Rehearsal Luncheon Ideas

Music: Salsa music, some bilingual pop Food: burritos/enchiladas, ceviche, flan for dessert, tacos, rice and beans, etc. Drinks: margaritas, dos equis, tecate
Colorful decorations

Are you cooking these yourself or catering? If you are cooking let me know - I have recipes of the chimichangas and the empenadas as well as a few other things that I always give me students for food day, so I know they are not bad to do and they taste good.

Empenadas

Filling:


1 1/2 tablespoons oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 pound pork tenerdloin, diced
1 cup firmly packed shredded sweet potato
4 juicy prunes, pitted and choped (though I think my
students usually omit them and it tastes fine)
1/2 cup unsweetened pineapple juice
1 tablespoon tomato paste
2 teaspoons chile powder
salt

Other ingredients-
2 cups all-purppose flour
6 tablespoons shortening, diced
4 tablespoons of butter, diced
6-8 tablespoons iced water
beaten egg for glaze
sesame seeds


1) Make the filling: heat the oil in a skillet and
sauté the onion and the garlic until soft. Add the
pork and cook, stirring, until lightly browned. Stir
in the remaining ingredients and continue cooking
until the excess liquid has evaporated. Remove from
the heat and cool

2) Put the flour, salt and fats in a food processor,
and process until the mixture resembles crumbs. Add
enough iced water to make a soft dough. Shape into a
ball and chill for 20-30 minutes.

3) Divide the dough into 8 equal portions and roll
them out on a lightly floured surfaceto make 6 inch
diameter rounds.

4) Put one-eightth of the filling on each round.
Dampen the edges and fold over to make half-moon
shapes. Press the edges together and crimp with a
fork. Place on a greased baking sheet, brush witha
beaten egg and sprinkle with sesame seeds. Bake ina
preheated oven at 375 for 35-40 minutes!

serves 4-6

Chimichanga

2 tablespoons olive oil
1 small onion chopped
1 sweet red pepper, seeded and diced
4 ounces button mushrooms, thinly sliced
1/2 pound small broccoli florets
2 tomatos, skinned and chopped
2 red chiles finely chopped
salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack Cheese
8 Flour tortillas
oil for deep-frying

1) Heat the olive oil in a large heavy-based skillet and sauté the onion and the red pepper until just tender but still slightly crisp. Add the mushrooms and broccoli florets, tomatoes and chiles and stir-fry over medium heat for 3-4 minutes. Season to taste with salt and pepper.

2) Remove the skillet from the heat and mix the grated Monterey Jack cheese into the stir-fried mixture. Stir gently until the cheese melts.

3) Divide the vegetable and cheese mixture into 8 portions and put one inthe center of each of the tortillas. Roll up carefully, tucking in the edges at the sides so that the filling is completely sealed and cannot escape.

4) Deep -fry the tortillas, one or two at a time, in hot oil until crisp and golden, turning once during cooking. Drain on paper towls and serve the chimichanga with sour cream and guacamole.

Let me tell you about the easiest, and most delicious dip in the world...

Take one package of Philidelphia cream cheese an spread evenly on the bottom of a baking pan (I usually use a round one). Cover with salsa (not a real thin layer, about 3/4 of the jar) Top with sharp cheddar cheese, and bake for 5-7 mins (until cheese is melted)
Serve with nacho chips.

It is so easy, so great, and everyone alwasy raves about it!