Kevin and I thought we’d make some tacos and some Mexican street corn.  It was yummy.

I started off by prepping some cilantro, garlic, lime and serrano peppers.  You’re gonna use this in several things for this meal.


Prepare one whole boneless, skinless chicken breast with the fat trimmed.  Season it with kosher salt, pepper, white pepper, cayenne, cumin and ancho chile powder.


On a hot grill pan with oil, sear the chicken breasts for about 6 minutes on each side.  Using all those spices will give it a beautiful and flavorful char.


Set chicken aside when done. You will be slicing it thinly.


In a small hot pan with a tiny pat of butter.  Prepare as many corn tortillas as you need.  I like my tortillas to brown a bit.


Mexican Style Elote

Preheat your oven to 350°F  Set the corn on the cobs straight onto your oven rack with the husks still attached.  Bake for 30 minutes.


In the mean time, freshly grate some cotija cheese. Cotija is a Mexican-style cheese named after the town of Cotija in Michoacán. This hard, crumbly is made from cow’s milk.  Texture is a lot like parmesan, but a little saltier in flavor.  Perfect for street corn.


After your 30 minutes, your corn should be nice and soft and easy to eat.


When still warm spread on butter, kosher salt and pepper, mayonnaise as a binder, fresh squeezed lime juice, the grated cotija cheese, chili powder, paprika and your fresh minced cilantro.


Kevin made canned black beans on the side during all of this, seasoned them with kosher salt, pepper, minced garlic, lime and cilantro.  When everything was done, we topped the tacos with sour cream.  I garnished mine with the serranos and cilantro.  Next we chowed down on it.  Great way to celebrate Cinco De Mayo.  Super quick and super easy meal!



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