What will you be having? Being in Africa, and having grown up in the southwest I MISS MEXICAN FOOD! So, on a regular basis, we have Mexican night. Actually, just this weekend, was DH's birthday, so we invited 4 couples over, who all miss Mexican food as much as we do, and had a pre-Cinco de Mayo celebration. We had so much fun, we decided that we will repeat the exact menu this weekend. (Thank you leap year so that Cinco de Mayo is on a Saturday this year!). Here is what we had. Chimichangas, Taco Bar, Nat's Veggie Enchiladas, refried bean, black beans and Mexican rice! Of course, we had the yummy condiments such as salsa and guacamole. Stay tuned for margaritas!
TACO BAR!
Here's what you need, all suggestions:
- Taco shells (either store bought, or handmade)
- small flour tortillas (for those who like the soft tacos)
- assortment of meats (here are some ideas: ground beef, shredded
beef, pork and/or chicken, diced chicken, etc)....stay tuned for recipes
- shredded cheese
- sour cream
- guacamole...stay tuned for recipes
- salsa...stay tuned for recipes
- shredded lettuce
- diced tomatoes
All you have to do, is set this up buffet style, with the
shells/tortillas at the beginning, the meat in the middle (preferably in
a crock pot/slower cooker to keep warm), and all the fixings at the
end. Your guests make their own plates, and enjoy!
Here are some tips for sides:
- Refried beans: Don't get scared! I NEVER make these from scratch, but here are some Savvy Tips
to make your beans leaving your guests asking for the recipe (I'm
serious...I'm always asked...it will be up to you if you divulge
my
your secret). Place the canned beans in a pot and warm on the stove.
Add garlic powder (to taste, I use probably more than the average Joe
José) and a generous amount of shredded cheese (I use cheddar). Stir
to combine, and heat through until cheese melts. Sorry I don't have an
exact recipe, I make this weekly, and just eye ball it. You can never
have too much cheese or garlic (at least in our family).
- Black Beans: Another dish, where I'm always asked for the recipe,
and I actually do have a recipe for this LOL. This is another staple
dish in my family (outside Mexican themed nights) because my VERY picky 4
year old will actually eat these:
Ingredients:
1 Tbsp olive oil
3/4 c. onion, chopped fine (Savvy Tip...I use frozen onions...shhhhh...they're in the frozen section)
1/2 c. green pepper, chopped fine (Again...I use frozen
peppers...shhhhh...sometimes you can find them in frozen section WITH
the onions included)
1 c. diced tomatoes (I use canned, drained)
1 can (15 oz.) black beans, drain and rinse
1/2 tsp thyme
1 tsp garlic salt
3 Tbsp cider vinegar
Dash of Tabasco (optional...but even my 4 year old doesn't object)
Directions:
In large skillet over medium heat, warm olive oil. Cook onion and green
pepper until crisp tender. Stir in tomatoes, beans, thyme, and garlic
salt. Cook 3 minutes; add vinegar and Tobassco. Cook for 5 minutes.
- Rice...ALWAYS a necessity for Mexican food. There are
many types of Mexican rice, but here is Jo's secret...cook it with
salsa. We also have another Savvy Tip when cooking ANY white
rice. Substitute water with CHICKEN BROTH. We promise, promise,
promise, promise...you will never cook your rice with water again. Here
is our white rice recipe:
For a serving of 4 (You will have to adjust to how much you want for your party):
1 cup uncooked white rice (I personally LOVE Jasmine rice)
2 cups canned/boxed chicken broth
Directions:
Bring chicken broth to a boil. Add rice to the boiling broth, and stir
with a fork. Return broth and rice to a boil, and stir once more with a
fork and cover. Reduce to a simmer, and cook for 15-20 minutes. Every
stove top is different, for example, it takes my rice 17 minutes :)!
MEXICAN VERSION:
Substitute 2 cups chicken broth with 1 1/2 cups chicken broth and 1/2
cup salsa (either jarred or homemade). Follow the same directions...we
don't think you will be disappointed. Both Jo and I have tried MANY
Mexican rice versions, and by far Jo's is the best!
