Mamas, It’s Time to Fiesta! A Cinco de Mayo Delight with Margaritas and Tacos – My Military Lifestyle

Cinco de Mayo is here, and that means it’s time to let loose, embrace our inner fiesta spirit, and treat ourselves to some much-deserved indulgence! What better way to celebrate than with a refreshing margarita in hand and a plate of sizzling tacos?

Moms, we all know how demanding life can be – juggling work, household chores, and the endless needs of our little ones. Sometimes, we just need to take a break, pour ourselves a cocktail, and channel our inner party animal. And what better occasion than Cinco de Mayo to do just that?

Grab your blender, mix up a batch of classic margaritas, and get ready to indulge in the tastiest, most flavor-packed tacos you’ve ever had. Trust us, these recipes are so good, you’ll be planning your next fiesta before the night is over!

Ingredients:

• 3 Ounce Mango Juice 
• 2 Ounce’s Tequila 
• 1 Ounce Triple Sec  
• 1 Ounce Fresh Squeezed Lime Juice.
• 1/2 Ounce Simple Syrup 
• Ice Cubes 
• Lime Slices 
• Margarita Salt

How to make:

1. Fill a cocktail shaker with ice cubes.
2. Pour in tequila, simple syrup & triple sec.
3. Squeeze in the lime juice.
4. Top off with mango juice.
5. Shake well.
6. Coat the rim of a glass with lime juice and roll in margarita salt.
7. Pour into a glass and garnish with lime slices.
8. Cheers. 

Pork Volcánes al Pastor

Ingredients

1 2-lb. piece skinless, boneless pork shoulder (Boston butt)

7 guajillo chiles, seeds removed

3 morita chiles, seeds removed

4 garlic cloves

⅓ cup fresh orange juice

¼ cup fresh lime juice

3 Tbsp. achiote (annatto) paste

1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt

8 6″-diameter corn tortillas

4 Tbsp. extra-virgin olive oil

12 oz. quesillo (Oaxaca cheese), coarsely grated

How to make:

Place pork on a parchment-lined baking sheet and freeze, about 2 hours.

Using a sharp knife, thinly slice pork

Transfer to a large bowl.

Boil guajillo and morita chiles and 1 cup water. Cover and let sit 30 minutes

Put chiles and liquid to a blender. Add garlic, orange juice, lime juice, achiote paste, and salt; purée

Pour over pork let it sit for 2-6 hours,

Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp 35–45 minutes at 350,

Heat 1 Tbsp. oil in a large nonstick pan add in about one-fourth of pork across skillet in a single layer. Cook umtil browned then flip to cook other side until brown.

Divide pork among tostadas and top with quesillo; bake until cheese is melted, 8–10 minutes. Top with onion and cilantro and serve with lime wedges.