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Mexican food
5 Answers
I'm having friends over on Saturday for a mexican meal and I want to go all out mexican drinks, food, starters deserts etc so any suggestions what to serve I'm cooking for 4 adults and will have 4 hours to prepare.
So far I have on theh list (excuse spelling)
-Beef Fajitas
- Nachos with guaco, salsa (both home made) and sour cream
-Garlic bread?...not sure thats too mexican!
-Taco shells with minced beef salad and cheese etc
OR
-Chilli fish wraps
what about starters and a simple desert and drinks? cocktails that kinda thing. Any suggestions welcomed.
Thanks
Chicken enchillidas
So far I have on theh list (excuse spelling)
-Beef Fajitas
- Nachos with guaco, salsa (both home made) and sour cream
-Garlic bread?...not sure thats too mexican!
-Taco shells with minced beef salad and cheese etc
OR
-Chilli fish wraps
what about starters and a simple desert and drinks? cocktails that kinda thing. Any suggestions welcomed.
Thanks
Chicken enchillidas
Answers
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Hiya, yesterday for dinner we had buttered tortillas (buttered side down) in a panini maker, topped with mayonnaise, sliced tomatoes, chopped green chillies, lettuce, salsa sauce, grated cheese, and sliced southern fried chicken (not very mexican I know!) finished off with another buttered side UP tortilla and cooked in the panini maker - whole family enjoyed them as long as you don't mind messy fingers!
To drink, I'd suggest Tequila Sunrise all round.
125ml Tequila
375ml orange juice
ice
4 x 15ml Grenadine
mix the tequila, orange juice & ice in a blender then pour into 4 tall glasses. Hold the glass at a tilt & pour the grenadine down one side. The heavy syrup will fall to the bottom giving a lovely colourful 'sunrise'
To drink, I'd suggest Tequila Sunrise all round.
125ml Tequila
375ml orange juice
ice
4 x 15ml Grenadine
mix the tequila, orange juice & ice in a blender then pour into 4 tall glasses. Hold the glass at a tilt & pour the grenadine down one side. The heavy syrup will fall to the bottom giving a lovely colourful 'sunrise'
Something a little easier for drinks and appropriate to the time of year would be Sangria...
Recipe:
1 orange, sliced
1 lemon, sliced
1 lime, sliced
2 tablespoons superfine granulated sugar
1 bottle spanish red wine (For a treat try the Portuguese Rose' called Lancer's)
1/2 cup cognac
1/4 cup orange liqueur
2 tablespoons orange juice
1 cup chilled seltzer water
Directions:
Wash and slice fruit. Dissolve sugar in cognac and orange luqueur. Add sugar, cognac and orange liqueur and fruit to a pither or punch bowl. Pour in wine. Stir to mix in fruit.
Chill overnight or for at least eight hours before serving.
When ready to serve add in seltzer water to give the sangria some fizz. Serve with ice cubes if desired.
An easy but thoroughly Mexican hor d' ouerve would be a tasty plate of Quesadillas:
1/2 lb. assorted deli cheeses, thinly sliced
8 flavored or plain flour tortillas
Salsa
Sour cream
Prep:
Place cheeses in between two tortillas to form 4 quesadillas. Spray nonstick skillet with cooking spray and heat. Saute quesadillas for 2-3 minutes on each side until tortillas are crisp and cheese is melted.
Cut into wedges to serve. Serve with salsa and sour cream for dipping.
Try some Rellenos for a main dish... especially Sonoran (northern Mexico) style:
2 (4oz) cans whole green chiles
1/2 pound Monterey jack cheese
1/2 cup flour
3 eggs, separated
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
oil for deep frying
Contd.
Recipe:
1 orange, sliced
1 lemon, sliced
1 lime, sliced
2 tablespoons superfine granulated sugar
1 bottle spanish red wine (For a treat try the Portuguese Rose' called Lancer's)
1/2 cup cognac
1/4 cup orange liqueur
2 tablespoons orange juice
1 cup chilled seltzer water
Directions:
Wash and slice fruit. Dissolve sugar in cognac and orange luqueur. Add sugar, cognac and orange liqueur and fruit to a pither or punch bowl. Pour in wine. Stir to mix in fruit.
Chill overnight or for at least eight hours before serving.
When ready to serve add in seltzer water to give the sangria some fizz. Serve with ice cubes if desired.
An easy but thoroughly Mexican hor d' ouerve would be a tasty plate of Quesadillas:
1/2 lb. assorted deli cheeses, thinly sliced
8 flavored or plain flour tortillas
Salsa
Sour cream
Prep:
Place cheeses in between two tortillas to form 4 quesadillas. Spray nonstick skillet with cooking spray and heat. Saute quesadillas for 2-3 minutes on each side until tortillas are crisp and cheese is melted.
Cut into wedges to serve. Serve with salsa and sour cream for dipping.
