These Cinco de Mayo recipes are very simple to put together. To save time, you can prepare a few components ahead of time. 

Cinco de Mayo is quickly approaching. If you were wondering, it is May 5th. Are you already preparing for a big feast? If you are in need of delicious Mexican food recipes I have you covered with a full meal.

4 Easy and Delicious Recipes for Cinco de Mayo

While these Cinco de Mayo recipes may seem long and fussy, they are very simple to put together. To save time you can prepare a few components ahead of time.

Carne Asada Tacos Recipe for Cinco de Mayo

Carne Asada Tacos – The combination of spicy peppers, grilled pineapple, and Carne Asada is downright delicious.

Makes several servings

  • 1 ripe pineapple, prepared and cut into spears or slices (Optional step: Roast them next to the Carne Asada on the grill)
  • 8-16 tortillas, warmed (depending on the size of your tortillas the amounts vary)
  • 1 recipe Salsa de Aguacate (recipe follows)
  • 1 recipe Chipotle Crema (recipe follows)
  • Garnish: Freshly chopped cilantro

1. Prepare the marinade for the Carne Asada. Let marinate in the fridge.

2. Prepare the Salsa de Aguacate and Chipotle Crema. Store in the fridge until ready to use.

3. Grill the Carne Asada according to directions below. If grilling the pineapple you can place the spears on the sides of the grill where the temperature isn’t as hot.

4. To assemble: Warm the tortillas. Add a layer of Salsa de Aquacate. Add sliced Carne Asada. Sprinkle with chopped pineapple, freshly cut cilantro and Chipotle Crema.

For the Carne Asada:

  • 1/2 cup  fresh cilantro, chopped (some stems in it are fine)
  • 2 Tbsp. white vinegar
  • 4 garlic cloves, minced
  • 1/4 cup lime juice
  • 1/4 cup vegetable oil
  • 1 Tbsp. kosher salt
  • 1 Tbsp. black pepper
  • 1 tsp. sugar
  • 2 lbs beef flank steak, trimmed of fat, cut into large sections, about 6 inches long

1. In a medium non-reactive bowl combine cilantro, vinegar, garlic, lime juice, oil, salt, pepper and sugar; whisk until salt and sugar and dissolved. Add flank steak and turn to coat well. Cover and marinate in the refrigerator for 4 to 24 hours, turning meat occasionally.

2. Remove steak from marinade, discarding marinade. For a charcoal or gas grill, place steak on the rack of a grill directly over medium heat. Grill, covered, for 17 to 21 minutes for medium (160-f degrees), turning once halfway through grilling.

3. Transfer steak to a cutting board and cover loosely with foil; let stand for 10 minutes. Cut steak against the grain into thin strips; cut strips into 2 inch pieces. Transfer steak pieces to a bowl and toss with any juices left on the cutting board.


For the Salsa de Aguacate:

  • 1 large tomatillo
  • 1 medium avocado, halved, seeded, peeled and cut up
  • 1/4 cup chopped onion (whatever color you prefer, I used red onion)
  • 3 cloves garlic, minced
  • 1 fresh habanero or serrano chile pepper, stemmed, seeded, and minced (I subbed habanero hot sauce instead)
  • 1/4 tsp. salt

1. Preheat broiler. Husk one large tomatillo and rinse it. Place tomatillo on a broiler pan. Broil 4-5 inches from the heat for 10 minutes or until soft and lightly charred, turning once halfway through broiling time.

2. In a blender or food processor combine the tomatillo, avocado, onion, garlic, habanero pepper and salt. Cover and blend or process until smooth.


For the Crema de Chipotle:

  • 1/2 cup Mexican crema or sour cream
  • 1 tsp. minced canned chipotle chile peppers in adobo sauce

1. Combine the crema or sour cream and the minced peppers in a small bowl and stir. Store in the fridge until ready to use.

Carne Asada Taco recipes adapted from Better Homes and Gardens and Simple Recipes.

Tiffany Punch for Cinco de Mayo

Tiffany Punch – This Tiffany Punch is perfect for Summer with a bit of tartness, plenty of sweetness, and tons of flavor.

Amounts vary

  • 1 part prepared lemonade
  • 1 part Berry Blue Typhoon Hawaiian Punch

1. Stir both ingredients together and serve over ice.

Recipe from Mrs. Happy Homemaker

Mexican Street Corn for Cinco de Mayo

Mexican Street Corn – Mexican Street Corn is my new favorite side dish. It is a very simple dish, basically, corn is prepared and then rolled in yummy toppings. What isn’t to love? Queso Fresco is a very mild cheese found in most grocery stores.

Makes several servings

  • 4 large ears of corn (Ours were already cut into smaller sections, probably thirds)
  • butter
  • kosher salt & black pepper, to taste
  • 1/2 cup mayo
  • 1 1/2 cups Queso Fresco, crumbled
  • 4 Tbsp. fresh cilantro, minced
  • 4 tsp. Ancho chile powder
  • 1 lime, cut into 4 wedges

1. Preheat oven to 400-f degrees. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. Alternatively, you can grill or broil the corn.

2. Working with one ear of corn at a time, brush with mayo. Roll the cob over the cheese and sprinkle with cilantro and Ancho chile powder, pressing the toppings into the corn so it adheres. Sprinkle with more salt and pepper if desired. Serve with lime wedges.

Slightly adapted from Cinnamon Spice & Everything Nice and Saveur

Cream Cheese Flan for Cinco de Mayo

Cream Cheese Flan – I decided to go with a flan recipe with a twist this year. Cream Cheese Flan is a bit like a marriage of flan and cheesecake.  I loved the taste and how simple it was. It is a perfect ending to a big Cinco de Mayo meal.

Makes an 8×8-inch pan

  • 3/4 cup sugar
  • 1 (14 ounce) can evaporated milk
  • 1 (12 fluid ounce) can sweetened condensed milk
  • 1 (8 ounce) package cream cheese, softened
  • 5 eggs
  • 1 teaspoon vanilla
  1. Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat. Stir constantly, for 3 to 4 minutes or until sugar is dissolved and caramel-colored. QUICKLY pour into the bottom of a 2-quart casserole dish that has been sprayed with cooking spray.
  2. Place evaporated milk, sweetened condensed milk, cream cheese, eggs, and vanilla in a blender; cover. Blend until smooth. Pour mixture into the casserole dish (over the dissolved sugar).
  3. Place casserole in a 13×9-inch baking dish; fill baking dish with warm water to 1-inch depth.
  4. Bake 1 hour and 20 to 30 minutes or until the knife inserted comes out clean. Remove flan from hot water. Cool at room temperature in a casserole on wire rack. Refrigerate for several hours or overnight.
  5. When ready to serve, run a knife around the rim; gently shake to loosen. If you are worried about it sticking, you can let the dish soak in a pan with about an inch of hot water to loosen the flan. It shouldn’t take longer than 10-20 seconds to loosen.
  6. Invert onto your serving dish. I recommend doing this over the sink encase there is any splashing from the sugar topping as you invert the dish. Also, have your apron on!

Recipe from

More Cinco de Mayo recipes from Mom Spark: