18 Spicy Cinco de Mayo Authentic Recipes

Get ready to spice up your Cinco de Mayo celebration with flavors that dance off the plate! Our roundup of 18 Spicy Cinco de Mayo Authentic Recipes is your ticket to a festive feast that’s as vibrant as the holiday itself. From sizzling tacos to zesty margaritas, these dishes promise to bring the heat and the heart of Mexico to your table. Let’s turn up the flavor and make this Cinco de Mayo unforgettable!

Chicken Enchiladas with Green Chile Sauce

These Chicken Enchiladas with Green Chile Sauce are a cozy, flavorful twist on a classic, perfect for spicing up your weeknight dinner routine.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp salt
• 8 corn tortillas
• 2 cups green chile sauce
• 1/2 cup crumbled queso fresco
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, Monterey Jack cheese, sour cream, cilantro, cumin, and salt until well combined.
3. Warm the tortillas for about 30 seconds in the microwave to make them pliable. Spoon the chicken mixture evenly onto each tortilla, roll them up, and place seam-side down in the prepared baking dish.
4. Pour the green chile sauce evenly over the rolled tortillas, then sprinkle with queso fresco.
5. Bake for 20 minutes, or until the sauce is bubbly and the cheese is lightly golden.

The magic of these enchiladas lies in the tangy green chile sauce paired with the creamy, cheesy filling—a match made in heaven.

Tip: For an extra kick, add a diced jalapeño to the chicken mixture before rolling.

Beef Barbacoa Tacos

These Beef Barbacoa Tacos are a game-changer for your taco nights, offering a melt-in-your-mouth texture and a depth of flavor that’s hard to resist.

Ingredients

• 2 lbs beef chuck roast, trimmed and cut into 2-inch chunks
• 3 tbsp olive oil
• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 4 cloves garlic, minced
• 2 tbsp lime juice
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp ground cloves
• 8 small corn tortillas
• 1/2 cup chopped cilantro
• 1/2 cup diced white onion
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add beef chunks and sear until browned on all sides, about 3-4 minutes per side.
2. Add beef broth, apple cider vinegar, minced garlic, lime juice, ground cumin, dried oregano, salt, black pepper, and ground cloves to the pot. Stir to combine.
3. Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 3 hours, or until the beef is fork-tender.
4. Remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir to coat with the cooking juices.
5. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
6. Fill each tortilla with shredded beef, then top with chopped cilantro and diced white onion. Serve with lime wedges on the side.

The slow cooking process infuses the beef with a rich, tangy flavor that pairs perfectly with the fresh toppings. It’s the kind of dish that turns a simple taco into a memorable meal.

Tip: For an extra layer of flavor, toast the spices in a dry pan before adding them to the pot. It’ll make all the difference!

Pork Carnitas

Nothing beats the tender, juicy pull of perfectly seasoned pork carnitas, a dish that brings the vibrant flavors of Mexico right to your kitchen.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch cubes
• 1 tbsp salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 4 cloves garlic, minced
• 1 orange, juiced
• 1/4 cup vegetable oil
• 1 cup chicken broth

Instructions

1. Preheat your oven to 300°F. In a large bowl, toss the pork shoulder with salt, black pepper, ground cumin, dried oregano, and minced garlic until evenly coated.
2. Heat vegetable oil in a large Dutch oven over medium-high heat. Add the pork in batches, searing each side until golden brown, about 3 minutes per side.
3. Return all the pork to the Dutch oven. Pour in the orange juice and chicken broth, bringing the liquid to a simmer.
4. Cover and transfer to the oven. Bake for 2 hours, then remove the lid and bake for an additional 30 minutes until the pork is tender and the liquid has reduced.
5. Use two forks to shred the pork directly in the pot, mixing it with the reduced cooking juices for extra flavor.

The magic of these carnitas lies in the slow roasting process, which melds the citrusy brightness with deep, savory spices for a truly unforgettable taste.

Tip: For crispy edges, spread the shredded pork on a baking sheet and broil for 3-5 minutes before serving.

Shrimp Ceviche

Nothing beats the fresh, zesty flavors of shrimp ceviche on a warm day—it’s like summer in a bowl!

