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Cinco de Mayo Recipes


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Margarita Macaron



4.5 ounces (1 3/4 cups) almond flour or meal
7.5 ounces (2 cups minus 3 tablespoons) Imperial Sugar Confectioners Powdered Sugar
Pinch salt
1/2 cup egg whites, no yolk traces
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 drops green + 2 drops yellow food color in gel or paste form
Tequila Lime Filling
1/4 cup fresh lime juice
1/4 cup tequila
2 tablespoons orange liqueur
1/2 cup + 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
3 large eggs + 1 large egg white
2 tablespoons corn starch
1 1/2 sticks (12 tablespoons) unsalted butter, very soft




Preheat oven to 325°F. Set aside 2-3 cookie sheets lined with silicone baking mats or lined with 1 parchment paper.


2 Fit a pastry bag with a 1/2 inch (Ateco 806) plain round pastry tip and set aside.


3 Combine almond flour/meal, powdered sugar, and salt in a food processor and mix until almond flour super fine. Set aside.


4 In a bowl, whip egg whites and granulated sugar to very stiff peaks.
Stop whipping and immediately add food color and almond meal mixture. Using a rubber spatula mix until the batter is smooth, but
do not over mix to avoid making the batter too runny. The batter should appear like thick pancake batter.


5 Fill pastry bag with the filling and pipe quarter size and dome shaped mounds onto prepared sheets about 1 inch apart. Macarons will
spread a little just after piping.


6 Allow macarons to sit at room temperature for 15 minutes before placing in oven. However, if you notice that macarons are still
spreading and not holding their shape place immediately in oven.


7 Bake for about 15-17 minutes or until you can lift one up from baking sheet without tearing it apart. If you see golden or light
brown color develop on the surface they are completely done.

8  Allow to cool on sheets they were baked on.


9 To prepare curd, use a medium saucepan and pour lime juice, tequila, orange liqueur, and about half of sugar and bring to a boil.
In a bowl large enough to hold all ingredients whisk eggs and egg white until very smooth. Add remaining sugar and corn starch and
mix until corn starch is no longer visible.

10 Pour about half of boiled mixture into egg composition and whisk rapidly. Pour it all into the saucepan and whisk constantly until it
boils and makes visible thick bubbles.

11 Remove from heat and let cool until 130°F (lukewarm). Add soft butter and stir until butter dissolves.


12 If butter refuses to dissolve, place bowl for about 5 seconds in a microwave oven and stir smooth.


13 Place in refrigerator until curd is firm. Once firm, fill a pastry bag with a small pastry tip and pipe curd on half of macarons.


14 Sandwich macarons and store in the refrigerator.

All content rights reserved. 2012-2022, Imperial Sugar


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Dessert Nachos




Fresh Whipped Cream
1/2 cup (120ml) heavy cream (no substitutions)
1 Tablespoon (15g) granulated sugar
1/2 teaspoon pure vanilla extract
Homemade Cinnamon-Sugar Tortilla Chips
8 small flour tortillas (6 inch diameter)
3 Tablespoons (45g) unsalted butter, melted
1 cup (200g) granulated sugar
2 teaspoons ground cinnamon
Homemade Chocolate Sauce
1/2 cup (90g) semi-sweet chocolate chips (or pure chocolate, chopped)
1/2 cup (120ml) heavy cream (no substitutions)
2 Tablespoons (30g) granulated sugar
2 Tablespoons light corn syrup
1 teaspoon pure vanilla extract
Additional Ingredients
1/2 cup (77g) diced strawberries
1/2 cup (75g) blueberries
  1. For the fresh whipped cream: place cream and sugar in a small mixing bowl and beat on high for 1-2 minutes using a hand mixer or a stand mixer fitted with a whip attachment. Add the vanilla and beat for an additional 1-2 minutes or until soft peaks form. Don’t whip too much or you will end up with curdled-looking whipped cream. Chill until ready to use in recipe.
  2. For the homemade tortilla chips: Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside. Cut the tortillas into 8 even triangles. Place in a large mixing bowl. Pour melted butter over top and toss with a large wooden spoon until each triangle is fairly coated. Mix the sugar and cinnamon in a small bowl. Add 3/4 of the mixture to the bowl and toss the triangles to coat. Line the triangles onto baking sheets in an even layer. Bake in batches for 5 minutes, flipping halfway through. Feel free to sprinkle a little more cinnamon-sugar on top of the finished chips if desired. Reserve the rest of the cinnamon-sugar for garnish.
  3. For the chocolate sauce: pour the chocolate chips in a medium bowl. Set aside. Combine the cream, sugar, and corn syrup in a small saucepan over low heat. Bring to boil, stirring often. Remove from heat and pour immediately over the chocolate. Stir until the chocolate is smooth, then stir in the vanilla.
  4. For the nachos: pile the tortilla chips onto 2 separate plates. Top with the fruit, then drizzle with the chocolate sauce. If the chocolate sauce won’t pour easily, try warming it in the microwave for 15 seconds, then stir and pour. Top the nachos with whipped cream and a sprinkle of leftover cinnamon-sugar. Enjoy immediately.
Additional Topping Ideas: Try adding sliced banana, chopped apple, toasted pecans, toasted coconut, peanut butter chips, butterscotch chips, white chocolate chips, or a drizzle of melted peanut butter.


