Host A Mexican Tapas Party and A Recipe For Chorizo Mushroom Tapas

Mexican Chorizo Mushroom Tapas

 

Host a Mexican tapas party to celebrate being back on the Baja.

Let’s get together.

Ideas for hosting your own tapas party

Make it a potluck

You could suggest a small bite category or theme to each guest or be surprised when your friends intuitively bring a variety of dishes with no predetermined theme. I think potlucks so are magical because they always come together beautifully.

I’m taking my tapas party on the road to Fiesta Friday, my favorite virtual potluck. The cohosts this week are Petra @ Food Eat Love and Vanitha @ Curry and Vanilla.

Do everything yourself

I like to include a meat or meat substitute appetizer, a seafood dish, crisp crudités – carrots, jicama, cucumbers, a creamy dip like hummus, lettuce cup salads, a cheese course and fruit for dessert. Serve Mexican wines and/or a tequila specialty drink. Always have a non-alcohol beverage available, make it special. Here are a few ideas for mocktails.

A few ides to try 

Easy spicy tuna sushi towers

Easy Sushi Recipe, Towers of Spicy Baja Ahi Tuna /MyBajaKitchen.com

Peel and eat shrimp with citrus ponzu:

Boil and chill fresh shrimp. Mix together orange juice, lime juice, fresh basil and soy sauce for dipping.

Fruits and veggies:

Slice jicama and melon, arrange on a platter, add a squeeze of lime and a dusting of chili powder. Watermelon slices pair well with spicy foods too.

Caprese skewers: 

Thread mozzarella cheese onto toothpicks with fresh basil and cherry tomatoes , drizzle with olive oil and balsamic glaze. An easy salad alternative.

Caprese Salad skewers

Tabbouleh lettuce cups

Tabbouleh Lettuce cups

Broiled Parmesan artichokes: Wrap water packed or oil package artichoke hearts with serrano jamon, sprinkle with Parmesan or aged cotija cheese and broil until golden brown.

artichoke, prosciutto, Parmasan appetizer

 

Cilantro chipotle hummus and tortilla chips 

Cilantro Chipolte Hummus

Ideas from the Web
You might like my Pinterest page “Tapas” where I’ve organized and saved recipes for small bites and traditional Spanish tapas.

Gastroteca Azul, a quick restaurant review.

We have a new upscale Mediterranean restaurant in my village, Gastroteca Azul. The chef, Mario Lopez is using local ingredients, inventive preparations and engaging flavors to create a gourmet experience in Loreto Bay, Mexico. I have to say that the best meals I’ve eaten outside of my kitchen have been at Azul. The wine list is delicious and pairs well with the menu. I never miss out on his amazing desserts. Azul is my go to restaurant for date night and to impress my out of town guests.

I confess, I’m picky. Don’t bury my food in melted cheese, rich cream sauce or overwhelming salsa. Give me fresh fruits and vegetables, lean meats and/or seafood and don’t skimp on the flavor. I thrive on a Baja-Mediterranean style diet with real food and an abundance of fruits, veggies and seafood. Chef Mario understands healthy food and it’s apparent in every meal he creates.

Finally the recipe! 

I have openly stolen and re-created Chef Mario’s Chorizo y Champiñones appetizer. Never fear, I always tell him when I see him at the Sunday produce market that I’m stealing his ideas. I’m also free with my newest recipes ☺️. I haven’t seen any of my genius recipes on the menu yet but I remain hopeful. Ha Ha  The Chef uses portobello mushrooms and a dash of sherry. I added scallions and cilantro for a fresh green flavor. Adjust the herbs to your taste.

You can make this simple Mexican tapas recipe with any readily available spicy meat. For example: Spanish or Mexican chorizo, any flavor of spicy sausage or vegan chorizo for vegetarians. I love the mushrooms but you could substitute carrots or bell pepper to create an equally delicious topping. I have used this topping as a taco filling, with tortilla chips and on sliced baguette.

 

Mexican Chorizo Mushroom Tapas

[lt_recipe name=”Chorizo and Mushroom Tapas” servings=”Several ” prep_time=”10 MINUTES” cook_time=”10 MINUTES” total_time=”20 MINUTES” difficulty=”Easy ” summary=”Mushrooms mingle with spicy Mexican chorizo for a perfect tapas on baguette slices or tortillas. Use as a taco or tostada filling. A fiesta in your mouth. ” print=”yes” ingredients=”4 ounces chorizo, either ground texture or firm Spanish style chopped.;1 pound of mushrooms, any variety;1/4 cup sliced scallions, green only;1/2 cup chopped cilantro;Sliced baguette” ]Brown chorizo and drain any oil. Add rough chopped mushrooms and simmer on medium heat until the mushrooms are soft and have released their water. Stir in scallions and cilantro just before serving.[/lt_recipe]

Check out my Pinterest Board, Tapas for more great ideas.

You might like my Pinterest Board, Tapas

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Chorizo Crashed Potatoes

Chorizo Crashed Potatoes

Chorizo Crashed PotatoesWho doesn’t love crashed potatoes? Now add spicy chorizo and you have my Baja version of patatas bravas, popular in Spain. These are a crispy potato explosion of Baja goodness. Pin these to your Mexican recipes to try. Easy and delicious.

According to ThePioneerWoman the original creator of Crashed Hot Potatoes was Jill Dupleix, a food writer from Australia and after you eat one you too will sing her praises.

For more amazing food writers follow me to Fiesta Friday where Angie hosts the best Fiesta link party this side of the Baja. While you’re at the party checkout the our co-hosts Jhuls and Monika and enjoy their websites.

The potatoes are deliciously crisp and I’ve re-created them by adding chorizo and a creamy salsa reminiscent of patatas bravas, a signature Spanish dish.  The patatas bravas is a deep fried potato dish which is served with a creamy spicy tomato sauce. These crispy baked potatoes are lower in fat and served with a simple salsa and mayonnaise drizzle giving them all the flavor of patatas bravas with less fat.  I used a generous splash of healthy olive oil.

[lt_recipe name=”Chorizo Crashed Potatoes” servings=”4″ prep_time=”45 MINUTES ” cook_time=”25 MINUTES ” total_time=”65 MINUTES ” difficulty=”Easy ” summary=”Crispy baked potatoes seasoned with cilantro, chorizo and topped with creamy salsa. All the flavors of patatas bravas with less fat. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-52-225×300.jpeg” ingredients=”8 small yellow or red potatoes ;4 tablespoons olive oil;4 ounces Mexican chorizo;1/2 cup finely chopped cilantro, divided ;1 teaspoon sea salt, or to taste;1/2 cup prepared red salsa, or pico de gallo;1/4 cup mayonnaise ;1/2 teaspoon ground black pepper;Optional: crumbled cojita or feta cheese ” ]Boil potatoes until fork tender, about 25 minutes. Brown chorizo and set aside. Oil a baking sheet with olive oil.;Place boiled potatoes on the baking sheet and mash with a potato masher and twist to make a flattened bumpy “crashed” potato. Brush each potato with remaining olive oil and sprinkle with 1/4 cup of cilantro. Bake at 450 F oven for 15 minutes. Combine salsa and mayonnaise and set aside. Remove from oven and sprinkle with cooked chorizo and cheese if using, return to oven and bake for an 10 additional minutes. Garnish with remaining cilantro and a drizzle of creamy salsa. [/lt_recipe]

 

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