Recipe: Mexican Buffet Recipes

Dear Elizabeth: I am an enthusiast of Mexican cooking. I find it rather easy to cook Mexican food because we share a lot of ingredients with them. Also, the cilantro is widely used in Puerto Rico, as in Mexico. Unfortunately, I cannot suggest specific ideas about decoration or entertainment for your Margarita party, but I am sure some of the ladies will probaly help in that sense. Here are some easy recipes for your selection:

Appetizers:
Veracruz-Style Picaditas with Black Beans and Salsa
Picaditas are fun to make as well as eat. As each one is baking, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has seafood variations on its picaditas, which are sometimes known locally as pelliscadas. A very attractive presentation for an appetizer or buffet table is to garnish each picadita with a cooked shrimp.

1 pound masa (your favorite recipe)
1 1/2 cups refried black beans (homemade or canned)
1 1/2 cups salsa verde, homemade or canned
1 medium white onion, peeled and finely chopped
1 cup queso fresco or monterey jack cheese, crumbled
12 medium shrimp, boiled and peeled (optional)

Divide the dough into 12 equal parts, roll into balls, and lightly press each one in a waxed paper lined tortilla press. They should be about 1/4 inch thick and about 3" in diameter. Place each one on a hot comal or dry, nonstick skillet. Bake on one side until just brown at the edges, turn and pinch all around the edge of each one to form a rim. Bake another 30 seconds, or until cooked through. Remove and keep warm by covering with a tea towel until all picaditas are baked. Top warm picaditas with refried beans, salsa, onions and cheese. Place a shrimp in the center of each one, if desired. Serve immediately. Makes 12.

Tex-Mex Style Refried Beans.
serves 4-6
3-4 cups

(1 kg) drained cooked pinto or black beans
Broth from cooked pinto beans
2 Tbsp (30 ml) vegetable oil

Heat oil in a medium skillet. Add drained cooked pinto beans to the skillet and mash up into a paste. (I use an old hand potato masher but a perforated metal cooking spoon also works well). Saute the beans over medium heat for about 5 minutes, stirring frequently to prevent burning and adding a little bean broth as necessary for proper consistency. The finished beans should be like thick library paste in texture.

Onion Salsa Verde

10 small tomatillos, diced
2 cups diced Vidalia onion
1 jalapeno, seeded and finely chopped, or to taste
3 tablespoons cilantro, finely chopped
2 tablespoons tequila
2 tablespoons lime juice
2 tablespoons sugar, or to taste
1 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper

Combine all ingredients and season to taste, adding more sugar if too acidic. Serve with grilled meats, such as chicken or pork, or with tortilla chips. Best made ahead to allow flavors to develop. Makes about 5 cups.

Cheese Fondue with Tequila

1 large round of garlic bread (shepherds bread may be substituted)
1 tsp. butter
150 grs. (2/3 C.) crumbled roquefort cheese
190 grs. (7 oz.) cream cheese, cubed
150 grs. (5 oz.) Manchego cheese, shredded (Monterrey Jack may be substituted)
1 clove garlic, minced
2 Tbsp. sour cream
1 jigger tequila
1/2 tsp. pureed chipotle chile (optional)
salt and pepper to taste
1 medium sized baguette
2 sticks of butter (approximately) for toasting the bread

Garnish:
1 sprig of curly leaf parsley
1 red pepper, finely chopped

Cut a large hole in the top of the garlic bread and scoop out the insides without breaking the crust. Melt 1 tsp. of butter in a saucepan, add the garlic and cook until soft (about 1 minute). Add the roquefort cheese, cream cheese and Manchego cheese stirring to combine. Add the sour cream, tequila and, if desired, the chile chipotle and continue stirring until the mixture is well blended together. Add salt and pepper to taste and pour the cheese mixture into the hollowed out bread round. Cut the baguette into 1" cubes and brown in remaining butter a few at a time. Garnish the fondue with the parsley and red pepper and serve with the bread cubes.

