FOOD
> MAKE-YOUR-OWN TORTILLAS
Homemade tortillas are so easy to make, you’ll wonder
why you never tried this before. You’ll need only two ingre-
dients—corn flour (called masa) and water—and to invest in
a tortilla press ($20 in kitchen stores). For 12 six-inch tortillas,
mix about 2 cups masa with 11/2 cups water and knead into a
firm but springy dough. Let the dough rest for 3 0 minutes to an
hour, then break off an approximately 2-inch ball, place it between
two sheets of plastic wrap, and flatten in the press. Place on a hot griddle
for 1 minute, then flip and heat the other side. Repeat with remaining dough.
Tacos for
a Crowd
MUSIC AND GAMES
> TORTILLA FILLINGS Courtesy of Marcela Valladolid, host of the Food Network show
Mexican Made Easy. Each recipe makes enough for 6 to 8 tacos.
FOOD STYLIST: ALISON ATTENBOROUGH) ( 2); CARDS: COURTESY OF ALEX COVARRUBIAS
CLOCKWISE, FROM TOP LEFT: TARA DONNE (PROP STYIST: MOLLY FITZSIMONS/BIG LEO;
> FESTIVE MUSIC
A fine fiesta needs music,
but mariachi isn’t your
only choice. Demi Stevens,
owner of the tequila-
focused restaurant
Ortega 120 in Los Angeles,
suggests Latin-fusion
music from bands like
L.A.-based Ozomatli and
New York City’s Aventura.
Though Aventura broke up
last year, it has released
six albums in the romantic
Dominican bachata
style, with an R&B and
hip-hop flair.
> GREAT GAMES
For breaks in the dancing,
bring out the colorful
Mexican bingo game
lotería. You can find it for
about $5 online at sites
like amazon.com and
Stampington & Company
( stampington.com).
1 small white onion,
chopped
2 garlic cloves, minced
2 tablespoons olive oil
4 guajillo chiles, chopped
1 cup chicken broth
Salt and pepper, to taste
1 pound pork roast or
chicken breasts
Avocado slices, pineapple
slices, and salsa, for
garnish
2 limes, quartered
1. To make the adobada
(marinade), sauté the onion
and garlic in olive oil, then add
the chiles and cook until soft,
about 4 minutes. Place mix in
a blender with the broth and
Pork or Chicken Adobada
process until smooth, about
1 minute. Season to taste
with salt and pepper.
2. Rub the meat with the
adobada. Grill until fully
cooked, then slice.
3. Wrap a couple of slices of
meat in a tortilla and top with
avocado, pineapple, salsa,
and a sprinkle of lime juice.
Carne Asada
1 pound flank steak
2 tablespoons olive oil
1 orange, sliced
2 teaspoons oregano
1 cup beer (lager)
Salt and pepper, to taste
Avocado, salsa, lime juice,
and cilantro, for garnish
Marinate the flank steak
in the oil, orange, oregano,
and beer for 1 hour before
cooking. Grill the steak, then
cut into strips. Remove from
marinade and season with
salt and pepper. Wrap a
couple of slices in a tortilla,
with toppings.
Squash Blossoms
6 squash blossoms
2 tablespoons olive oil
12 tablespoons shredded
cheddar cheese
Lightly sauté squash blossoms
in olive oil. Stuff each tortilla
with 2 tablespoons cheese
and 1 squash blossom. ;
DRINK
Impala Margarita
Courtesy of Demi Stevens,
owner of L.A. restaurant Ortega 120.
Combine 2 ounces blanco or silver tequila with 4 ounces
fresh lime juice, 2 ounces water, and 2 ounces agave
nectar (or simple syrup) in a shaker. Shake vigorously
with ice and pour into an unsalted glass. Add a handful of
frozen strawberries with a few candied ginger slices, or a
handful of blackberries with a sprig of rosemary.
TIP To prevent
watered-down
drinks, freeze
lime juice or
limeade to use
as ice cubes.
