We decided very last minute…. like this morning… to celebrate Cinco de Mayo tonight at home with the kids.
We typically have soccer tonight, but we’ve had so much rain this week that the fields are too wet.
So, I spent the morning experimenting with some super fun, super simple recipes for tonight. If you’re looking for a quick and easy way to say Cinco de Drinko, these recipes are for you!
Will you celebrate the holiday today? If so, what is your favorite Mexican inspired dish or drink?
MEXICAN INSPIRED 𝗕𝗢𝗔𝗥𝗗:
prep time: 20 minutes
cook time: 5 minutes
total: 25 minutes
• 𝙝𝙤𝙪𝙨𝙚𝙢𝙖𝙙𝙚 𝙜𝙪𝙖𝙘: 𝙖𝙫𝙤𝙘𝙖𝙙𝙤, 𝙩𝙤𝙢𝙖𝙩𝙤, 𝙧𝙚𝙙 𝙤𝙣𝙞𝙤𝙣, 𝙘𝙞𝙡𝙖𝙣𝙩𝙧𝙤, 𝙡𝙞𝙢𝙚 𝙟𝙪𝙞𝙘𝙚 + 𝙜𝙖𝙧𝙡𝙞𝙘
• 𝙦𝙪𝙚𝙨𝙤: 𝙧𝙤𝙩𝙚𝙡, 𝙫𝙚𝙡𝙫𝙚𝙚𝙩𝙖 𝙘𝙝𝙚𝙚𝙨𝙚, 𝙞𝙩𝙖𝙡𝙞𝙖𝙣 𝙨𝙖𝙪𝙨𝙖𝙜𝙚 (𝙤𝙥𝙩𝙞𝙤𝙣𝙖𝙡)
• 𝙦𝙪𝙚𝙨𝙖𝙙𝙞𝙡𝙡𝙖𝙨: 𝙛𝙡𝙤𝙪𝙧 𝙤𝙧 𝙘𝙤𝙧𝙣 𝙩𝙤𝙧𝙩𝙞𝙡𝙡𝙖𝙨 𝙛𝙧𝙞𝙚𝙙 𝙞𝙣 𝙨𝙠𝙞𝙡𝙡𝙚𝙩 𝙬𝙞𝙩𝙝 𝙤𝙞𝙡, 𝙢𝙚𝙭𝙞𝙘𝙖𝙣 𝙗𝙡𝙚𝙣𝙙 𝙘𝙝𝙚𝙚𝙨𝙚 (𝙜𝙧𝙚𝙚𝙣 𝙘𝙝𝙞𝙡𝙞𝙨 𝙤𝙥𝙩𝙞𝙤𝙣𝙖𝙡)
• @exprescofoods 𝙘𝙝𝙞𝙘𝙠𝙚𝙣 𝙨𝙠𝙚𝙬𝙚𝙧𝙨
• 𝙡𝙞𝙢𝙚 𝙬𝙚𝙙𝙜𝙚𝙨
• 𝙨𝙤𝙪𝙧 𝙘𝙧𝙚𝙖𝙢
- 1 pound steak
- 2 bell peppers (green and red)
- 1 red or yellow onion
- 3 cloves of minced garlic
- 2 tablespoons of Avocado Oil
- Fajita seasoning (packaged or fresh)
- lime juice
- 1 tablespoon Worcestershire sauce
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- sea salt and black pepper
- 3 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon chipotle powder
In a medium-sized bowl combine fajita seasoning mix, lime juice, and Worcestershire sauce. Whisk to combine.
Add sliced flank steak and marinade to a large bowl or a gallon-sized ziplock bag. Toss steak until completely coated and marinade in the refrigerator for at least 20-30 minutes or up to overnight.
In a large cast-iron skillet over medium-high heat add 1 ½ tablespoons of avocado oil with sliced bell pepper and onion. Saute for 6-8 minutes or until vegetables are tender and slightly charred.
Remove vegetables form the skillet and add sliced steak, letting any excess marinade drip off before adding it to the skillet.
Cook steak over medium-high heat for 5-7 minutes, or until cooked through.
Add vegetables and steak back to skillet and cook over medium heat.
- 2 oz tequila
- 2 oz freshly squeezed lime juice
- 1.5 oz Cointreau
- 1 oz simple syrup
- sea salt
- Lime wedges
- Use a lime wedge to wet the rims of 2 glasses and dip in salt (optional). Fill glasses with ice.
- To make margaritas, add tequila, lime juice, Cointreau and agave nectar or simple syrup to a shaker filled with ice. Shake and strain.
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