Celebrate Cinco de Mayo with 7 Chef-Made Recipes

Cinco de Mayo, although originally observed for the Mexican Army’s victory at the Battle of Puebla in 1862, is now widely celebrated in the United States as a celebration of rich Mexican-American culture. To help you celebrate, our Cosori chefs have crafted 7 delicious recipes inspired by flavors of Mexico that you can whip up in your air fryer or air fryer oven. 

Churros with Mexican Chocolate Sauce (CS358-AF) 

Serve up the classic, crispy dessert of churros without all the extra oil! Though made in the air fryer instead of the deep fryer, nobody will be the wiser. Crispy on the outside, soft and fluffy on the inside, and coated with cinnamon sugar, this air fryer dessert is perfectly festive for Cinco de Mayo. To make things even more delicious, this recipe includes a Mexican chocolate sauce infused with coffee liqueur for a unique finishing touch. 

Yield: 15 servings 

Prep Time: 1 hour 

Cook Time: 10 minutes 

Churro Ingredients: 

• ½ cup water 
• 3 tablespoons unsalted butter 
• 1 tablespoon granulated sugar 
• ⅛ teaspoon salt 
• ½ cup all-purpose flour 
• 1 large egg, room temperature 
• ½ teaspoon vanilla extract 
• Coconut oil spray 

Cinnamon Sugar Ingredients: 

• ½ cup granulated sugar 
• 1 teaspoon cinnamon 

Mexican Chocolate Sauce Ingredients: 

• ½ cup heavy cream 
• 6 ounces Mexican chocolate (or semi-sweet chocolate), chopped 
• 2 teaspoons coffee liqueur  
• ½ teaspoon vanilla extract 
• ¼ teaspoon cinnamon 

Items Needed 

• Electric hand or stand mixer 
• Piping bag with a large star-shaped tip 
• Baking sheet 

Directions: 

1. Combine the water, butter, sugar, and salt in a saucepan and warm over medium-high heat. Once the butter has melted and begun to boil, turn the heat off and add the flour. 
2. Stir vigorously with a wooden spoon until the mixture forms a ball, about 2-3 minutes. 
3. Transfer the mixture to a bowl and allow to cool for 4 minutes. Using an electric hand or stand mixer, add the egg and vanilla extract while beating on high speed for 3 minutes, or until the egg has been well incorporated into the batter and looks smooth. 
4. Transfer batter to a piping bag fitted with a large star-shaped tip. Line a baking sheet with wax paper or nonstick foil and spray generously with coconut oil spray (otherwise the churros will stick). 
5. Pipe the batter into 4-inch-long strips, cutting the ends with scissors.  
6. Refrigerate for 40 minutes to an hour. This helps with transferring the churros to the air fryer. 
7. Make the chocolate sauce while the churros chill in fridge. Heat the heavy cream in a medium saucepan over medium-low heat until it just begins to bubble.  
8. Combine the chocolate, coffee liqueur, vanilla, and cinnamon in a separate medium bowl.  
9. Pour the hot cream over the chocolate and let stand for one minute, then whisk until smooth.  
10. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 380°F, and press Start/Pause. 
11. Spray the bottom of the baskets lightly with coconut oil spray. Using a spatula or large sharp knife, carefully place half of the churros into the preheated air fryer baskets. Spray the tops of the churros lightly with coconut oil spray. 
12. Set temperature to 380°F and time to 10 minutes, then press Start/Pause.  
13. Mix the sugar and cinnamon in a separate bowl while the churros cook.  
14. Remove the churros when done, and immediately toss in the cinnamon sugar mixture. Repeat with the remaining churros.  
15. Serve churros with chocolate sauce. 

Tequila Marinated Steak Fajitas (CS358-AF) 

Kick your average steak tacos up a notch with these Tequila Marinated Steak Fajitas. Flank steak marinated in chipotle in adobo, citrus, and spices comes out of the air fryer tender and juicy in just 8 minutes, making it perfect for your Cinco de Mayo celebration. Try them in tacos with your favorite salsa, cheese, and guacamole, or throw them in a burrito as a main filling. 

