Who’s ready for Cinco de Mayo? It’s just around the corner and what better way to celebrate it than with food! A few of the squad members rounded up their favorite recipes for the occasion and would like to share them with you. Let’s get cooking, shall we?
David’s Summer Tacos
photo by: Isabel Eats
By: David- Director of Travel Nurse Division
Ryan’s Famous Guacamole
photo by: Will Cook For Smiles
By: Ryan-General Manager
-4 Avocados from “Mexico!”
-Sea salt to taste
-Fresh cracked black pepper to taste
-Cilantro to taste
-Garlic, diced 1-2 cloves
-Roma Tomatoes, deseeded and chopped to preference. I finely dice.
-Red onion, a quarter of the onion. This is a crowd preference.
-Lemon. Whole or half depending on crowd
-Sometimes add fresh chunks of Mango when getting wild!
Erica’s Chili Queso Dip
photo & recipe by: The Girl Who Ate Everything
By: Erica-Staffing Manager
-16 oz . Velveeta Cheese
-1 cup milk (or half and half for an even creamier version)
-1/2 teaspoon ground cayenne pepper
-2 teaspoons paprika
-1 teaspoon salt
-1 (15-oz) can no-bean chili (like Hormel)
-3 teaspoons chili powder
-2 teaspoons cumin
-1 tablespoon lime juice
-tortilla chips , for serving
Michelle’s Black Bean Salad with Corn, Red Peppers & Avocado With Lime-Cilantro Vinaigrette
photo and recipe by: Once Upon A Chef
By: Michelle-Human Resources/Payroll
-2 15-ounce cans black beans, rinsed and drained
-3 ears fresh cooked corn, kernels cut off the cob
-2 red bell peppers, diced
-2 cloves garlic, minced
-2 tablespoons minced shallots, from one medium shallot
-2 teaspoons salt
-1/4 teaspoon cayenne pepper
-2 tablespoons sugar
-9 tablespoons extra virgin olive oil, best quality such as Colavita
-1 teaspoon lime zest (be sure to zest limes before juicing them)
-6 tablespoons fresh lime juice
-1/2 cup chopped fresh cilantro, plus more for garnish
-2 Hass avocados, chopped
- Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature. Find the official recipe here.
Tabitha’s Jackfruit Carne Asada
recipe & photo by: The Nut-Free Vegan
By: Tabitha-Resource & Digital Marketing Coordinator
-6 cloves garlic, minced
-2 tsp. salt
-1 can chipotle peppers in adobo sauce
-½ cup olive oil
-1 tsp. liquid aminos
-1 tsp. ground cumin
-2 Tbsp. lime juice
-2 tsp. ground coriander
-2 lb. jackfruit, pulled apart
1.Preheat oven to 350°.
2.Mix all ingredients except jackfruit in medium mixing bowl. Add jackfruit and stir to coat. Place in refrigerator for 1 hour.
3.Drain excess marinade and place jackfruit on medium-sized baking sheet.
4.Bake for 30 minutes. Stir and place back in oven for 1 hour, checking frequently to avoid overcooking.
Find the official recipe here.
Casey’s Carne Asada Guacamole Burgers
recipe & photo by: Cafe Delites
By: Casey-Staffing Coordinator
-500 g | 1lbs lean ground/minced beef
-1 tablespoon fresh lime juice
-4 tablespoons fresh orange juice
-1/2 of a red onion , grated
-2 tablespoons chopped fresh cilantro
-2 large cloves garlic , minced
-4 small slices pickled jalapeños (optional)
-1/2 tsp red chilli flakes (or chili powder)
-1 teaspoon ground cumin
-1 teaspoon ground paprika
-Salt to taste (about 1 teaspoon)
-4 slices cheddar cheese
-4 small bread rolls of choice
Churros with Bittersweet Chocolate Sauce
photo & recipe by: Bon Appetit
By: Brennan-National Account Manager
Scrape vanilla seeds into a small saucepan; discard pod. Add cream, brown sugar, cocoa powder, espresso powder, and salt and cook over medium-high heat, whisking occasionally, until sugar is dissolved, no lumps of cocoa powder remain, and mixture is simmering, about 4 minutes. Remove from heat and add chocolate, stirring to melt. Keep warm over very low heat until ready to serve.
Fit pastry bag with star tip. Whisk cinnamon and 1 cup organic sugar in a medium bowl; set aside.
Bring vanilla bean, milk, butter, salt, remaining 1 Tbsp. organic sugar, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour in one go, and vigorously mix until dough comes together, about 30 seconds. Transfer to the bowl of a stand mixer or a large bowl; discard vanilla bean. Let cool slightly.
Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it—it shouldn’t break). Spoon dough into prepared pastry bag.
Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6″ length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2–3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.
Toss warm churros in reserved cinnamon-sugar mixture. Serve with warm chocolate sauce and hot chocolate, if desired.
Find the official recipe here.
Which recipe pops out to you? Cinco de Mayo is the perfect holiday to try out new recipes, so why not make one that we recommend? If you get to know the squad, you will quickly learn that all of us are foodies. Keep up with us on social media to see more of the squad and what we have going on, as well as hot jobs that we frequently have.