It was the day we’ve all been waiting for: Taco Tuesday on Cinco de Mayo! Like every other year in recent memory, we celebrated at home!!
I set up everything on the island in the kitchen. We enjoyed chips, soft tacos and fixings, churros with dips and margaritas (for the adults, of course)! We also asked Alexa to play Mariachi music, which was a festive addition to our night.
St. Germain Margaritas
BrandonSav912 on Instagram shared these St. Germain Margaritas and they are delicious (but potent!)
- 4 oz. tequila
- 4 oz. St. Germain
- 2 oz. lime juice
Shake everything over ice until cold. Pour into two glasses.
Daddy-OLE’s Homemade Salsa
To start, we enjoyed Daddy-O’s delicious salsa with chips! My family has been making this since I was a little girl!
- 1 large can whole tomatoes
- 1 regular sized can tomato sauce
- 1 can green chilis
- 4-5 green onions (remove roots and last few inches of green)
- 1 clove garlic
- 1/2 bunch cilantro (tough stems removed)
Throw everything in a food processor or blender and mix well. Leave slightly chunky!
Taco “Charcuterie” Board
The star of the show was really in the presentation of our usual taco night suspects!
- My board is from Target in the Hearth and Hand line. I purchased it in late December. It is available online here.
- I cut parchment paper to cover the bottom of the board and then put my toppings on that, so as to not ruin the wood with wet things. It is food safe, but you wouldn’t want to have to submerge it in water (in my opinion) for a deep cleaning.
- Start with the items you will have in bowls. Spread them out on the board.
- Add the biggest item next. For this, it was the tortillas.
- Continue working with the next biggest item to go on your board.
- Consider colors when placing them. I spread out my yellows (cheese and corn) and reds (radish and tomato).
- Use things like herbs and halved fruits/veggies to easily fill in the gaps. For tacos, I split up a whole bunch of cilantro and the leftover limes from the margs to do this.
Our board included:
- small tortillas
- cheese dip
- lettuce shreds
- radish (don’t ask… Honey’s addition)
I’ve been making these for 10 years. They aren’t quite as tasty as fried from scratch churros, but they are SO much easier and not as bad for you (I suppose).
- 1 sheet of frozen puff pastry dough, frozen
- 1/4 c sugar
- 1 tsp cinnamon
- 1/4 c melted butter
Preheat oven to 450. Unfold and cut pastry sheet in half length wise, and cut each half crosswise into 1 inch strips. Place on lightly greased parchment paper lined baking sheet. Bake 10 minutes or until golden brown. Meanwhile, combine sugar and cinnamon. Remove pastry from oven and dip in butter. Roll in cinnamon sugar mixture. Let stand on a wire rack until dry.
I served with strawberry sauce, chocolate fudge and white chocolate this year!
I hope you enjoyed a nice celebration too!!
Puzzle of the Day
Yesterday’s answer: If you move the first letter to the end of the word, you have the same word spelled backwards
DIXIE DELIGHTS DELIVERED