Yield: 4 servings 

Prep Time: 4 hours 30 minutes 

Cook Time: 8 minutes 

Ingredients: 

• 2 chipotle peppers in adobo, minced 
• 5 garlic cloves, minced 
• ½ cup freshly squeezed lime juice 
• ½ cup tequila 
• 2 tablespoons fish sauce 
• ¼ cup freshly squeezed orange juice 
• ¼ cup soy sauce 
• 2 teaspoons dried Mexican oregano 
• 1 teaspoon ground cumin 
• 1.5 pounds flank steak 
• 1 red bell pepper, sliced 
• 1 small onion, sliced 
• 1 tablespoon olive oil 
• Salt & pepper, to taste 
• Tortillas, for serving 
• Salsa, for serving 
• Cheese, for serving  
• Guacamole, for serving  

Directions: 

1. Whisk together the chipotle peppers, garlic, lime juice, tequila, fish sauce, orange juice, soy sauce, oregano, and cumin in a medium bowl.  
2. Place the steak in a resealable plastic bag and pour in the marinade. Seal and turn to coat.  
3. Refrigerate for 4 hours.  
4. Remove steak from the marinade and allow to come to room temperature for 30 minutes before cooking.  
5. Select the Preheat function on the Cosori Air Fryer, then press Start/Pause. 
6. Toss the bell pepper and onion in a bowl with olive oil and salt and pepper to taste. Place veggies into the preheated air fryer baskets. 
7. Set temperature to 400°F, time to 7 minutes, press the Shake button, and press Start/Pause. Shake veggies halfway through cooking. The Shake Reminder will let you know when. 
8. Remove veggies when done, and place onto a serving platter.  
9. Remove steak from the marinade, season lightly with salt and pepper, and place into the air fryer baskets.  
10. Select the Steak function on the Cosori Air Fryer, adjust time to 8 minutes, then press Start/Pause. 
11. Remove steak when it is cooked to your preference. Allow to cool for 5 minutes before slicing against the grain into ½-inch-thick strips.  
12. Place steak onto the serving platter along with bell pepper and onion.  
13. Serve with warm tortillas, salsa, cheese, and guacamole.  

Chicken Tostadas (CS358-AF) 

Looking for something quick and easy for Cinco de Mayo? These Chicken Tostadas feature all the fillings of chicken tacos and crisp up for a satisfying crunch. Chicken breast cooks in the air fryer with less oil, so you can enjoy this fresh take on a classic without any of the guilt. 

Yield: 4 servings 

Prep Time: 15 minutes 

Cook Time: 18 minutes 

Ingredients: 

• 1 pound chicken breast, cut into ½-inch cubes  
• 1 teaspoon salt 
• ½ teaspoon black pepper 
• One 15-ounce can diced tomatoes 
• 2 teaspoons chili powder 
• 1 tablespoon taco seasoning 
• Flour tortillas 
• Cooking spray 
• ½ onion, thinly sliced 
• 1 cup shredded cheese, Mexican blend 
• ⅓ cup sour cream  
• ¼ cup cilantro, finely chopped 
• 2 limes, juiced  
• 1 avocado, sliced 

Directions: 

1. Season the chicken breast with salt and pepper and set aside. 
2. Combine the diced tomatoes, chili powder, and taco seasoning in a medium bowl. 
3. Place the chicken in the tomato mixture and let marinate for 15 minutes. 
4. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 400°F, then press Start/Pause. 
5. Spray the flour tortillas with cooking spray and place them in the preheated air fryer baskets. 
6. Set temperature to 400°F and time to 3 minutes, then press Start/Pause.  
7. Remove the tortillas when done and set aside. 
8. Mix the sliced onions into the marinated chicken. 
9. Add the chicken and onion mixture to the air fryer baskets. 
10. Select the Chicken function, adjust time to 15 minutes, and press Start/Pause.  
11. Remove the chicken when finished and spoon onto the tortillas. 
12. Top each tostada with cheese, sour cream, cilantro, lime juice, and avocado slices before serving. 

Fish Tacos (CS358-AF) 

Introduce some delicious seafood to the table with these colorful fish tacos, served with a creamy vegetable slaw. Customize this recipe by using your favorite fish, or even shrimp, and make it crunchy by breading the protein in flour, eggs, and breadcrumbs before placing it in the air fryer. Taking just 30 minutes from start to finish, these tacos make weekday lunch feel like a special occasion. 

Yield: 4 servings 

Prep Time: 15 minutes 

Cook Time: 12 minutes 

Ingredients: 

• 1½ pounds cod, tilapia, or other white fish 
• 1½ teaspoons chili powder 
• 1 teaspoon cumin 
• Salt & black pepper, to taste 
• 3 tablespoons vegetable oil 
• Cooking spray 
• ½ cup sour cream  
• ¼ cup mayonnaise 
• 1 lime, juiced 
• 2 teaspoons Tobasco hot sauce 
• 1½ tablespoons honey 
• 1 teaspoon paprika 
• ½ teaspoon cayenne pepper 
• ½ cup red onion, thinly sliced  
• 1 cup purple cabbage, shredded 
• ½ cup corn kernels 
• Flour tortillas 
• ¼ cup cilantro, finely chopped, for garnish 
• 2 avocados, diced, for garnish 

