Sous Vide Cinco de MayoCarnitas. Carne Asada. Fiesta.
A complete Mexican feast built around slow-cooked carnitas, perfectly seared carne asada, and vibrant sides. Prep ahead, party the day of.
Why Sous Vide Your Cinco de Mayo Feast?
Carne Asada, Perfected
Sous vide delivers edge-to-edge medium-rare carne asada that stays juicy and tender. Sear over blazing-hot charcoal for the perfect crust — no guesswork, no overcooked edges.
Carnitas That Fall Apart
Low-and-slow sous vide carnitas come out impossibly tender after 18 hours. Crisp under the broiler for golden, shatteringly crispy edges with melt-in-your-mouth insides.
Cook Ahead, Fiesta More
Carnitas and al pastor cook days in advance. On Cinco de Mayo, just crisp the meats and assemble — spend the party with your guests, not stuck in the kitchen.
Vibrant Sides, Zero Stress
Corn and beans cook hands-off in the bath while you focus on mains. Perfectly cooked elote and creamy black beans round out the feast without adding any stress.
🥩 Mains
Classic Carne Asada
Perfectly seared carne asada with bold seasoning — the centerpiece of any Mexican feast.
Start the bath 3 hours before dinner. Sear over high heat right before serving.
Citrus-Marinated Carne Asada
Bright, citrus-marinated carne asada with a charred crust — juicy, tender, and packed with flavor.
Marinate 1-2 days ahead. Cook and sear day of.
Traditional Carnitas
Slow-cooked pork shoulder that shreds effortlessly — crisp under the broiler for authentic carnitas.
Cook 2-3 days ahead. Crisp under the broiler just before serving.
Pineapple Al Pastor Tacos
Sweet-and-spicy al pastor pork with caramelized pineapple — street taco perfection at home.
Cook up to 2 days ahead. Sear with pineapple before serving.
Spicy Chipotle Carnitas
Smoky, spicy carnitas with a chipotle kick — shred, crisp, and toss in sauce for bold flavor.
Cook 2-3 days ahead. Crisp and toss with chipotle sauce day of.
🌽 Sides
Mexican Elote-Style Corn
Street-style Mexican corn with creamy mayo, cotija cheese, lime, and chili powder — addictive and vibrant.
Cook during the last 30 minutes. Top with mayo, cotija, and chili right before serving.
Cuban-Style Black Beans with Rice
Rich, creamy black beans slow-cooked with cumin and garlic — perfect over fresh white rice.
Cook beans the day before. Reheat and serve over fresh rice day of.
Classic Butter Corn on the Cob
Sweet, tender corn infused with butter and seasoning — the simplest and best way to cook corn.
Quick 30-minute cook while mains rest. Butter and salt right off the cob.
Cinco de Mayo Feast Timeline
2-3 Days Before
- Season and bag carnitas and chipotle carnitas — start the bath (165-167°F, 18 hours)
- Season and bag al pastor pork — start the bath (145°F, 12 hours)
- Marinate carne asada with citrus — refrigerate
- Shop for corn, tortillas, cotija, limes, and fresh toppings
Day Before
- Ice-bath and refrigerate all cooked pork — shred carnitas when cool
- Start black beans in the bath (194°F, 6 hours)
- Season and bag classic carne asada — refrigerate
- Prep toppings: dice onion, chop cilantro, slice limes and radishes
Cinco de Mayo
- Crisp carnitas and chipotle carnitas under the broiler
- Sear al pastor pork with pineapple on a hot skillet
- Cook carne asada sous vide (132°F, 2 hours), then sear over high heat
- Drop corn into the bath (183°F, 30 min)
- Reheat black beans and cook fresh rice
- Assemble the spread: tortillas, salsas, limes, and all the fixings
🔥Mexican Feast Pro Tips
- •Sear carne asada over the hottest fire you can build — charcoal or cast iron, not a medium pan
- •Broil carnitas on a sheet pan in a single layer for maximum crispy surface area
- •Warm tortillas on a dry comal or directly over a gas flame for the best texture
- •Set out all toppings in small bowls before guests arrive — let everyone build their own tacos
- •Make a quick pickled red onion the day before — it elevates every taco on the table
Ready to Plan Your Cinco de Mayo Feast?
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