Tag cinco de mayo

Authentic Cinco de Mayo Recipe: Handmade Tortillas with Grilled Steak

Cinco de Mayo is upon us!! Get extra excited because it’s about to be a gorgeous weekend! (Unless you’re in Chicago. Sorry Chicago.) It’s time to don your sombrero, grab that margarita, and… work on your authenticity. First things first, you’ll need to know the most missed fact about Cinco de Mayo: It is NOT Mexico’s Independence Day (*cough* September 16). Read up on the history behind this weekend’s giant celebration on the internet’s most trusted source for information, Wikipedia.

Now back to your authentic Mexican fiesta. (You didn’t know you were hosting? Whoops!) You’re going to need some food. We’ve got you covered with one of the top Mexican staples out there. Can you say fresh, handmade tortillas?? Yes, yes, we’ll give you a complete, tasty taco recipe, but the real star here is the tortilla. Soft, yet firm, thicker than the mass manufactured tortillas you’ll find at grocery chains, and with subtle flavor that won’t overwhelm the juicy steak and tangy pico de gallo – it’s the perfect vessel!

Just so you know, we picked this recipe out of all the latin recipes in our library. It’s been taste tested by the most discerning of pallets at our corporate events and team building off-sites in San Francisco, Chicago, Seattle and Portland. Trust us, it’s a good one. Enjoy!

Handmade Flour Tortillas with Grilled Steak and Pico De Gallo
This recipe can be found in our Appetizer Recipe Library!

1 Tablespoon ground cumin
1/2 teaspoon black pepper
2 teaspoons ground coriander
2 teaspoons red chili powder
2 teaspoons kosher salt
1/4 teaspoon cinnamon
1/8 teaspoon hot red pepper flakes
1 flank steak, about 2 pounds (can substitute skirt steak)
2 Tablespoons olive oil

Flour Tortillas:
2 cups flour+ more for kneading
1/2 teaspoon kosher salt
1 teaspoon baking powder
1/3 cup canola oil
2/3 cup hot tap water

Pico De Gallo:
4 large ripe tomatoes (about 2 pounds), chopped into small dice
2 jalapenos, minced
3/4 cup cilantro, finely chopped
1/2 medium red onion, finely chopped and rinsed
1 teaspoon kosher salt
Juice of 1-2 limes

Marinate Steak: Combine the spices into a bowl. Stir to combine. Trim the flank steak of silver skin. Lightly score the meat with the tip of a knife. Rub the entire steak (front and back) with the spice mixture and olive oil. Set aside to marinate for at least 20 minutes.

Make Dough: In a medium bowl, mix together the flour, salt and baking powder. Add the oil, a little at a time. Mix with a fork or your hands until the dough is crumbly. Slowly pour in the hot water and continue to mix with until the dough starts to come together. At this point, start kneading dough in the bowl until it is smooth and elastic and no longer sticky. You may need a little more flour. Cover the bowl with a kitchen towel and let rest for 20 minutes.
Pro Tip: You can expedite this process by using a food processor fitted with the dough or steel blade. Pulse the flour, baking powder, and salt. Slowly pour in the oil, pulse until the mixture starts become crumbly. With processor running, slowly add the hot water and mix until a ball forms and starts traveling around the sides of the bowl. Process the dough for about 30 seconds. The dough should clear the sides of the bowl and be soft but not overly sticky. Transfer the dough to a floured board and cover with a kitchen towel for 20 minutes.

Roll and Cook Tortillas: Pre heat a flat griddle pan over medium-high heat. Cut the dough into quarters. Cut each quarter into eighths to yield 32 small pieces about the size of a large grape. Cover them with a kitchen towel to prevent them from drying out. With a rolling pin, roll out the dough into a very thin, almost see through circle, or as close to a circle as possible. Immediately place the tortilla onto the hot griddle. Only roll out as many tortillas as will fit on the pan at a time or they will start to dry out while they wait to be cooked. Cook on one side until you see bubbles forming on the surface. Flip and cook on the other side until soft bubbles form again. You will see light brown spots form. Repeat process. When the tortillas are cooked place them into a tortilla warmer to keep them hot or into a bowl covered with another kitchen towel.

