Thread: Mexican Christmas/New Year's Dinner

Ok, after 3 Thanksgiving's, we have decided we are tired of turkey and ham. So for HIFI's side of the family, we all decided we would do mexican food. I was given the duty of developing the menu. So far this is what I have:

Main Course
Taco's (obviously )
Enchiladas
Enchilada Casserole
Chimichangas (sp?)
Fajitas
quesadillas

Sides/Snacks
Refried Beans
Taco Salad
Cornbread
Nachos
chips and salsa

Desserts
Fried Bananas
Fruit Empanadas
Chocolate Cinnamon Pie
Dessert Tacos
Mexican Cookie Rings

All together there are 19 of us eating, and we are doing our Christmas with his family on New Year's Eve, so there will also be drinking. We will probably do an early afternoon meal, then we open presents and then the kids go play and the adults sit around the table drinking and playing games. It's always a great time. We usually leave whatever food we didn't eat at dinner out, to snack on throughout the evening, unless it needs to be put in the fridge to stay edible.

What I need from you guys is some input on the menu stuff. I think it looks good, but is there something I'm missing or is it too much? I don't want to make too much, but also I want to make sure we will have enough. I have to split this four ways, with me and my sister in law doing most of the actual cooking and my other SIL and MIL doing the relatively easy things because they aren't as adventurous in the kitchen.

Thanks in advance for any advice. YAY for tacos!!

I think the enchiladas and enchilada casserole are overkill, Mallory. One or the other would suffice. Chimichangas (and you spelled it correctly ) are a great idea. You might think about chili rellenos and maybe chili verde. Mmmmmmm..

Or change to 1 pan green, 1 pan red... looks like the type plan I like, nothing on that menu I wouldn't eat....

You NEED green chile stew on there!!

Asado...

Originally Posted by yaz96

You NEED green chile stew on there!!

Now Yaz, that's what chili verde is!!!!

Around these parts....

Chili verde is green chile (sauce), what you put on top of enchiladas, and rellenos! Yum!

Green chile stew is a whole 'nother delight.

That is one thing I discovered, Colorado Mexican food is different than Southern NM/West Texas, (more Spanish / Native American influence imho, like northern NM) San Antonio Mexican food is a whole different ball game (Tex-Mex), been so long not sure what California Mexican food is like, (probably more like Southern NM) haven't had any authentic Nevada Mexican food (Vegas is in it's own world... )..

Originally Posted by Bobby

I think the enchiladas and enchilada casserole are overkill, Mallory. One or the other would suffice. Chimichangas (and you spelled it correctly ) are a great idea. You might think about chili rellenos and maybe chili verde. Mmmmmmm..

Well, HIFI loves enchilada casserole, my enchiladas not so much.

Originally Posted by dfergie

Or change to 1 pan green, 1 pan red... looks like the type plan I like, nothing on that menu I wouldn't eat....

I don't think I make enchiladas like I should because I have no idea how to make green or red. How I make enchiladas as I was taught by my sister: make taco meat, roll up in tortillas, mix cream of mushroom soup and sour cream with a dash of milk, then pour mixture over rolled up tortillas, cover with cheese, bake for thirty minutes. My family loves these, HIFI will eat them, and likes them, but not as much as the casserole.

Originally Posted by yaz96

You NEED green chile stew on there!!

I have no idea what this is. Please don't be offended by my next comment. I'm a white chick, and I live in the middle of Kansas. Not exactly the best place to find great mexican food, unless Taco Bueno cuts it. LOL! Would love to have a recipe, if you don't mind sharing. We are always up for new stuff, and I would like to make it to try for myself before I take it to the in-laws.