Need a few simple but flavorful ideas for your Cinco de Mayo menu? Del Real Foods has you covered.
Tasty Al Pastor Street Tacos with the Del Real Foods Al Pastor Taco Kit are perfect light bites and ready in under 5 minutes. The taco kit includes the key ingredients you’ll need for the dish: savory pork al pastor, fresh flour tortillas, and our signature Salsa de Molcajete Roja. Street tacos are not only easy to prepare, but they’re a fun dish for kids to make!
- 1 TBSP canola oil
- ⅓ cup diced onion
- ⅓ cup crushed pineapple
- Cilantro to garnish
Top your tacos with homemade guacamole or sliced avocado and a spritz of lime, or serve with a side of Del Real Foods Frijoles Rancheros.
For a heartier option that’s sure to please your family, the Pork Tamale and Vegetable Bake featuring Del Real Foods Pork Tamales, Arroz con Vegetales, and Salsa de Molcajete Verde is a savory, satisfying one-dish meal. Continue reading to learn more about what you’ll need for the bake.
Pork Tamale and Vegetable Bake
This easy Pork Tamale & Vegetable Bake featuring layers or authentic, hand-wrapped Del Real Pork in Red Sauce Tamales, seasoned Arroz con Vegetales, fire-roasted Salsa de Molcajete, and plenty of savory, sauteed veggies is sure to be at hit during your Cinco De Mayo at Home celebration.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- 6 Del Real Foods Pork Tamales, husks removed
- Del Real Foods Salsa de Molcajete Verde
- 1 ½ cups Del Real Foods Arroz con Vegetales
- 1 ½ cups corn
- 1 ½ cups shredded Mexican cheese blend
- 2 green bell peppers, diced
- 2 red bell peppers, diced
- ½ red onion, minced
- 2 tsp vegetable oil
- 2 tsp cumin
- 1 tsp chili powder
- ½ tsp salt
Preheat oven to 375-degrees. While oven preheats, remove husks from 6 Pork Tamales. Roughly chop all 6 and spread them over the bottom of a 9×13 casserole dish. Cover with 1.5 cups Arroz, corn, and 1 cup of shredded cheese. Set aside. Dice the peppers and mince the onion before tossing in oil. Add cumin and chili powder, then further toss to evenly coat. Next, add veggies to a large nonstick skillet and cook on medium-high, stirring and resting until onions and peppers start browning on the outside. Remove from heat and add veggies to the casserole dish, spreading evenly over tamale, rice, and cheese. Top with remaining cheese and place on upper middle rack of oven. Bake for 30 minutes, until cheese begins to bubble. Remove, allow to cool, then plate and garnish with Salsa de Molcajete Verde, avocado, cilantro and sour cream.
When it’s ready to serve, top with sour cream, cubed avocado, and diced tomatoes. Pair with a pitcher of spicy jalapeño margaritas or refreshing agua fresca.