Try some Rellenos for a main dish... especially Sonoran (northern Mexico) style:
2 (4oz) cans whole green chiles
1/2 pound Monterey jack cheese
1/2 cup flour
3 eggs, separated
1 tablespoon water
3 tablespoons flour
1/4 teaspoon salt
oil for deep frying
Contd.
Contd
Prep:
Drain the chiles and cut slits in the side of each one (take care to keep them in one piece). Remove seeds and membrane. Cut cheese into sticks about 1 inch shorter than chiles in length and 1/2" in width and thickness.
Place cheese sticks inside chiles and press sides together gently to seal. Place the 1/2 cup of flour in a dish and coat each chile. Place chiles on wax paper lined cookie sheet and chill for an hour.
Batter: Beat egg whites until stiff. Combine in another bowl the egg yolks, water, 3 tablespoons of flour and the salt; mix together until smooth. Gentlly fold in beaten egg whites. Heat deep fryer to 375 degrees. Dip each chile into batter and then place on saucer. Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and golden.
I like your idea of enchiladas...
Dessert: Flan
8 eggs
2/3 cup sugar
1/4 teaspoon salt
2 (12 fluid ounce) cans evaporated milk
2 teaspoons vanilla
1/2 cup brown sugar
Prep:
Beat eggs slightly; add sugar and salt. Blend in milk and vanilla. Sift brown sugar into bottom of eight 5-ounce custard cups or a 1-1/2-quart baking dish. Pour custard mixture over sugar. Place in shallow baking pan of hot water. Bake at 325 degrees F for 30-40 minutes or until knife inserted near center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.
Contd.
Prep:
Drain the chiles and cut slits in the side of each one (take care to keep them in one piece). Remove seeds and membrane. Cut cheese into sticks about 1 inch shorter than chiles in length and 1/2" in width and thickness.
Place cheese sticks inside chiles and press sides together gently to seal. Place the 1/2 cup of flour in a dish and coat each chile. Place chiles on wax paper lined cookie sheet and chill for an hour.
Batter: Beat egg whites until stiff. Combine in another bowl the egg yolks, water, 3 tablespoons of flour and the salt; mix together until smooth. Gentlly fold in beaten egg whites. Heat deep fryer to 375 degrees. Dip each chile into batter and then place on saucer. Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and golden.
I like your idea of enchiladas...
Dessert: Flan
8 eggs
2/3 cup sugar
1/4 teaspoon salt
2 (12 fluid ounce) cans evaporated milk
2 teaspoons vanilla
1/2 cup brown sugar
Prep:
Beat eggs slightly; add sugar and salt. Blend in milk and vanilla. Sift brown sugar into bottom of eight 5-ounce custard cups or a 1-1/2-quart baking dish. Pour custard mixture over sugar. Place in shallow baking pan of hot water. Bake at 325 degrees F for 30-40 minutes or until knife inserted near center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.
Contd.
Contd.
If you really want authenticity (I'm in the U.S., but travel extensively in Mexico and Central/South America) you really need Platos de Frijoles con Queso
1 pound package Dried pinto beans
4 cups Water
1/4 cup Bacon grease
3 tsp Garlic powder
2 tbsp Chicken bouillon powder
1 tbsp American chili powder
Prep:
Put beans and water into Dutch oven. Soak at least six hours. Pour beans into colander and rinse thoroughly. Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder. Bring to a boil. Cover and reduce heat, simmering for about four to six hours. Stir occasionally. You'll know when the frijoles are done because they'll be very tender. If there seems to be too much liquid in the beans, leave the lid off for the last half hour. Stir or mash beans often when lid is off until approximately half of them are mashed and half are still whole. They should be fairly thick but not paste like. Place on a large plate and cover with Monterrey Jack Cheese, melt under broiler and serve with warm flour Tortillas...
Salud, amor, dinero, y tiempo para gustarlos!
If you really want authenticity (I'm in the U.S., but travel extensively in Mexico and Central/South America) you really need Platos de Frijoles con Queso
1 pound package Dried pinto beans
4 cups Water
1/4 cup Bacon grease
3 tsp Garlic powder
2 tbsp Chicken bouillon powder
1 tbsp American chili powder
Prep:
Put beans and water into Dutch oven. Soak at least six hours. Pour beans into colander and rinse thoroughly. Add two cups water back into the Dutch oven, along with bacon grease, garlic powder, bouillon and chili powder. Bring to a boil. Cover and reduce heat, simmering for about four to six hours. Stir occasionally. You'll know when the frijoles are done because they'll be very tender. If there seems to be too much liquid in the beans, leave the lid off for the last half hour. Stir or mash beans often when lid is off until approximately half of them are mashed and half are still whole. They should be fairly thick but not paste like. Place on a large plate and cover with Monterrey Jack Cheese, melt under broiler and serve with warm flour Tortillas...
Salud, amor, dinero, y tiempo para gustarlos!
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