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Cinco de mayo

Enjoy a Mexican-inspired fiesta at home this Cinco de Mayo, 5 May, with our delicious ideas, such as epically tasty tacos, top tequila and more

 

Cinco de Mayo

 

Cazcabel tequila

Top tequila

With a rich, earthy agave flavour, citrus notes and a black pepper finsh, our Cazcabel tequila is the perfect celebration tipple. Simply serve with lime and salt or try shaking up a tropical twist on a classic margarita using our pineapple and lime juice, plenty of ice and, of course, tequila! 

Find everything you need to celebrate Cinco de Mayo, including our Cazcabel tequila, in store now. 

Find your nearest store 

 

Birria-style tacos

Birria-style tacos

"With slow-cooked fajita chicken and a delicious, tangy homemade salsa, this Mexican-inspired dish is set to be a real winner."
See the recipe

Birria-style tacos

    • 1 pack slow-cooked fajita chicken thighs
    • Pickled red onion, drained and finely chopped
    • 3 plum tomatoes, cut into quarters, seeds removed and chopped
    • 1 red chilli, finely chopped, with or without seeds
    • 1/2 bunch coriander, finely chopped, including stalks
    • A little olive oil
    • 8 soft taco wraps
    • 1 pack cheddar and mozzarella mix
    1. Cook the chicken as per pack instructions. Once cooked, shred the chicken and reserve the juices.
    2. Make the salsa by mixing together the red onion, tomato, chilli and coriander, and then dress with olive oil.
    3. To cook the tacos, heat a large pan (big enough to fit 2 tacos) to a medium heat.
    4. Place 2 tacos into the dry pan, then place a small handful of cheese mix on top and allow to melt slightly, then top with a small mound of shredded chicken and a little cooking juice. Spoon on some of the salsa, then flip the taco in on itself and continue to toast for a few minutes.
    5. Turn the taco once more, so that both sides are well toasted and the juices are running into the toasted wrap.
    6. Serve with extra salsa.
Nacho crumb chicken

Nacho crumb chicken

“Crushed tortilla chips make a deliciously crunchy coating for this chicken, while the M&S Mexican paste packs a serious flavour punch.”
See the recipe

Nacho crumb chicken

    • 1 tbsp Cook With M&S Mexican paste
    • 2 tbsp olive oil
    • 500g Select Farms skinless boneless chicken thighs
    • 200g lightly salted tortilla chips
    • 60g Cook with M&S butter and parsley breadcrumbs
    • 1 tsp smoked paprika
    • ½ tsp cayenne pepper
    • 800g sweet potato fries
    • 1 pack deli-style coleslaw
    • 1 lime, cut into wedges
    1. Preheat the oven to 200°C/180°C fan/gas mark 6.
    2. Mix the Cook With M&S Mexican paste with 1 tbsp of the olive oil, then use to coat the chicken and leave to marinade for 1 hour.
    3. Mix the tortillas with the breadcrumbs, smoked paprika, cayenne pepper and a pinch of salt. Coat each piece of chicken in the crumb mix, then place on a baking tray.
    4. Put the sweet potato fries on another baking tray, season with salt and drizzle with oil. Bake the chicken and sweet potato fries for 30 minutes, turning halfway.
    5. Serve the chicken and sweet potato fries with the deli-style coleslaw and wedges of lime.

 

Bean burrito

Spicy bean burrito

“This delicious and hearty vegetarian dinner is bound to become your family’s new favourite – spicy beans, loaded up with crunchy veg, creamy avocado and rice in a wrap.”
See the recipe

Bean burrito

    • 1 red onion, diced
    • 1 tbsp olive oil
    • 2 tbsp Cook With M&S Mexican paste
    • 400g kidney beans, drained
    • 400g butter beans, drained
    • 400g chopped tomatoes
    • 240g tinned sweetcorn, drained, reserving the liquid
    • 500g microwave wholegrain rice
    • 8 large tortilla wraps
    • 1 avocado, sliced
    • 8 little gem lettuce leaves
    • Mango salsa
    1. In a hot pan, sauté the onion in 1 tbsp oil. Add the Mexican paste and cook for 5 minutes.
    2. Add in the kidney and butter beans, chopped tomatoes and the liquid from the sweetcorn. Simmer for 25 minutes.
    3. Add the sweetcorn and remove from the heat. Heat the rice according to the pack instructions.
    4. To fill the wraps, spoon the bean mixture, rice, sliced avocado and lettuce into each wrap, folding the end to keep the filling inside.
    5. Serve with salsa made by mixing diced mango (or you could use pineapple) with a little lime juice and red chilli.
Sizzling Mexican fajitas

Sizzling Mexican fajitas

“Nobody will be able to resist sweet and spicy seared steak, veggies and a kick of lime. Serve with rice, tortilla wraps, or in little gem lettuce cups.”
See the recipe

Sizzling Mexican fajitas

    • Olive oil, for cooking
    • 2 red onions, sliced
    • 2 red peppers, sliced
    • 1 British rib-eye steak, sliced into strips
    • 2 tbsp Cook With M&S Mexican paste
    • 1 lime, juiced
    • 50g fresh coriander
    • 1 avocado, smashed
    • Serve with optional rice, wraps, little gem lettuce and sour cream
    1. Heat 1 tbsp olive oil in a pan over a high heat. When the pan is really hot, add the onion and peppers. Cook for a few minutes until charred, then remove from the pan.
    2. Add a splash more oil, if needed. Add the steak and cook on a high heat for a couple of minutes, until coloured and gnarly around the edges.
    3. Add the peppers and onions back into the pan, along with the M&S Mexican paste. Stir-fry for a couple more minutes, remove from the heat and stir in a squeeze of lime and the coriander.
    4. Serve with rice, wraps, or in little gem lettuce cups with smashed avocado or sour cream.

Bring on the chips and dip!

Enjoy some sunshine snacking by picking up a pack of crunchy tortilla chips for only 80c when you buy a fresh dip!* Choose from tangy salsa, creamy guacamole or try our new fully loaded Mexican layered dip for maximum flavour! 

Pick up all your Mexican fiesta must-haves in store now. 

Find your nearest store 

*For each fresh dip purchased, get one pack of 150-200g tortilla chips for 80c.

Chris' birria style tacos

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