Grill Steak: Once tortillas are cooked, flip the griddle pan over to the ridged grill side. Once the grill is smoking hot, sear the steak for about 4 minutes per side. Remove the steak from the grill and let it rest under foil for 5-10 minutes before slicing. Broiler Alternative: Place marinated steak under a broiler for 4 minutes, flip, and broil another 4 -5 minutes. Do not slice until ready to serve.

Make Pico de Gallo: Remove stem end and chop the tomatoes into small dice. Place tomatoes and all of the juice into a medium bowl. Chop the jalapeno and cilantro and add to the bowl. Chop the red onion and place into a sieve. Rinse the onion under cool running water to remove some of the onion fire. Shake off excess water and pat dry with paper towels. Add the onion to the salsa along with the salt and the juice of one lime. Mix, taste and add more salt and lime juice if needed.

Make Vegetarian Alternative: If you have some vegetarians, remove some pico de gallo from the bowl and make a Black Bean Pico de Gallo. Simply add some canned rinsed black beans to the salsa. Mix well, taste and adjust seasoning if necessary.

Assemble: Slice the steak in half lengthwise, with the grain, and then THINLY slice each half (should yield about 65 very thin slices See chef for demonstration on how to slice.) Place a couple strips of steak onto a tortilla. Top with a heaping teaspoon of the pico de gallo. Place little tacos onto a platter and garnish with lime wedges and cilantro. For vegetarians, spoon the black bean pico de gallo onto the tortilla and serve on a separate platter.

Makes about 32 3″ mini tacos

Recipe created by Parties That Cook | www.PartiesThatCook.com

Are You Ready for Cinco de Mayo?

As we close out the month, we have a few things to celebrate: the end of April showers and a reason to drink margaritas and eat great Mexican food – Cinco de Mayo!  Despite the fact that Cinco de Mayo is not really observed in much of Mexico, most will agree that it’s difficult not to celebrate it here in the U.S.  If you missed out on Parties That Cook’s Tres Agaves Fiesta Fantastico Cinco de Mayo cooking class yesterday, fear not! We thought we would share some wonderful Mexican-inspired recipes so all of our readers could whip up something delicious for the 5th.  Whether you’re spending the night in with family or hosting a pre-party before a rowdy night at the bars, these tasty treats are sure to please.

Parties That Cook’s Chef Bibby Gignilliat recently returned from a sea kayaking and yoga trip in the Sea of Cortez where she enjoyed freshly caught fish in fish tacos and ceviche. Plan your own culinary getaway with these recipes for Little Fish Tacos and Shrimp & Scallop Ceviche Cups below.

Little Fish Tacos with Cucumber Salad and Chipotle-Lime Aioli Recipe



3/4 cup cilantro leaves
1 1/2 teaspoons paprika
3/4 teaspoon cumin seeds, toasted and ground
1 small red chili, seeded
Zest of 2 limes
1/3 cup olive oil
1 teaspoon kosher salt
1 1/2 pounds white fish like tilapia, sole or basa filets
Toothpicks for serving

Cucumber Salad:
1/2 English cucumber, peeled, sliced in half, seeded and diced into 1/4-inch cubes
20 cherry tomatoes, quartered
2 green onions, sliced
2 Tablespoons cilantro chopped, plus some whole leaves for garnish
1/2 teaspoon lime juice
1/2 teaspoon kosher salt
1/2 teaspoon sugar

Chipotle-Lime Aioli:
1 whole egg, plus one egg yolk
1 teaspoon Dijon mustard
1/2 chipotle in adobo, minced plus 1/2 teaspoon adobo sauce
1 large clove garlic, minced
2 Tablespoons lime juice
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
1/2 cup extra-virgin olive oil
1/2 cup canola oil
2 Tablespoons cilantro, finely chopped

24 small 4-inch corn tortillas


Prepare the Fish:
Put cilantro, paprika, cumin, chili, lime zest, olive oil and salt in a blender and process to a paste. Toss fish with the paste and let marinate for 20 minutes. Heat a non-stick frying pan over medium heat until hot. Add fish in a single layer and cook 2 minutes. Turn over and cook for 1 minute, or until the fish is opaque and just cooked. Transfer a cutting board and cut into 24 strips. (It may break up and that is ok).

