This Cinco de mayo, let the vibrant flavours of Mexican cuisine turn your dinner into a festive celebration. Featuring colourful, flavour-packed, straightforward dishes, our selection includes three perfect recipes for a delightful meal at home.

Spicy Margarita Recipe

This spicy margarita recipe blends the bold flavours of jalapeño and grapefruit with smooth silver tequila for a cocktail that's sure to add some spark to your fiesta. It is just perfect for those who enjoy a touch of heat! Recipe from HelloFresh >

Ingredients

  • 1 oz Lime Juice
  • 1-2 Slices of Jalapeño Pepper
  • 1 tsp Agave Syrup
  • 2 oz Grapefruit Juice
  • 2 oz Silver Tequila
  • Club Soda

Directions

  1. In a cocktail shaker, combine lime juice, jalapeño, and agave. Muddle a few times.
  2. Fill shaker with ice. Pour in grapefruit juice and tequila. Shake until chilled.
  3. Rim a highball glass with pink Himalayan salt, then fill with ice.
  4. Strain chilled contents from shaker into the glass.
  5. Top with club soda.
  6. Garnish with another slice of jalapeño and a small wedge of grapefruit.

Homemade Guacamole Recipe

For a tasty homemade guacamole, start by mashing ripe avocados until creamy. Add finely diced tomatoes and onions, a squeeze of fresh lime juice, and season with salt and pepper to taste.

For an extra flavour, consider mixing in pressed garlic, a pinch of onion salt, and freshly chopped cilantro. Feel free to customize this versatile recipe to suit your preferences or based on the ingredients you have available.

Serve with your favourite tortilla chips!

Easy Slow Cooker Pork Carnitas Recipe

Get ready to impress your family and guests with this foolproof recipe that promises to deliver big flavour with minimal effort. These perfectly crispy and caramelized carnitas are ideal for tacos, burritos or as a delicious topping for salads. Recipe from The Modern Proper >

Ingredients

  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 2 teaspoons cumin
  • 1 teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper
  • 1 medium yellow onion, quartered
  • 1 large orange, juiced, rind reserved
  • Juice of 1 lime
  • 2 cups chicken stock
  • 3 pounds boneless pork shoulder, cut into 4-inch pieces

Directions

  1. In the bowl of a slow cooker, combine the bay leaves, oregano, chili powder, salt, cumin, pepper, cayenne, onion, orange juice and rind, lime juice, and chicken stock.
  2. Nestle in the meat, cover, and cook on HIGH for 7-8 hours or LOW for 10 hours, or until the pork is very tender and can be pulled apart easily with a fork. Using a slotted spoon, transfer the pork to a large baking dish or rimmed sheet pan, discarding any large pieces of fat. Reserve the liquid in the slow cooker.
  3. Use two forks to shred the pork into 1-inch pieces. Generously brush the meat with the reserved liquid.
  4. Turn on the broiler. Broil the shredded meat until the edges are crispy and caramelized, 5-8 minutes. Remove the baking dish from the oven and using a spatula, flip the meat over. Broil for 5 more minutes, or until crispy on top.
  5. Use the carnitas as desired. Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.