Halen’s Mexican Fiesta

Written by Becky

Last weekend we had a group of musicians over for dinner and as much as I love having people over, cooking for a large group intimidates me.  My dear friend Halen shared with me her ‘go-to’ large group meal.  I added in a few local food items – Rico’s tortillas and Ruby Snap Bakery’s Mole Cookies (both can be purchased at Rico’s Local Market).  I can’t help but think this would be the perfect Super Bowl feast!

 

With lots of snacking options and the essential foodball dish, chips and salsa, available there is plenty of food for an afternoon of football.  My ideal football game meal contains lots of options for drawing out the meal as long as possible.  That way after a couple of quarters, I can go back for seconds!


And Mexican food has to be the best match for football, don’t you think?! In my opinion, the key to good Mexican food is lots of condiments:  guacamole, cheese, salsa, fresh cut tomatoes, cilantro, and sour cream (or if you’re like me, Greek yogurt).  And this meal comes with plenty additions.

The backbone of this feast is the slow cooked chicken. Then you can alter the rest as you like.  Add a chicken broth for soup, more beans for chili, tortillas for tacos, or rice and beans. Here is what I came up with.

Musician Party Mexican Fiesta Dinner

appetizer:  
Chips and Salsa


drinks:
2-3 bottles of Spanish Red Wine (we enjoy Este from the local slc wine store)
Mexican beer


salad:
mixed greens
cut grapefruit and mango
marcona almonds
dressing: half mango dressing or juice half salsa verde


main:
Slow Cooked Chicken with Beans (recipe below)
Rico’s Tortillas
Rice
Fajita Style Veggies
Condiments- guacamole, cheddar cheese, greek yogurt, salsa, tomatoes, cilantro


dessert:
Rico/Ruby Snap’s famous Chocolate Mole Cookies


Buy Rico tortillas at Smith’s, Harmon’s, or Rico’s Local Market on 800 South and 500 East.  Ruby Snap’s special Frida Cookie Dough can also be purchased at Rico’s Market.  You can buy a dozen frozen cookie dough balls so they can be served perfectly hot and gooey.

Halen’s Slow Cooked Mexican Chicken
feeds 15 hungry musicians

INGREDIENTS
8-10 chicken breasts
chili powder
half of a jar of green salsa (tomatillo)
half of a jar of red salsa
1 can of Rotel

1 can of chopped green chilies
2 cans of black beans, drained and rinsed


DIRECTIONS
Place 5-6 chicken breasts in a large crockpot. Sprinkle with chili powder. Cook on low for 6-8 hours. Shred with a fork and add salsa, Rotel, green chilies, and 2 cans of black beans.




Stir and keep warm. Let the flavors combine for 20-30 minutes on warm in the crockpot. Serve with tortillas as chicken tacos. Or add chicken broth and serve as soup. Or sprinkle on nachos. 


Thanks Halen for your delicious secret recipe!

Comments (9)

  1. I just made brown rice and added a bit of mexican seasoning, cilantro and lime juice after it was cooked. With all of the added toppings (salsa etc) the rice would be fine just plain. Hope that helps!

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