Mexican Fiesta 5/6/10
![Picture](/uploads/3/9/1/6/3916068/4336583.jpg)
We gathered yet again for a little Fiesta! Not only were all 6 of us able to break tortillas together, but we had a special guest, a Diva Mom! The food was again outstanding!
Two Salsas and a Guac
![Picture](/uploads/3/9/1/6/3916068/9281736.jpg)
Chipotle Peach Salsa
1 cup sliced canned peaches, drained and chopped
1/3 cup chopped red onion
2 cloves garlic, minced
1 1/2 teaspoons minced fresh ginger root
2 teaspoons minced chipotle peppers in adobo sauce
1/3 cup chopped fresh cilantro
1/2 lime, juiced
salt and pepper to taste
Pico de Gallo
Guacamole
Ingredients
2 avocados
1/2 lemon, juiced
2 tablespoons chopped onion
1/2 teaspoon salt
2 tablespoons olive oil
Directions
Cut the avocados into halves. Remove the seeds, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt, and olive oil. Cover the bowl, and refrigerate for 1 hour before serving.
Beergaritas!!!!
12 oz frozen limeade
6 twelve-ounce beers (Corona is best, but any light beer will do)
2 cups tequila
1 lime, cut in slices
Store-bought margarita saltMix all ingredients together in a large bowl. Mix slowly so that you do not lose the fizzy-newss of the beer (this was a lesson I learned the hard way when my beergaritas spilled over in Nicole's kitchen). Garnish with slices of lime.
12 oz frozen limeade
6 twelve-ounce beers (Corona is best, but any light beer will do)
2 cups tequila
1 lime, cut in slices
Store-bought margarita saltMix all ingredients together in a large bowl. Mix slowly so that you do not lose the fizzy-newss of the beer (this was a lesson I learned the hard way when my beergaritas spilled over in Nicole's kitchen). Garnish with slices of lime.
Chorizo-Stuffed Poblanos
![Picture](/uploads/3/9/1/6/3916068/2512644.jpg)
- 6-8 large poblano chili peppers (**i used 7, but had enough stuffing for at least one - maybe 2 - more)
- small bunch of green onions
- 5 cloves garlic
- 4 T olive oil
- 8 links fresh chorizo
- 2 ears corn
- 3 tsp chili powder
- 1 1/2 tsp cumin
- 4 T fresh cilantro
- 2 cups of cotija (crumbly white Mexican cheese)
- 1 cup of shredded Monterrey Jack
Finely chop the onion and mince the garlic cloves. Heat the olive oil up in a large skillet over medium to medium-low heat and saute' them. Remove the casings from your chorizo links and crumble the meat into your skillet. When the meat is browned and cooked most of the way through, add the cumin and chili powder. Cook the mixture down together for a minute or two.
Use a long thin knife to remove the corn from the cob - pare down as close to the cob as possible and remove as much of the whole kernel as you can. Add the corn kernels to your meat mixture and let it cook until the corn is bright yellow, about 3-4 minutes.
As soon as the corn is bright and tender-crisp, take the skillet off the heat and let it start to cool (you want it to cool enough that when you add the cotija, it doesn't melt right away).
![Picture](/uploads/3/9/1/6/3916068/6404492.jpg)
In the meantime, prep your peppers by washing them thoroughly and then carving them in a ‘T’ shape. Cut just under the top of the pepper and go about halfway around. Then make an incision from the center of that cut and go in a perpendicular direction most of the way down to the bottom of the pepper. Carve out the seeds and remove them.
Preheat your oven to 425ºF.
Finely chop the cilantro and add this to the meat mixture. Crumble in the cotija, and stir.
Stuff the peppers, arrange the stuffed peppers in a baking pan or casserole dish. Bake the peppers for 20 minutes, or until they’re blistered and soft. Sprinkle the Monterrey Jack evenly on top of the split peppers and return them to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
**none of the recipes that i looked at called for you to roast the peppers first - just to bake them. but as you can see above, i roasted mine for about 30 seconds on each side - mostly cuz what's not fun about throwing a pepper on the flames? :)
Preheat your oven to 425ºF.
Finely chop the cilantro and add this to the meat mixture. Crumble in the cotija, and stir.
Stuff the peppers, arrange the stuffed peppers in a baking pan or casserole dish. Bake the peppers for 20 minutes, or until they’re blistered and soft. Sprinkle the Monterrey Jack evenly on top of the split peppers and return them to the oven for another 5-10 minutes, or until the cheese is melted and bubbly.
**none of the recipes that i looked at called for you to roast the peppers first - just to bake them. but as you can see above, i roasted mine for about 30 seconds on each side - mostly cuz what's not fun about throwing a pepper on the flames? :)
Black Bean and Corn Salad
Ingredients
Combine all ingredients in a bowl. Let stand at least 15 minutes, or even overnight for flavors to combine, then toss and serve.
- 1 can, 14 ounces, black beans, rinsed and drained
- 3-4 ears corn
- 11/2 - 2 small red bell peppers, seeded and chopped
- 1/2 red onion, chopped
- 1 1/2 teaspoons ground cumin, half a palm full
- 2 teaspoons hot sauce
- 1 lime, juiced
- 2 tablespoons vegetable or olive oil
- Salt and pepper
Combine all ingredients in a bowl. Let stand at least 15 minutes, or even overnight for flavors to combine, then toss and serve.
Easy Peasy and Flantastic or Easy Flan
![Picture](/uploads/3/9/1/6/3916068/9375007.jpg)
Prep Time: 20 minutes (a little less if you're a multitasking queen)
Cook Time: 1 hr 20 minutes
Preheat oven to 325 degrees
Ingredients:
1 cup, 1/2 cup sugar
6 large eggs
1 14oz can sweetened condensed milk
2 13oz cans of evaporated milk
1 tsp vanilla
Pour 1 cup of sugar into a WARM pan over medium heat. Stir the sugar constantly until it browns. The sugar becomes caramel quickly. Be very careful not to burn the sugar. Once it's finished remove it from the heat and pour 2-3 tbsp of caramel into each of the ramekins tilting it to swirl the caramel around the sides to coat the top of the ramekin. If the caramel starts to harden reheat it.
With a mixer or a with a whisk (I used a hand mixer) blend the eggs together. Mix in the milks and then slowly mix in the 1/2 cup of sugar, then the vanilla. Blend smooth after each ingredient is added.
Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking disk and fill with 1-2 inches of hot water.
Bake for 45 minutes in the water bath and check if it's fully cooked with a toothpick or knife.
Once baked, remove the ramekins from the water bath and let it cool. Once it's cool, refrigerate.
To serve run a knife around the outside of the ramekin and then invert on a small plate.