Directions: 

1. Season the fish with chili powder, cumin, salt, and pepper. Set aside. 
2. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 375°F, and press Start/Pause. 
3. Drizzle the fish with vegetable oil. 
4. Spray the preheated air fryer baskets with cooking oil, then place the fish in the baskets. 
5. Select the Seafood function, adjust time to 12 minutes, and press Start/Pause. 
6. Remove the fish when done cooking and set aside. 
7. Combine the sour cream, mayonnaise, lime juice, Tobasco sauce, honey, paprika, and cayenne pepper in a large bowl. 
8. Add all the onions, cabbage, and corn to the sour cream mixture and mix well. 
9. Warm up the flour tortillas on a dry skillet and set aside. 
10. Build your tacos with the cooked fish and the vegetable slaw. 
11. Garnish your tacos with cilantro and diced avocados. 

Mushroom Tacos with Salsa Macha (CS100-AO) 

Highlighting crisp, earthy mushrooms paired with a tangy, nutty salsa macha, these vegetarian Mushroom Tacos are an easy and yet flavorful addition to your Cinco de Mayo celebration. Save your extra salsa in a jar to enjoy with chips or other meals throughout the week.  

Yield: 4 servings 

Prep time: 25 minutes 

Cook time: 20 minutes 

Salsa Macha Ingredients: 

• 1 dry chile de arbol 
• 3 dry guajillo chiles 
• 2 dry pasilla chiles 
• ¼ cup roasted peanuts 
• 3 garlic cloves 
• ½ cup vegetable or grapeseed oil 
• 2 limes, juiced 
• Kosher salt, to taste 

Mushroom Taco Ingredients: 

• 2 cups shiitake mushrooms, sliced 
• 2 cups oyster or maitake mushrooms, torn into small pieces 
• Salt & pepper, as needed 
• Vegetable or grapeseed oil, as needed 
• 8 corn tortillas, warmed 
• ½ cup queso fresco, crumbled 
• 1 avocado, sliced  
• 4 radishes, thinly sliced 
• 3 green onions, thinly sliced 

Items Needed 

• Food processor or blender 
• 9 x 13-inch roasting pan 

Directions: 

1. Tear the stems off all of the dried chiles and pour out the seeds.   
2. Combine all of the chiles in a roasting pan and insert at top position in the Cosori Air Fryer Toaster Oven.   
3. Select the Toast function, adjust to level 4, and press Start/Pause. 
4. Pulse the peanuts, garlic, and toasted chiles in a food processor or blender to combine, then blend or process until chopped into small pieces.  
5. Add the oil, then blend or process again to combine.   
6. Pour the chile mixture into a small saucepan and cook over low heat for 10 minutes, stirring occasionally.  
7. Set the salsa aside to cool, then season to taste with lime juice and kosher salt. It should be tangy and somewhat spicy. 
8. Select the Preheat function, adjust temperature to 425°F, and press Start/Pause. 
9. Combine the mushrooms in a roasting pan.  
10. Season to taste with salt and pepper, then toss to coat with vegetable or grapeseed oil.   
11. Insert the roasting pan at mid position in the preheated oven.  
12. Select the Broil function, adjust temperature to 425°F and time to 20 minutes, then press Start/Pause. Stir the mushrooms occasionally. 
13. Remove the mushrooms when done. 
14. Fill each tortilla with roasted mushrooms, then top with queso fresco, avocado, radish, sliced green onions, and a drizzle of the salsa macha. Serve immediately. 

Yucatecan Pepita Dip (Sikil P’ak) (CS100-AO) 

Inspired by a dish dating back to the Mayans, this vegan dip blends tomatoes, onion, and pepitas with spicy habanero and citrusy lime juice. Roast everything in the Cosori Air Fryer Oven and serve alongside tortilla chips or even slices of your favorite vegetables as an alternative to hummus for satisfying weekday snacking.  