Ingredients

• 1 pound medium shrimp, peeled and deveined
• 1 cup fresh lime juice (about 8 limes)
• 1/2 cup diced red onion
• 1 cup diced cucumber
• 1/2 cup chopped cilantro
• 1 avocado, diced
• 1 jalapeño, seeded and minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Bring a pot of water to a boil. Add the shrimp and cook for 2 minutes until pink and opaque. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooked shrimp with 1 cup fresh lime juice. Cover and refrigerate for 30 minutes to marinate.
3. After marinating, stir in 1/2 cup diced red onion, 1 cup diced cucumber, 1/2 cup chopped cilantro, 1 diced avocado, and 1 minced jalapeño.
4. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, gently tossing to combine.
5. Serve chilled with tortilla chips or over a bed of lettuce for a light meal.

The magic of this ceviche lies in the quick marination—just enough time for the shrimp to soak up the lime’s tang without becoming tough.

Tip: For an extra kick, leave the seeds in the jalapeño or add a dash of hot sauce before serving.

Vegetable Fajitas

These vibrant Vegetable Fajitas are a feast for the senses, packed with colorful peppers and onions, all wrapped up in warm tortillas for a quick and satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 small flour tortillas
• 1/2 cup sour cream (optional)
• 1/2 cup salsa (optional)

Instructions

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and onion, cooking for 5-7 minutes until they start to soften.
2. Stir in 2 cloves minced garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 2 minutes until the vegetables are tender-crisp and fragrant.
3. Warm the flour tortillas according to package instructions.
4. Serve the vegetable mixture on the warm tortillas, topped with sour cream and salsa if desired.

The secret to these fajitas is the quick sauté that keeps the veggies crisp and full of flavor, making every bite a delightful crunch.

Tip: For an extra kick, add a diced jalapeño to the vegetable mix.

Mexican Street Corn

Bring the vibrant flavors of Mexico to your table with this easy-to-make Mexican Street Corn, a dish that’s as fun to prepare as it is to eat.

Ingredients

• 4 ears of corn, husks removed
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 lime, cut into wedges
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your grill to medium-high heat (about 400°F). Place the corn directly on the grill and cook for 10 minutes, turning occasionally, until charred in spots.
2. In a small bowl, mix together the 1/4 cup mayonnaise and 1/4 cup sour cream. Brush this mixture evenly over the grilled corn.
3. Sprinkle the corn with 1/2 cup crumbled cotija cheese, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika.
4. Garnish with lime wedges and 2 tablespoons chopped fresh cilantro. Serve immediately.

The smoky char from the grill paired with the creamy, tangy toppings creates a irresistible contrast that’s sure to be a hit at any gathering.

Tip: For an extra kick, add a pinch of cayenne pepper to the chili powder mix.

Chiles Rellenos

Chiles Rellenos are a delightful Mexican classic that brings a little spice and a lot of comfort to your table. Perfect for those who love a dish with a bit of a kick and a whole lot of flavor.

Ingredients

• 4 large poblano peppers
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup all-purpose flour
• 3 large eggs, separated
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable oil for frying
• 1 cup tomato sauce
• 1/2 tsp ground cumin

Instructions

1. Preheat your broiler. Place the poblano peppers on a baking sheet and broil for about 5 minutes per side, until the skins are blistered and charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel the skins off, make a small slit in each pepper, and remove the seeds.
2. In a bowl, mix the Monterey Jack and cheddar cheeses. Stuff each pepper with the cheese mixture, then close the slit with a toothpick.
3. In a shallow dish, spread the flour. In another bowl, beat the egg whites with the salt and black pepper until stiff peaks form. Gently fold in the yolks.
4. Heat the vegetable oil in a large skillet over medium heat. Dredge each stuffed pepper in flour, then dip into the egg mixture, coating evenly. Fry until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
5. In a small saucepan, heat the tomato sauce with the ground cumin over low heat for 5 minutes. Serve the chiles rellenos with the warm tomato sauce.

