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!
Here are some ideas of what to add to your buffet:
Chili-Lime Grilled Chicken (you can find my favorite seasoning here)
Fiesta Steak (recipe to follow)
Queso Cheese dip
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.
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
PREPARING THE DISH
** Place your flank steak in a gallon-sized Ziplock bag.
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.
**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.
**Carve with an electric knife and serve as an option for your nacho bar, steak tacos, or on top of a taco salad.
And there you have an easy-peasy Cinco De Mayo Buffet laid out for you!