5 Easy Cinco de Mayo Recipes - KCTV5 News

5 Easy Cinco de Mayo Recipes

Posted: Updated:

Salsa Verde
Yields 3 cups


10 – Tomatillos

5 – Serrano chili peppers

4 – Cloves garlic

1 – Small Onion Quartered

Salt and Pepper to taste

Remove tomatillo husk and rinse with warm water.

Place tomatillos, chili peppers, garlic and onion in a large pot and cover with water. Bring to a boil and cook 3 minutes. Drain well and let cool for a few minutes.

Now add boiled ingredients to blender with a pinch of salt and pepper, blend until smooth, add cilantro and quickly pulse blender.

Pour salsa in to bowl and serve. If serving later when salsa in totally cooled store on a glass jar.


Salsa Rojo


10 – Roma Tomatoes

4 – Red Fresno Chilies or Jalapeños

1- White Onion

4- Cloves Garlic

¼ - Bunch Cilantro chopped

¼ cup – use Olive oil as needed

Salt and Pepper to taste

Pre-heat oven to 375* degrees put all vegetables, except garlic on roasting pan or cookie sheet for tomatoes and onion place cut side up, season with salt and pepper and splash with Olive oil. Put garlic cloves in a small foil pouch and drizzle with a splash of Olive oil and salt and pepper.

Now put all vegetables in oven and roast for 15 – 20 minutes.

When the vegetables are ready the onions should look translucent, the tomatoes soft and the peppers charred. The garlic should be a little soft to the touch so it may require a few more minutes of cooking time.

When the vegetables have slightly cooled place in blender with cilantro and another pinch of salt and pepper. Blend to a medium consistency and serve or cool and store in glass jar.


Pico de gallo


4 – Tomatoes diced

1 – Onion diced

5 – Jalapeños diced * remove seeds and membrane to make less spicy

½ Bunch - Cilantro chopped

¼ Cup – Fresh Lime Juice

Salt and Pepper to taste

Dice all vegetables and add to a large mixing bowl, splash with Lime Juice and season with salt and pepper. Let the salsa sit for a few minutes so all the flavors can marinade together. Now eat with chips or spoon over tacos!


Pan Grilled Beef Tacos
Makes 3 tacos or 1 serving


4 oz - Roast Beef

2 tsp - Butter 

Salt and Pepper to taste

3 each - Thick Corn Tortillas

2 Tbsp - Chopped Onion

1 Tbsp - Chopped Cilantro

Melt a little butter in a skillet now add the cooked diced beef and begin to pan grill toss meat using a spoon, season meat with salt and pepper. When the meat is hot warm corn tortillas. Now spoon meat in to tortillas and garnish with chopped onion and cilantro.

Serve with Salsa Verde and Salsa Rojo


Avocado Soft Taco
Makes 2 tacos or 1 serving


1 – Medium size ripe avocado

Salt and pepper taste

2 – Flour or Whole Wheat Tortillas

4 – Tbsp Pico de Gallo Salsa

Peel avocado and cut into thin wedges.

Warm tortillas, lay avocado slices on tortilla and season now sprinkle with Pico de gallo fold up and enjoy!

Powered by Frankly
KCTV 5 News

Online Public File:

Powered by WorldNow CNN
All content © 2018, KCTV; Kansas City, MO. (A Meredith Corporation Station) . All Rights Reserved.
For more information on this site, please read our Privacy Policy, and Terms of Service, and Ad Choices.