The magic of Chiles Rellenos lies in the contrast between the crispy egg batter and the gooey, melted cheese inside, all balanced by the smoky flavor of the roasted poblanos.

Tip: For an extra layer of flavor, add a pinch of chili powder to the tomato sauce.

Black Bean Soup

Warm up your kitchen with this hearty Black Bean Soup, a comforting bowl that’s packed with flavor and ready in no time.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro and sour cream for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red bell pepper, cooking until soft, about 5 minutes.
2. Stir in the 2 teaspoons ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika, cooking for another minute until fragrant.
3. Add the black beans and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to meld.
4. Use an immersion blender to partially puree the soup, leaving some beans whole for texture. Stir in the 1 tablespoon lime juice, and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro and a dollop of sour cream.

The smoky depth from the paprika and cumin, combined with the fresh lime juice, gives this soup a vibrant flavor that’s both rich and refreshing.

Tip: For an extra creamy texture, blend half of the soup until smooth before adding it back to the pot.

Chicken Tinga Tostadas

These Chicken Tinga Tostadas are a vibrant, flavor-packed meal that comes together in just about 30 minutes, perfect for a weeknight dinner that doesn’t skimp on taste.

Ingredients

• 2 cups shredded cooked chicken
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 8 tostada shells
• 1 cup refried beans, warmed
• 1/2 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
2. Add shredded chicken, diced tomatoes, chipotle pepper, cumin, oregano, and salt to the skillet. Simmer for 10 minutes, stirring occasionally, until the mixture is slightly thickened.
3. Spread a layer of warm refried beans on each tostada shell. Top with the chicken tinga mixture, then garnish with queso fresco, cilantro, and avocado slices.

The smoky chipotle and tangy tomatoes in the tinga create a bold contrast with the creamy avocado and beans, making every bite a delightful mix of textures and flavors.

Tip: For an extra kick, drizzle with a little extra adobo sauce from the chipotle peppers before serving.

Carne Asada

Nothing beats the smoky, charred flavors of homemade Carne Asada, perfect for your next taco night or backyard barbecue.

Ingredients

• 2 lbs flank steak
• 1/4 cup olive oil
• 1/3 cup fresh lime juice
• 4 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 cup chopped fresh cilantro

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 1/3 cup fresh lime juice, 4 cloves minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp chili powder to create the marinade.
2. Add the flank steak to the bowl, ensuring it’s fully coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 450°F). Remove the steak from the marinade, letting excess drip off.
4. Grill the steak for 6-8 minutes per side, or until it reaches your desired level of doneness (145°F for medium-rare).
5. Let the steak rest for 5 minutes before slicing against the grain. Sprinkle with 1/4 cup chopped fresh cilantro before serving.

The key to this Carne Asada’s irresistible flavor is the balance of tangy lime and earthy cumin, creating a marinade that penetrates deep into the meat.

Tip: For extra tender meat, score the flank steak lightly with a knife before marinating.

Mexican Rice

Bring a taste of Mexico to your table with this vibrant and flavorful Mexican Rice, a perfect side dish that’s as colorful as it is delicious.

Ingredients

• 2 cups long-grain white rice
• 3 tbsp vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup tomato sauce
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 1 cup frozen peas and carrots mix

Instructions

1. Heat the vegetable oil in a large skillet over medium heat. Add the rice and cook, stirring frequently, until golden brown, about 5 minutes.
2. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes.
3. Add the tomato sauce, chicken broth, salt, cumin, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Stir in the frozen peas and carrots, cover, and cook for an additional 5 minutes, or until the rice is tender and the liquid is absorbed.

The secret to this dish’s irresistible flavor? Toasting the rice before simmering unlocks a nutty depth that pairs beautifully with the sweet peas and carrots.

Tip: For an extra pop of color and freshness, garnish with chopped cilantro before serving.

Pico de Gallo

Fresh, vibrant, and bursting with flavor, this Pico de Gallo is the perfect way to add a little zest to your meals. It’s incredibly easy to whip up and pairs beautifully with everything from tacos to grilled chicken.

