How could I forget to include a Cinco de Mayo dinner in this week’s menu?! Christian and I love going to Mexico and in fact spent our honeymoon about 6 years ago there. We also work Mexican inspired dishes into rotation so regularly that we often joke that we must have been Mexican in a past life…so we simply can’t skip the Cinco de Mayo festivities even if we do stay home. That means I’ll be swapping out the White Bean & Kale Soup on this week’s menu for the Cinco de Mayo menu below (since I have the ingredients for the soup though I’ll make that next week….thankfully kale lasts forever!).
In an ideal world, Cinco de Mayo would be on a weekend because the the dinner and dessert I want to make are pretty labor/time intensive. So I’m going to break up the work over 2 days (we’ll eat leftovers tomorrow night so no work for the actual dinner leaving me free to prep for the following night’s Cinco de Mayo dinner.) Therefore, on May 4th I am going to make the dessert and make the filling for the tamale pie. Then Cinco de Mayo itself will be a cinch…just make the cornmeal topping for the pie and throw it in the oven, whip up some margaritas and fiesta!
Margarita of your choice….lots of great recipes at MissionMargarita.com. I’m thinking I may either try the “Best Ever Margarita” or the “Blood Orange Margarita.”