Cinco de Mayo, celebrated on May 5th, commemorates the Mexican army’s victory over the French at the Battle of Puebla in 1862. Over the years, it has evolved into a vibrant celebration of Mexican heritage and culture, especially in the United States. Food is a central part of these festivities, and what better way to honor the occasion than with flavorful chicken recipes that reflect the rich culinary traditions of Mexico? Here are several mouthwatering dishes to make your Cinco de Mayo unforgettable.
Classic Chicken Enchiladas
Ingredients:
2 cups cooked and shredded chicken
1 cup enchilada sauce (homemade or store-bought)
1 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
8 small corn tortillas
½ cup chopped onions
¼ cup chopped cilantro
1 teaspoon cumin
1 teaspoon chili powder
Olive oil for frying
Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, heat a drizzle of olive oil and sauté the onions until translucent. Add the shredded chicken, cumin, and chili powder, stirring until well combined.
Warm the tortillas to make them pliable. Fill each tortilla with the chicken mixture, a sprinkle of cheese, and a bit of cilantro, then roll tightly.
Arrange the enchiladas in a baking dish, seam side down. Pour enchilada sauce over the top and sprinkle with the remaining cheese.
Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
Serve hot, garnished with more cilantro and a dollop of sour cream if desired.
Chicken Tinga Tacos
Ingredients:
1 lb boneless, skinless chicken thighs
1 medium onion, thinly sliced
3 garlic cloves, minced
2 cups canned diced tomatoes
2 chipotle peppers in adobo sauce
1 teaspoon oregano
1 teaspoon smoked paprika
Salt and pepper to taste
Corn or flour tortillas
Toppings: crumbled queso fresco, diced avocado, fresh cilantro
Instructions:
Heat a large skillet over medium heat and sauté the onions and garlic until fragrant.
Add the chicken thighs, diced tomatoes, chipotle peppers, oregano, paprika, salt, and pepper. Simmer until the chicken is fully cooked (about 20 minutes).
Remove the chicken from the skillet and shred it using two forks. Return it to the skillet and simmer for another 5 minutes to absorb the sauce.
Warm the tortillas and fill them with the chicken tinga. Top with queso fresco, avocado, and cilantro.
Serve with lime wedges for an extra burst of flavor.
Pollo Asado (Grilled Chicken)
Ingredients:
2 lbs bone-in chicken pieces (thighs, drumsticks, or breasts)
¼ cup orange juice
¼ cup lime juice
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon dried oregano
Salt and pepper to taste
Instructions:
In a bowl, mix orange juice, lime juice, olive oil, garlic, and spices to create a marinade.
Place the chicken in a resealable plastic bag or a shallow dish and pour the marinade over it. Marinate in the refrigerator for at least 2 hours (or overnight for deeper flavor).
Preheat your grill to medium heat. Remove the chicken from the marinade and discard the excess liquid.
Grill the chicken, turning occasionally, until it reaches an internal temperature of 165°F (74°C).
Serve with warm tortillas, rice, beans, and a side of salsa.
Chicken Pozole Verde
Ingredients:
1 lb chicken breast or thighs
2 cups chicken broth
2 cups hominy, drained and rinsed
1 cup tomatillos, husked and chopped
2 jalapeños, seeded and chopped
1 small onion, chopped
2 garlic cloves, minced
1 cup fresh cilantro leaves
1 teaspoon cumin
Salt and pepper to taste
Toppings: shredded cabbage, radishes, lime wedges, tortilla strips
Instructions:
In a pot, cook chicken in the broth until tender. Remove and shred the chicken, reserving the broth.
In a blender, combine tomatillos, jalapeños, onion, garlic, cilantro, and cumin. Blend until smooth.
Return the broth to the pot and stir in the blended mixture. Add the hominy and shredded chicken.
Simmer for 20 minutes, seasoning with salt and pepper to taste.
Serve in bowls topped with cabbage, radishes, lime wedges, and tortilla strips.
Chicken Tamales
Ingredients:
2 cups masa harina
2 cups chicken broth
1 cup cooked and shredded chicken
¼ cup lard or vegetable shortening
1 teaspoon baking powder
1 teaspoon salt
1 cup red chile sauce
20 dried corn husks, soaked in warm water
Instructions:
In a bowl, mix masa harina, baking powder, and salt. Gradually add chicken broth and lard, mixing until a soft dough forms.
Spread a thin layer of dough on each soaked corn husk. Add a spoonful of chicken and a drizzle of red chile sauce.
Fold the sides of the husk over the filling and tuck the bottom under.
Arrange the tamales in a steamer basket and steam for 1–2 hours, or until the dough is firm and pulls away easily from the husk.
Serve with extra chile sauce on the side.
Mole Poblano Chicken
Ingredients:
1 lb chicken thighs or drumsticks
1 cup mole sauce (homemade or store-bought)
1 cup chicken broth
2 tablespoons sesame seeds
Salt and pepper to taste
Instructions:
Season the chicken with salt and pepper. In a skillet, sear the chicken until golden brown.
In a separate pot, heat the mole sauce and chicken broth, stirring until smooth.
Add the seared chicken to the mole sauce and simmer until the chicken is fully cooked.
Garnish with sesame seeds and serve with rice and tortillas.
Chicken Flautas
Ingredients:
2 cups cooked and shredded chicken
8 small corn tortillas
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Oil for frying
Toppings: sour cream, guacamole, salsa
Instructions:
Season the shredded chicken with garlic powder, onion powder, salt, and pepper.
Warm the tortillas and fill each with chicken. Roll tightly and secure with toothpicks if needed.
Heat oil in a skillet and fry the flautas until golden and crispy.
Drain on paper towels and serve with sour cream, guacamole, and salsa.
Cinco de Mayo is an excellent opportunity to explore the vibrant flavors of Mexican cuisine. From the smoky richness of mole poblano to the zesty tang of chicken tinga, these recipes are sure to delight your taste buds and impress your guests. Whether you’re hosting a big fiesta or enjoying a quiet family dinner, these dishes bring the spirit of Cinco de Mayo to your table. So grab your apron, fire up the stove, and let the celebration begin!