Ingredients

• 4 medium ripe tomatoes, diced
• 1/2 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 2 jalapeños, seeded and finely chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon salt

Instructions

1. In a medium bowl, combine the diced tomatoes, finely chopped white onion, chopped fresh cilantro, and seeded, finely chopped jalapeños.
2. Drizzle with 2 tablespoons of fresh lime juice and sprinkle with 1/2 teaspoon of salt.
3. Gently toss all the ingredients together until well mixed.
4. Let the mixture sit for at least 10 minutes before serving to allow the flavors to meld together beautifully.

The magic of this Pico de Gallo lies in its simplicity and the freshness of its ingredients, creating a salsa that’s both crisp and deeply flavorful. It’s a testament to how a few quality ingredients can come together to make something extraordinary.

Tip: For an extra burst of flavor, let the Pico de Gallo sit in the fridge for an hour before serving. The flavors will deepen and become even more delicious.

Guacamole

Nothing beats the fresh, vibrant flavors of homemade guacamole—it’s the perfect blend of creamy, tangy, and just a little spicy.

Ingredients

• 3 ripe avocados, halved, pitted, and peeled
• 1 lime, juiced (about 2 tablespoons)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 medium onion, diced (about 1/2 cup)
• 2 Roma tomatoes, diced
• 1 tablespoon chopped fresh cilantro
• 1 clove garlic, minced

Instructions

1. In a large bowl, mash the avocados with a fork until smooth but still slightly chunky.
2. Stir in the lime juice, salt, cumin, and cayenne pepper until well combined.
3. Fold in the onion, tomatoes, cilantro, and garlic until evenly distributed.
4. Taste and adjust seasoning with more salt or lime juice if needed.

The secret to this guacamole’s irresistible texture? Leaving it a bit chunky for that perfect scoop every time.

Tip: For the best flavor, let the guacamole sit for 10 minutes before serving to allow the flavors to meld.

Margarita Cupcakes

These Margarita Cupcakes bring the festive spirit of the classic cocktail into a sweet, tangy treat that’s perfect for any celebration.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Zest of 1 lime
• 2 tablespoons fresh lime juice
• 1/4 teaspoon vanilla extract
• 1/2 cup buttermilk
• 2 tablespoons tequila
• 1 tablespoon orange liqueur
• 1 cup powdered sugar
• 1 tablespoon tequila (for glaze)
• 1 teaspoon lime zest (for garnish)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs, one at a time, then mix in the zest of 1 lime, 2 tablespoons fresh lime juice, and 1/4 teaspoon vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, starting and ending with the dry ingredients. Stir in 2 tablespoons tequila and 1 tablespoon orange liqueur.
5. Divide the batter among the cupcake liners and bake for 20 minutes, or until a toothpick inserted comes out clean.
6. For the glaze, whisk together 1 cup powdered sugar and 1 tablespoon tequila until smooth. Drizzle over cooled cupcakes and garnish with 1 teaspoon lime zest.

The combination of tangy lime and a hint of tequila in these cupcakes captures the essence of a margarita in every bite, making them a hit at any party.

Tip: For an alcohol-free version, substitute the tequila and orange liqueur with lime juice and a splash of orange juice.

Tres Leches Cake

Dive into the creamy, dreamy world of Tres Leches Cake, a dessert that’s as fun to make as it is to eat. Perfect for those who love their sweets moist and milky!

Ingredients

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup heavy cream
• 1 cup whipped cream, for topping
• Ground cinnamon, for garnish

Instructions

1. Preheat your oven to 350°F. Grease and flour a 9×13 inch baking dish.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
3. In another bowl, beat 5 large egg yolks with 3/4 cup granulated sugar until light and fluffy. Stir in 1/3 cup whole milk and 1 teaspoon vanilla extract.
4. Fold the flour mixture into the egg yolk mixture until just combined.
5. In a clean bowl, beat the 5 large egg whites until soft peaks form. Gradually add the remaining 1/4 cup granulated sugar, beating until stiff peaks form.
6. Gently fold the egg whites into the batter. Pour into the prepared dish and bake for 25 minutes, or until a toothpick comes out clean.
7. Let the cake cool for 10 minutes. Then, pierce it all over with a fork.
8. In a pitcher, combine 1 can evaporated milk, 1 can sweetened condensed milk, and 1/4 cup heavy cream. Slowly pour over the cake, allowing it to absorb.
9. Refrigerate for at least 1 hour. Before serving, spread 1 cup whipped cream over the top and sprinkle with ground cinnamon.