Cucumber Salad: Mix all the ingredients together in a bowl and set aside

Make the Aioli: In a blender, put eggs, mustard, chipotle, garlic, lime juice, cinnamon and salt.  Blend until pureed (about 15-20 seconds). In a liquid measuring cup, combine the olive and canola oils.  Slowly drizzle oil into blender, drop by drop, until aioli thickens.  Do not add oil too quickly and be sure that the emulsion has absorbed oil before adding more. (Alternatively, you can make the aioli by hand). Transfer to a small bowl. If mixture becomes too thick, add 2 to 3 tablespoons warm water, whisking constantly. Add the cilantro.

Assemble the Tacos: Using tongs, grill each tortilla over a gas burner for 15 seconds a side. Transfer to a plate; cover with foil to keep warm.  Alternatively, wrap all tortillas in foil and warm in a 350ºF oven for 10 minutes.

Place a piece of fish on each tortilla.  Put a large dollop of aioli on the fish then top with a spoonful of cucumber salad.  Garnish with some cilantro, roll into a cone and secure with a toothpick.  Serve on a platter with lime wedges. Makes 24.

Shrimp and Scallop Ceviche Cups with Roasted Bell Pepper and Lime


Won Ton Cups:
24 won ton wrappers
Olive oil spray

1 red bell pepper
1 tomato
¼ pound sea scallops, side muscle removed, 1/4-inch dice
½ pound shrimp, peeled and deveined, 1/4-inch dice
½ cup lime juice
1 ½ teaspoon kosher salt
¼ red onion, finely diced
2 garlic cloves, minced
1 jalapeno, seeded and finely diced
2 Tablespoons extra virgin olive oil
¼ cup cilantro leaves, chopped, plus more for garnish


Make Won Ton Cups: Preheat oven to 350°F.  Spray mini muffin tins with olive oil.  Spray or brush both sides of each won ton wrapper with olive oil. Place wrappers in mini-muffin tins.  Bake until golden, about 6 minutes. (They can burn easily so watch carefully.) Remove cups from pan and let cool on a cooling rack.

Roast Pepper: Roast pepper over a gas burner until blackened, turning with tongs as each side blisters. (Or place under broiler). Transfer to a bowl; cover with plastic wrap.  Let stand 10 minutes.  Peel and discard skin, stem and seeds.  Dice into ¼-inch cubes and set aside.

Peel Tomato: Bring a small saucepan of water to a boil. Using a paring knife, remove tomato core and make a shallow “X” through skin on the opposite end of the tomato.  Dip the tomato into boiling water for 30 seconds then submerge in an ice bath to stop cooking. Peel the skin off, cut in half, scoop out seeds and dice into ¼-inch cubes.

Ceviche: About 1 hour before serving, mix diced shrimp and scallops with the lime juice and salt.  Let sit while you work on chopping the remaining items. Add the tomatoes, peppers, red onion, garlic and jalapeno to the shellfish mixture. Let sit for 20 minutes or until shellfish becomes opaque. Right before ready to serve, strain liquid and add olive oil and chopped cilantro.

Serve: Scoop a tablespoon of the ceviche mixture into each cup and garnish with a sprig of cilantro.  Serve immediately. Makes 24.

Recipes created by Parties That Cook® www.PartiesThatCook.com

Planning a party? Check out our other Mexican-inspired dishes:

Of course, no Cinco de Mayo party is complete without a margarita! Try Tres Agaves’ recipe for a simply delicious margarita:

  • 2 ounces of 100% agave Tequila
  • 1 ounce of Tres Agaves Cocktail-Ready Agave Nectar
  • 1 ounce of Fresh Squeezed Lime Juice
  • Shake and pour over ice into your favorite glass.

Still can’t touch tequila after those college Sauza and Cuervo party days? Try a Michelada cocktail – it’s like a Mexican beer version of a Bloody Mary – spicy, salty and refreshing.  Check out our previous posting The Michelada: A Savory Beverage to Savor for a recipe.

We hope you enjoy these recipes and have a festive Cinco de Mayo! Leave a comment and let us know if you try any of these recipes for your Cinco de Mayo festivities!