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Easy Entertaining: Mexican Fiesta

Here’s a party idea perfect for when the weather begins to chill. Take a trip to Mexico without ever leaving your home.

Here are a few easy recipes that are delicious, filling and very affordable. Did we say affordable? For less than dinner out for two, we have a party menu that could easily feed six. So invite over your friends and family for a Mexican Fiesta.  Start your party with a Sweet Heat cocktail, which features one of the best selling tequilas in Mexico and adds a little heat with jalapeño peppers and a little sweet-tartness with lemonade and honey. Keep the tequila available because we are going to use it in a colorful corn dish that can be a side or appetizer served with chips.  Next, Grilled Guacamole is unlike any guacamole you have had in the past.  Our Chicken Tacos are the easiest ones you will ever make because we use an already cooked rotisserie chicken, then add additional flavors. For dessert we have Apple Pie Enchiladas — now that’s a party. Salud!

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Grilled Guacamole
(Serves 4 – 6)

  • 4 avocados, halved, pits removed
  • Olive oil
  • ½ lime, juiced
  • Kosher salt
  • Fresh ground black pepper
  • ¼ cup red onion, peeled and finely
  • chopped (optional)
  • 2 tablespoons cilantro, thick stems removed and leaves finely chopped (optional)
  • Dash of hot sauce (optional)
  • Tortilla chips

Heat a gas or charcoal grill to medium heat. Lightly brush each avocado half with oil. Grill, cut-side-down, until marks appear and the avocados are heated through, about 5 minutes. Take off the grill and let cool slightly. Then scoop out the insides into a bowl and mash with a fork. Stir in the lime juice and salt and pepper to taste. Add onion, cilantro and hot sauce, if you wish. Serve immediately with chips.

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Corn with Tequila Lime Dressing
(Serves  4 – 6)

  • 4 cups cooked corn kernels, fresh or frozen
  • 1 cup red bell pepper, diced
For the dressing:
  • 1 tablespoon olive oil
  • 1 tablespoon tequila
  • 1 tablespoon agave nectar
  • 1 lime, juiced
  • 1 clove garlic, minced
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons fresh cilantro, finely chopped

In a medium-size bowl, combine the corn and red pepper. In another bowl, whisk together the olive oil, tequila, agave nectar, lime juice, garlic, salt, and pepper. Pour the dressing over the corn mixture. Stir in the cilantro. Adjust the seasonings as needed. Cover and chill for 1 hour.

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Tequila Beans
(Serves 4 – 6)

  • 4 thick slices bacon
  • ¼ cup white onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ cup tequila
  • 1 15-ounce can each black beans and pinto beans, rinsed and drained
  • ½ cup low-sodium chicken broth
  • ½ lime, juiced
  • ¼ cup fresh cilantro, chopped
  • Kosher salt
  • Black pepper
  • 2 green onions, chopped, for garnish

In a medium skillet, cook the bacon until crisp, then crumble and set aside. Pour off all but 1 tablespoon of the bacon drippings and return the pan to medium-high heat. Add the onion and sauté until softened, 3-4 minutes. Add the garlic, oregano, cumin, and coriander. Sauté for 1 minute, then deglaze the pan with tequila and reduce until evaporated. Stir in the beans, broth and most of the crumbled bacon, reserving some for garnish. Bring to a simmer and reduce heat to medium-low. Remove 2 cups of the beans and purée them in a blender. Add them back into the pan and stir in the lime juice and cilantro. Season with salt and pepper to taste. Garnish with green onions and the remaining crumbled bacon.

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Chicken Tacos
(Serves 4 – 6)

  • 4 cups chicken, cooked, shredded
  • 1½ cups salsa

In a medium-size bowl, combine the chicken and salsa. Note: Save time by using store-bought rotisserie chicken.

Build-Your-Own with:
  • Flour tortillas
  • Pico de gallo
  • Taco shells
  • Green onions
  • Shredded lettuce
  • Jalapeños
  • Shredded cheese
  • Sour cream

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Sweet Heat

In a shaker with ice, add:

  • 1½ ounces el Jimador Reposado tequila
  • 3 ¼-inch slices jalapeño pepper, seeds and membranes removed
  • 1 ounce Honey Syrup (recipe below)
  • 3 ounces lemonade

Shake and strain into a cocktail glass rimmed with Sweet Heat Spice. Garnish with a slice of jalapeño.

Sweet Heat Spice:
In a small bowl, mix one part chili powder, one part sugar and one-half part Kosher salt. Rub lime around the rim of a cocktail glass and dip it into the spice mixture.

Honey Syrup:
In a small saucepan, over medium heat, combine one part honey and one part water. Simmer for 5 minutes, stirring until well combined.

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Apple Cinnamon Enchiladas
(Serves 6)

  • 2 teaspoons sugar
  • ½ teaspoon cinnamon
  • 1 20-ounce can apple pie filling (or use cherry or peach pie filling instead)
  • 6 6-inch flour tortillas
  • 2 tablespoons butter, melted
  • Caramel syrup
  • Whipped cream or ice cream (optional)

Preheat oven to 350 degrees. In a small bowl, combine the sugar and cinnamon. Spoon the pie filling evenly onto the center of each tortilla. Roll tortillas and place seam side down on a lightly greased baking pan. Brush each roll with melted butter and bake for 20 minutes. Sprinkle with the cinnamon-sugar mixture and let cool, slightly. Cut each roll in half, drizzle with caramel syrup, and serve with ice cream or whipped cream, if desired.

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