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
- Appetizer: Queso Fundido con Chorizo from Mexico: The Beautiful Cookbook
- Cocktail: Tequila with Sangrita Chaser from Mexico: The Beautiful Cookbook
- Salad: Berza con Cilantro from Sunset Mexican Cook Book
- Main: Carnitas from The Art of Mexican Cooking
- Side: Nopales Tamales based on Tamales Norteños – modifications below
- Dessert: Mango Sorbet
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
Culinary Fool 
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