Guacamole

4 ripe avocados
1 ripe beefsteak or 2 plum tomatoes, finely chopped
1/2 white onion, finely chopped
2 or more fresh serrano peppers, finely chopped
Lime juice
Salt

Peel and remove the seeds from the avocados, set the seeds aside. Place the avocado flesh in a glass, plastic or ceramic bowl and mash with whatever is handy (fork, potato masher, etc.) until you reach a smooth-ish consistency (You can make it as smooth or as chunky as you like). Add the tomatoes, onion and peppers and combine thoroughly. Add lime juice and salt to taste. Spoon the guacamole into a serving dish and place the seeds on the guacamole, pressing in lightly to bury them a bit. If desired, chill for up to two hours before serving. Serves 4 - 8

MAIN DISHES for your Buffet:

Pollo Ticul: Yucatecan Style Chicken
(The banana leaves may be omitted if necessary, but the flavor and presentation will not be as authentic.)

2 ounces (1/2 brick ) achiote paste
1/4 cup bitter orange juice, or use half sweet orange juice and half vinegar
1 large garlic clove, peeled and finely minced
1 1/2 tablespoons honey
1 tablespoon toasted cumin seeds
1 teaspoon dried oregano
1 chicken, cut into serving pieces
4 banana leaves, passed over a burner to soften
1 tablespoon corn oil
3 roma tomatoes, finely chopped.
1 small green bell pepper, chopped
1 medium onion, chopped

Combine the first 6 ingredients in a large, non-reactive bowl, mixing thoroughly to dissolve the achiote paste. Place the chicken pieces in the bowl and marinate overnight, refrigerated. Preheat the oven to 350 ; lightly grease a large baking dish, about 8" x 11." Place two of the banana leaves side by side lengthwise (they will overlap slightly) and two widthwise. Place the chicken and its marinade on top of the leaves in the baking dish. Heat the oil, saute the tomatoes, pepper and onion until the onion is transparent and spread this mixture over the chicken. Fold the leaves over the chicken, cover with aluminum foil, and bake for 45 minutes. Remove the foil and bake another 15 minutes. Serves 4.

Cochinita Pibil
Serves 6

1 kg. pork shank
1/2 bar of achiote
2 garlic cloves
6 whole peppercorns
1/4 C. vinegar
1/4 C. lime juice
2 Tbsp. chicken consom
1 1/2 C. water
Salt to taste

Clean the pork and place in a deep pan. Grind the remaining ingredients to form a sauceand add to the meat, allow to marinade at least one hour or overnight. Cook the pork in the sauce in a pressure cooker for 40 minutes or in a stock pot until the meat is very tender. When the meat is cooked, cool slightly and shred, then add back into the sauce. Serve with chopped purple onion and chopped serrano peppers.

Achiote Paste:
Source: TOO HOT TAMALES PANTRY STAPLES SHOW

2 tbsps annatto seeds
1 tsp cumin seeds
1 tsp oregano
6 allspice berries
1 tsp sea salt
4 garlic cloves -- pressed
4 tbsps lime juice

Combine the annatto seeds, cumin seeds, oregano, allspice berries, and salt in a spice mill or coffee grinder. Grind to a powderlike consistency. In a small bowl, mix the powder with the garlic and lime juice. Store in an airtight container, in the refrigerator. Use for Cochinita Pibil or any grilled seafood.

Fajitas de Res al Tequila:
Beef Fajitas with Tequila

2 lb. skirt steak
3 garlic cloves, peeled and mashed
1/3 cup plus 2 tablespoons vegetable oil
4 tablespoons fresh lime juice
4 tablespoons tequila
1 teaspoon ground cumin
1 teaspoon salt
3 bell peppers, all green or assorted colors, cut into strips
1 large white onion, sliced into thin crescents (half rings)

Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet. Place the pieces of meat in a non-reactive bowl. Mix the garlic, 1/3 cup vegetable oil, lime juice, tequila, cumin, and salt. Pour over the meat and marinate for 2 hours. Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over medium-high heat. Do not allow the meat to dry out by overcooking. Heat the remaining 2 tablespoons of vegetable oil and sautee the peppers and onions over medium-high heat until crisp-tender. Cut the grilled meat into strips and serve with the pepper-and-onion mixture, warm flour tortillas, and sliced avocado, letting diners make their own fajita tacos. Serves 6.

I suggest that you serve SANGRITAS, Strawberry and Grapefruit juice Margaritas and some CARTA BLANCA beer with lemon slices in the side. If you need recipes for the beverages I will gladly post them.

Gladys/PR