Here at SCBD, we love celebrating any and all holidays, especially when they introduce us to some delicious cultural dishes. Cinco de Mayo is no different! Along with cervezas and margaritas, Cinco de Mayo calls for tacos, burritos, and so much more! Check out some of our top picks for this year’s recipe roundup!
Fire & Flavor’s Flank Steak Tacos are a low cost, tasty, easy to cook and serve dish!
Flank Steak Tacos with Lime Cilantro Slaw
- 1½ pounds flank steak, trimmed
- 1 (16-ounce) package Sweet Tea Pork Brine
- 1 tablespoon olive oil
- 2 tablespoons Everyday Rub
- 1 avocado, thinly sliced
- 1/2 red onion, thinly sliced
- 12 (6-inch) corn tortillas, warmed
Lime Cilantro Slaw:
- 1 (10-ounce) package angle hair slaw
- ½ teaspoon kosher salt
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 1 teaspoon honey
- 1 ½ tablespoons canola oil
- ½ cup roughly chopped cilantro
FIRST Brine flank steak according to package directions. Brush both sides of steak with oil and sprinkle with rub. Let sit at room temperature for 20 minutes. NEXT While steak is resting, toss slaw in a large bowl with salt. In a small bowl, whisk lime and orange juice, honey, and oil together. Season dressing with freshly ground black pepper and toss with slaw and cilantro; set aside until ready to serve. LAST Preheat grill or grill pan medium high heat. Sear steak for 4-6 minutes per side, depending on desired doneness. Remove from grill and let rest for 10 minutes. Slice steak across the grain into thin slices. Divide steak evenly among tortillas, top with onion, avocado, and slaw. Serve immediately.
For more delicious recipes for any occasion, check out Fire and Flavor on the web!
For the health conscious and festive foodie, Elana Horwich has the perfect options for full flavored dishes without the guilt. Meal and a Spiel is a Los Angeles based cooking school and online resource for recipes, videos, and health information that successfully teaches “the career girl generation” to cook with passion. The spiels are written to allow cooks to enter into the recipe viscerally, from the heart and body, and not only from the mind. Founded in 2010 by former high school history teacher and comedienne Elana Horwich who learned to cook while living in Italy, Meal and a Spiel believes in the power to transform the world one love-filled meal at a time. Elana has appeared on Good Day LA, KCAL, KNBC and KTLA and is available for media appearances and private dinner parties.
Her Skinny Recipes for Cinco de Mayo include Crispy Tlayudas with Un-Fried Coconut Black Beans, Elana’s Simple Guacamole Two Ways and a Skinny Margarita. For more info and to learn how to make these delicious dishes, check out her website!
Guac-Humm-Mole from Tribe Hummus
- 2 avocados – ripe
- ½ cup Tribe Hummus
- ¼ cup plain Greek Yogurt
- 2 garlic cloves
- 1 tablespoons onion (or one small white onion)
- 2 tablespoons parsley or cilantro
- juice of one fresh lime
- 1/8 tsp salt
- 1/8 tsp white pepper
- 3 plum tomatoes
- cayenne pepper (optional)
Add avocados, Tribe Hummus, Greek yogurt, garlic, onion, parsley, lime juice, salt and pepper to the bowl of a food processor. Combine together until creamy. Cut tomatoes into chunks and add to food processor. Pulse two or three times until tomatoes are chopped… don’t over pulse. Garnish with a sprig of parsley. Serve with cut up veggies or whole grain tortilla chips.
If you are craving some Mexican food, but are looking for something other than nachos and guac, the makers of Rave Review! Culinary Spirits – the first line of spirits created just for cooking — have some delicious ideas that are perfect for any fiesta!
Tres Leches Cake
- Unsalted butter (for pan)
- 1 ½ cups all-purpose flour plus more
- 1 tablespoon baking powder
- ¼ teaspoon ground cinnamon
- 6 large egg whites
- 1 ½ cups sugar
- 3 large egg yolks
- 2 ½ teaspoons vanilla extract, divided
- ½ cup whole milk
- 1 cup evaporated skim milk
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 1 tablespoon Rave Review!™ Original Culinary Rum™
Preheat oven to 350°. Butter and flour bottom and sides of cake pan. Set aside. Whisk flour, baking powder and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, blending between additions. Beat in 2 tsp. vanilla. Add flour mixture in 3 batches, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top. Bake cake for 25 minutes. Reduce heat to 325°; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet. Whisk 1/2 tsp. vanilla, evaporated milk, Culinary Rum and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes. Invert a plate on top of cake. Lift rack and gently invert cake onto plate. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.
- ½ cup fresh squeezed lemon juice
- 1 ½ lb raw shrimp, shell & tail removed, chopped
- ½ cup Rave Review!™ Original Culinary Hops™
- 1 yellow onion diced
- 3 cups tomatoes, diced
- 1 large jalapeno, diced, stem and seeds removed
- ½ cup cilantro
- ¼ tsp salt
- 1 tsp Sriracha pepper sauce
Add the lemon juice and raw shrimp to a small bowl. Mix all remaining ingredients in a large bowl, allow to marinate in the fridge for at least one hour. Shrimp will “poach” in the juice as it marinates. Once the shrimp have “poached,” add them to the large bowl and toss to combine. Serve cold with corn chips.
Ingredients for the Pork
- 3 tablespoons ancho chile powder
- 2 tablespoons light brown sugar
- 1 tablespoon poblano chile powder
- 2 teaspoons cayenne pepper
- 2 teaspoons ground cinnamon
- 2 teaspoons ground all spice
- 2 tablespoons olive oil
- 2 pounds pork tenderloin
- chopped fresh chives, optional garnish
For the Bourbon-Ancho Sauce
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 2 cups plus 2 tablespoons Rave Review!™ Original Culinary Bourbon™
- 3 ancho chiles, soaked, seeded, and pureed
- 5 cups low-sodium chicken broth
- 1 cup frozen thawed apple juice concentrate
- 8 black peppercorns
- ¼ cup packed light brown sugar
Preheat the oven to 400F. Stir together the ancho powder, brown sugar, pasilla powder, chile de arbol powder, cinnamon, allspice, and 1 teaspoon salt in a small bowl. Heat the oil in a medium oven proof skillet over high heat. Season the pork with salt on both sides, then dredge in the spice rub and tap off the excess. Place the pork in the pan and sear on all sides until golden brown, 8 to 10 minutes. Transfer the pan to the oven and roast the pork to medium, 8 to 10 minutes more. Remove the pork from the oven and let rest for 5 minutes. Slice into 1-inch-thick pieces. Ladle some of the bourbon-ancho sauce into the center of each of 4 large plates and top with 3 slices of the pork. Spoon more sauce on top and garnish with chives.
To make the Bourbon-Ancho Sauce, heat the olive oil in a medium pot over high heat. Add the onion and cook until soft, 3 to 4 minutes. Add the 2 cups of Culinary Bourbon, bring to a boil, and cook until reduced to a few tablespoons, 5 to 6 minutes. Add the ancho puree, stock, apple juice, concentrate, peppercorns, and brown sugar and cook, stirring occasionally, until reduced by half, 15 to 20 minutes. Strain through a fine-mesh strainer, return the mixture to the pan, and reduce over high heat to sauce consistency, 10 to 15 minutes. Add the 2 tablespoons Culinary Bourbon, cook for 2 minutes, and season with salt. This can be made up to 1 day ahead and refrigerated. Reheat before serving.