Southern Lady Magazine

A Menu for an Unbeatable Backyard Fiesta

Annalise DeVries
Fiesta - Southern Lady Magazine

Whether it’s a birthday party or you’re celebrating Cinco de Mayo, Southerners don’t need many excuses to dine outside, and a Mexican-style fiesta is the perfect complement to an alfresco setting. Set up a buffet style table loaded with a delicious spread of Summer Salsa, Creamy Guacamole, Savory Black Beans, and Roasted Corn and Poblano Salad. For the main dish, fire up the grill and prepare our Marinated Flank Steak. Then simply load up your plate, sip your Peach Margarita, and enjoy. Just be sure to leave room for dessert, because you don’t want to miss the Banana Chimichangas, best served al la mode with a drizzle of caramel sauce.

 

Summer Salsa
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Ingredients
  1. 1 (28-ounce) can crushed tomatoes
  2. 1 (10-ounce) can diced tomatoes with green chiles
  3. 3 cloves garlic, minced
  4. 2 jalapeno peppers, seeded and minced
  5. 3 tablespoons fresh lime juice
  6. 2 tablespoons fresh lemon juice
  7. 1 teaspoon salt
  8. 1/2 teaspoon ground black pepper
  9. 1 large onion, chopped
  10. 1 bunch cilantro, chopped
Instructions
  1. In the work bowl of a food processor, combine tomatoes, garlic, jalapeno, lime juice, lemon juice, salt, and pepper. Pulse until desired consistency is reached.
  2. Add onion and cilantro, and pulse until desired consistency is reached. Cover and chill 2 hours. Store in refrigerator in an airtight container up to 3 days.
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Creamy Guacamole
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Ingredients
  1. 8 ripe avocados, mashed
  2. 1 large tomato, seeded and chopped
  3. 6 tablespoons chopped fresh cilantro
  4. 1/4 cup finely chopped red onion
  5. 1/4 cup sour cream
  6. 3 tablespoons fresh lime juice
  7. 2 teaspoons garlic salt
Instructions
  1. Combine all ingredients in a medium bowl. Cover and chill.
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Savory Black Beans
Serves 6
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Ingredients
  1. 2 tablespoons bacon drippings
  2. 1 medium yellow onion, chopped
  3. 1 teaspoon minced garlic
  4. 3 (15-ounce) cans black beans, drained
  5. 1 (14-ounce) can chicken broth
  6. 1 (4.5-ounce) can chopped green chiles
  7. 2 bay leaves
  8. 1/2 teaspoon ground cumin
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon ground black pepper
Instructions
  1. In a large Dutch oven, heat bacon drippings over medium heat.
  2. Add onion, and cook 2 to 3 minutes, or until lightly browned. Add garlic, and cook 1 minute. Add black beans, chicken broth, chiles, bay leaves, cumin, salt, and pepper.
  3. Bring to a simmer over medium heat. Reduce heat to low; simmer uncovered 1 hour, stirring occasionally. Remove and discard bay leaves.
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Roasted Corn and Poblano Salad with Creamy Chipotle Dressing
Serves 6
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Ingredients
  1. 4 cups fresh corn kernels (about 8 ears)
  2. 2 poblano peppers, halved and seeded
  3. 1 red bell pepper, halved and seeded
  4. 3 tablespoons chopped green onion
  5. 1/4 cup sour cream
  6. 2 tablespoons mayonnaise
  7. 1 tablespoon fresh lime juice
  8. 1/2 teaspoon minced chipotle pepper
  9. in adobo sauce
  10. 1/2 teaspoon salt
  11. 1/2 teaspoon chili powder
  12. Garnish: chopped green onion
Instructions
  1. Preheat oven to 500°. Line a rimmed baking sheet with aluminum foil.
  2. Place corn and peppers on prepared pan. Bake 25 minutes, or until corn and peppers appear blistered; stir corn halfway through cooking time. Place peppers in a re-sealable plastic bag: seal, and let stand 10 minutes to loosen skins. Remove skins from peppers and chop. Cool corn and peppers completely.
  3. In a medium bowl, combine corn, peppers, and green onion.
  4. In a separate bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, salt, and chili powder.
  5. Combine sour cream mixture with corn mixture. Garnish with green onion, if desired. Cover and chill.
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Peach Margaritas
Serves 6
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Ingredients
  1. 1 (20-ounce) bag frozen sliced peaches
  2. 1 (11.3-ounce) can peach nectar
  3. 3/4 cup tequila
  4. 1/4 cup peach schnapps
  5. 1/4 cup sugar
  6. 2 tablespoons fresh lemon juice
  7. Garnish: fresh peach slices
Instructions
  1. In the container of blender, combine peaches and peach nectar. Process until smooth.
  2. Add tequila, peach schnapps, sugar, and lemon juice. Process until smooth.
  3. Serve immediately. Garnish with fresh peach slices, if desired.
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Marinated Flank Steak
Serves 6
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Ingredients
  1. 1 red onion, chopped
  2. 1 bunch cilantro, chopped
  3. 1/2 cup red wine vinegar
  4. 1/2 cup olive oil
  5. 1/4 cup fresh lime juice
  6. 1/4 cup fresh lemon juice
  7. 1/4 cup firmly packed dark brown sugar
  8. 3 tablespoons lime zest
  9. 2 tablespoons minced garlic
  10. 1 ½ teaspoons salt
  11. 1/4 teaspoon ground black pepper
  12. 1 (2-pound) flank steak or 2 (1-pound) flank steaks
Instructions
  1. Combine onion, cilantro, vinegar, olive oil, lime juice, lemon juice, brown sugar, zest, garlic, salt, and pepper in a shallow dish or a large re-sealable plastic bag; add steak. Cover or seal, and chill 12 hours, turning steak occasionally.
  2. Remove steak from marinade, discarding marinade.
  3. Cook steak, without grill lid, over medium-high heat (350° to 400°) about 5 minutes on each side, or to desired degree of doneness. To serve, slice diagonally across grain.
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Banana Chimichangas
Serves 6
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Ingredients
  1. 1/4 cup butter
  2. 3/4 cup firmly packed dark brownsugar
  3. 1/2 teaspoon ground cinnamon
  4. 3 tablespoons gold rum
  5. 4 bananas, sliced
  6. 6 (6-inch) flour tortillas
  7. Vegetable oil for frying
  8. 2 tablespoons cinnamon sugar
  9. Garnish: vanilla ice cream, caramel-flavored topping, chopped pecans
Instructions
  1. In a medium sauté pan, melt butter over medium heat. Add brown sugar and cinnamon; cook 3 to 4 minutes, stirring constantly. Carefully add rum, and cook 2 minutes, stirring frequently.
  2. Add bananas, stirring gently to coat. Remove from heat; cool mixture slightly.
  3. Spoon about 3 tablespoons mixture in center of each tortilla. Fold in sides and roll up. Secure with toothpicks.
  4. Fill a Dutch oven with two inches of oil; heat to 350°. Fry two filled tortillas at a time 1 to 2 minutes, or until golden brown. Drain on paper towels. Sprinkle with cinnamon sugar.
  5. To serve, top warm chimichangas with vanilla ice cream, caramel-flavored topping, and chopped pecans, if desired.
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