Churro cupcakes, you guys. Churro cupcakes. That’s all I could think about as Cinco de Mayo approached. Let’s be honest – a tiny part of me wanted to celebrate the holiday just so I could make these cupcakes and have a reason to share them.
I don’t mean to brag, but these cupcakes are good. I mean damn good. If you have even the slightest handle on baking, you can make these. The dulce de leche sauce is a tad time-consuming, but the process turned out to be surprisingly simple…
When it comes to planning parties, I am a little bit of a mess. Sure, they usually turn out alright in the end, but I have a tendency to go overboard with food and no matter how much prep work I do beforehand, I am always running late! For last weekend’s Cinco de Mayo potluck I hosted with Jamie, I made restaurant-style red salsa, queso fundido, mango salsa, chicken salsa verde, blood orange margaritas, and dulce de leche stuffed cinnamon cupcakes, and despite an entire day of cooking the day before, I was still unshowered and scrambling to frost cupcakes by the time Jamie came over to set up her lovely decorations. Luckily, this was a team effort, and everything came together for a fantastic Cinco de Mayo Sunday… Here’s what we made!
For the most part, I don’t drink tequila anymore. Let me amend that statement: I don’t do tequila shots anymore. Tequila shots remind me of those hazy, study abroad days where I wasn’t yet embarrassed to be stumbling around and tripping over myself. (Alright, I still trip over myself – but usually stone cold sober.)
It’s been years since I’ve sipped on tequila – mostly out of appreciation for my liver – but when I found this blood orange infused tequila recipe, I knew it would be absolutely perfect for Cinco de Mayo!
Earlier this week I posted enchiladas and was almost immediately called out by a friend for my use of flour tacos instead of corn. Obviously this depends on preference, and in the case of my Crock Pot Chicken Enchiladas, I happened to have flour tacos on hand from these mango chipotle shrimp tacos. Also, I might add, you have to fry each corn tortilla individually for enchiladas, and I’m lazy! (If you’re looking for a non crock pot enchilada recipe, check out my Enchiladas Verdes and Enchiladas Rojas, two vintage recipes from when Pop & Sizzle was Culinary Therapy!)
Back to the matter at hand. Tacos. Fish Tacos. It doesn’t get much more Cinco de Mayo or Californian than fish tacos, and these tacos are made by this mango chipotle salsa. I’ve used a variation on this salsa before for a friendly Top Chef competition with shrimp tacos, but I think I’ve finally perfected it.
If there’s one thing I love, it’s a good theme party. My birthdays over the past few years have ranged from a glittery glam rock bash, a mandatory masquerade, and a Roaring Twenties 22nd – complete with bathtub (cooler) gin (& tonic). But of course, the themes don’t stop at birthdays. New Years Motown night? Check. Ultra-American, Red-White-And-Blue Fourth of July shindigs? Check. If there’s an excuse to dress up, cook in theme, and designate a signature cocktail, I’m there – and what better holiday to celebrate with margaritas, tacos and guacamole than Cinco de Mayo?