Are you ready to fiesta! Or at least have a BeerRita or two ;) Cinco de Mayo is coming up this weekend and Victoria Canada Weddings and Events has some festive and bright last minute Cinco de Mayo Inspiration! Not to mention THREE recipes that will have you craving more delicious Mexican cuisine and more reasons for crafty + colorful decorations!
PARTY HIGHLIGHTS to look out for:
– Mexican Crepe Paper Flowers in ribbon wrapped cans
– Horchata (served in mason jars!) and BeerRita Recipes + Salpicon Recipe
– Avocado Bar + Pan Dulce with Papel Picado Banner inspired food labels
PARTY DETAILS, as told by Victoria…
– Mini Horchata (Mexican Drink) with custom labels and fun colorful straws.
– Beer Rita with Custom Label.
– Margarita Glasses with custom “Milagro Charms” (Milagro is Miracle in Spanish.)
– Pan Dulce Bar with Favor Bags: Pan Dulce (Sweet Bread) is something that is served as a breakfast food or treat. It is a fun addition to any Fiesta and children would especially like it.
– Paper Flags (Papel Picado Banners): are used during celebrations. We carried this theme on the paper products.
– Mexican Paper Flowers: inexpensive to buy or create! Were placed in cans from the Mexican grocery store. Some we left with the chili label, others we striped with colorful ribbon.
– Avocado served on a Cactus Pad: Take a knife and lightly scrape off the needles. Avocados are healthy, in season and are glutton free for any guests with dietary needs. We have used them for other parties in a similar fashion to a potato bar, you can top them with green chili, sour cream, tortilla chips, cheese and salsa
– Salpicon is a traditional beef dish that can be served cold, so it is a great make ahead dish
– 12 oz. Tequila
– 12 oz. Limeade
– 2 12 oz. Mexican Beer
– 1/4 cup Limoncello
– 1/8 cup Grand Marnier
– 1 cup Ice- Crushed
– 2 cups fresh squeezed lime juice (We prefer Key Limes as they are bit sweeter.)
1. Salted Rim with Lime Wedge
2. Mix Ingredients Serve Cold
– 1 cup uncooked white long-grain rice
– 5 cups water
– 1/2 cup whole milk
– 1/2 tablespoon vanilla extract
– 1/2 tablespoon ground cinnamon
– 2/3 cup white sugar (We like the finer bakers sugar.)
1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
2. Strain the rice water into a pitcher and discard the rice.
3. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
– 3 1/2-4 lbs fully trimmed beef brisket, section (flat cut)
– 1 large onion, chopped
– 8 cups beef stock
– 2 bay leaves
– 3 cloves garlic, minced
– 2 canned chipotle chiles
– 2 teaspoons salt
– 1 teaspoon black peppercorns
– 2 tablespoons reserved beef broth, from boiled brisket
– 1/3 cup chipotle chile in adobo
– 6 tablespoons extra virgin olive oil
– 4 tablespoons fresh lime juice
– 2 tablespoons white vinegar
– 1 tablespoon ketchup
– 1 tablespoon minced onion
– 1 clove garlic, minced
– fresh coarse ground black pepper
– 4 small roma tomatoes, diced
– 2 ripe avocados, diced
– 1 medium red onion, diced
– 6 ounces monterey jack cheese, in small cubes
– 1/2 cup chopped fresh cilantro
BRISKET STEP BY STEP INSTRUCTIONS:
1. In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
2. Bring mixture to a boil over high heat, skimming off any foam.
3. Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
4. Let cool 30 minutes in cooking liquid.
5. Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southwestern soup or stew.
6. Pull meat apart into shreds. (The dish can be made ahead to this point and refrigerated 1 or 2 days.) Before proceeding, warm foil-wrapped meat in oven.
In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and puree.
COMPLETING THE RECIPE:
1. In a bowl, mix brisket with about 3/4 of the dressing.
2. Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
3. Drizzle additional dressing over top, enough to make the mixture moist.
4. Garnish with radish roses if desired.
5. Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.
VENDOR CREDITS & RESOURCES:
– Photography: Jennifer Bowen Photography
– Event Design and Props: Victoria Canada Weddings and Events
– Location: Desert Botanical Garden
– Paper Products: Amy Wallace of Page and Mason Invitations
– Linen: Wildflower Linens