What is an easy to make Mexican or Spanish dish to carry to an office party?

8 Comments

1. LizzyB says:

   October 25, 2009 at 4:32 am

   Layered Mexican Pie!

   - Assemble in glass baking dish approx 3-5 cm deep.

   - Spread a layer of Re-fried beansin the bottom of the dish,
   - Ontop of the beans spread a layer of guacamole
   - In a bowl mix together sour cream and 1 a packet of taco/ burrito seasoning- spread a layer on top of the guacamole.
   Top with Finely diced Spanish/Red onion, Diced Tomato and Shredded Tasty Cheese
2. nanofthesea says:

   October 25, 2009 at 4:32 am

   the easiest would be some really good salsa and tostado chips to dip in it
3. Joanne A. W says:

   October 25, 2009 at 4:32 am

   Mexican wedding cookies:

   http://www.goodhousekeeping.com/recipefinder/mexican-wedding-cookies-ghk1207?src=sem&mag=ghk&dom=yah&ad=y2136&ad_grp=0609&kw=ist&s_kwcid=TC-2467-158745821512-S-14071158512
4. Giovanni D says:

   October 25, 2009 at 4:32 am

   Ceviche Recipe

   Ingredients
   2 lbs of firm, shrimp, cut into 1/2 inch pieces, completely deveined
   1/2 cup of fresh squeezed lime juice
   1/2 cup of fresh squeezed lemon juice
   1/2 purple onion, finely diced
   1 cup of fresh peeled, seeded, and chopped tomatoes
   1 serrano chili, seeded and finely diced
   2 teaspoons of salt
   dash of ground oregano
   dash of Tabasco or a few grains of cayenne pepper

   Cilantro
   Avocado
   tortilla chips

   Method
   1 In a non-reactive casserole dish, either Pyrex or ceramic, place the shrimp, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.

   2 Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.
5. Burt C says:

   October 25, 2009 at 4:32 am

   Nachos and Salsa.would be the easiest. You can always bring guacamole, sour cream and cheese dip along with it.
6. Bert C says:

   October 25, 2009 at 4:32 am

   Chili con queso in a crock pot and chips.

   Bert
7. jbd21 says:

   October 25, 2009 at 4:32 am

   Cold Tapas

   Olives a la Madrilene
   Olives a la Madrilene or in Spanish, "Aceitunas a la Madrileña" is served in Spain as a tapa or to accompany a meal. It can be served year-round, but is especially enjoyable in the summer. It is a simple and quick recipe, but the olives need about an hour to marinate for full flavor before serving.
   INGREDIENTS:
   2 lbs Large Ripe Black Olives
   1/2 lb Scallions
   Olive Oil
   Spanish Sweet Paprika
   Wine Vinegar
   Salt
   Pinch of Dried Oregano
   1 Clove Garlic, Chopped
   PREPARATION:
   Serves Six

   Wash the olives in cold water and drain them. Place olives in a bowl.

   Wash and trim scallions. Place in bowl with olives

   Dress with olive oil, vinegar and salt to taste. Keep in mind that when combine oil and vinegar, the ratio is approximately two parts oil to one part vinegar. Stir well.

   Sprinkle with Spanish sweet paprika, oregano and chopped garlic. Mix thoroughly. Marinate for an hour before serving.
8. missopinions says:

   October 25, 2009 at 4:32 am

   I know its more tex-mex but you could make cheese quesidilla wedges, arrange them on a plate and put guacamole, salsa and sour cream in the middle in small bowls.