Mexican for 30 - help....

[kwormann]

Are you having a dessert? You could make Mexican Wedding Cookies, or Margarita Cheesecake (I have one in the oven as we speak). I second the sangria idea!

[olive101]

I had a Cinco de Mayo party recently and served a similar menu. I wound up with way too much food (that is typical for me!) How I did the fajitas was to marinate the chicken and veges 24 hours. Then a few hours before the party I grilled the chicken and then the veges on a small holed grill pan. I bought one of those big, disposable, aluminum pans with a lid. I put the grilled veges on the bottom and then sliced the chicken and placed it on top. I poured a little of the marinade (from the veges of course) over the whole thing to keep it moist. Then when I was ready to serve them, I stuck the whole pan into a 350F oven for about 20 minutes, until hot. They turned out great. I served the tortillas and fixings on the side.

I am not much of a dessert person, but I made a margarita pie, a kaluha cake, and lemon bars. The kaluha cake was one of those doctored cake mix recipes that was baked in a bunt pan. It came out very nice and tasted very good. I can post it tomorrow.

[Beth]

The Texas Chocolate Sheet cake is also referred to in some sources as Mexican Sheet cake, so that would work for a chocolate dessert. You could have one chocolate and one not with that size crowd. Pralines and flan are also classics. Or margarita cheesecake and a pralines and cream cheesecake?

[Anne]

Sounds like you have a great menu going. If you are looking for more appetizers small, whole grilled onions are great. I also like to have several small bowls of chopped cilantro, different heats of hot sauce, and lime wedges so people can spice up their lives if they want to.

[RUSTYSMOM]

I am hoping you guys can guide me here. I have read many of the threads on mexican food entertaining - this was very helful in developing my menu. Now I need a menu check. I would appriciate your suggestions / feedback on what I may be missing (or alternatives):

I am planning to put chips, salsa and guoc on the tables to snack on. For passed hor doerves I will have various types of quesidillas cut into small triangles for easy eating. I am planning to make the shrimp and corn (old CL), gouda and roasted vegetables, cheese, any other ideas???

The main meal will be fajitas - chicken, beef and vegetable,

Sides will be herbed basmati rice (I am going to subsitute cilantro) and black bean and corn salad.

Is this enough food / variety? I am trying to do foods that will allow up front prep so I am not cookign when the quests arrive. Thanks for your help!!

[DmOrtega]

Sounds great! What about drinks? Here a link for Margaritas : http://www.cookinglight.com/bbs/Forum1/HTML/004255.html

[goldilocks]

Rustysmom - mexican is my favorite way to entertain, so I had to chime in. The quesadillas sound great, but I hope there is a way to keep them warm as they are best hot off the grill. If you felt you need more in the appetizer area, you could do a layered bean dip (make 1 day ahead and refrigerate). As for the entrees, the cilantro rice sounds great. I am not sure how you are doing the fajitas (on the grill?), so I will post a chicken filling recipe for the crockpot. I think your menu sounds fine as is, but here are some options for you: hot beans (pinto or black), a leaf salad (maybe the spicy caesar from May 2000, sort of mexicanish) and a sangria in addition to margaritas. What about dessert? Something quick and easy that comes to mind (not light) is to fry up some square wontons and sprinkle with cinammon sugar. let cool, kids will enjoy as well. Here are some recipes:

Mexican Corn off the Cob Salad

4 cups torn spinach leaves
2 cups fresh corn kernels (about 4 ears)
1 cup diced red bell pepper
1 cup peeled, diced jicama
½ cup diced red onion
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
2 teaspoons vegetable oil
¼ teaspoon salt
¼ teaspoon ground red pepper
¼ cup crumbled goat cheese

Combine first 6 ingredients in a medium bowl. Combine lemon juice, oil, salt, and ground red pepper in a small bowl; stir well with a whisk. Pour over spinach mixture, tossing gently to coat. Sprinkle with goat cheese. Yield: 5 servings (serving size: 1 cup salad and about 1 tablespoon cheese).

CALORIES 119 (31% from fat); PROTEIN 4.8g; FAT 4.1g (sat 1.4 g, mono 1g, poly 1.4.g); FIBER 4.6g; CHOL 5mg; IRON 2.2mg; SODIUM 228mg; CALC 84mg

Source: Cooking Light July/August 1996

charro Beans

4 cups cooked pinto beans
4 slices country bacon, cut into 1/2- inch pieces
1 tablespoon flavorful olive oil
1/2 cup diced red onion
2 tomatoes, diced
2 jalapeno chiles, seeded and minced
1/4 cup minced cilantro

Heat the beans with some of their cooking liquid (enough to keep the beans moist so they do not scorch or burn) in a 2-quart pot.

Fry the bacon in a large skillet until crisp. Spoon all of the bacon into the bean pot.
Drain off most of the bacon fat in the skillet, then add the olive oil. When hot, add the onion and saute for a minute.

Add the tomatoes and chiles; saute for another minute. This is all it needs; you want to retain freshness.
Pour into the bean pot and stir in the cilantro.

Use as a filling for soft tacos or serve in small bowls with some Salsa de Arbol and queso Cotija crumbled over the top.

Yields 1 quart; serves 6.

Note: Queso Cotija is an aged (anejo) fresh cheese with a salty, tangy taste. It is dry and used as garnish, crumbled over the top of Mexican dishes: enchiladas, tostadas, soups, salads or beans. It is often available in supermarkets and Mexican grocery stores in the Mission.

220 calories, 12 g protein, 34 g carbohydrate, 5 g fat (1 g saturated), 4 mg cholesterol, 75 mg sodium, 14 g fiber.

Source: San Francisco Cronicle - May 19, 1999


Chianti Sangria

750-ml bottle Chianti
½ cup orange juice
¼ cup sugar
1 orange, sliced
1 peach, sliced
1 apple, sliced
2 lemon slices
Ice Cubes

Mix first three ingredients in pitcher until sugar dissolves. Mix in fruit. Let stand at room temperature 3 hours, then refrigerate until cold. Fill 6 glasses with ice. Pour Sangria over and serve.

Cook’s Notes: I used a very inexpensive cabernet to prepare this.

Source: Bon Appetit Magazine August 1999

Chicken Taco Filling
1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning)
1 cup chicken broth
1 pound boneless skinless chicken breasts
Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc.
To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.

[RUSTYSMOM]

As always you guys are a tremendous help - thank you for the great idea!!

[cchhbb]

I went to a cinco de mayo party a few weeks ago and the menu was pretty similar. I thought that the food was excellent, but needed a bit more spice. You may want to consider 'hot' vs. 'mild'.

We had some chips, guac, and salsa & layered bean dip for appetizers. Chicken and beef fajitas for entree. Rice and beans for side and green salad. We also had Mexican wedding cookies.

I will second the idea that quesidillas are difficult unless you can keep them warm.

[Jewel]

Originally posted by Beth:
Or margarita cheesecake and a pralines and cream cheesecake?

Beth, I've never heard of a Pralines & Cream Cheesecake but you've got my motor running now!! You wouldn't happen to have a recipe for that one, would you? I'm known in our little circle as the 'lowfat Cheesecake Lady' and I'm running low on unique impress-
the-heck-out-of-'em ideas! Thanks! http://www.cookinglight.com/bbs/biggrin.gif