A Nacho Buffet & Fiesta Steak

Cinco de Mayo is upon us which means every Mexican restaurant in the US will be packed to the brim with people indulging in Mexican food and drinking margaritas.  They may not be sure of the reason they are celebrating, but we all enjoy an ethnic dinner every now and then.

Cinco de Mayo is actually a date observed to mark the surprise defeat of French forces by the Mexican army in the battle of Peubla, in 1862.  For all of you who use this day to celebrate Mexico’s independence, you will want to mark your calendars for September 16 and plan another celebration!

I’m not one to fight crowds in restaurants in order to celebrate holidays.  Creating themed meals at home is so much more fun and memorable for everyone!  For this Cinco De Mayo holiday put together a Nacho buffet for your family and friends, pleasing everyone’s appetites with your creativity!

Easy Nacho Buffet

Here are some ideas of what to add to your buffet:

Ground Beef

Chili-Lime Grilled Chicken (you can find my favorite seasoning here)

Fiesta Steak (recipe to follow)

Tortilla chips

Salsa (Check out my easy-peasy version here)

Fruit Salsa

Guacamole (Here’s my tasty recipe for you to try)

Black Beans

Corn Salad

Queso Cheese dip

Sliced Avocado

Onion

Fresh Cilantro

Limes

Jalapeno

Cucumber

Shredded Lettuce

Sour Cream

Honestly, it’s a simple menu to plan and assemble, especially when enlist the help of your family to pull it all together!

So now that you have the menu plan and a few recipe links to get you started, I thought  I would share the fabulous Fiesta Lime Steak recipe that’s included in the list.

Fiesta Steak

INGREDIENTS:

4 pounds Flank steak

3 Cloves Minced Garlic

1/2 Cup Extra Virgin Olive Oil

1/2 Cup Freshly Squeezed Lime Juice

1/4 cup Fresh squeezed Orange Juice + 1 Tablespoon Orange Zest

1/4 Cup Chopped Cilantro

2 Tablespoons Worcestershire Sauce

1 Large Jalapeno pepper

1 Teaspoon Ground Coriander

1 Teaspoon Ground Cumin

1 Teaspoon Dried Oregano

Sea Salt & Freshly Ground Black Pepper

Juicing Limes

PREPARING THE DISH

** Place your flank steak in a gallon-sized Ziplock bag.

Fiesta Steak 3

Whisk together the remaining ingredients and pour over the steak.  Seal the bag  and refrigerate 4-6 hours; turning occasionally to fully coat and marinade the meat.

Fiesta Steak 4

**Preheat your grill to 500º, then lower the temperature to low.  Place your meat on the grill, turning once as it cooks.  When the temperature of the meat reaches 135° – 145°, medium-rare to medium (honestly, you don’t want it cooked any more), pull it and allow to rest on a platter.

Fiesta Steak 5

**Carve with an electric knife and serve as an option for your nacho bar, steak tacos, or on top of a taco salad.

Nacho Buffet

And there you have an easy-peasy Cinco De Mayo Buffet laid out for you!

Ole′!

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Cinco De Mayo Guacamole

Sometimes I think my kids are Hispanic with the way they adore Mexican flavors!  MacKenzie Grace has been begging me all week to tell them what I was fixing for Cinco De Mayo.
Who would’ve ever thought this would be a holiday we would have a little fun with each year?
You know me, I’m always up for a celebration!
Our menu is fairly simple (it is a Sunday after all), fresh and full of flavor: Taco Soup and homemade guacamole with unsalted tortilla chips.
I told you it was simple.

{ I thrive on simple, especially on Sundays. }

Audley has never cared for guacamole at all, but he absolutely loves this…. it’s that good!

 

2 Jalapeño peppers
1 large tomato
2 large avocados
1 tsp. kosher salt
1/4 cup chopped fresh cilantro
3 tablespoons chopped red onion
Juice of one large lime

Juice of 1/4 large orange

Use fresh ingredients … nothing canned even remotely works with the recipe!

 

First you want to roast your jalapeños and tomatoes.  To do this, slice your jalapeño peppers in half, removing the seed and membranes, and dice your tomato.

Spread the two items on a baking sheet sprayed with PAM and roast in the oven at 400 degrees, about 20 minutes or until the tomato is tender and the edges are brown and the jalapeños are lightly charred.

 

Remove from the oven and let cool.  Chop the jalapeños and mix with the tomato and set aside until you are ready to use them.

To make the guacamole, cut the avocados in half, remove the seed and scoop the pulp into a bowl.

Mash the avocados with the kosher salt using a potato masher or a pestle, leaving it a little chunky (you really don’t want to eat baby food, now do ya?).  Add 1/3 cup of the roasted pepper and tomato (saving the remainder for another project), the cilantro and onion, mixing lightly.  Stir in the lime and orange juices until you reach the desired consistency.

Serve up with tortilla chips, on a tacos, or just grab up a fork and eat it right from the bowl.

Yep, it’s that good!

 

The addition of the fresh fruit juices as well as the roasted tomatoes and jalapeños really make this dish!
Happy 5th of May to you!