We recently hosted a casual get together with friends with a Mexican theme. Since I'm a little distracted these days, we threw it together and it turned out amazingly well.
Menu:
- Beef tacos with all the toppings (sour cream, cheese, salsa, avocados, lettuce)
- Garlicky Pinto Beans
- Guacamole
- Spanish rice (cheated and used a box mix - can't go wrong with Zatarain's)
- Margaritas!
Here are a few recipes from the evening:
Garlicky Pinto Beans (Real Simple, May 2009)
Ingredients
* 2 tablespoons olive oil
* 6 cloves garlic, sliced
* 2 15-ounce cans pinto beans, rinsed
* 1/2 teaspoon dried oregano
* kosher salt and black pepper
* 4 scallions, thinly sliced
Directions
- Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring occasionally, until soft, 1 to 2 minutes (ours were accidentally burned, but we think it really added to the flavor. Blame the margaritas!).
- Add the beans, oregano, 1/2 cup water, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Simmer, stirring occasionally, until the beans are heated through, about 4 minutes.
- Stir in the scallions and serve. (Next time I plan to add a little cilantro at the end)
Ingredients
* 4-5 ripe avocados
* 1 lime, juiced (I like to use 2)
* 1/2 medium red onion, chopped
* 1 garlic clove, minced
* 1 vine-ripe tomato, diced
* 1 big handful fresh cilantro leaves, finely chopped
* 1/4 teaspoon ground cumin
* 1/4 teaspoon chili powder
* Kosher salt and freshly ground pepper
Directions
Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix.
Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving (although it's nice to wait, we never do and it is totally tasty!).
