There are lots of average ways to celebrate Cinco de Mayo (Corona light and a jar of salsa?). We both know that you are no average cook, though. This year, make an effort to change it up, and dive into these delicious recipes that have crazy twists on your favorite classic dishes.

 

Spiked melon is not only weird looking, but it is bursting with fresh flavors, like cucumber, that are begging to be made into a fresh take on salsa! Spiked melon, also known as kiwano, is native to southern and central Africa and is in season and available at your local Safeway!

 

Kiwano Spiked Melon (ifood.tv)

Spiked Melon Salsa:

1 kiwano spiked melon (seeded)
1 lime (juiced)
1 clove of garlic (chopped)
¼ cup fresh cilantro (chopped)
¼ teaspoon cumin
1 teaspoon vegetable oil

Simply combine the melon, lime juice, garlic, cilantro, and cumin in a bowl. Coat the mixture with the teaspoon of the vegetable oil, and you have your own salsa! Eat it on its own with chips, top on steak, use in tacos, or use as a marinade. There is no limit to what you can do with this salsa!

 

 

Next, we have a huge and delicious twist on everyone’s favorite dish; the chocolate chile taco! This amazing dish comes to us from the incredible foodie blog, Running to the Kitchen. The chocolate chili tacos have a nice subtle flavor, and it is definitely worth a taste test. Be sure to serve it hot, as the subtle chocolate favor tastes best hot.

 

Chocolate Chile Tacos (runningtothekitchen.com)

Chocolate Chile Tacos:
1 tablespoon coconut oil
1 shallot, minced
1 clove garlic, minced
1 pound ground beef
7 oz. can green chiles
1 tablespoon tomato paste
1 tablespoon unsweetened cocoa powder
½ tablespoon cumin
½ teaspoon cinnamon
¼ teaspoon allspice
¼ teaspoon kosher salt

 

First, heat the coconut oil in a large skillet over medium-high heat. Once it is hot, add the shallots and sauté for two to three minutes,

Next, add the garlic and cook for about 30 seconds, until fragrant. Then, add the beef, breaking it up with a spatula and cook until browned, about five minutes.

Once beef is browned, add chiles and tomato paste and stir until combined and add the remaining spices, stir until combined and cook for another one to two minutes. When done, remove from heat and serve in taco shells or tortillas with desired toppings.

 

 

Thanks to Refinery 29 and Lauren Conrad, we have a super simple recipe for homemade churros! These are by far an amazing treat, and pair perfectly as the dessert after the chocolate chile tacos.

 

Homemade Churros (refinery29.com)

Homemade Churros:

1 ½ quarts canola oil for frying
1 cup water
½ cup butter
1 cup flour
¼ tsp salt
3 eggs
¼ cup sugar
1 tsp cinnamon

To start the prep, mix the sugar and cinnamon together in a small bowl and set aside. Heat oil in a medium sauce saucepan until it reaches 370 degrees. You want it to be about 1 1/2 inches deep.

Meanwhile, combine water and butter in saucepan over high heat and bring to a boil. Turn heat to low and add flour, stirring with a wooden spoon consistently for about a minute until the dough forms a ball.

Remove from heat and add eggs one at a time (with a wooden spoon) just until combined, not longer. Do not over-mix the dough once the eggs are added. It will make the dough too dense. When you are done, spoon the dough into a pastry bag fitted with an Ateco 846 piping tip.

Carefully pipe out five-inch long strips directly into dough. (I squeeze with one hand and cut the dough off with scissors with the other.) Fry until golden brown, about two to three minutes per side. Remove from hot oil to drain on paper towels. While still warm, toss in cinnamon sugar mixture until coated.

 

How do you celebrate Cinco De Mayo? What dishes are you favorite? Let me know in the comments below or tweet me @kateeb790!