If you’re planning a Cinco de Mayo celebration, we’ve got you covered with these three delicious recipes that are sure to be a hit. From classic Guacamole to mouthwatering Carne Asada Nachos and Chimichurri Steak, these dishes will satisfy your cravings for Mexican flavors and spices.
Guacamole
Ingredients:
4 ripe Hass avocados
½ small red onion, finely chopped
1 jalapeño, finely chopped
Juice of 2 limes
¼ cup chopped cilantro
Kosher salt and pepper
Directions:
- Cut avocados in half lengthwise, and remove pits. Remove skin from avocado, and place into a bowl.
- Add in red onion, jalapeño, lime juice, cilantro, salt and pepper. Mash with a fork, until half is smooth and creamy, but still has a chunky texture. Taste and add more salt and pepper, if desired.
- Serve with tortilla chips
Carne Asada Nachos
Ingredients:
½ pound carne asada or flap meat, marinated
1 bag tortilla chips, thick cut
1 avocado, diced
½ cup pickled jalapenos
1 tomato diced
¼ cup sour cream
½ pound shredded cheddar and jack cheese (Mexican blend will work as well)
1 can black beans, drained and rinsed
1 fresh jalapeno, sliced
1 bunch cilantro, chopped
Directions:
- Preheat the grill to medium high heat for about 15 min. Once the grill is preheated, put the carne asada meat on and cook for about 2-3 minutes on each side.
- Once the meat is cooked, take it off the grill and let it rest.
- Dice the meat into bite sized pieces
- Using a cookie sheet or any heat proof dish, begin layering nacho ingredients.
- This is the order I like to follow: chips, cheese, steak, beans, tomato, jalapeno (pickled and fresh), and cilantro. You can do a double layer or single layer of nachos.
- Turn on the infrared rotisserie burner and place the tray of nachos underneath, continue to rotate it until all of the cheese is melted.
- Once the cheese is melted, top with sour cream.
- Feel free to use or leave out any toppings you like. Pico de gallo, guacamole, refried beans etc. top with whatever you like and enjoy!
Chimichurri Steak
Ingredients:
2 lbs flank steak
Salt & Pepper
Chimichurri Sauce:
1 bunch parsley, finely chopped
3-4 sprigs fresh oregano
1 cup olive oil
¼ cup red wine vinegar
1 shallot finely diced
2 tsp red pepper flakes
Kosher salt, to taste
Directions:
- Turn on Trellis Burner to med-hi heat, then preheat for 15 mins with the hood closed
- Season both sides of steak with salt and pepper
- Once the grills is preheated, put the flank steak on and cook for about 6 minutes on each side
- For the chimichurri sauce, combine all ingredients in a small bowl, taste and adjust for seasoning
- Once the steak has rested, slice and top with chimichurri sauce
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