- Shredded Meat (this can be made the day before, and just
reheated in a crock pot for the party): Whether I use, chicken, pork,
or beef, I prepare it all the same way. For the beef/pork find a
boneless roast you like, for the chicken, I always use chicken breasts,
but that's just my preference. This recipe is like the above refried
beans, in that I don't follow an exact recipe, but it really is hard to
mess up. PLEASE contact me if you have questions.
Ingredients:
Protein of choice (beef, chicken, pork)
A couple cups of diced onions
2 cans of green chilies
Salsa, either homemade or jarred
Directions:
Wrap your protein of choice in aluminum foil and place in a shallow
baking dish (to catch any leaks). Place in a preheated oven of 300
degrees. Cook for 4-5 hours.
Right before the meat finishes cooking, in a large pot saute onions and green chilies in a couple tablespoons of olive oil. Once
the meat is finished cooking, place in the pot with the onions and
green chilies, and shred with 2 forks. Add your salsa, and stir to
combine. That's it!
- Ground beef: If you choose ground beef, brown your beef in a
skillet. Drain the fat. Add onions, green chilies and salsa, and
combine. That's it!
- Carnitas: Mexican for SUPER yummy pork! Check out onelovemama's blog for a mouth watering recipe leaving you wanting more.
Here are some other recipes to keep in mind:
Salsas:
Salsa Picante
Ingredients:
4 medium tomatoes
1 medium onion
1/4 cup cilantro
1 to 2 fresh jalapenos or serrano chili peppers, seeded and halved (
Savvy Tip: Handle
peppers with gloves. When I was in high school, I was making salsa,
and handled the peppers bare handed, and then touched my face. My face
was on fire for HOURS!)
2 cloves garlic, minced (I use jarred)
1/2 cup chopped green sweet peppers
2 Tablespoons lemon juice
1 Tablespoon fresh oregano or one 1 teaspoon dried
1 bay leaf
1/2 teaspoon sugar
1/4 teaspoon salt
FYI...although I am ALL about the frozen onions and peppers in the above recipes, I always use fresh when making salsa!
Directions:
Place
tomatoes in a blender or food processor. Cover and blend or process
until coarsely chopped. Add onion, cilantro chili peppers, and garlic.
Cover and blend or process until finely chopped.
Transfer
tomato mixture to a medium saucepan. Stir in sweet pepper, lemon
juice, oregano, bay leaf, sugar and salt. Bring to boiling; reduce
heat. Simmer uncovered about 30 minutes or until salsa reaches desired
consistency.
Discard bay leaf. Cool salsa slightly. Cover and chill for 1 hour up to a week before serving.
Salsa Verde (my personal favorite!)
Ingredients:
12 ounces fresh tomatillos, husks removed, or one 13 ounce can tomatillos, rinsed and drained
What
are tomatillos: Also called Mexican green tomatoes, the fruit within
the tomatillo husk, is firm herby and slightly lemony.
1/4 cup cilantro
2 Tablespoons finely chopped red onion
1 fresh jalapeno or serreno chili pepper, seeded and finely chopped
1/4 teaspoon salt
1/4 teaspoon sugar
Directions:
Finely
chop tomatillos. In a small bowl stir together chopped tomatillos,
cilantro, red onion, chili pepper, salt and sugar. Cover and chill for 4
hours to 3 days before serving.
Guacamole:
Chunky Guacamole
Ingredients:
2/3 cups finely chopped, roma tomatos
1/4 cup sliced green onion
2 Tablespoon lime juice
1 Tablespoon olive oil
1 to 2 garlic, minced (again, I used jarred)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 fresh jalapeno or serreno chili pepper, seeded and finely chopped (optional)
2 very ripe avocados, halved, seeded, peeled and coarsely mashed
Combine all the ingredients together and stir together.
Savvy Tip: SAVE
YOUR AVOCADO PITS...once your ingredients are combined, add the pits to
the guacamole. This will prevent you guacamole from going gray!
Stay tuned tomorrow for drink ideas, from the coveted Margarita to Agua Frescas.
Directions:
