Tag mexican

Have a Mouthwatering Cinco de Mayo with these Parties That Cook Recipes

Olé! I mean… Hola!
Last year you threw a Triple Threat Cinco de Mayo party, even if it was a party of one. This year, we’ll let you off easy and only hit you with TWO awesome Mexican recipes for your May 5th fiesta. Both of these recipes are new additions to the Parties That Cook recipe library, but have made the rounds at our cooking parties and corporate team building events, thus earning their spots on our website.

Chalupas with Smashed Avocado, Chorizo, and Lime Sour Cream – Let the avocados be the only thing “smashed” at your bash. Eat enough of these delicious little guys – trust us, it’s not hard – and you’ll be loaded with enough carbs to take on The Most Interesting Man in the World. Well, maybe…
Drunken (Not that you’ll be, right?) Scallop Tostadas with Tequila and Ancho-Chile Salsa – Talk about getting sauced! Fresh flavors balance out the kick from the red pepper flakes and Tequila, leaving you with a munch-able snack that’ll keep you coming back for more!

You can find these recipes in action this Cinco de Mayo at our Mouthwatering Mission cooking class + tasting tour. Previously sold out, we’ve expanded the class size, and are now offering more tickets. Get them while they’re HOT.

Chalupas with Smashed Avocado, Chorizo, and Lime Sour Cream

Vegetable spray, for greasing pans
1 cup masa harina
1 cup all-purpose flour
2 teaspoons kosher salt
6 Tablespoons butter, chilled and cut into pieces
6 Tablespoons vegetable shortening
1/2 cup + 1 Tablespoon warm water
Mini Muffin Tins

6 ounces fresh Mexican chorizo sausage, casing removed
1 large shallot, finely diced
4 Tablespoons cilantro, chopped
1 large red jalapeno, minced
2 large avocados, halved and pitted
2 Tablespoons fresh lime juice
1 teaspoon kosher salt

Lime Sour Cream:
1/2 cup sour cream
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1 red jalapeno, minced
24 cilantro leaves

Preheat the oven to 350ºF.

Prepare Pans: Using the vegetable spray, lightly grease the insides of 2 24-cup mini muffin pans to make 48.

Make Crust: Combine the masa, flour, and salt in the bowl of a food processor. Pulse the mixture to combine. Add the butter and shortening and pulse again just until the mixture forms a coarse meal. Add warm water and process until moist clumps form, adding more water by the tablespoon if the mixture is dry. Transfer the dough to a flour-dusted work surface and divide it into quarters. Roll each quarter into a rope and cut the ropes into 12 pieces to yield 48 1/2-inch pieces (the size of a marble). Using your fingers, press each piece into a muffin cup, keeping the top edge of the dough inside the cup. Continue until all the cups are full. Use any extra dough to fill holes.

Bake Crust: Bake the cups until dry to the touch, and lightly browned, about 20 minutes. Remove them from the muffin tins and cool the cups on racks.

Cook Chorizo: Heat a medium sauté pan over medium heat. Add the chorizo, crumble with a wooden spoon and cook, stirring, until cooked through, 4-5 minutes. Transfer to a paper towel to drain. Chop into bits if necessary.

Make Filling: Finely dice the shallot, cilantro and red jalapeno. Place into a medium bowl. Cut the avocado in half and remove the pit. Use a large spoon to scoop out the avocado flesh. Add the avocado to the bowl and gently mash with a fork. Stir the mixture well and add in the lime juice and salt. Taste and re-season with salt and lime juice if needed.

Prepare Garnishes: Mix the sour cream, lime juice and salt in a small bowl. Set aside. Finely mince the jalapeno and pick cilantro leaves.

Assemble Chalupas: Spoon some of the avocado mixture into each of the cooled cups and top with a small dollop of sour cream then pieces of chorizo. Top with a sprig of cilantro and remaining jalapeno. Serve right away.

Makes 48

Recipe adapted by Parties That Cook® | www.PartiesThatCook.com | From Tori Ritchie in Bon Appetit.

Drunken Scallop Tostadas with Tequila and Ancho-Chile Salsa

8 six-inch flour tortillas
Olive oil for brushing
1/2 teaspoon kosher salt

2 inch round cutters

1/2 small yellow onion, minced
1 garlic clove, peeled and minced
2 Roma tomatoes, peeled, halved, seeded and cut in very small dice
1 Tablespoon olive oil
1 Tablespoon tomato paste
1/4 teaspoon red pepper flakes
1/4 teaspoon ancho chile powder
1 teaspoon kosher salt
1/2 cup heavy whipping cream
1 teaspoon lime juice
1 Tablespoon cilantro leaves, chopped

Scallops with Ancho Chile:
2 Tablespoons olive oil
12 ounces bay scallops
4 garlic cloves, minced
1 1/2 teaspoons ancho chile powder
1/2 teaspoon kosher salt
1/4 cup tequila
2 Tablespoons fresh squeezed lime juice
2 Tablespoons butter, cold and cubed

Cilantro sprigs, for garnish

Preheat oven to 350ºF.

