Although the Cinco de Mayo festivities will have to be done a little differently this year, it doesn’t mean your snack game cannot be on point. It’s also a great way to include your kids and spend some quality time with them laughing and having fun in the kitchen. Time to put your apron on!
Guacamole With a Twist
Grab your ripe avocados and get this Cinco de Mayo party started with the crowd favorite, guacamole. One of the most delicious Mexican foods, guac is definitely an inevitable ingredient of every party platter, and rather than do the same one you do for every Taco Tuesday, switch it up with some add-ons, and let the kids do the smashing. For this recipe, you’ll need:
- 4 large ripe avocados
- 1 large red bell pepper
- 1 teaspoon olive oil
- 1/4 cup chopped red onion
- 1 garlic clove, minced
- 1/2 cup chopped basil
- A sprinkle of salt and black pepper
Preheat the oven to 425°F. Cut the bell pepper into strips and toss with olive oil and a generous pinch of salt and pepper. Place on a baking sheet and roast for 30 minutes, until charred. Remove from the oven and let them cool completely, before chopping them up into small chunks.
Scoop out the avocado flesh, remove the pits, and place them in a large bowl. Give your kids the pleasure of smashing it up with their hands. Then add the bell pepper, onion, garlic, salt, and pepper and gently mix it all together. Sprinkle basil on top, and serve with crudites or tortilla chips.
This guacamole can be perfect to slather on top of toasts, placed as a dollop on top of chili bowls, or even added to the old-school grilled cheese—versatile and delicious!
Homemade Tortilla Chips
Your kids will definitely love getting their hands full of dough and placing little triangles gently on the baking sheets, and that’s why making your own tortilla chips instead of opting for the bought version calls for an awesome Cinco de Mayo snack. Oh, and it pairs perfectly with the guac you already made!
Because there are hundreds of variations you can try out, we’ll give you two ideas: one with wheat flour, and the other, more traditional, with corn. Corn tortillas are also gluten-free, so they’re suitable even for those avoiding or sensitive to gluten.
Ingredients for the wheat tortilla chips:
- 2 cups white whole wheat flour
- 3 Tbsp extra virgin olive oil, plus a little more for the brushing part
- 2/3 cup warm water
- 1/2 tsp salt
Preheat the oven to 375°F.
In a large bowl, mix the dry ingredients: flour, oil, and salt. Slowly start adding the water while stirring until a rough dough comes together. Add a little extra water if needed.
Turn the dough onto the counter and knead for about 2 minutes. You do the initial part and then let the kids punch and roll it around. They’ll have a blast!
Once they’ve had enough, return to bowl and let rest for 20 minutes, covering with a kitchen towel. Take it out and divide the dough into 8 equal-sized balls. Roll them up into thin circles ( you want them to be pretty thin), or use a tortilla press if you have one.
Heat a pan over medium-high heat and grease lightly with olive oil. Drop one tortilla into the pan and let cook until you start seeing bubbles (around a minute). Flip over and cook another minute, pressing down with a spatula if needed. Repeat with all of the other tortillas.
Once your tortillas are done, brush them with olive oil on both sides and stack them on top of one another. Cut into sixths or eights and place on a baking sheet. Put in the oven to bake around 8 to 10 minutes, or until crispy and browned. Serve immediately!
For the corn tortillas, you’ll need to substitute the whole wheat flour with a special type of corn flour called masa harina, which you can find in most grocery stores or online. To make the dough, you’ll add 1 cup of warm water to 1 cup of masa, although it’s always good to check what the package says, as some brands may call for different ratios.
Kneading the dough is a little bit tougher with this type of flour, so let your kids play with it for as long as they want as it cannot be overworked. Once it’s ready, all the other steps are the same, so follow the instructions above.
A snack bar cannot be complete without popcorn, and adding a touch of spiciness will turn it into the perfect Cinco de Mayo Netflix binge. Whether you make your popcorn in a pot or the microwave, it doesn’t really matter as the Mexican kick comes from the spices you add afterward. For that, you’ll need:
- 3 Tbsp coconut oil
- Zest of 4 large limes
- 1 1/2 tsp chipotle chili powder or cayenne pepper
- 2 tsp granulated sugar
- 2 tsp salt
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Mix all ingredients in a bowl and once the popcorn is done, drizzle it over, making sure you coat every kernel. Enjoy!
Nothing screams Cinco de Mayo like colorful and refreshing popsicles that are super easy to make, and once your kiddos get the hang of it, you won’t be able to stop them from playing with different colors and flavors. Before you get started, make sure you get a variety of popsicle molds, as different shapes and sizes call for more creativity in the kitchen.
If going for the traditional Mexican colors in honor of Cinco de Mayo, you’ll need to make a green stripe, a white stripe, and a red stripe. Various fruit may come to mind, but for this recipe, you’ll need:
- Lime juice and kiwi juice for the green layer
- Coconut milk for the white layer
- Strawberries for the red layer
- 1-2 tbsp sugar per layer (or more if too sour)
- Optional food coloring if you want more vibrancy
Mix the lime and kiwi juice with sugar and pour about 1/3 of the way up into each of popsicle molds. Depending on what type of molds you have, you might need to freeze them until this layer is almost frozen solid, and then place a stick into each mold, anchoring it into the green layer. Return the mold to the freezer and freeze until completely solid.
For the white layer, mix the coconut milk with sugar until smooth, and pour into each popsicle mold, filling it another 1/3 of the way. Return to the freezer until completely solid. This layer might take a bit longer (1-2 hours) as coconut milk has a thicker texture than juice.
For the red layer, blend the strawberries with sugar until smooth and add a splash of water if necessary. Fill out the last bit of the molds with the mixture and return to the freezer to finish freezing.
Once completely solid, unmold them and serve!
Now that you have the snacks, dig in and enjoy some quality family time with some delicious traditional treats.