2 of 16

Write now Article Tools

Within the Mexican culture, potlucks are weekly gatherings for family and friends. It's a time to socialize, to let children play, and to share home cooked meals.

If you'd like to bring a savory dish or two to the next potluck, here are some of my favorite Mexican recipes:

~CHILAQUILES pronounced chee-lah-kee-lehs:

The thoughts of this recipe make my mouth water because it's a Sunday favorite.

Ingredients:

16 to 20 corn tortillas (homemade taste best)
16 oz. jar of red chili salsa (you can substitute your favorite salsa or better yet, use a homemade salsa)
8 oz. of sour cream
8oz. of shredded mild cheddar cheese (you can substitute a bag of already grated Mexican cheese)
1 lb. of hamburger meat or boneless chicken breasts (if desired you can leave out the meat)
2 tbs. of lard or vegetable oil (lard always adds the quintessential Mexican flavor)

Directions:

Cut the tortillas into triangle pieces (the size of a tortilla chip). Heat a large skillet, add two tablespoons of lard, and brown the tortillas.

Brown the hamburger meat and drain the oil. Or if you cooked chicken, cut up the cooked chicken into small, block-sized pieces and add to the cooked tortillas.

Stir in the chili salsa. Place into a serving dish and stir in sour cream and shredded cheese.

There are many variations of this dish, and most of the time there are variations within each Mexican household because we add in whatever is leftover and available in the kitchen. Enjoy this easy, tasty dish.

~TAMALES:

Ingredients:

5 lbs. of pork, beef, or chicken (cooked and shredded)
6 to 7 lbs. of fresh masa
1 1/2 lbs. of lard
Lard is the best to use and adds the best flavor, true Mexican method - you won't get the same flavor if lard is substituted
1 1/2 pts. Red chili sauce (homemade is always best)

This recipe makes approximately 4 to 5 dozen tamales.

Directions:

Boil the meat in a large pot completely filled with water. Add salt and slowly boil until the meat is completely cooked.

Once the meat is done, take out the meat, and allow it to cool. Save the broth for later. Shred the meat as soon as it is cool enough to touch and mix in the chili sauce. Add chili sauce to your discretion - more if you like your tamales hot.

Corn Husks:

Prepare the corn husks by soaking them for two hours in a sink or large pot filled with warm water. After the husks have soaked, carefully separate them without tearing the husks.

Masa:

Mix the masa, lard, salt, and broth to make a smooth paste. Slowly add the broth ensuring to add enough to

• 1
• 2
• next page >>

Add your voice

Know something about Creative Mexican recipes for potluck parties?
We want to hear your view. Write now!