Yield: 6 servings 

Prep time: 30 minutes 

Cook time: 30 minutes 

Ingredients: 

• 5 Roma tomatoes, quartered 
• 1 medium yellow onion, large diced 
• 1 habanero or jalapeno pepper, halved lengthwise  
• 3 cups pepitas, lightly toasted 
• ¼ bunch cilantro, leaves & stems included 
• 2-3 limes, juiced 
• Kosher salt, to taste 
• Tortilla chips, for serving 
• Carrots & cucumber sticks, for serving 

Items Needed 

• 9 x 13-inch roasting pan 
• Blender or food processor 

Directions: 

1. Select the Preheat function on the Cosori Air Fryer Toaster Oven, adjust temperature to 425°F, and press Start/Pause.  
2. Place the tomatoes, onions, and pepper in a 9 x 13-inch roasting pan. 
3. Insert the roasting pan at mid position in the preheated oven. 
4. Select the Roast setting and adjust the temperature to 425°F and the time to 30 minutes, press Shake, then press Start/Pause.  
5. Shake the pan halfway through cooking. The Shake Reminder will let you know when. 
6. Transfer the tomato mixture and cilantro to a blender or food processor and pulse until broken down.  
7. Add the pepitas half a cup at a time, blending until smooth between each addition until a thick paste is formed.  
8. Blend in the lime juice, then season to taste with kosher salt. 
9. Let the dip cool down to room temperature, then refrigerate until ready to serve.   
10. Serve alongside tortilla chips, carrots, and cucumber.   

Chilaquiles Rojos con Pollo (CS100-AO) 

Easily prepped ahead of time, this classic Mexican comfort food pairs chicken with a spicy red sauce made from roasted dried chiles, tomato, onion, garlic, and spices, and serves up with crispy tortilla chips and a fried egg. Spicy, crunchy, tangy, and creamy, Chilaquiles Rojos con Pollo jam packs delicious flavor into each and every bite. 

Yield: 4 servings 

Prep time: 45 minutes 

Cook time: 45 minutes 

Tortilla Chip Ingredients: 

• 12 corn tortillas 
• 1 tablespoon vegetable oil 
• Kosher salt, as needed 

Sauce Ingredients: 

• 4 Roma tomatoes, quartered 
• 1 yellow onion, thickly sliced 
• 3 dry guajillo chiles, seeded 
• 2 dry California chiles, seeded 
• 3 garlic cloves 
• 2 teaspoons dried coriander 
• 1 teaspoon ground cumin 
• 8 ounces tomato sauce 
• Chicken stock, as needed 
• Kosher salt, to taste 

Topping Ingredients: 

• 1 tablespoon vegetable oil 
• 2 cups cooked chicken, shredded 
• 4 large eggs 
• Cooking Spray 
• 4 red radishes, thinly sliced 
• ¼ cup cilantro leaves 
• ½ cup Mexican crema 
• ½ cup queso fresco 
• 1 avocado, thinly sliced 

Items Needed 

• 4 ring molds, at least 3½ inches in diameter 
• Blender 

Directions 

1. Select the Preheat function on the Cosori Air Fryer Toaster Oven, adjust temperature to 355°F, and press Start/Pause. 
2. Cut the tortillas in half, then cut each half into 3 triangular wedges.   
3. Toss the cut tortillas with oil in a large bowl.  
4. Place a single layer of the chips on to the fry basket. 
5. Insert the fry basket into the oven at top position. 
6. Set temperature to 355°F and time to 6 minutes, then press Start/Pause. 
7. Remove the chips when done, season with salt to taste, and set aside to cool. They will continue to crisp as they cool.  
8. Repeat the cooking process with remaining tortillas, then set aside. 
9. Combine the tomatoes, onion, chiles, and garlic on the food tray. 
10. Insert the tray into the oven at top position into the preheated oven, select the Broil function, adjust temperature to 425°F and time to 30 minutes, then press Start/Pause. Stir the mixture every 10 minutes while cooking.  
11. Remove when done and let cool slightly. 
12. Combine the roasted vegetables, coriander, cumin, tomato sauce, and ½ cup chicken stock in a blender.  
13. Blend on high, adding more stock as needed, until sauce is very smooth. Season to taste with kosher salt, then set aside. 
14. Warm a very large skillet over medium heat. Add the vegetable oil, chicken, and sauce, then stir to combine.  
15. Add the tortilla chips and carefully coat the chips with the chicken and sauce mixture.   
16. Cook until the chips are fully coated in sauce and slightly softened, then turn off the heat.    
17. Place the two ring molds onto the food tray and crack one egg into each mold. 
18. Insert the food tray back into the oven at top position. 
19. Select the Air Fry function, set temperature to 450°F, and time to 5 minutes for runnier yolks or 8 minutes for set yolks. Press Start/Pause. 
20. Place the cooked chips onto 4 serving plates while the eggs are cooking. 
21. Remove the eggs from the oven when done.  
22. Place the eggs on top of the chilaquiles using a silicon or rubber spatula. Repeat with more eggs, if desired. 
23. Finish the chilaquiles with sliced radish, cilantro, crema, queso fresco, and avocado. Serve immediately.