previous post > < next post
Essential Recipes from our Mexican Dinner...
4/25/2014
share.

image

Essential Recipes from our Mexican Dinner Party

Mexican food is not all tacos, salsas and margaritas, of course, but you sure… >

Essential Recipes from our
Mexican Dinner Party

Mexican food is not all tacos, salsas and margaritas, of course, but you sure couldn’t prove it by us. Those classic recipes are classics for a reason: they’re easy to make, go a long way, and are just so satisfying, i.e., tailor-made for a big fiesta. Without further ado: the mouth-watering dishes we whipped up for our Mexican dinner party with The New Potato.

image

Classic Guacamole

WHAT YOU’LL NEED
4 ripe avocados
1/2 red onion, finely chopped
1 tomato, finely chopped
1 lemon
Salt to taste
Hot sauce to taste 

HOW TO MAKE IT…
Mash the avocados together in a large bowl. Add in the chopped onion and tomato and mix well. Squeeze the juice of one lemon over the mixture, and add salt and a few splashes of hot sauce to taste. Mix well, transfer from the mixing bowl into a pretty serving bowl and serve with crispy tortilla chips or crudité.

 

Slow-Cooked Ancho Pork

WHAT YOU’LL NEED
3 dried ancho chilies, soaked in boiling water
1/2 cup of reserved soaking water
1/4 cup lime juice
2 tbsp cumin
1 tbsp chipotle
1 tbsp oregano
1/2 tbsp salt
4-5 lbs pork shoulder
1 red onion, chopped
3 cloves garlic, smashed
2 bay leaves
1 can or bottle of beer

HOW TO MAKE IT…
Drain chilies, reserving 1/2 cup of the soaking water. Add chilies, water, lime juice, and spices to the bowl of a food processor and blend until smooth, creating a marinade. In a large container or bag, add the marinade and pork shoulder, making sure to completely cover the pork. Store in the refrigerator at least one hour, up to overnight.

In a large slow cooker, add the pork shoulder and any remaining marinade, onion, garlic, bay leaves and beer. Set the slow cooker to low, and let cook 5-6 hours. Once cooked, remove bay leaves and shred the meat using two forks. 

 

Pickled Onions

WHAT YOU’LL NEED
One red onion, sliced
1/2 cup apple cider vinegar
2 tbsp sugar
1 1/2 tsp salt

HOW TO MAKE IT…
Add all ingredients to a tightly lidded jar and stir to combine. Let sit at least one hour in the refrigerator.


Mango Salsa

WHAT YOU’LL NEED
2 champagne mangoes, peeled and diced
Juice from half a lime
Handful of cilantro, chopped
1/2 jalapeño or more to taste, finely chopped
1/2 tsp cumin
Salt and pepper to taste

HOW TO MAKE IT…
In a large bowl, toss all ingredients until mixed. Adjust seasoning to your taste.

 

Pork Tacos with Mango Salsa

WHAT YOU’LL NEED
Corn tortillas
Slow-Cooked Ancho Pork
Mango Salsa
Pickled Onions
Radish, thinly sliced
Cilantro, chopped
Lime wedges, for garnish

HOW TO MAKE IT…
To assemble tacos, warm your tortillas over open flame a few seconds on each side, using tongs to flip. If making mini tacos, use a small round cookie cutter to punch out your tortillas before warming. Serve immediately, or store the warm tortillas in a deep ceramic dish covered with a cloth or foil. Top each tortilla with the pork, radish, pickled onion, mango salsa and cilantro. Garnish with lime wedges and serve.

 

Classic Margarita

WHAT YOU’LL NEED
2 oz tequila
1 oz Cointreau
2 tbsp fresh lime juice
Salt and lime wedges, for garnish

HOW TO MAKE IT…
Using a wedge of lime, wet the rim of your glass and dip into a plate of salt. Add ice and set aside. In a cocktail shaker, add tequila, Cointreau, lime juice and ice. Shake vigorously and strain into glass. Garnish with extra lime.