10 Apr 3 Cinco De Mayo Dishes paired with Stella Rosa
Cinco De Mayo is around the corner and we’ve been searching for the dishes that pair perfectly with our most popular wine flavors. Whether you’re planning a full-blown Cinco De Mayo Stellabration, or just hosting an intimate dinner party, we highly recommend you prepare these plates and pair it with recommended Stella Rosa wines below!
Arroz con Pollo y Stella Rosso
Nothing quite like this classic, Mexican-styled dish paired with refreshing Stella Rosso. The savory and sweet combination will have your guests Stellabrating with joy and going for seconds or thirds.
- 1 lb. boneless skinless chicken breast
- 3 tbsps. Olive Oil, divided
- ½ tsp. salt
- ½ tsp. ground black pepper
- ½ tsp. paprika
- 1 tsp. lime juice
- 5 cups water
- 2 8 oz. bags Mexican Rice
- ½ cup frozen peas and carrots, thawed
- 1/2 avocado, sliced.
Season the chicken with salt, pepper, paprika and lime juice. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken in the skillet for about 8 to 10 minutes. Make sure to use a skillet that you can cover with a lid. Remove the chicken from the skillet and set aside.
Add 5 cups of water to the skillet and bring to a boil. Then, add 2 tablespoons of Olive Oil and 2 packs of Mexican Rice, stirring while boiling until the rice has absorbed all the water. Add the chicken back into the pot and then add the peas and carrots. Stir to combine. Cover the skillet tightly. Reduce the heat to simmer and allow to cook for about 20 minutes.
Serve warm with slices of avocado, pair with a glass of Stella Rosso and enjoy!
Shrimp Ceviche with Stella Rosa® Tropical Mango
Recipe by the Sweet Wine Club.
No cooking required with this easy Shrimp Ceviche. Cool, light, and refreshing ceviche will be the delight of your Cinco de Mayo celebration! With just a few ingredients paired with Stella Rosa® Tropical Mango, you can create an explosion of flavors for your taste buds to enjoy.
- 1 lb. shrimp, peeled and deveined
- 1/4 cup fresh lemon juice, about two lemons
- 1/4 cup fresh lime juice, about 3 limes
- 1/2 cup fresh squeezed orange juice
- 4 whole plum tomatoes, seeds removed and diced
- 2 whole jalapeno peppers, seeds and vein removed, minced
- 1 cup diced jicama (or diced peeled apple)
- 1/2 cup chopped fresh cilantro
- 1/4 cup finely chopped red onion
- 1 avocado, pitted and diced
- kosher salt and fresh ground pepper
- Chop the shrimp into 1/2-inch pieces and transfer to a bowl. Set aside.
- In a small bowl, whisk together the lemon, lime and orange juice to combine. Pour 1/2 cup of the citrus juice over the shrimp and toss to combine. Allow the shrimp to marinade in the juice for 15 minutes.
- Add the tomato, jalapeño, jicama (or apple), cilantro and red onion to the shrimp. Toss the ingredients to combine and allow to marinade for an additional 10 minutes. Stir in the avocado and remaining juices.
- Season the ceviche with salt and pepper, to taste. Serve immediately with tortilla chips, if desired.
*Do not use lemon, lime or orange juice from a container. Fresh squeezed is recommended for best results.
Tocino y Carnitas tacos and Stella Rosa® Imperiale Orange Moscato
Recipe by the Sweet Wine Club.
Bring out the extra smokiness of the carnitas with adding bacon. Although it may sound like a cliché, but pairing this dish with Stella Rosa® Imperiale Orange Moscato creates an amazingly delicious taste which will make you feel like a cooking wizard.
- 6 ounces bacon
- 1½ pounds boneless pork shoulder
- 1½ teaspoons kosher salt, plus more
- 1 14.5-ounce can whole peeled tomatoes
- 2 garlic cloves
- 1 very small red onion
- ½ bunch cilantro
- 2 canned chipotle chiles in adobo
- 2 limes, divided
- 2 teaspoons agave syrup (nectar) or honey
- Corn tortillas (for serving)
- Coarsely chop 6 oz. bacon and transfer to a Dutch oven. Cut 1½ lb. pork shoulder into 1½”-thick pieces and add to pot. Add 1½ tsp. salt and cover meat with water—not so much water that the pieces are bobbing around, but you want them almost entirely submerged.
- Bring to a simmer over medium heat. Reduce heat to low and cover pot. Simmer, lifting lid occasionally to stir and poking pieces of pork with a fork to test for tenderness after the first half hour, until tender, 45–60 minutes. When you lift the lid, you want to see gentle bubbles. If you see rapid bubbling or no bubbling at all, adjust your heat accordingly.
- While pork is cooking, prep the rest of your ingredients. Drain 14 oz. tomatoes in a colander or strainer. Smash 2 garlic cloves and discard skins. Peel 1 red onion and thinly slice about a quarter of it. Place slices on the side of cutting board and cover with a damp paper towel. Coarsely chop remaining onion. Pick about 1 cup cilantro leaves with tender stems and cover with a damp paper towel on cutting board. Run knife through remaining cilantro to coarsely chop (stems included).
- Combine drained tomatoes, garlic, 2 chipotle chiles, 2 tsp. agave syrup, coarsely chopped onion, and coarsely chopped cilantro in a blender. Cut 1 lime in half and squeeze in juice. Blend on high until salsa is smooth (you should have about 1¾ cups). Season with salt.
- Check to make sure pork is fork-tender. When you slide tines of a fork into a piece and twist, the fibers will easily separate. At this point, uncover pot and increase heat to medium. Let pork bubble away until water is evaporated, 10–15 minutes.
- At this point, the pork will begin to sputter and splatter. To protect yourself from the burning hot flying pork fat, place lid back on pot slightly ajar and increase heat to medium-high. After about 2 minutes of the pork sizzling in its own fat, reduce heat to low and lift lid to check on it. You want the undersides of the pieces to be browned and crispy. If they’re not, put the lid back on and increase heat again. Cook for another minute or two.
- Once pork is browned on first side, use a spatula to loosen and turn pieces by scraping bottom. Put lid back on slightly cockeyed and crank heat again until second side is browned, 2–3 minutes. Repeat process of covering and browning meat, then uncovering and turning pieces, once or twice more until browned and crispy all over. Remove pot from heat.
- Warm tortillas by grasping with tongs and waving them over a gas burner or wrap in damp paper towels and microwave 30 seconds.
- Serve carnitas with warm tortillas, salsa, and reserved sliced onion and cilantro leaves. Cut remaining lime into wedges and serve alongside.
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