Come on over for Mexican and Margaritas

There are some invitations that don’t require much convincing. “Come on over for Mexican and margaritas” is one of them.

It promises a table full delicious flavors, endless chips and salsa and a pitcher (or two) of margaritas. No fuss. No formality. Just good food and good drinks.

What time?

This is one of my favorite ways to entertain because everything can be made ahead or assembled easily.

So set out the margaritas, fill the table, and let the evening unfold.

Tobin House Margarita

This is my daughter Katie’s recipe. Fresh lime, smooth tequila, and just the right touch of sweetness. Make a pitcher… it won’t be your last.

Makes 8

2 cups tequila blanco

1 cup fresh lime juice (from about 10 limes, plus  lime wedges, for garnish)

1 cup agave nectar or simple syrup

Salt, optional

Ice

Stir together the tequila, lime juice, and sweetener of choice in a pitcher.

Refrigerate for several hours or until well chilled.

Pour into ice filled glasses and garnish with a lime wedge.

Spinach Queso

Warm, creamy, and with just enough spinach you can pretend it good for you. I love the tiny “crockpots” for keeping dips like this warm.

Serves 8

2 teaspoons olive oil

½ cup finely diced red onion

1 or 2 jalapeño peppers, seeded and diced 

1 10-ounce package frozen spinach, thawed and squeezed dry

1½ pounds Velveeta cheese

½ bunch cilantro, minced

2 plum tomatoes, diced

In a large saucepan, sauté onion, jalapeños and spinach in oil; cook until onions are soft.  Add chunks of Velveeta; stir to melt.  Add ½ the cilantro and the tomatoes; stir to combine.  Stir in remaining cilantro.  Serve.

Chunky Guacamole

I used to have to fight my family off to even get this to the table. It’s simple, classic, and always the first bowl to disappear.

Serve 8

Prep time: 10 minutes

Make ahead: Can be made several hours in advance; refrigerate until ready to serve.

Tip: Press plastic wrap directly on the surface of the guacamole; refrigerate until ready to serve. The limejuice keeps it from discoloring.

4  ripe avocados, pitted and diced

1 cup sweet onion, finely diced

2 jalapeno pepper, seeded and minced

2 small tomato, seeded and chopped

Juice of 1-2 limes, or to taste

2-3 tablespoons finely minced fresh cilantro

Salt, to taste 

Hot sauce, to taste

In a medium bowl, lightly mix all ingredients until well blended. Taste and adjust seasonings with salt and hot sauce.  Refrigerate, tightly covered, until ready to serve.

Mexican Street Corn Casserole

All the irresistible flavors of street corn - creamy, tangy, and a little smoky - baked into one cozy, crowd-pleasing dish.

Serves 8

Prep Time 5 minutes

Cook Time 30 minutes

32 oz frozen corn thawed

1/2 cup mayonnaise

1/2 cup sour cream

1.5 tsp chili powder

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp cayenne pepper

¼ teaspoon smoked paprika

5 oz queso fresco grated or crumbled

Garnish:

1/4 cup fresh cilantro chopped

fresh lime juice to taste

Preheat the oven to 350˚F

Spray a large casserole dish with cooking spray; add  the corn.  

Stir together the mayo, sour cream, spices, salt, and half of the queso fresco until combined. Stir into corn. 

Bake for 30-40 minutes or until heated through and the sides begin to bubble.

Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Squeeze lime juice over top before serving.

Cheesy Spicy Baked Black Beans

Rich, hearty, and topped with bubbling cheese, these beans are perfect for scooping, layering, or going back for seconds.

Serves 8

¼ cup  olive oil (⅛)

8  garlic cloves, minced (4)

½ cup tomato paste (¼)

1 tablespoon smoked paprika (1 ½ t)

½ teaspoon red-pepper flakes (¼)

2 teaspoons teaspoons ground cumin (1 )

4(14-ounce) cans black beans, drained and rinsed (2)

1 cup boiling water (½)

Salt and black pepper

3 cups grated Cheddar or Manchego cheese (about 12 -ounces)

Heat  oven to 475 degrees. In a Dutch oven, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, put under the broiler for 1 or 2 minutes. Serve immediately.

Baked Salsa Rice

So easy, so flavorful, and wonderfully hands-off, this rice anchors the meal.

Serves 8

Prep time: 5 minutes

Bake time: about 25 minutes

Note: To reheat rice in the oven, gently break up any lumps and add a small splash of water. Cover tightly and bake at 300°F for about 20 minutes.

