Cinco de Munch-O! Delicious Recipes You Must Try

Cinco de Mayo is the ultimate excuse to dive into delicious Mexican-inspired dishes. From succulent beef to juicy chicken and savory pork, we've got mouthwatering recipes featuring pasture-raised meats to elevate your celebration. Get ready to impress your guests, or treat yourself to a flavor-packed feast!

1. Beef Birria

Ingredients

• 4 lbs Beef Brisket Roast
• 2 Roma Tomatoes: Feel free to use heirloom tomatoes if you remove most of the seeds.
• 1 medium onion, cut into chunks: use white or yellow onion.
• 1 garlic head: don’t use garlic powder, you want to use fresh garlic for the most flavor.
• 1 tbsp of salt
• 3 bay leaves
• 6 cups of water: low-sodium beef broth is a good swap.

 For the Chile Sauce

• 12 dried guajillo chiles
• 4 dried ancho chiles
• 4 dried arbol chiles: reduce the amount of Dried Arbol Chiles if you’re not a fan of spicy heat.
• 5 whole cloves
• 1 inch cinnamon stick
• 2 tsp of Mexican oregano: If you can, use Mexican Oregano for the most authentic flavor. If you can’t find it, you can use regular Oregano in a pinch.
• 2 tsp of whole cumin: If you do not have whole cumin, you can use ground cumin as well.
• 2 tsp of thyme leaves: fresh or dried thyme.
• 1 tsp of whole peppercorns
• 2 bay leaves
• 4 cloves of garlic
• 4 cups of beef cooking water: reserved from the pot.
• 1/4 cups of white vinegar: apple cider vinegar works too.
• 1 to 2 tbsp of salt, to taste

 Instructions

1. Fill the slow cooker: Add the roast, tomatoes, onion, garlic, salt, and bay leaves in the crockpot. Cover with water. Cook on high for 6 hours or low for 8.
2. Prepare the chiles: Remove the stems and seeds from the dried chiles. Place them in a bowl and cover with boiling water. Let them soak.
3. Toast the spices: Add the spices to a pan over medium-high heat. Toast them until you can smell the spices. Add the garlic and brown it on all sides. Transfer everything to a blender.
4. Blend the sauce: Pour beef broth from the crockpot into the blender. Add the tomatoes. Drain the chiles and add them in. Add the vinegar and salt. Process until smooth.
5. Strain it: Pour the sauce through a strainer.
6. Shred the meat: Remove the garlic from the crockpot. Discard it. Shred the meat.
7. Add the sauce: Pour the sauce into the crockpot and stir it in. Cook for another hour.
8. Serve: Ladle into bowls and add your favorite toppings.

 For more tips on this recipe, check out: The Novice Chef

2. Mexican Inspired Chicken Wings

Ingredients

• 2 lbs chicken wings whole or split
• 4 tbsp smoked paprika
• 1 tbsp ancho chile powder
• 1 tbsp cumin
• 2 tsp garlic powder
• 3/4 tsp kosher salt
• avocado oil spray: this helps to get the wings crispy

 For the Dip

• 1/2 cup Greek yogurt (or sour cream)
• 2 tbsp lime juice and zest from one lime
• 1/4 cup chopped cilantro: to add color and flavor, if you hate it, leave it off.‍
• 1 small Serrano pepper, sliced the dry rub isn't spicy at all. If you love heat, try adding in some thinly sliced Serrano pepper which is similar to a jalapeño pepper but spicier.
• 1/3 cup crumbled cotija cheese (or use feta)
• pinch of salt, to taste

 Instructions 

1. Pat your chicken wings very well with paper towel.
2. Add the seasoning to a large bowl along with 1 tbsp baking powder (this helps get them crispy in the oven) and then add the wings, working in small batches to coat them all very well.
3. Preheat the oven to 425ºF.
4. Line a baking sheet with aluminum foil and place a wire rack over top (this helps things stay clean).
5. Spray the rack with avocado oil spray.  
6. Arrange on the rack in a single layer.
7. Bake for 45 minutes, turning about halfway through.
8. In the meantime, in a small bowl, add all dip ingredients. Mix with a spoon until well combined and then set aside.
9. Remove the wings from the oven and serve with the dip and toppings.

If you have an air fryer or would like more tips on this recipe, check out: Holistic Foodie

3. Pork Carnitas

Ingredients

• 2 kg / 4 lb pork shoulder (pork butt) , skinless, boneless (5lb/2.5kg bone in) 
• 2 1/2 tsp salt
• 1 tsp black pepper
• 1 onion , chopped
• 1 jalapeno , deseeded, chopped
• 4 cloves garlic, minced
• 3/4 cup juice from orange (2 oranges)

For the Rub

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

 Instructions

1. Rinse and dry the pork shoulder, rub all over with salt and pepper.
2. Combine the Rub ingredients then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about spreading it) and squeeze over the juice of the oranges.
4. Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
5. Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
6. Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
7. If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside – don’t bother straining onion etc, it’s super soft.

 To Crisp

1. Heat 1 tbsp of oil in a large nonstick pan or well-seasoned skillet over high heat.
2. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty.
3. Turn and just briefly sear the other side – you don’t want to make it brown all over because then it’s too crispy, need tender juicy bits.
4. Remove pork from skillet. Repeat in batches (takes me 4 batches) – don’t crowd the pan.
5. Just before serving, drizzle over more juices and serve hot, stuffed in tacos.

 For more on this recipe, go to: Recipe Tin Eats