Cut Tostadas: Using a 2-inch cookie cutter, cut out four circles from each tortilla (may be more if tortilla is larger than six inches).

Oil and Bake Tostadas: Place circles on a parchment-lined sheet pan and brush lightly with olive oil. Bake until golden, about 10 minutes. Remove from oven, transfer to a cooling rack over sheet pan and sprinkle lightly with salt.

Chop Ingredients: Peel and mince the onion and garlic. Using a serrated vegetable peeler, peel the tomatoes. Cut the tomatoes in half and squeeze out all of the seeds and discard. Chop the flesh into very small dice.

Make Salsa: In a sauté pan, heat oil over medium heat and sauté onions for 3 minutes. Add the garlic, tomatoes, tomato paste, red pepper flakes, ancho chile powder and salt; sauté until onion is soft, about 4 minutes. Add the cream and simmer until thick, 3 minutes.

Finish Sauce: As the sauce is cooking, juice the lime and chop the cilantro. When the sauce is thick, add the lime juice and cilantro. Keep sauce warm until service.

Sauté Scallops: Prepare and chop all of the ingredients before you begin as scallops cook quickly! Heat the olive oil in a sauté pan over medium-high heat; add the scallops, garlic, ancho chile powder and salt; sauté for one minute. Add the tequila and lime juice and cook for another minute. Remove from heat. Add butter and toss to coat.

Assemble: Lay out the tostadas on the work surface or sheet pan. Put a small dollop of salsa on each tostada. Top with a spoonful of the scallop mixture and another small dollop of salsa. Garnish with a cilantro leaf, platter and serve.

Makes 24

Recipe created by Parties That Cook® | www.PartiesThatCook.com

Throw a Triple Threat Cinco de Mayo Fiesta with Parties That Cook!

It’s a beautiful day in the neighborhood. People are out and about (if not at work) making their Cinco de Mayo plans – and there are plenty of options! From authentic Mexican restaurants and drink specials, to street festivals on Thursday, Friday and Saturday (Zumba-thon included), finding something to do is easy! If you find yourself in San Francisco tonight, you can even come out to the Ferry Building and support CUESA and La Cocina at Hecho En San Francisco! Olé!

If you would rather celebrate at home, invite your friends and their appetites as Parties That Cook brings THREE Mexican recipes to the table!  Introducing our tres amigos that, together, create a killer Cinco de Mayo menu (recipes below):

The Appetizer: Pork Taquito Cups with Avacado and Sour Cream
The Main Course: Chipotle Garlic Chicken Breasts with Cilantro
The Dessert: Cinnamon Churros with Mexican Chocolate Dipping Sauce Recipe

Pork Taquito Cups with Avocado and Sour Cream Recipe
This recipe, and others like it, can be found in our Appetizer Recipe Library!

24 won ton wrappers
Olive oil spray
1 Tablespoon extra-virgin olive oil
1/2 medium white onion, finely chopped
1 pound ground pork
3/4 Tablespoon ancho chile powder
1/4 teaspoon dried oregano
1/4 teaspoon cumin seeds, toasted and ground
1/8 teaspoon cinnamon
Pinch of allspice
1 small chipotle in adobo, seeds remove and finely chopped
½ teaspoon adobo sauce
1 1/2 teaspoon kosher salt
1 Tablespoon cider vinegar
1 teaspoon lime juice, plus additional wedges for garnish
2 Tablespoons minced cilantro, plus more for garnish
1/2 cup Monterrey Jack cheese, grated
1/2 cup sour cream
1/2 avocado, cut into ¼-inch cubes

Won Ton Crisps: Preheat oven to 350°F. Spray won tons with olive oil and put wrappers in mini muffin tins. Bake for 10 minutes or until golden. (Can burn easily so watch carefully).

Taquito Filling: Heat olive oil in a medium sauté pan over medium heat. Add onion and pork. Cook until onion is translucent and soft, about 5 minutes and the pork has rendered its fat. Drain off the fat. Return to heat and add chile powder, oregano, cumin, cinnamon, allspice, chipotle, adobo and salt. Cook for 30 seconds. Add vinegar and lime juice. Remove from heat and add cilantro.

Assemble: Scoop a generous tablespoon of the pork mixture into the won ton cup. Sprinkle with some shredded cheese. Transfer cups to a warm oven to let the cheese melt. Once out of the oven, sprinkle with cubes of avocado and spoon a small dollop of sour cream on top. Garnish with a tiny lime triangle and serve immediately.

Serves 24

Chipotle Garlic Chicken Breasts with Cilantro Recipe
This recipe, and others like it, can be found in our Main Dishes Section!