2 cups long grain white rice

3.5 cups boiling water

4 tablespoons butter

2 teaspoon salt

½ cup salsa

¼ cup chopped cilantro

Preheat oven to 375°F.

Pour all ingredients into a 2 qt baking dish and stir. Cover tightly.

Bake until the water is absorbed, 22 - 27 minutes.

Rest 5 minutes. Fluff with a fork and serve.

Chicken and Black Bean  Enchiladas

Saucy, cheesy, and packed with chicken these enchiladas are a mainstay at my house.

Serves 6-8

Prep time: 30 minutes

Bake time: 15-20 minutes

Make ahead: Sauce and filling can be made a day ahead. Assemble within an hour or two of baking; refrigerate until ready to bake.

NOTE: for this full menu I don’t add the black beans to the enchiladas since they’re already in a side dish.

Tip: Keep cooked chicken in the freezer. Buy large packages of chicken breasts and grill or bake them and then shred, chop and slice it before dividing into meal-size packages. Freeze for a real time saver for future meals. You can replace the chicken in the Enchiladas with sliced steak, ground beef or shredded pork. If you’re in a hurry, use purchased enchilada sauce.

Enchilada Sauce:

Makes 2 ½ cups

2 tablespoons vegetable oil 

2 tablespoons flour 

2 tablespoons chili powder 

1 ½  teaspoons ground cumin 

1 (8-ounce) can tomato sauce 

1 (14-ounce) can chicken broth 

1 teaspoon salt 

¼ teaspoon garlic powder 

Heat oil in a medium saucepan; stir in flour and chili powder.  Cook for 1 minute.  Add remaining ingredients bring to a boil; simmer about 10 minutes. 

Enchiladas

2 ½ cups Enchilada Sauce, divided 

2 cups shredded cooked chicken (increase to 3 cups to adjust for no beans)

1 cup black beans, rinsed and drained (remove for this menu)

3-4 green onions, thinly sliced 

½ cup shredded Cheddar, divided

½ cup shredded Monterey Jack, divided

¼ cup sour cream plus more for garnish

1 4-ounce can diced green chiles

¼ cup chopped fresh cilantro, plus more for garnish

Salt and pepper, to taste

16  flour tortillas, 6-inch size

Topping: 

½ cup shredded Cheddar

½ cup Monterey Jack

Preheat oven to 350°F.  

In a medium bowl, mix together the chicken, black beans, green onions, cheddar and Monterey Jack cheese, sour cream, chiles and cilantro.   Stir in ½ cup of Enchilada sauce; stir until well blended.   Season to taste with salt and pepper.  Set aside.  

Spray a 9x13 inch baking dish with cooking spray.  Pour a small amount of Enchilada sauce over the bottom of the pan to lightly coat.  Spread 2 heaping spoonfuls of the chicken mixture just off center of each tortilla and roll into loose cylinders. Place the enchiladas, seam side down, side by side in the prepared dish.  Pour remaining sauce over, top with cheeses   Bake until bubbling and lightly browned, 15-20 minutes.

To Serve: garnish with sour cream, sliced green onions and chopped cilantro

Mexican Chocolate Cake with Crema

A cooking class student once told me he thought this cake tasted “sultry” - I have to agree. Deeply chocolate with a hint of spice and a cinnamony crema dollop to finish—this is a dessert that has a subtle kick in the very best way.

Serve 10-12

Prep time: 20 minutes 

Bake time: 40-45 minutes

Make ahead: Yes- cake can be made, and assembled, 1 day ahead.  Store at room temperature, covered with a cake dome

For cake

12 ounces bittersweet chocolate, chopped

¾ cup (1½ sticks) unsalted butter, cut into pieces 

1¾ teaspoons cinnamon

½ teaspoon cayenne pepper

6 large eggs, separated

12 tablespoons sugar, divided

2 teaspoons vanilla extract

Serve with: Sweetened whipped cream mixed with a pinch of cinnamon

Preheat oven to 350°F. Butter 9-inch springform pan.  Line bottom of pan with parchment paper; butter paper. Wrap outside of pan with foil. Place chocolate and butter in a microwave safe bowl; heat on 50% power for 2 minutes. Stir until chocolate is melted and smooth. Stir in cinnamon and cayenne pepper. Cool to lukewarm, stirring often. 

In the bowl of an electric mixer, beat egg yolks with half the sugar until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, and then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Gently fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.  Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 40-45 minutes. Cool cake in pan on rack (cake will fall and may appear uneven). 

Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. 

Assembly: Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. Garnish with a dollop of sweetened whipped cream mixed with a pinch of cinnamon . Serve at room temperature.