Being a Texas girl, I know a little something about Cinco de Mayo. Not only is it a great excuse to eat delicious food… but you can splurge on a frosty margarita, even on a weeknight! So if you’re ready to transcend yourself south of the border, treat yourself to this fiesta of food!

Beef Fajitas
1 orange, juiced
2 limes, juiced
3 tablespoons canola oil
2 garlic cloves, minced
1 jalapeno, seeded and minced
1 tablespoon fresh cilantro, finely chopped
1/4 teaspoon cumin
1 teaspoon salt
2 pounds skirt or flank steak, trimmed of fat
Flour tortillas and the fixin’s!

Combine marinade ingredients in a large ziplock baggie. Add steak and refrigerate for at least 4 hours or longer. Grill over medium heat for roughly 5 minutes each side. Remove from heat and let rest for a few minutes before slicing. Be sure to slice against the grain! Fill a tortilla with beef and all of your favorite toppings… onions, guacamole, pico de gallo, cheese, sour cream, etc. Serves 4.

Caramelized Onions
2 T canola oil
2 large yellow onions
Pepper

Heat large skillet over med-high heat. Add oil and onions. Sprinkle with cracked pepper. Let the onions saute and brown, stirring every few minutes to prevent burning. We like our onions very caramelized, so I’ll let these cook for about 20 minutes… but pull from the heat when they look good to you!

Pico de Gallo – I love this recipe from Homesick Texan. I think it’s just about perfect. I do cut back on the cilantro a little but that is a personal preference. (photo via Homesick Texan)

Ninfa’s Green Sauce – Now, if you’ve never been to a Ninfa’s then you’ll just have to take my word for it. This sauce is soooo good. Serve it with chips and watch it disappear! Thanks again to Homesick Texan for posting a recipe! (photo via Homesick Texan)

Guacamole:
2 ripe avocados
1 lime, juiced
1 small garlic clove, minced
1 to 2 big spoonfuls of Pico de Gallo
Kosher salt and freshly ground black pepper

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados and lime juice with a fork, until smooth and creamy (unless you prefer it chunky). Add all of the rest of the ingredients, stirring everything together. Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn’t brown and refrigerate for at least 1 hour before serving. Serves 4.

And finally… the Margaritas!
2 parts Margarita Mix
1 part Tequila
1/2 part Triple Sec
Kosher salt for glasses

Combine all three and then pour into a plastic container. Freeze overnight. This eliminates the need for ice – giving your margaritas a smoother consistency and making them way more potent! Blend until smooth in a blender and serve! If you like salt on your glass, just wet the glass with either margarita, water or lime juice and then dip into kosher salt.

Hope you enjoy this little taste of Mexico…with no threat of swine flu!
Feliz Cinco de Mayo!