2 quarts water
1/2 cup kosher salt
1/2 cup sugar
2 garlic cloves, smashed
1 teaspoon black peppercorn, coarsely smashed
8 6-ounce boneless chicken half breasts, skin on, tenders removed
Canola oil for searing

Chipotle Garlic Cream Sauce:
1 head garlic
1 Tablespoon extra-virgin olive oil for roasting garlic and 1 Tablespoon to sauté onion
1 yellow onion, coarsely chopped
2 teaspoons cumin seeds, toasted and ground
2 chipotle chiles in adobo, seeds removed
1/2 cup crème fraîche
1 cup cream, reduced by half
1 cup chicken stock, reduced by half
1 1/2 teaspoons kosher salt
1 teaspoon lemon juice
1/4 cup cilantro leaves, chopped

Cilantro sprigs


Preheat the oven to 450°F.

Brine: Mix water, salt, sugar, garlic and black peppercorns. Immerse the chicken in the brine and refrigerate for 1/2 hour-1 hour. Remove from the brine and pat dry.

Roast the Garlic: Take a head of garlic and cut off the top of the stem end. Place the garlic bulb in a piece of foil and drizzle it with 1 Tablespoon of olive oil and sprinkle with salt. Wrap it tightly and roast it in a preheated oven until completely soft and caramelized, about 30-45 minutes. Let cool slightly.

Prepare Chipotle Garlic Cream Sauce:
Heat 1 Tablespoon olive oil in a sauté pan. Add chopped onion and sauté until soft, about 3-5 minutes. Add the toasted and ground cumin and cook 1-2 minutes. Transfer the onion/cumin mixture to a blender. Squeeze the garlic bulb into the blender. Add the chipotles (with seeds removed), crème fraîche, reduced cream and chicken stock, and salt. Process until pureed, about 2 minutes. Pour the puree into a saucepan. Set aside.

Sear then Roast: Preheat an outdoor grill or an indoor, ridged grill until very hot. Brush the grill with canola oil. Place the chicken breasts, skin side down on the grill. Top with a baking sheet with the rim facing up. Place a brick on the top of the baking sheet and let cook until golden, about 3-5 minutes. Remove the brick and baking sheet and transfer the chicken to a sheet pan, browned side up. Finish browning the remaining chicken breasts then transfer the chicken to the oven. Roast chicken in the oven until a knife inserted in the center encounters no resistance (about 150ºF), about 10-15 minutes.

Finish Sauce: Bring chipotle garlic cream sauce to a simmer and cook over low heat for 5 minutes. Remove from heat and add the lemon juice and chopped cilantro.

Serve: Place a chicken breast on the plate and ladle 3 Tablespoons of sauce on top. Garnish with a sprig of cilantro and serve immediately.

Serves 8

Cinnamon Churros with Mexican Chocolate Dipping Sauce Recipe
This recipe, and others like it, can be found in our Dessert Recipes Library!

6 quarts canola oil, for frying
1 3/4 cups water
2 sticks (1/2 pound) unsalted butter
1 teaspoon kosher salt
1 1/4 cups all-purpose flour
4 large eggs
1 large egg white
Plastic wrap

Cinnamon-Sugar Topping:
1 cup granulated sugar
2 teaspoons ground cinnamon

Chocolate Sauce:
1 cup heavy cream
1/4 cup milk
2 ounces bittersweet chocolate, finely chopped
3 ounces Mexican chocolate, finely chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon cayenne
1/2 teaspoon kosher salt

Prepare Batter: In a frying pan, heat the oil to 375°F. In a large saucepan, bring 1 3/4 cups of water to a boil with the butter and 1 teaspoon of salt. Remove from the heat, add the flour and stir vigorously until incorporated. Using an electric mixer beat the dough at low speed for 1 minute, just until slightly cooled. Increase the speed to medium-high and beat in the eggs and egg white, one at a time. Transfer the dough to a bowl, press a sheet of plastic wrap directly on the surface and put in the freezer until cooled to room temperature, about 10 minutes. Scoop the dough into a large pastry bag fitted with a large star tip.

Topping: In a bowl, mix together sugar and cinnamon.

Fry Churros: Set a cooling rack on a half sheet pan. Squeeze 4-inch lengths of the dough into the hot oil, cutting them off with a knife. Fry about 6 churros at a time; they expand as they cook. Turn over once or twice, until browned, about 4 minutes. Drain the churros on the rack for 2 minutes then dust with the cinnamon sugar.

Make Chocolate Sauce: Meanwhile, in a large saucepan, heat the cream and milk until small bubbles appear around the edge. Add the chocolates, sugar, vanilla, cayenne and salt. Whisk over low heat until the chocolate is melted. Keep warm over very low heat.

Serve: Serve at once with hot chocolate sauce.

Makes 24