a mexican fiesta pork carnitas, fresh guacamole, easy black beans, rice and tres leches cake
Viva Mexico! What an incredible country and the food is as colorful and spicy as the people. All the recipes in this menu are straight from a cooking class in San Miguel de Allende, and they are all classic and expected. We also make a Chicken Mole but though a very traditional Mexican dish, it is not to everyone’s liking.
Serve the carnitas with fresh flour or corn tortillas, some grated cheese, salsa, shredded lettuce and sour cream with big bowl of tortilla chips. Let everyone tuck in and make up their own creation.
This recipe is from a cooking class, Flavors for Mexico, I took at La Cocina Cooking School in San Miguel de Allende, Mexico. Guacamole recipes vary a bit depending on the region of Mexico or Central America. Therefore, I often take liberties with this recipe and may substitute onion for garlic, eliminate the tomatoes, or…
Mexican food is ideal meal for casual, fun get-togethers, especially if any kids are involved. Fresh Mexican food is a crowd pleaser and carnitas are delicious and super easy. The recipe includes several wonderful spices and a nice slow cooking time. You can make them in a slow cooker or on a stove top in…
What more is there to say about a well-cooked bowl of rice? Simple, pure and such a perfect companion to a variety of dishes. I have a variety of different versions of rice, this being the most basic. I like to use a basic rice when the main course needs to be the star of…
Black beans. The staple of diets in most of the southern hemisphere and packed with protein and fiber. You can make this recipe from dried beans, which some people say taste better, but I find canned beans really good and much easier. The recipe is kind of a cheater’s version of true Mexican black beans,…
Three milk cake, or Pastel de Tres Leches, is one of the most common cakes in Latin American. Similar to mole, the cake recipe differs slightly by country and also within families. The recipe here does not take too long, and is adapted, just slightly, from a cooking class at La Cocina in San Miguel…
The day before
Write down your menu, make list of what you need to prepare, and when you will prepare it. Get organized (in your head) with any serving plates or things you need for serving.
Make tres leches cake
Wash fruit for tres leches garnish (refrigerate)
Make whipped cream and refrigerate
Four to eight hours before (depending on method)
Make the pork carnitas either in slow cooker or stove top
Two hours before
Make guacamole, put in avocado pit to prevent browning, seal well and refrigerate
Make the black beans
Clean lettuces, shred and refrigerate
Place the salsa, sour cream and cheese in separate bowls, cover and refrigerate
Set table- remember napkins, salt and pepper
Organize serving bowls, dishes and serving utensils in kitchen
Put water in a pitcher with lemon or cucumber, refrigerate
Take out dessert bowls, plates and spoons
One hour before
Put on music, open wine, set out glasses for drinks before dinner, and any nibbles/appetizers
15 minutes before guests at table
Warm the flour tortillas
Put all items in serving dishes with serving utensils on the table
Light candles and put out water
You may want to start the meal off with some margaritas, sparkling lemon or orange soda with spicy corn nuts and a beautiful bowl of fresh cucumber or jicama sprinkled with lime chili seasoning.