Celebrating Cinco de Mayo

This week’s Sunday Supper was a crowd favorite – taco bar! I set up all the fixings to make your own nachos and tacos. Alexa played Mariachi music, which was a festive addition to our night. She can be really useful! The adults enjoyed ranch waters, while I also picked up a few flavors of Jarritos at the store – my boys love them when we go out to Mexican!

Ranch Water Cocktails & Jarritos for the Boys

I shared the recipe previously:

Stir Sticks | Marble board and Margarita attachment

Daddy OLE’s Salsa

We started with Daddy-O’s salsa, cheese dip, homemade guacamole (courtesy of John!) and chips.

  • 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!

Burrito Bowls

The star of the show was really in the presentation of our usual taco night favorites!

My board:

  • This year I used my Happy Everything round platter with a cute taco attachment, and bowl with the pinata attachment.
  • The trio bowl and pinata mini is by Nora Fleming.

Our fiesta included:

  • small tortillas
  • cheese dip
  • lettuce shreds
  • salsa
  • tomato
  • limes
  • cheese
  • taco beef
  • chips
  • cilantro
  • beans
  • sour cream

Tres Leches Cake

Y’all – this cake is AMAZING! One of my favorite local restaurants always has it on the menu and I was never a fan until I made my own. I love that you do it well in advance, it will serve a crowd and it is just plain delicious. This one is going into my dessert rotation.

Ina Garten Make It Ahead

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder 
  • 3/4 teaspoon kosher salt 
  • 3 extra-large eggs, at room temperature 
  • 1 cup plus 5 tablespoons granulated sugar 
  • 2 teaspoons pure vanilla extract 
  • 1/2 cup whole milk 
  • 1 1/4 cups heavy cream 
  • 1 (12-ounce) can evaporated milk 
  • 1 (14-ounce) can sweetened condensed milk 
  • 1/2 teaspoon pure almond extract 
  • Seeds scraped from 1 vanilla bean (mine was dried out so I used 1.5 tsp vanilla extract)
  • 8 cups mixed fresh raspberries and sliced strawberries, for serving 
  • Sifted confectioners’ sugar, for dusting 

Make-Ahead Whipped Cream:

  • 1 1/2 cups cold heavy cream
  • 1/4 cup confectioners’ sugar
  • 2 tablespoons granulated sugar
  • 2 tablespoons creme fraiche
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat the oven to 350 degrees F. Butter a 9-by-13-by-2-inch baking pan.
  2. Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (really!) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mixture, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
  3. In a 4-cup liquid measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
  4. To serve, toss the fruit with the 5 tablespoons of granulated sugar. Dust the cake with confectioners’ sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit, put a dollop of Make-Ahead Whipped Cream on top, and serve.

Make-Ahead Whipped Cream:

Place the cream, confectioners’ sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.

Hope you enjoyed a fun, festive weekend!

All Recipes | Sunday Supper | School Night Supper
Happy Hour | Appetizers | Sweets & Treats
Instant Pot | Crock Pot | Grill | Sunday Brunch
Menu Plans

Dixie Delights
join me as I travel, decorate, create & celebrate
Instagram | Pinterest

Dixie Travels
perfectly planned trips & our travel adventures
Book Now | Learn More
Instagram | Facebook | Pinterest

DIXIE DELIGHTS DELIVERED

| Filed under celebrate | Tags: , ,

One thought on “Celebrating Cinco de Mayo

Leave a Reply

Your email address will not be published. Required fields are marked *