What sets this Tres Leches Cake apart is its sponge-like texture that soaks up the three-milk mixture without becoming soggy, offering a perfect balance of sweetness and creaminess in every bite.

Tip: For an extra touch of elegance, top with fresh berries or a drizzle of caramel sauce before serving.

Horchata

Horchata is a creamy, dreamy drink that’s perfect for cooling down on a hot day or adding a sweet touch to your meal. Here’s how to make this refreshing rice-based beverage at home.

Ingredients

• 1 cup long-grain white rice
• 4 cups water
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 2 cups milk (dairy or non-dairy)
• Ice, for serving

Instructions

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. In a blender, combine the rinsed rice with 2 cups of water. Blend on high speed for about 1 minute, until the rice is finely ground.
3. Add the remaining 2 cups of water, sugar, vanilla extract, and ground cinnamon to the blender. Blend for another 30 seconds to combine.
4. Pour the mixture into a large pitcher or bowl. Cover and refrigerate for at least 8 hours, or overnight, to allow the flavors to meld.
5. Strain the horchata through a fine-mesh sieve or cheesecloth into another pitcher, pressing to extract as much liquid as possible. Discard the rice solids.
6. Stir in the milk until well combined. Serve over ice, garnished with a sprinkle of cinnamon if desired.

What sets this horchata apart is its perfect balance of sweetness and spice, with the vanilla adding a warm depth that’s irresistible. It’s a drink that feels like a hug in a glass.

Tip: For an extra creamy version, substitute half of the water with coconut milk.

Jalapeño Poppers

These Jalapeño Poppers are the perfect blend of spicy and creamy, with a crispy breadcrumb topping that’ll have everyone reaching for more.

Ingredients

• 12 fresh jalapeños, halved lengthwise and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1 cup panko breadcrumbs
• 2 tbsp melted butter

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, onion powder, and salt until well combined.
3. Spoon the cheese mixture into each jalapeño half, filling them generously.
4. In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle this mixture over the filled jalapeños.
5. Bake for 20-25 minutes, or until the topping is golden and the jalapeños are tender.

The contrast between the spicy jalapeño, creamy filling, and crunchy topping makes these poppers irresistibly addictive.

Tip: For an extra kick, add a pinch of cayenne pepper to the cheese mixture.

Sopaipillas

These golden, pillowy Sopaipillas are a delightful treat, perfect for dipping in honey or enjoying as is. Simple to make and irresistibly fluffy, they’re a must-try for any home cook.

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tbsp vegetable shortening
• 3/4 cup warm water
• 1 quart vegetable oil for frying
• 1/4 cup honey for serving

Instructions

1. In a large bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
2. Cut in 2 tbsp vegetable shortening until the mixture resembles coarse crumbs.
3. Gradually add 3/4 cup warm water, stirring until a soft dough forms. Knead lightly on a floured surface for about 2 minutes.
4. Divide the dough into 12 equal pieces, rolling each into a ball. Cover with a damp cloth and let rest for 20 minutes.
5. On a floured surface, roll each ball into a 6-inch circle, about 1/4 inch thick.
6. Heat 1 quart vegetable oil in a deep fryer or large pot to 375°F. Fry each circle for about 1 minute per side until puffed and golden.
7. Drain on paper towels and serve warm with 1/4 cup honey for drizzling or dipping.

The magic of these Sopaipillas lies in their quick puff when fried, creating a light, airy interior that’s perfect for soaking up sweet honey.

Tip: For an extra touch, dust the hot Sopaipillas with a mixture of cinnamon and sugar right after frying.

Conclusion

We hope this roundup of 18 spicy Cinco de Mayo recipes brings authentic flavors to your table! Each dish is a celebration of tradition and taste, perfect for home cooks looking to spice up their festivities. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these recipes handy for your next fiesta. ¡Buen provecho!