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| 1 lb. Guacamole |
| 1 lb. Salsa |
| 1 lb. Chili Con Queso |
| 2 lb. Tortilla Chips |
| 2 Doz. Flautas de Pollo |
| DIRECTIONS:Set out small bowls of guacamole, salsa and tortilla chips. Before guests arrive, fix your hair and put on a Martin Denny record. Place flautas in warm oven for about ten minutes prior to serving. Place chili con queso in microwave for about a minute and then serve hot with tortilla chips. Mix up some killer margaritas. Serve flautas warm with naughty cocktail napkins. |
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2lbs. Tortilla Flats Secret Recipe Shredded Taco Beef |
| 2lbs. Tortilla Flats Secret Recipe Simmered Taco Chicken |
| 2 dozen freshly made taco shells |
Taco Fixins:
Shredded lettuce and cubed tomatoes
1 lb. Shredded cheddar
½ lb. Guacamole
½ lb. Salsa
½ lb. Pickled onions
½ lb. Sour cream
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| 2 lb. Refried beans |
| 2 lb. Mexican rice |
| Jalapenos |
| DIRECTIONS: Turn on Nick at Night. Spread some pillows and blankets around the living room floor, scatter a couple of issues of Teen Beat and Seventeen here and there. Put on your pyjamas. Arrange all of the fixins in small bowls in a line. Reheat beef and chicken just before serving. Place a small amount of meat in each taco shell and pass them around. Guests can create their own special taco combos. |
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| 2 lb. Salsa
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| 2 lb. Tortilla Chips |
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1 Tray (10) Enchiladas (you choose filling and topping) |
| 1 Tray (10) Burritos (choose filling)
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| 3 lbs. Refried Beans
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| Green salad with jalapeno vinaigrette dressing |
| Fillings: Beef, Chicken or Mixed Garden Veggie |
| Sauces for Enchiladas: Mild Salsa Verde, Medium Salsa Rojo, Complex Salsa Mole or Spicy Salsa Chipoltle |
| DIRECTIONS: Arrange all of the chairs so that they face west. Pull up the venetian blinds. Set a pair of novelty sunglasses at each place. Put a bottle of Heradurra Gold Tequila on the ledge to refract the light. Let the guests nibble on chips and salsa while you reheat the trays in a warm oven for about 15 minutes. A spatula or good pair of tongs are handy for serving the enchiladas and burritos. You can plate individually or serve buffet style. Have pads and markers nearby for judging the cliff divers. |
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| 1 Dozen Hand-Made Tamales |
| 1 Bottle Poblano Green Chili Sauce |
| 1 Dozen Flautas de Camarones |
| 3 lb. Fajita Carne |
| 3 lb. Fajita Pollo |
| 3 lb. Mexican Rice |
| 3 lb. Refried Beans |
| 1 lb. Guacamole |
| Lettuce, Tomato, pickled Onion for garnish |
| DIRECTIONS: Timing is the key to any good fantasy, so you have to work a little. Order for pick-up as near to service as you can manage. Fajitas will dry out if held too long. While your guests are slurping the fabulous frozen margaritas served to them by your significant other, nuke the tamales briefly in your microwave (wrap in plastic to keep the steam in). Give the flautas a quick crisping (2 minutes max.) in a hot oven (only if necessary). While the appetizers are circulating, keep rice, beans, tortillas and fajitas warm. Serve buffet style in chafing dishes. |
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