Mexican Day!

Yesterday, our work team of ten had a Mexican Day to celebrate a job promotion within our group. These people go ALL OUT. A couple spent the evening before making giant paper flowers and coming in early to decorate our conference room. Check out this picture--painted chiles on our windows, printed placemats, place setting decorations. The radio hidden in the centerpiece played Mexican music.  The left side of the photo shows just half of the food table, which was laden with beef or shrimp taco and taco salad fixings, homemade chicken enchiladas, rice casserole, 7 layer dip, salsas, cheese sauce, guacamole, and more.  The back table (with the green cloth) is the dessert table--faux fried ice cream (with homemade cinnamon sugar tortilla bowls), and my sopapilla cheesecake. 

It was all pretty amazing and delicious and even fun.

I brought Pioneer Woman's 7 Layer Dip recipe. It received a great response, and Robert and Trevor gave the highest praise for the one I kept for home.  This recipe is definitely a keeper:

7 LAYER DIP

1 can refried beans
hot sauce to taste
1 can diced green chiles, undrained
ground cumin to taste (I used about 1/4 t.)
3/4 c. shredded cheese
1 c. sour cream
1-2 avocados
3/4 c. shredded cheese (yes, in addition to the above cheese)
1/2 can black olives, chopped
 1 c. pico de gallo (recipe below)

Mix beans with green chiles, hot sauce, and cumin.  Spread evenly in bottom of 8" square or similar sized serving dish.  (I used a pretty glass pie plate.)  Sprinkle with first 3/4 c. cheese. This works best if you try to spread everything evenly.  Carefully top cheese with a layer of sour cream.  At this point, you can cover and refrigerate until ready to use or overnight.

Just before serving, cube avocado/s and sprinkle over sour cream.  Sprinkle the second measurement of cheese, then black olives, and then pico de gallo.  I served mine with a big spoon to make it easier for people to serve themselves. (Scooping chips into the dish makes it messy and ugly very quickly.)

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Despite my heavily bandaged finger (upcoming post), I spent quite a bit of time chopping things to make my own pico de gallo. The secret appears to be in using similar amounts of tomato and onion.

PICO DE GALLO

1 red onion
4 Roma tomatoes (slightly underripe is fine)
1/2 c. fresh cilantro leaves, chopped
1 small jalapeno (I used jarred)
lime juice
salt

Dice up equal quantities of onion and tomato.  Roughly chop the cilantro. Finely dice the jalapeno--you want a hint of hot, no burning.  Mix all in bowl.  Sprinkle 1/2 to 1 tablespoon of lime juice over all, along with 1/4 t. salt. Stir together until combined.  Taste and adjust seasonings.  You can make this the night before.

Makes about 2 cups.

Original PW recipes can be found here and here.