Supper Club – Mexican

28 Oct

We all LOVE mexican food. I mean, who doesnt!??!?! So I was the lucky one to draw “mexican” from the theme bowl in supper club. The only problem? There are soooooooooooooooo many different possibilities for mexican food – tacos, burritos, tamales, flautas, traditional dinner, etc etc. I used Rick Bayless’s cookbook and a special edition of Cooks Illustrated magazine that focused solely on mexican dishes.

We had our first guest for Supper Club – our friend Beth was in from Cali for the weekend for some Supper Club and Haunted Mountain action. So this added to the excitement and deliciousness.

I decided to go very simple for appetizers, since my research revealed that mexicans dont really do “appetizers”. I think Americans have glorified what we think their apps could be……but they arent. I made a “medium” and a “spicy” Rustic Roasted Salsa from Rick Bayless. I also paired a simple, but tasty, salsa with a fresh guacamole.

After everyone had enough chips and salsa/guac, we decided to sit down for dinner……

I decided to go big and make Chicken Mole. For years I’ve only heard about how HARD mole is to make and how much time it takes. So I was nervous about it……I have to tell you that it was super super easy. I kept saying “I cant believe how easy this is” as I made it. It was so delicious, too. I dont think I’ve ever had a better mole in my life.

I decided to make something typically “american-mexican” and went with Beef Enchiladas! The beef mixture was simple and awesome and simmered for almost 2 hours so it was tender. And I even made my own flour tortillas to wrap them in. I bought store-bought tortillas in case mine didnt turn out, but they were easy to make and came together quickly. I think they also made a huge difference in the texture of the whole dish. I will always make my own flour tortillas in the future.

I also had a fresh salad with lime-cilantro vinaigrette. Here’s a shot of the dinner table as a whole.

And then came dessert…..I knew I wanted to make a Flan because that is very traditional. But I was nervous about flan because I’ve never made anything like it before. However, it turned out amazing. I had to make an emergency call to my mom (the master chef) to get advice on making the caramel top after the 3rd attempt, but other than that, it came out perfect!

Pulling the pan from the flan….perfection!

Just to play it safe since I was worried about the flan, I also made Mexican Wedding Cookies as a backup. They were flaky and melted in our mouths.

After dinner, we continued to celebrate Beth being able to join our group for the weekend, and then we took a trip down the road to Spring Mountain’s Haunted Mountain for a night of screams and frights 🙂

Our mexican feast kicked butt…..cant wait til next month at John’s for Francais!

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11 Responses to “Supper Club – Mexican”

  1. dskrzycki October 28, 2012 at 9:34 pm #

    I want to dine with you.

    • lmullane October 28, 2012 at 9:39 pm #

      Dennis……if only you could!!!!!!!

  2. Bethie October 28, 2012 at 9:16 pm #

    seriously-this was the BEST mole I have EVER had! I didn’t tell you at the time but it was WAY better than I have had in Mexico, or even at Rosa Mexicanos! The Spices were perfect!! People, you will be LOOKING for food to dredge in the sauce, long after the chicken is gone! SUPER YUM!

    • lmullane October 28, 2012 at 9:39 pm #

      That is so awesome to hear!!!! YAY! I was worried it would be TOO simple, but it was simple and still intricate and flavorful. Thank you – I saved some of the sauce and then forgot about it in the back of my fridge……whomp-whomp.

Trackbacks/Pingbacks

  1. Mexican Wedding Cookies | A Sliver Of Each - April 21, 2013

    […] putting together my menu for Mexican Supper Club, I knew I would do a flan for dessert. But I also wanted another sweet treat to pass […]

  2. Mexican Flan | A Sliver Of Each - March 26, 2013

    […] decided to make Mexican Flan for Mexican Supper Club back in October. I was a little nervous since I’ve never made a custard before. I knew […]

  3. Beef Enchiladas | A Sliver Of Each - March 10, 2013

    […] I was planning for Mexican Supper Club in October, I referred to the Cooks Illustrated Mexican Edition for some inspiration. I found so […]

  4. Flour Tortillas | A Sliver Of Each - March 9, 2013

    […] cooking for my Mexican Supper Club night, I planned to do Beef Enchiladas. I bought flour tortillas from the store as a back-up just […]

  5. Rustic Roasted Tomato Salsa « A Sliver Of Each - February 17, 2013

    […] You can taste the freshness of the ingredients. And it’s simple to make. I made it for Mexican Supper Club back in October and it was a huge hit. I made a regular batch and then I made a SPICY batch for […]

  6. Guacamole « A Sliver Of Each - December 11, 2012

    […] Supper Club in October, I decided to make a simple guacamole. I found the recipe in Cooks Illustrated Mexican […]

  7. Chicken Mole « A Sliver Of Each - December 1, 2012

    […] planning for Mexican Supper Club, I knew I had to make a mole sauce to challenge myself and find out just how hard this sauce is to […]

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