Mexican Feast as seen in Dinner Divas Episode 1

Mexican  Feast was my meal choice when I heard I was a contestant and had to cook  in the new cooking/blogging series called Dinner Divas. Why Mexican? It’s simple we love it!

Mexican Feast is one of my favorite family meals. I love it, it’s social, it’s delicious and not at all difficult to put together!Dinner Divas Season 1 kicks off today at 8.30 on Channel 192 and those of  you who follow me on Facebook and Twitter will know by now that I am up against the feisty and gorgeous Kristy Snell from  Foodmonger in the very first episode which is today! We had  to create a family feast that best reflect the styles of  our blogs and I decided to prepare a Mexican family feast for my family as it is  easy, affordable and a fun meal to share.

For those of you who have never heard of Dinner Divas before, you can read all about it here and here! In short it is a fab new cooking program which involves 12 pretty awesome bloggers and in the end there will be one and only one Dinner Diva. So  for the next 13 episodes, set you times, PVR’s, biological clocks or do whatever you have to not to miss any of the action.

As I have mentioned earlier, I decided to prepare a A Mexican Family Feast because it is something I make for my family often. This Mexican meal is affordable, easy and fun way to eat and the teenagers in my house love it! Let’s hope you and the judges love it too!

Recipes for a Mexican Family Feast

Tortilla Shells

Ingredients

2 ½ cups Sasko Cake Flour

¼ cup yellow mealie meal (polenta)

½ t salt

¼ t baking powder

¼ cup lard – make sure it is fresh

Method

Place flour, mealie meal, salt and baking powder in the bowl of your food processor and run the machine. While the machine is running, add little bits of the lard and allow the machine to work it into the flour until all the lard is finished.  After the lard is worked in a add  a little bit of hot water, just until the dough comes together.  Bring dough together in a ball, cover with a clean cloth and allow to rest for about 15 minutes. Form 12 small balls and roll out with a rolling pin, as thin as you can. Heat a cast iron pan on the stove and once the pan is hot, place a tortilla in the pan and cook until it forms brown spots on both sides. This is to make soft tortillas. To make taco shells, heat some oil in another pan and as the tortilla comes out of the pan, fold it in half and fry in the oil, turning it once until both sides  are crispy and brown.

Yields 12 taco shells

Mexican Meatballs

Ingredients

500 g good quality beef sausages – best quality you can find

2 spring onions – green and white parts finely chopped

1 Nulaid Egg

3 T chopped fresh coriander

2  t  ground cumin

Method

Remove the beef from the casings and place in a glass bowl. Add all the other ingredients and mix with a fork. Roll into mini meatballs and fry them in a a little oil.  Keep warm while you prepare the guacamole, refried beans and salsa

Yields 24 meatballs

Refried Beans

Ingredients

1 x 410 g Rhodes Baked Beans

1 small onion – very finely chopped

½ of a red pepper, chopped  – keep the rest for the salsa

½ of a green pepper, chopped – keep the rest for the salsa

½ of a yellow pepper, chopped – keep the rest for the salsa

1 T vegetable oil

1 T smoked paprika

½ tsp chili powder

1 cup grated mature cheddar cheese

1 cup sour cream

4 tortillas

Method

Heat the oil in a pan and sauté the onion and peppers with the smoked paprika and chili powder. When the onions are soft and translucent, lower the heat  and add the Rhodes Baked Beans. Allow to cook and reduce for about 5 -7 minutes. Use a fork and mash some of the beans, but keep some whole for added texture. Serve in a warm tortilla  with grated mature cheddar.  Alternatively spoon beans into a oven-proof bowl, scatter cheese on top, place under a hot grill and allow the cheese to melt and brown slightly. Serve as a dip with tortilla chips.

Serves 4

Mexican Corn Salsa

Ingredients

½ of a red pepper, chopped

½ of a green pepper, chopped

½ of a yellow pepper, chopped

1 small red onion – finely chopped

1  x 340 g Rhodes Tinned Corn Kernels – drained

1 tomato – pips removed and diced finely

Salt and pepper to taste

1 tsp  red wine vinegar

Method

Mix all the ingredients together and serve in small bowls to enjoy with the tacos and tortillas.

Serves 4-6 people

Guacamole

Ingredients

2 ripe avocados

1 T lemon juice

Salt  and pepper to taste

1 small onion – finely diced

1 clove garlic – minced

2 T Rhodes Mexican Style Tomato, Onions and Green Peppers

About  8 drops of Tabasco Sauce

Method

Cut the avocados in half and remove the pips. Scoop out the flesh and place in a glass bowl. Add the lemon juice and mash with a fork. Add all the other ingredients. Taste and correct seasoning if necessary. Scoop into serving bowls and serve.

Serves 6-8 as a snack

Orange and Peach Punch

1 liter freshly-squeezed orange juice

500 ml soda water

1 whole lemon – sliced thinly

A handful of fresh mint – keep whole

1 x 410 g Rhodes Sliced Peaches

Mix all the ingredients in a beautiful glass jug and enjoy!

Serves 6

Mini Ricotta Cheesecakes with summer berries

Ingredients
3 sheets of phyllo pastry
non-stick spray or 80 g butter – melted
250 g ricotta cheese
½ cup condensed milk
2 eggs
juice of 1 lemon
finely grated zest of 1 lemon

Preheat oven to 180C.

Take 3 sheets of  phyllo pastry and spray each sheet with the non-stick spray or brush with melted butter. Place sheets on top of each other and with a cookie cutter or stacking ring cut out 12 circles and place them in the bottom of your muffins pan.

For the filling:
Mix the lemon juice with the condensed milk until it thickens. Add the eggs and the lemon zest and mix through. Fold in the ricotta cheese and spoon into the phyllo shells. Bake for 10 minutes and remove from the oven. Serve with fresh raspberries or any other summer fruit of your choice!

Makes 12 mini cheesecakes

How to serve this meal

At your table, place all the different  components (above recipes) in small bowls and add more bowls with sour cream, grated mature cheddar and baskets filled with warm tortillas and taco shells. See how the family tucks in, share and chit chat around this easy, Mexican Family Feast!

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Thank you for your input and patience through the transition!