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23rd Dinner Club – Mexico: Menu and Recipes

14-Sep-2006
 
 
 
It is so hard to believe that this is our 23rd dinner and that by the time we finish this, our fourth year, we will have 25 dinners under our belts (nice play on words, don’t you think?)! Amazing really. 
 
We had done Mexico once before but just like with last month’s Indian dinner, the two dinners were not much alike.  M was hosting and she wanted to try a main dish that she’d had not long ago on a trip to San Miguel de Allende.  So our meal was built around Carnitas, that wonderful shredded pork dish. 
 
Menu

To make Nopales Tamales use the Tamales Norteños recipe and replace the pork filling with the following: 

Nopales Filling
2 tablespoons olive oil, divided
2/3 cup sliced onion
1 garlic clove, thinly sliced
3 cups diced, precooked nopales (about 8 paddles)
1/8 teaspoon dried Mexican oregano
2 tablespoons chopped cilantro, or to taste 
1/2 cup diced tomatillos)
Salt and freshly ground black pepper, to taste

23rd Dinner Club – Mexico: Summary

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