Cinco de Mayo Fiesta! Spread

Lisa's Cinco de Mayo Party Spread

It's FIESTA TIME!!  

Although a Cinco de Mayo party might be all about the margaritas, here a few of my favorite things to include for festive fanfare and easy decoration.

On the Menu:

7 Layer Taco Dip & Tortilla Chips

Taco Bar

Chicken Sour Cream Enchilada Cupcakes

Mexican Corn on the Cob

I used Mexican blankets from previous trips to Mexico and
draped them on my ceiling to create a cantina/
Mexican food market type look.  Simple and cost
effective, as well as festive.

Dessert: Piñata Cupcakes  
Libations: Tequila Lime Jell-O Shots, Flan-tini & Key Lime Margarita

7 Layer Taco Dip is a pretty common recipe and easy to make: Simply layer in your serving dish as follows if you are making for the first time: 

1) on the bottom of your dish, a layer of re-fried beans is first as the base (sometimes people add taco seasoning to the beans, but can be served without as well.)

2) then  a layer of sour cream 

3) follow with a layer of guacamole 

4) next a layer of salsa 

5) then a layer of shredded cheddar cheese 

6) add a thin layer of shredded lettuce 

7) last, add a layer (sprinkle) of diced fresh tomatoes.  Some people also add some sliced black olives, but this is also a preference and can be served with or without.  Serve with a bowl of tortilla chips nearby.

The Taco Bar is also a very easy set-up  but is so much fun because it allows your guests to get exactly what they want and how they want it.  First begin with your proteins.  For this spread, I chose lean ground beef with taco seasoning added as per package instructions, and black re-fried beans to accommodate any vegetarian preferences. Other options can include shredded chicken, pork and/ or shrimp.  Next, provide your toppings: Here, I used chopped onions, tomatoes, shredded cheese and shredded lettuce.  On the side, I also included fresh avocado slices.  Then, provide the dips for toppings: salsa, sour cream and guacamole.  The best way to take any taco bar to the next level is to last, provide hot sauce options.  

It's better if this goes beyond your basic Tobasco sauce, but provide several choices and degrees of hotness.  Not only does this really allow for each individual to "spice" up their dish in a unique way, but often times a friendly competition materializes! Last, provide corn taco shells and small tortillas wraps for those who prefer soft tacos. 

Chicken Sour Cream Enchilada Cupcakes - makes 12 servings

Ingredients:

12 sheets of egg roll wrappers

4 tbsp. of extra virgin olive oil

4 cups shredded, cooked chicken

1 can of red enchilada sauce

1 tsp. garlic powder

1 tsp. red pepper flakes

1/4 cup minced onion

2 cups shredded cheddar cheese

2 cups sour cream

Tortilla chip strips (optional)

Ex. 1 cooked Enchilada Shell (Egg roll wrapper in large 6-cup muffin pan.)

1. Pre-heat oven to 350 degrees F.
2. Form egg roll wrappers in a large, greased muffin tin.  This is usually a six-cup tin as opposed to the smaller 12-cup muffin tins.  These will resemble mini-taco shells formed for taco salads (see picture)
3. Drizzle the egg roll wrappers with extra virgin olive oil and use a a kitchen brush to coat the sides of and overlapping tops.
4. Place in oven and cook for about 7-10 minutes, or until the wrappers bubble and "fry" up to a crisp.
5. Remove from heat and allow to cool until no longer hot.  
6. Repeat with the other six egg roll wrappers if using a six-cup muffin tin.
7. In the meantime, mix chicken, enchilada sauce, onion and spices and cook in a skillet over medium heat.  
8. Cook for about 10 minutes or until flavors are well blended and onions begin to soften.  Remove from heat.
9. Fill the taco shell cups with a thin layer of shredded cheddar cheese on the bottom, then a thin layer of sour cream, a generous layer of the chicken enchilada mixture and top with another layer of cheese (more than what was used on the bottom layer).  Cups should be near full.
   
10. Return to the oven and cook until top cheese layer is fully melted.
11. Remove from oven.  Allow to cool for a just a few minutes.
12. Dollop a generous spoonful of sour cream to fully fill the taco shell cup, and garnish with tortilla chip strips (optional)...Serve immediately and Enjoy!

Mexican Corn on the Cob - makes 15 servings

Ingredients:

5 ears of corn cobs, shucked

2 tbsp. butter

2 tbsp. sour cream

1 tsp. chili powder

1 tsp. red pepper flakes

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. salt

2 tbsp. Mexican queso fresco cheese - crumbled

1. Fill a large pot with a few inches of water, add the shucked ears of corn and steam for approximately 15 minutes over a medium heat or until corn becomes a brighter yellow color and emits a corn scent.
2. Remove from pot with thongs and allow to cool enough to handle. 
3. Cut into thirds to make 15 hand-held cob servings.
4. Melt the butter in a large skillet over medium heat and add corn cobs to the skillet.
5. Saute the cobs in the butter until the corn absorbs most of the butter.
6. Add in the sour cream and saute until the corn absorbs the sour cream.
7. Remove from heat, and season the cobs with all the spices evenly.
8. Place on serving dish and sprinkle with queso fresco crumbles and serve...Enjoy!