(Family Features) Whether Cinco de Mayo means an opportunity to celebrate your family’s heritage or it’s simply an excuse to gather with the ones you love, every holiday truly is about the same thing: special moments together. While those treasured times at the table revolve around camaraderie and conversation, it can start with a filling meal and end with a sweet treat.

Take this year’s festivities the traditional route with recipes that combine familiar favorites with ingredients you normally may not use otherwise, such as cactus. This Mexican Cactus Pork Stew makes Cinco de Mayo a cinch with the use of a Dutch oven. Just brown fresh pork shoulder (or reheat leftover pork) in the Dutch oven and combine with onion and jalapeno for the right mixture of flavor and spice. Once pork is cooked or warmed through, add broth, beans, spices, seasonings and a cup of chopped cactus for a southwestern spin.

After some lively chatter or friendly competition, you’re bound to work up the appetite for dessert. Call the kids to the kitchen to lend a hand with these Kid-Friendly Mexican Cinnamon Cookies – they’ll love working with the dough and rolling warm cookies in the cinnamon-sugar mixture after baking. Remember, they don’t have to be perfect; you can ensure a bit of fun and flavor by letting their creativity shine.

Visit Culinary.net to find more family-friendly recipes perfect for celebrating holidays throughout the year.

Mexican Cactus Pork Stew

Recipe courtesy of "Cookin' Savvy"

• 1 pound pork shoulder (leftover or fresh)
• 1 medium onion, chopped
• 1 jalapeno pepper, chopped
• 3 cups beef broth
• 1 can (28 ounces) diced tomatoes
• 2 cans (15 ounces each) mild chili beans
• 1 cup chopped cactus (nopales)
• 1 tablespoon garlic powder
• 2 tablespoons smoked paprika
• 1 teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 4 green onions, chopped, for garnish
• 1/4 cup chopped cilantro, for garnish

1. If using fresh pork, in Dutch oven, cube and brown it with onion and jalapeno pepper. If using leftover pork, reheat in Dutch oven with onion and jalapeno pepper.
2. Add beef broth, diced tomatoes, chili beans, cactus, garlic powder, smoked paprika, cayenne pepper and salt and pepper, to taste.
3. Simmer 25 minutes then garnish with green onions and cilantro.

Kid-Friendly Mexican Cinnamon Cookies

Recipe courtesy of "Cookin' Savvy"

• 4 sticks butter, at room temperature
• 4 cups self-rising flour, plus additional for coating workspace
• 2 teaspoons cinnamon
• 1 egg
• 3/4 cup sugar

Topping:

• 2/3 cup sugar
• 4 teaspoons cinnamon

1. Preheat oven to 375 F.
2. In bowl, combine butter, 4 cups flour and cinnamon. Add egg and sugar then knead into ball.
3. Spread additional flour on counter and cut ball into six sections. Roll each section into 24-inch ropes then cut into 1-inch pieces and place on cookie sheet.
4. Bake 10 minutes.
5. To make topping: In bowl, combine sugar and cinnamon.
6. Roll warm cookies in mixture and let cool on rack.

(Family Features) For flavor fans, there is nearly no better combo than the complementary tastes in a Cubano sandwich. Complete with layers of roast pork, ham, soft swiss cheese, mustard and topped with tangy pickles, all the flavors and textures play in concert.

For an upgrade on the classic sandwich, try this version from Sammy Hagar, a member of the Rock and Roll Hall of Fame, who’s known for his riff on the iconic recipe. He takes his favorite sandwich to the next level by adding a smoky kick.

“The Cubano has everything I love in a sandwich: gooey melted cheese and a crispy, crunchy crust on the bread,” Hagar said. “It's great to be able to get all the flavors in each bite. It has pickles and mustard that cut through the rich cheese and pork. When you splash a little Tabasco on it, you get the last perfect ingredients – flavor and heat.”

Find his signature sandwich at Sammy’s Beach Bar & Grill locations throughout the country, or try creating Sammy’s Cubano Sandwich at home with this recipe.

For more recipes, visit Tabasco.com/recipe.

Sammy’s Cubano Sandwich

Cook time: 3 hours and 30 minutes
Servings: 6

Mojo Marinade:

• 3/4       cup extra-virgin olive oil
• 1          cup cilantro, minced
• 3/4       cup orange juice
• 1/2       cup fresh squeezed lime juice
• 3          tablespoons fresh garlic, minced
• 1          tablespoon fresh oregano, minced
• 2          teaspoons cumin, ground
• kosher salt, to taste
• coarse black pepper, to taste

Sandwich:

• 3 1/2    pounds pork shoulder or boneless pork butt
• 2          teaspoons Tabasco Chipotle Sauce
• 3          tablespoons mayonnaise
• 6          pieces Cuban bread or baguette (6 inches each), cut lengthwise
• 8          ounces deli ham, thinly sliced
• 1/2       pound swiss cheese, thinly sliced
• 24        dill pickle chips
• 4          tablespoons yellow mustard
• 1          cup unsalted butter
• 4          tablespoons reserved Mojo Marinade

1. To make Mojo Marinade: In bowl, whisk olive oil, cilantro, orange juice, lime juice, garlic, oregano, cumin, salt and pepper until incorporated. Adjust salt and pepper, to taste. Reserve 4 tablespoons marinade in separate bowl, cover and set aside in refrigerator.
2. Place pork in large zip-top bag. Cover with Mojo Marinade and close bag. Place in roasting pan and refrigerate overnight.
3. Heat oven to 450° F.
4. Remove pork and marinade from bag and place in roasting pan. Cover with foil and cook in oven 45 minutes.
5. After 45 minutes, reduce heat to 375° F, remove foil and cook 2 hours until internal temperature reaches 175° F and pork is fork tender at thickest part.
6. Remove from oven and let rest 20 minutes before slicing.
7. In small bowl, mix chipotle sauce and mayonnaise until fully incorporated.
8. Spread mixture on bottom bread slice.
9. On top bread slice, place two slices deli ham, 3-4 ounces roasted pork, two slices swiss cheese, 4-6 pickles and yellow mustard.
10. Over medium-high heat, butter flat surface of griddle and add reserved Mojo Marinade while butter is melting.
11. Place assembled sandwiches on griddle, pressing grill weight or heavy skillet on top of sandwiches.

Source: Tabasco