Menu for "Make Your Own Tacos" Party: A couple of…


Menu for “Make Your Own Tacos” Party: A couple of years ago, I was at a liquor store, and the Cuervo display had recipes for a Tequila Tasting and Taco Buffet Party. I asked if I could make copies of the recipes, but have not used them yet!

My sister’s 40th Birthday party is looming, and my mother and I are planning a get-together on my deck – margaritas and tacos! Here is the menu:

Margaritas and Virgin Margaritas

Tortillas and Queso Dip and Salsa

Taco Bar:

Soft corn tortillas and small flour tortillas

Pork filling (my mother is doing)

Chicken filling (Probably with mole poblano sauc)

Fish filling (Salpicon de Huachinango – red snapper hash)

black bean and corn salsa

pico de gallo


shredded lettuce

shredded cheese

sour cream


Tres Leches Cake

Salpicon de Huachinango – Red Snapper Hash – this looks like exactly the same recipe as in the Cuervo brochure!

Recipe from “Food from my Heart”, by Zarela Martinez

“This is one of our signature dish at my restaurant, Zarela, and one of the most requested recipes. So here it is! I must warn you that if you don’t use the right kind of cinnamon, canela also know as Ceylon sweet or soft-stick cinnamon not cassia, the harsh spice sold as cinnamon in the US, it will not taste the same as ours at the restaurant.”

Serves 6

1/2 cup unsalted butter

6 large garlic cloves, finely minced

6 scallions, white and some of green part (about 1 cup)

3 medium-size ripe, red tomatoes, chopped (about 2 1/2 cups)

3 fresh jalapeno chiles, tops removed but not seeded, finely chopped

1/4 cup cilantro leaves

1 1/2 teaspoons true Ceylon cinnamon, ground

1/2 teaspoon ground cloves

2 teaspoons ground cumin

1 teaspoon salt

2 1/2 pounds red snapper fillets, skinned and small bones removed

Choose a heavy skillet (preferably non-stick) that will be large enough to hold the fish in one layer. Melt half the butter over medium heat. When the foam subsides, add half the minced garlic and cook 1 minute , stirring constantly. Add the scallions and cook 1 minute longer, stirring often. Add the tomatoes, chiles, cilantro, spices and a little salt, stir well to combine. Cook, stirring often, until the sauce is slightly concentrated, about 5 minutes.

Cut the fish fillets into halves or several large pieces, depending on their size. Place them in the pan in one layer. Adjusting the heat to maintain a low simmer, poach the fish, uncovered, just until the flesh begins to turn opaque, 1 minute. Carefully turn the fish fillets with a spatula and poach on the other side for about 1 minute more; the flesh should still be slightly undercooked. Allow them to cool in the sauce.

When the fish is cool enough to handle, pull the flesh into shreds with your fingers. Carefully remove any bones that may be left. If the sauce looks watery, drain off a little of the juice.

Heat the remaining butter in a second large skillet over medium heat until hot and bubbling. Add the remaining garlic and cook for 1 minute, stirring. Add the shredded fish and sauce; cook just until heated through.

Serve with freshly made corn tortillas or crisp-fried tortilla chips.

Picadillo Stew (We probably won’t do beef, but this would make another great option for a taco bar! Another plus is that it can be made in a crock pot ahead of time!)


Picadillo is a traditional South American beef or pork dish rich with spices, raisins, and green olives. While it may sound weird, the end result is suprisingly good. For those who just cannot get around the raisins and olives, either or both can be omitted for a terrific stew.

If you do omit the raisins and olives, consider adding some chopped bell, anaheim, or jalapeno peppers for some extra spice. This stew makes a lot – but it can be frozen with good results. It also gets better over time and can be made a day or two ahead of time and just reheated before serving. We serve this typically just with cornbread and a salad for a terrific meal.

2 tablespoons cooking oil

2 large chopped onions

8 minced garlic cloves

4 pounds cubed boneless beef chuck or pork

5 cups beef broth or stock

16 ounces diced tomatoes

16 ounces tomato puree

2 tablespoons brown sugar

1/3 cup chili powder

1 tablespoon ground cumin

1/2 teaspoon cayenne

1/2 teaspoon cinnamon

1 teaspoon salt, or to taste

3/4 cup raisins

1/2 cup sliced pimiento-stuffed green olives

2 cups kidney beans (or 1 15-ounce drained can)

Fresh cilantro (optional)

Sour cream (optional)

Heat the oil in a large skillet and brown the beef or pork and onions. Add the garlic and saute for a minute. Add the beef mixture to the crockpot with the broth, tomatoes, tomato puree, brown sugar, and spices. Cover and cook on low for 4-6 hours. Add the raisins, olives, and beans and cook for 30-60 minutes more. Serve with fresh cilantro and sour cream if desired.

Makes 8 servings.

Preparation Time: 10 minutes

Cooking Time: 7 hours

Total Time: 7 hours, 10 minutes

Chicken in Mole Poblano – I may have given this recipe before, but it’s pretty basic. I like to use chicken thighs, because they have more flavor! Cook and chop chicken thighs and saute with strips of bell pepper (red or yellow) and onion. When vegetables are soft, add prepared mole sauce to the mixture and allow flavors to blend. Now, Knorr has vaccuum sealed boxes of mole sauce, already mixed!


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