Family Fiesta Dinner Party Menu
by Patricia Mendez
Everybody loves a summer fiesta. When cooking for a crowd, this easy entertaining menu is a welcome change from burger cookouts. For drinks, serve a pitcher of horchata (rice milk) for the kids. If serving alcohol, mix up a pitcher of Cadillac margaritas or serve ice-cold Corona beer with lime and salt for the adults.
Most people are under the impression that Mexican food is very spicy. The truth is most Mexican dishes are not. They are made with fresh, simple ingredients prepared with care. This menu features Carne Asada Street Tacos. In Mexico, these are served very simply from street vendors with corn tortillas, meat and a mixture of chopped onions and cilantro. Serve yours with homemade salsa. For ease, make one large recipe of Salsa Fresco. Use half for salsa and mix half with fresh, mashed avocados for Zesty Guacamole. Serve the guacamole with tortilla chips as a crunchy appetizer. The Spanish rice is a classic recipe. The Pinto Beans with Queso Fresco is not re-fried in lard as traditional beans served in Mexico. The pinto beans are made from scratch, slow-simmered with a piece of salt pork to infuse authentic flavor without the frying. They can be made the day before your fiesta. Queso Fresco is a mild fresh Mexican cheese made from cow’s milk.
You can usually purchase all needed ingredients at the grocery store. If you have a Latin Market or Carniceria (Butcher Shop) in your area, buy your steak, tortillas and Queso Fresco there. Skirt steak is an inexpensive cut of meat. The butcher at the Carniceria will have removed the silver skin and extra fat and cut the steak into thin pieces, perfect for these tacos. If you purchase the skirt steak in a grocery store, just be sure to trim all the fat and silver skin off of the meat and cut it width-wise (horizontally) into ¼ inch thick slabs before marinating.
Carne Asada Street Tacos
Makes 10 to 12 servings
6 to 7 pounds skirt steak (also called flap meat)
Lawry’s Seasoned Salt
Adolph’s Meat Tenderizer
Garlic salt
Barbecue spice (spice aisle)
3 or 4 large lemons
1 can beer (any brand)
3 dozen small corn tortillas, for serving
Light a fire in a charcoal grill, or heat a gas grill to medium-high. The steak should be no more than 1/4 inch thick. If the steak you have purchased is thicker, slice it width-wise (horizontally) with a very sharp knife until you have 1/4-inch-thick slabs Place a layer of skirt steak on the bottom of a large bowl. Lightly sprinkle all four seasonings on the steak and squeeze some lemon juice over the meat. Turn the meat over and repeat. In addition, sprinkle some beer on this side of the steak. Put your finger over the top of the beer can or bottle so you can just sprinkle it; you do not want to wash all the spices off. Repeat with another layer of steak, seasoning both sides and sprinkling with lemon juice and beer until you have finished all the steak. You will not have used the entire can of beer. Marinate in the refrigerator for about 1 hour.
Grill until sizzling (3 or 4 minutes per side). Put in a pan and cover with aluminum foil while you are grilling the remainder of the steak. Chop large pieces of grilled steak into bite-size small pieces with a sharp knife or scissors and serve on warm corn tortillas with Salsa Fresco.
To warm tortillas, place in aluminum foil in 350 degree oven for 7-10 minutes until warm. Serve the stack in a tortilla warmer or between two clean dishtowels. Serve buffet style and have guests assemble their own tacos.
Salsa Fresco
Makes about 6 cups
6 large tomatoes, finely chopped
5 medium to large jalapeño chilies, seeds removed, finely chopped
2 medium onions or 1 large onion, finely chopped
1/2 cup chopped cilantro
Juice of 3 limes or 2 lemons
Bottled hot sauce, such as Cholula or Tapatio, to taste
Salt and freshly ground black pepper to taste
In a large bowl, combine the tomatoes, jalapeños, onions, cilantro, and lime or lemon juice. Add several dashes of hot sauce, depending on how spicy you like it, and salt and pepper to taste (you’ll need 1 to 2 teaspoons salt). Put half of the salsa in a serving bowl, cover, and set aside. Do not refrigerate; serve within 1 hour. Put the other half of the salsa in a large bowl and use it for the Zesty Guacamole.
Zesty Guacamole
Makes about 6cups
4 or 5 large, ripe avocados, peeled and pitted
Half of the Fresh Salsa (see previous recipe)
1/4 cup fresh lime juice (2 or 3 limes)
Salt and freshly ground black pepper to taste
Using the back of a fork or a potato masher, mash the avocados and add them to the salsa, along with the lime juice. Mix well, adding salt and pepper to taste. Cover and set aside or serve immediately.
Spanish Rice
Makes 10 to 12 servings
1/4 cup canola oil
3 cups long-grain rice
5 1/2 cups chicken broth (such as Swanson’s), heated in microwave
1/2 cup tomato sauce
Garlic salt to taste
Heat the oil in a large skillet over medium heat. When the oil is hot, add the rice and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Add the hot chicken broth, tomato sauce and garlic salt to taste. Bring to a boil, lower the heat, cover, and simmer until all of the liquid is absorbed, 25 to 30 minutes.
Pinto Beans with Queso Fresco
Makes 10 to 12 servings
1 pound dried pinto beans
8 ounces salt pork or thick sliced bacon
1 large jalapeño chile
1 to 2 tablespoons garlic salt, plus more if needed
1 lb. Queso Fresco or Panela (Mexican soft cheese) or jack cheese for topping, sliced
Put the beans in a colander and rinse in cold water. Transfer them to a large saucepan and cover with water, filling the pot approximately two thirds full. Add the salt pork or bacon, jalapeño, and garlic salt. Bring to a boil, cover, and set the heat to low. Simmer for approximately 3 hours. Check every 30 minutes to make sure the beans are covered in water. If necessary, add a little more water so the beans don’t burn. Do not add any water during the last 30 minutes unless the beans are very dry. The water should become thicker and savory and the beans should be juicy, not too dry or too watery. Taste and add more salt, if necessary. Let cool slightly and remove the salt pork or bacon. Either discard it or cut up the lean portion of the bacon and add it back to the beans, discarding the fatty part.
Refrigerate until the next day, or serve immediately. Pinto beans are delicious served with Queso Fresco or jack cheese on top.
Entertaining Ideas & Tips:
1. Purchase a piñata to use as a centerpiece for your buffet table. Fill it with wrapped candy, toys for any children attending.
2. Or use a vase of brightly colored orange, red & yellow flowers or purchase Mexican crepe paper flowers.
3. Fill clay flower pots lined with colorful napkins to serve tortilla chips alongside bowls of Zesty Guacamole.
4. Make a shopping list and do your grocery shopping in advance. The day before, make the pinto beans.
5. The morning of your fiesta, set up the buffet table and drink station (pitcher of margaritas), prepare the salsa and guacamole.
6. Marinate Carne Asada, prepare Spanish rice, re-warm the pinto beans one hour before guests arrive.
7. As guests arrive, pre-heat the grill, serve the guacamole/chips and drinks.
8. Grill the carne asada, chop into small pieces, warm the tortillas and serve!
9. For dessert, serve purchased paletas (Mexican ice-cream bars) or make this easy homemade recipe the day before for creamy, delicious Strawberry Paletas.
10. Play fun, Latin music like Buena Vista Social Club, Gipsy Kings, Gloria Estefan.
