Need a recipe for a mexican/spanish side dish. ?

Question

looking for a mexican or spanish side dish recipe for a party to feed about 15 people. guacamole is already taken. would like it to be authentic. thanks so much

Answer 1

Pigs' Ears Salad  

      1 lb Pigs' ears

      3    Whole star anise

      1    Two-inch slice fresh ginger root

      1 c  Raw carrots cut in thin julienne

      1    Cucumber *

      2    Green onions **

    1/2 c  Plum sauce or mango chutney - mashed

           Salt and freshly ground pepper

           Lemon juice to taste

           Butter lettuce leaves

           Toasted sesame seeds

           * peeled, seeded and cut in 2-inch julienne

  ** tops only, slivered lengthwise and cut in 2-inch julienne

  

  It is important that all ingredients in this recipe be well chilled.

  

  Prepare pigs' ears by slowly boiling in salt water.  Discard water and return ears to pot with water to cover, star anise and  ginger.  Bring to a boil, reduce heat, cover and simmer for 45 minutes, or  until ears are tender.  Remove ears, let cool and chill. Cut into thin  strips (1/8 inch).

  

  Combine pigs' ears, carrots, cucumbers and onions and toss lightly with  plum sauce.  Season with salt and pepper and a little fresh lemon juice if  a slightly tart flavor is desired.  Serve on crisp lettuce and sprinkle  with sesame seeds.

Answer 2

Casuela de Vaca o Pollo

2 lbs. boneless meat, cut into 6- or 8-pieces of beef or chicken

3 C water or broth

1 carrot, cut into quarters

8 potatoes

1 onion, cut into quarters

6 pieces squash

6 ears corn-on-the-cob

1/2 green pepper

1/2 C rice or noodles

Cilantro, paprika, oregano, black pepper, salt to taste

1/2 lb. fresh green beans

Put the beef or chicken to boil at a low heat in your pot with the onions, green pepper and all the spices.  When the beef or chicken is fork tender, add the potatoes, carrot and green beans. About 10 minutes later, add the squash.  Add the rice or noodles and corn-on-the-cob.  Cook until the corn and the potatoes are tender.  Serve with good, hearty bread.

Answer 3

I have a recipe for chipotle cornbread that might be nice for the party:

http://www.cooking-is-easy-and-fun.com/C...

Answer 4

How about my cheesy cornbread with jalapeno peppers? I posted it on Suite101. It's dead easy and you can make it into regular cornbread or muffins. For that size crowd, I'd suggest tripling the recipe.

Answer 5

You can't go wrong with  frefried beans or Mexican rice.  There are many recipes to choose from.  How about taking your dish in a crockpot to keep it  nice and hot.  You could also make a great pico de gallo or salsa, which are very easy to prepare using fresh or canned tomatoes.  If you're looking for specific recipes, my favorite cooking websites are Recipezaar.com and Allrecipes.com,  but there are many more.  In most cases, you'll find that brand name products have great recipes that feature their brands.  Some examples are Kraft Foods, Goya, Betty Crocker, Swanson; the list is never ending.   Oh, and don't forget the "Food Network" website, which is a favorite of many, and they have recipes from all the popular television cooking show chefs.  I hope this response has been helpful.  Enjoy the party!

Answer 6

MEXICAN POLENTA PIE

3/4 cup cornmeal

2 cups water

1/4 teaspoon salt

1 egg, slightly beaten

1 can (15 ounces) chili beans, drained

3/4 cup shredded Monterey Jack cheese with jalapeño peppers (3 ounces)

1/3 cup crushed corn or tortilla chips

1. Heat oven to 375°F. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.

2. Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.

3. Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.

FAJITA LASAGNA

1 bag (1 pound) frozen stir-fry bell peppers and onions, thawed

1 pound lean ground beef

1 can (29 ounces) tomato sauce

1 envelope (1.4 ounces) fajita seasoning mix

12 no-boil lasagna noodles , each about 6 to 8 inches long and 3 inches wide

3 cups shredded Colby-Monterey Jack cheese (12 ounces)

1 can (2 1/4 ounces) sliced ripe olives, drained

Guacamole, if desired

Old El Paso® Thick 'n Chunky salsa, if desired

Sour cream, if desired

1. Heat oven to 350ºF. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Drain thawed bell pepper mixture on several layers of paper towels; set aside.

2. Cook beef in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in tomato sauce and seasoning mix; heat to boiling. Spread 1/2 cup sauce mixture in baking dish. Arrange 4 noodles crosswise, slightly overlapping, on sauce. Spread 1 1/2 cups sauce over noodles, completely covering noodles. Spread pepper mixture evenly over sauce; sprinkle with 1 cup of the cheese.

3. Arrange 4 noodles crosswise, slightly overlapping, on cheese. Spread about 1 1/2 cups sauce over noodles, completely covering noodles. Sprinkle 1 cup of the cheese and the olives over sauce. Arrange 4 noodles crosswise, slightly overlapping, on olives. Spread remaining sauce over noodles, completely covering noodles. Sprinkle with remaining 1 cup cheese.

4. Spray piece of aluminum foil large enough to cover baking dish with cooking spray. Tightly cover baking dish with foil, sprayed side down. Bake about 30 minutes or until hot and bubbly. Let stand 15 minutes before cutting. Serve with guacamole, salsa and sour cream.

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