by Sheila Rae Watson

Created on: July 23, 2008

Mexican cooking is basic, down-to-earth, old world home cooking. It is slow cooking at its best. In this article you will find a full menu of authentic truly Mexican dishes. Try these out on your next dinner party, and you'll be hearing "Muchos Gracias, Delicioso," from your guests.

Menu: For 10 Guests

Braised Lamb with Potatoes and Onions
Individual Avocado Orange Salads

Pasole
Flour Tortillas
Green Chili and Corn Salsa
Corn Chips, Nacho-style
Individual Pumpkin Custards with Mexican Creme

Ingredients:

1-Bonless American Cut Leg of Lamb, 4-5 lbs
10 cloves of garlic, whole
5 large Spanish Onions, Quartered
5 very large baking potatoes, quartered
2 cups beef broth
Salt and Pepper
Olive Oil

5 Avocados, sliced
1/4 cup Lemon Juice
6 peeled, sectioned Navel Oranges
Sour Cream
1 tbsp. Ground Ginger
2 tbsp. Granulated Sugar
Cinnamon
10 big Lettuce leaves

4 large Cans yellow or white, Hominy, also available frozen
2 tbsp Red Chili Flakes
2 medium onions, large diced
2 uncured Pork Knuckles

2 Cups Roasted Green Chili's, available fresh, canned or frozen, diced
1 Bunch of scallions, use tops and greens (6-8=1 bunch)
1 32 oz. bag frozen corn kernels
1 large lime
2 tbsp. Garlic powder or 2 grated cloves fresh garlic
Fresh parsley, diced

2 pkgs. 6 inch Flour Tortillas or make your own

1 Large can of pumpkin, not pie filling
4 Eggs
Whipping Cream
Cinnamon
Sugar
Mexican Vanilla

Large roaster pan with lid

Although this is an extensive list, with the organizational tips in this article, your dinner party will come together quickly. While the meat roasts in the oven you will assemble the rest of the meal. Most of it can be done the day before, and then, watch out, it will be a snap!

Method:

To begin the braising of your beautiful American Cut Leg of lamb, wash the meat in cool water. Pat dry with paper towels.

Spray your roaster pan with non-stick cooking spray and set it close to where you will be working. Add 1/4 cup of olive oil.

With a sharp knife, pierce the lamb in many places. Take 1 clove of peeled garlic, insert 1 clove into each cut you made. Push the garlic as far down into the meat as you can, use your finger. Place the lamb into prepared pan. Rub lamb with 2 tbsp. olive oil, sprinkle well with (kosher) salt and cracked pepper.

To begin the braising process, sear the lamb in the roaster pan using high heat on your stove top. Sear lamb on all sides to brown the meat and create a crust. Carefully pour the beef broth into the roaster pan. Cover the pan and place in a 375oF, preheated oven.

Let the meat cook for 1

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