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  • 2 years later...

Garden Fresh Salsa / Pico de Gallo

*i don’t usually measure, so add as little or as much as you want!* below makes enough for about 16-18 oz

3-4 vine ripe tomatoes, chopped or diced-depends on the chunks you want

1 small yellow onion, diced

1 jalapeño, diced

1/4 bunch of cilantro, finely chopped

1 tsp Cumin

Lemon juice, lime juice, salt


so, before chopping anything, char your onion and jalapeño over an open flame or gril. You want to cut the onion in half but keep the skin on and char them cut side down. When they’re both nice and dark brown, or if you prefer a deeper char, black, pull them off the heat and let them cool for a few mins. Scrape some of the extra burnt parts off, then chop them as directed above. Combine all the ingredients in a bowl and add lemon juice, like juice and salt to taste! The longer it sits in the fridge, the tastier it gets. 😝


eat with chips, on tacos, or just with a spoon!!

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Mexican Birria

4 to 5 pounds chuck roast, cut into large 4-inch chunks
2-3 tbsp olive oil
~10 guajillo chiles, stemmed/seeded
~5 ancho chiles, stemmed/seeded
~5 chiles de arbol, stemmed/seeded
~2 large Roma tomatoes
1-2 cinnamon sticks
~1/2 yellow onion
2 bay leaves
~1/2 tsp black, green and pink peppercorn
1 whole bulb of garlic, chopped
2 cups beef stock
~1/2 tbsp cumin
~1/2 tsp cloves
~1/2 bunch fresh oregano, bundled
1/4 cup distilled white vinegar



*season meat with salt and pepper on all sides and heat the olive oil in a large pot or Dutch oven over medium-high heat.

*sear meat on all sides until browned and fragrant. You may need to work in batches depending on how much you make. When finished, remove pot from heat, add any set aside seared meat back into the pot, cover and set aside.
*in a medium-large stock pot, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns.
*Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.
*Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.
*Add some of the chile cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend until completely smooth. (You may have to do this in 2 batches if your blender isn’t big enough.)
*Strain the sauce into the pot with the seared meat, tossing any solids left behind.
*Stir everything together to combine and bring to a boil over med-high heat. Reduce the heat to low, cover, and simmer for 3 to 3 ½ hours until the meat is fall-apart tender.

*Transfer the meat to a bowl and shred it. Add the meat back into the sauce and serve as a stew in bowls with diced onion and chopped cilantro or as tacos in corn tortillas with shredded Oaxaca cheese, cilantro, and diced onions.
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FELÍZ CINCO DE MAYO! Tonight’s dinner will be:

Fish Tacos with Avocado Crema

~2-3 tilapia filets (fresh or frozen)
~2-3 ripe avocados
~1 tomatillo
~1 bunch cilantro
~1 yellow onion, diced
~1/3 cup mayo
~1/4 cup sour cream
-1 bunch scallions chopped
- 1 jalapeño, diced
-queso fresco to taste
~1 head garlic, diced
~1 packet of taco seasoning (i make my own)
-package of taco shells or soft taco wraps
~ lemon and lime juice to taste
~salt, pepper to taste


*depending on how much effort you want to put in you can either a-low effort quick and still tasty: cube tilapia and put in bowl. Dice onion and half the head of garlic, add to bowl. squirt some lemon and lime juice on everything, toss around, and season with salt, pepper, taco seasoning packet. Cook in pan over med heat until fish is no longer translucent and flaky, but still firm. Serve in taco shells, top with avocado crema (recipe below), pico de gallo (recipe above), chopped cilantro, jalapeño, scallion, queso fresco lettuce, etc your favorite toppings! 

b-more effort, extra delicious: leave filets whole and marinate in bowl with lemon juice, lime juice, salt, pepper, half of garlic, and taco seasoning mix. Let sit 20 mins. Get charcoal grill fired up, grill that fish up! Till it’s got some nice grill marks and is still firm but no longer translucent. Chop up and serve in tacos with everything above. (If you’re going the grill route, while the grill is up, char your jalapeños, tomatillo, cut your avocados in half, remove pits and grill those too. Remove from heat and let cool.)



*scoop both avocados into food processor. Add half head of garlic chopped up, 1/2 bunch of cilantro, mayo, sour cream, 1 tbsp lime juice,  1tbsp lemon juice, chopped jalapeño and tomatillo. Process until smooth. If it’s too chunky or thick, add a little more lime/lemon juice. After desired smooth consistency is reached, add salt and pepper to taste! (I know, I know, the tomatillo in a crema sounds weird, but I promise, it’s delicious!!)

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