Fiesta at Home, Chipotle Taco Party
Bring the family together this fall with an authentic homemade Mexican Fiesta. Hang the piñata, start the grill.. the Caronas and limes are ready to chill!
My favorite thing about cooking Mexican food is how cheap you can find the ingredients at various flea markets and ethnic supermarkets. You can find most Hispanic ingredients and fresh-made staples at taquerias and Mexican Markets. Over the counter piping hot tortillas and to-go cups full of fresh salsa and pepper sauces. Hispanic grocery stores can carry bags of homemade tortilla chips, made daily as well as large portions of fresh vegetables at good prices. This style of cooking is surprisingly inexpensive and always keeps your guests full and delighted. Here are the most important ingredients to keep on hand for a fiesta of any sorts. Cilantro, fresh limes, garlic, canned beans (either pinto or black), onions, tomatoes, jalapenos, rice (I prefer Jasmine), fresh tortillas (authentically- corn) and hot sauce if you can handle it. The best part is that if you run out of salsa or need a splash of color you can blend ingredients like tomatoes and onion to make a tomato sauce or fresh salsa to compensate.
Time to start your fiesta of many friends and family, so below are a few of my favorite Mexican dishes. Divertirse !
Medium Chipotle Salsa ♥♥♥♥
2 Medium Vine Tomatoes
1 Medium White Onion
4 Whole Cloves Garlic
1/4 Cup Tomato Sauce
1 Tablespoon Minced Jalapeno
1/8 Cup Cilantro Leaves
1 Tablespoon Lime Juice
1 Teaspoon Salt
1/2 Teaspoon Chipotle Powder
1/4 Teaspoon Garlic Powder
1 Tablespoon Hot Pepper Sauce
In a food processor or blender add quartered tomatoes and halved onion. Pulse to break apart onion. Add garlic cloves, tomato sauce, jalapenos, cilantro leaves and lime juice. Blend until almost completely smooth and well mixed. Remove from food processor. Season with salt, chipotle powder, garlic powder and hot pepper sauce. Stir until completely blended. Place in refrigerator for at least one hour before serving. Add additional salt to taste.
(About 14 Servings)
Mexican Rice
3 Cups Jasmine Rice
2 Tablespoons Butter
1 Teaspoon Season Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
1 Large Vine Tomato
1/2 Cup White Onion
3 Cups Water
In a large pot, place dry rice and heat to medium-high heat. Add butter and season with season salt, black pepper, chili powder, ground cumin and garlic powder. Stir continuously until rice has lightly browned. Remove from heat. In a blender or food processor add whole tomato and white onion. Blend until smooth. Add tomato puree to rice mixture and stir until well mixed. Add water and bring to a boil. Let boil one minute, stir, and cover. Reduce to low heat and keep covered for 20 minutes. When rice has been fully cooked, remove cover to test cooked rice without stirring. When rice has cooked to desired texture, remove from heat and serve warm.
(About 12 Servings)
Homemade Tortilla Chips
10 Small Corn Tortillas
Oil
Coarse Salt
In a deep frying pan, add a thin layer of oil and heat to high heat. Using kitchen scissors, quarter all corn tortillas so they become triangle-shaped chips. When oil is hot and begins to separate, carefully add each chip to hot oil. Using tongs flip when sides begin to brown and place each on a dry paper towel to drain. Immediately toss a thin layer of coarse salt over each hot tortilla chip. Serve warm.
(About 8 Servings)
Grilled Corn on a Stick
12 Ears Corn, With Husk
Water
Coarse Salt
1 1/2 Sticks Butter
2 Tablespoons Salt
1 Tablespoon Black Pepper
1 1/2 Teaspoons Chipotle Powder
3/4 Cup Parmesan Cheese
In one or two large buckets, add all corn, wrapped each in its husk. Add water until corn is submerged and season with an ample amount of course salt. Stir by hand until all corn has been covered in salt water. Let sit for 1-2 hours. Remove from salt water and directly onto a hot grill. Cook each husk until corn becomes soft and husk has browned. From from heat and husk corn. Place a large stick through each corn cob and begin to season. Add butter to each entire ear of corn, followed by salt, pepper, chipotle powder and cover in Parmesan cheese. Place in foil to keep warm.
