Happy Cinco de Mayo! I can’t think of a better way to celebrate than with this marinated United Harvest outside skirt steak aka carne asada. The meat was so incredibly juicy and flavorful. I honestly lost count of how many pieces I ate while cutting the meat. The carne asada is delicious on its own alongside rice and beans, or you can add it to a charred corn tortilla with cilantro and onion. Either way, it’s sure to be a winner!
I never thought a cupcake could be so perfect until I stumbled across this recipe for churro cupakes. Yes, churro cupcakes. Say what?! These cupcakes taste exactly like the warm, chewy churros from Disneyland–but made even better with the addition of cinnamon cream cheese frosting. Please go make these asap!
Since Cinco de Mayo is tomorrow, what better way to celebrate than to indulge in mass amounts of Mexican fare? I’ve had a bag full of Serrano peppers sitting in my fridge (don’t ask me why) and needed to put them to use. These particular peppers were pretty spicy, so unfortunately, I was only able to get rid of one. Eat the salsa plain with tortilla chips, or throw it in a taco or burrito.
For those with a low spice tolerance, just have a few extra margaritas close by. If you’re looking for more tequila drink ideas, check out Donna’s roundup at The Slow Roasted Italian. While we’re on the subject of tequila, you may as well make these margarita cupcakes. ;)
Happy Cinco de Mayo! In honor of the holiday, I baked margarita cupcakes topped with a tequila-lime meringue buttercream frosting. Initially, I wanted to feature tequila in a gourmet margarita drink, but decided to get a bit more creative with the liquor.
These cupcakes turned out moist and delicious with loads of flavor. The lime juice and zest in the cake worked brilliantly with the tequila and lime infused frosting. I think these will be a hit with my friends tonight!
I visited my family this past weekend and conveniently when I got home and hadn’t eaten lunch, my mom had plentiful amounts of delicious leftovers to serve. She bought carne asada from Albertson’s and I was extremely surprised by the abundance of flavor and tenderness of the meat. The carne asada was delectable alongside homemade Mexican rice.
When I got back to LA, I decided to buy some of this pre-marinated, thinly cut carne asada as well (from Ralph’s). Not only was the meat a great deal, but it was juicy and full of flavor, with a distinct taste of cumin. I paired the meat with the same Mexican rice my mom made and some grilled red pepper and red onion. Since all three components of the meal were so flavorful on their own, added calories such as cheese and sour cream were not necessary.
Happy early Cinco de Mayo!
