Mexican Fiesta Birthday Party Trying to organize a birthday extravaganza for your spouse or friend? One theme that never fails is a Mexican Fiesta party. Send out some fun chili pepper birthday invitations. For some fun decorations, consider an inflatable cactus, hang a string of fiesta lights or balloons and find some colorful Mexican blankets to drape over the furniture. Leave some sombreros lying around – they’re bound to be picked up and worn by some animated guests. Remember the Mexican beer, margarita glasses, margarita mix and island music. Following are some Mexican food and drink recipes:
MargaritasIngredients
1-½ oz tequila
1 oz Grand Marnier Orange Liqueur
¼ oz fresh lime juice
Preparation
Shake 100% blue agava tequila with grand marnier and lime juice, and strain into a chilled salt-rimmed cocktail glass. Serve. Makes one drink.
Tamales Ingredients
2 cups Maseca for tamales
2 cups lukewarm water or broth
1 tsp. baking powder
1/2 tsp. salt
2/3 cup lard or vegetable shortening
Dried corn husks
Preparation
Soak corn husks for at least 6 hours. Combine maseca, baking powder and salt in a bowl, work broth or water with your fingers to make a soft moist dough. In a small bowl, beat lard or shortening until fluffy, add masa and beat until dough has a spongy texture. Prepare tamales with desired filling. This recipe will make enough dough for 16 small tamales. Easily doubles.
Tamale FillingIngredients
1 1/4lbs boneless pork loin or shoulder
(optional: chicken or beef)
1 1/2lbs. chile pasilla or California pods
1/8 cup cooking oil (corn)
3/4 cup water
1/2 tbsp salt
16 corn husks
2 1/4lbs prepared Masa (above)
Preparation
Cover meat with water, bring to a boil, reduce heat and simmer until done (about 2 hours). Lightly sauté clean chile pods (removing stems and seeds) in cooking oil. Place in blender, add water and blend until smooth. Cut meat into small pieces, cook in cooking oil until browned. Add chile mixture and salt to meat, cook approx. 7 minutes. Soak corn husks for a few minutes and rinse well. Using the masa spreader, spread evenly over the smooth side of the corn husks, place a tbsp. of meat mixture in the center. Fold sides towards the center, fold end of husk and pinch the open end, place tamales upright in steamer with the folded side on the bottom. Cover with a wet cloth or more husks, add water and steam, approx. 1 1/2 to 2 hours.
FajitasIngredients
1 1/2 lbs beef skirt steak, cut in strips
3 garlic cloves, chopped
juice of 1 lime
large pinch of mild chili powder, paprika & cumin
1-2 Tbsp extra virgin olive oil
12 flour tortillas
vegetable oil (for frying)
salt & pepper to taste
Preparation
Combine beef with the garlic cloves, the lime juice, chili powder, paprika, cumin and olive oil. Add salt & pepper. Mix well & marinate for at least 30 minutes at room temperature or overnight, sealed & refrigerated. Cut meat into bite size strips and grill in 1Tbsp oil in large skillet over high to medium high heat until browned & cooked through. Serve with pico de gallo, sour cream, guacamole & cheese.
Black Bean Quesadillas Ingredients
2 burrito-size tortillas
1- 14oz. can refried low fat black beans
1 cup salsa
1½ cups Mexican-style shredded cheese
½ cup guacamole (homemade or from the Deli store)
2 Tbsp sour cream
Preparation
Preheat oven to 400 degrees F. Lay one tortilla on a flat surface. Spread the beans evenly over the tortilla. Spoon ¾ cup of Tejano salsa over the beans, then sprinkle cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet. Bake for 15 minutes (cheese will be melted and the top tortilla will be crisp and brown). Mix the guacamole & sour cream and pour into a bowl, add to a large plate, add another bowl with the remaining salsa, cut the quesadilla in 4 portions and transfer to the plate. Colorful presentation, tasty appetizer or meal.
Beans have been a staple in the Mexican diet since ancient times when beans were one of the main sources for protein. Most people associate either black beans or pinto beans with Mexican cooking. However there are more than twenty different varieties of beans that are commonly used in Mexican dishes. There is no right bean for any recipe however various beans do have a different taste so it is worth experimenting!
Chicken with Rice (Arroz con Pollo) Ingredients
2 cups long grain rice
1 - 16oz jar Rice Mex
2 cup or 16 oz. jar of water
1/2 chicken (parts or boneless breast)
3 tbsp oil
Preparation
Boil chicken in rice mex and water. In another deep pan heat oil on high setting until it starts to smoke. When oil smokes, put in your 2 cups of rice and stir constantly until it turns white like popcorn. When the rice is mostly popped, put in the chicken and broth. Cook on high until it comes to a rolling boil. Lower heat, set to low, cover pan and allow rice to cook for 25 minutes. Serves 6 to 8 persons.
Guacamole Ingredients
3 - 4 Avocados depending on the size of the avocados
1/4 or 1/3 jar salsa
Salt to taste
6 oz. cream cheese (to stretch dip during high avocado prices!)
Preparation
Mix avocado chunks, lemon or limejuice, diced onions, diced tomato and cilantro. Mix by hand with a fork until the consistency still has very small (1/8") chunks of avocado. Never use a food processor for making guacamole. To prevent browning over night, put Saran Wrap over dip with no air in between (push Saran Wrap toward bottom of bowl to expel air).
Salsa Ingredients
4 medium fresh tomatoes, peeled and chopped
1/2 cup finely chopped onion (up to 1 cup)
1/2 cup finely chopped celery
1/4 cup finely chopped fresh green pepper (bell pepper)
1/4 cup oil
2 tbsp finely chopped fresh green chiles
2 tbsp red wine vinegar
1 tsp mustard seed
1 tsp cilantro (coriander) seed, crushed (or fresh cilantro leaves)
1 tsp salt
Preparation
Combine all ingredients. Cover and chill, stirring occasionally. Serve with corn chips.
NOTE: Recipes were compiled from a variety of sources, such as DrinksMixer.com and TexMexToGo.com. |
You are here: My Guides USA
Party Planning 
>> Click here to navigate across the MyGuidesUSA network
>> Click here to visit MyGuidesUSA network partners