Fiesta Time! Ole!

I am still recovering from our fiesta last weekend. We did a much better job this year in not overbuying on food. I think we finally finished the tortillas my husband bought for last year's fiesta. We provided the main course and the drinks. Our wonderful guests helped with appetizers and desserts.

Carne Asada (From Tabrin)

flank steak
Pace picante sauce
Wishbone Italian salad dressing

You want to put the flank steak into a ziploc bag and cover it with equal amounts of picante and dressing until covered. I usually mix the two in a bowl and whisk them together and then pour it over the meat. I did 3-4 lbs of meat per bag and used two large picantes and two extra large dressings for about 14-16 lbs of meat all together. Let it marinate overnight, flipping the bag occasionally. Grill over medium high heat and then slice across the grain for burrito filling. We put out the usual fixings for the burritos. Fill them however you like. We also had rice and beans on the side.

Spicy Black Beans (my own recipe)

2 15 oz cans clack beans, drained and rinsed
1 11 oz can shoepeg corn
1 10 oz can Rotel chopped tomatoes with green chiles
2 4 oz cans chopped green chiles
1/4- 1/2 C Sofrito sauce ( I use Goya)
1 TBSP oil
Cumin, white pepper and black pepper to taste

Heat the oil and spices in a large saucepan until fragrant. Add beans and corn. Stir in chiles and tomatoes along with sofrito sauce until blended. Simmer until hot throughout.

I sometimes make this with pork as well. Just cube 1-2 lbs boneless, center cut pork chops. Cook thoroughly in the oil before adding the beans.

We also made margaritas. I do not believe in bottles of mix, but with a crowd, I'm not going to squeeze limes for each drink either. This is my compromise:

Margaritas (my plan)

1 can of Minute Maid Limeade
1/2 to 3/4 can of tequila
1/4 to 1/2 can tripe sec
ice

Dump the limeade and booze in the blender. Fill with ice. Blend. I drink mine with salt, but to each his own.

Instant party.