Are you trying to put on a great birthday extravaganza for your spouse or friend? One theme that never fails is a Mexican Fiesta party.
Send out some fun chili 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 cover the furniture. Leave a few hats lying around – some lively guests will pick them up and wear them.
Here are some tasty south-of-the-border-style recipes:
Tamales
Ingredients
2 cups of Maseca for tamales
2 cups of warm water or broth
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup lard or vegetable shortening
dried corn husks
Preparation
Soak corn husks for at least 6 hours. Combine the maseca, baking powder, and salt in a bowl, work the broth or water in with your fingers to make a smooth, moist dough. In a small bowl, beat shortening or shortening until fluffy, add batter and beat until batter is fluffy. Prepare the tamales with the desired filling. This recipe will make enough masa for 16 small tamales. Easily doubles.
tamale filling
Ingredients
1 1/4 lbs boneless pork loin or shoulder (optional: chicken or beef)
1 1/2 pounds pasilla chili or California pods
1/8 cup cooking oil (corn)
3/4 cup of water
1/2 tablespoon of salt
16 corn husks
2 1/4 lbs Prepared dough (top)
Preparation
Cover the meat with water, bring to a boil, reduce the heat and simmer until done (about 2 hours). Clean chili pods lightly sautéed (removing stems and seeds) in cooking oil. Place in blender, add water, and blend until smooth. Cut the meat into small pieces, cook in cooking oil until browned. Add chili-salt mixture to meat, cook about 7 minutes. Soak the corn husks for a few minutes and rinse well. Using the dough spreader, spread evenly over the smooth side of the corn husks, spooning the meat mixture into the center. Fold the sides in toward the center, fold the end of the sheet over and pinch the open end, place the tamales upright in the steamer with the folded side down. Cover with a damp cloth or more sheets, add water and steam, about 1 1/2 to 2 hours.
fajitas
Ingredients
1 1/2 pounds flank steak, cut into strips
3 garlic cloves, minced
Juice of 1 lime
large pinch mild chili powder, paprika and cumin
1-2 tablespoons of extra virgin olive oil
12 flour tortillas
vegetable oil (for frying)
salt and pepper to taste
Preparation
Combine meat with garlic cloves, lemon juice, chili powder, paprika, cumin, and olive oil. Add salt and pepper. Mix well and marinate for at least 30 minutes at room temperature or overnight, sealed and refrigerated. Cut meat into bite-size strips and grill in 1 tablespoon oil in a large skillet over high to medium high heat until browned and cooked through. Serve with pico de gallo, sour cream, guacamole and cheese.
Chicken with rice (Chicken rice)
Ingredients
2 cups of long grain rice
1 16 oz can of Mexican Rice
2 gold goblets 16 oz. pitcher of water
1/2 chicken (pieces or boneless breast)
3 oil tablespoons
Preparation
Boil the chicken in mex rice and water. In another deep skillet, heat the oil over high heat until it begins to smoke. When the oil smokes, add your 2 cups of rice and stir constantly until it turns white like popcorn. When the rice is almost bursting, add the chicken and broth. Cook over high heat until it boils. Lower the heat to low, cover the pan, and allow the rice to cook for 25 minutes. Serves 6 to 8 people.
Don’t forget the Mexican beer and margarita mix to go with the great Mexican food at your Mexican Fiesta birthday party!