(About 12 Servings- 12 Ears of Corn)
Blog and Recipes by ©Amorie Keys, 2014. (©Honey, I'm Home & ©Broke Momma Cooks) . Photo Credit - Sombrero ©http://catchmyparty.com/photos/778401 , Plants ©http://www.thesweetestoccasion.com/2010/08/fiesta-themed-birthday-party-ideas/ ,
Pinata ©http://catchmyparty.com/photos/778397, Cactus ©http://www.inspiredbythis.com/wed/inspired-by-cinco-de-mayo-fiesta-wedding-ideas/ , Corn photo & Homemade tortilla chips, photo credit ©Amorie Keys, 2014. ©Honey, I'm Home & Broke Momma Cooks.
Time to start your fiesta of many friends and family, so below are a few of my favorite Mexican dishes. Divertirse !
Medium Chipotle Salsa ♥♥♥♥
2 Medium Vine Tomatoes
1 Medium White Onion
4 Whole Cloves Garlic
1/4 Cup Tomato Sauce
1 Tablespoon Minced Jalapeno
1/8 Cup Cilantro Leaves
1 Tablespoon Lime Juice
1 Teaspoon Salt
1/2 Teaspoon Chipotle Powder
1/4 Teaspoon Garlic Powder
1 Tablespoon Hot Pepper Sauce
In a food processor or blender add quartered tomatoes and halved onion. Pulse to break apart onion. Add garlic cloves, tomato sauce, jalapenos, cilantro leaves and lime juice. Blend until almost completely smooth and well mixed. Remove from food processor. Season with salt, chipotle powder, garlic powder and hot pepper sauce. Stir until completely blended. Place in refrigerator for at least one hour before serving. Add additional salt to taste.
(About 14 Servings)
Mexican Rice
3 Cups Jasmine Rice
2 Tablespoons Butter
1 Teaspoon Season Salt
1/2 Teaspoon Black Pepper
1/2 Teaspoon Chili Powder
1/2 Teaspoon Ground Cumin
1 Teaspoon Garlic Powder
1 Large Vine Tomato
1/2 Cup White Onion
3 Cups Water
In a large pot, place dry rice and heat to medium-high heat. Add butter and season with season salt, black pepper, chili powder, ground cumin and garlic powder. Stir continuously until rice has lightly browned. Remove from heat. In a blender or food processor add whole tomato and white onion. Blend until smooth. Add tomato puree to rice mixture and stir until well mixed. Add water and bring to a boil. Let boil one minute, stir, and cover. Reduce to low heat and keep covered for 20 minutes. When rice has been fully cooked, remove cover to test cooked rice without stirring. When rice has cooked to desired texture, remove from heat and serve warm.
(About 12 Servings)
Homemade Tortilla Chips
10 Small Corn Tortillas
Oil
Coarse Salt
In a deep frying pan, add a thin layer of oil and heat to high heat. Using kitchen scissors, quarter all corn tortillas so they become triangle-shaped chips. When oil is hot and begins to separate, carefully add each chip to hot oil. Using tongs flip when sides begin to brown and place each on a dry paper towel to drain. Immediately toss a thin layer of coarse salt over each hot tortilla chip. Serve warm.
(About 8 Servings)
Grilled Corn on a Stick
12 Ears Corn, With Husk
Water
Coarse Salt
1 1/2 Sticks Butter
2 Tablespoons Salt
1 Tablespoon Black Pepper
1 1/2 Teaspoons Chipotle Powder
3/4 Cup Parmesan Cheese
In one or two large buckets, add all corn, wrapped each in its husk. Add water until corn is submerged and season with an ample amount of course salt. Stir by hand until all corn has been covered in salt water. Let sit for 1-2 hours. Remove from salt water and directly onto a hot grill. Cook each husk until corn becomes soft and husk has browned. From from heat and husk corn. Place a large stick through each corn cob and begin to season. Add butter to each entire ear of corn, followed by salt, pepper, chipotle powder and cover in Parmesan cheese. Place in foil to keep warm.
(About 12 Servings- 12 Ears of Corn)
Blog and Recipes by ©Amorie Keys, 2014. (©Honey, I'm Home & ©Broke Momma Cooks) . Photo Credit - Sombrero ©http://catchmyparty.com/photos/778401 , Plants ©http://www.thesweetestoccasion.com/2010/08/fiesta-themed-birthday-party-ideas/ ,
Pinata ©http://catchmyparty.com/photos/778397, Cactus ©http://www.inspiredbythis.com/wed/inspired-by-cinco-de-mayo-fiesta-wedding-ideas/ , Corn photo & Homemade tortilla chips, photo credit ©Amorie Keys, 2014. ©Honey, I'm Home & Broke Momma Cooks.
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