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Mexican appetizer?

I need a mexican appetizer that travels well...no dips! I would normally make a mexican sort of spring roll but if I fry it, then reheat it at the party, they egg rolls seem to get pretty soggy. Even if I fry them and flash freeze them right away. Suggestions?

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  1. Quesadillas - quick and easy. Everyone thinks "yea, had them, done that" but you can add lobster, crab, goat cheese and practically everything. Versatile, easy and you can easily lower calories by doing them in the oven.
    Hope this helps.

    2 Replies
    1. re: Nonny

      a lobster and goat cheese quesadilla with a nice spicy salsa sounds lovely right now.

      1. re: Nonny

        Actually you can do them stovetop without any oil, in a non-stick or well-seasoned cast iron pan.

      2. Tamales. Find a place that sells them and then just reheat them as necessary.

        12 Replies
        1. re: Scargod

          I second tamales, but make them yourself. They are fun to unwrap, you can easily make a few different fillings to go along with the masa. maybe a nice sauce or two to top them.

          1. re: EastRocker

            Muy complicado! You are an ambitious person, aren't you?
            I've made them a few times and found them to be only worth it if you make about 4 Brazillion. If you are going to have four Brazillion guests then go for it! I LOVE tamales.
            Can tamales be just as good if they are frozen?
            True story: I flew to San Antonio to do some work. I flew back with about four dozen tamales. It drove everyone on the plane nuts! Some were drooling like dogs....

            1. re: Scargod

              Well I certainly wouldn't just whip some up for dinner after work, but for a party it would be worth it. I don't find them complicated, just a little monotonous, masa-fill-roll-repeat. Not bad if you do them a day ahead and have someone to keep you company while you assemble. I guess it depends on how much Teraesa wants to impress her friends!

              This whole discussion is giving me the urge to make some myself.
              Anybody ever make a breakfast tamale? What did you put in it?

              1. re: EastRocker

                Oh, you make it sound sooo easy! You have to cook pork, shred it, make sauce/seasoning, get corn husks, lard, make masa, spread. fill, roll, steam and, dang-nab-it, you have to unroll them before you can eat them (or at least one end).
                WTF is a breakfast tamale? I hear chefs are supposed to cuss a lot, so WTF....

                1. re: Scargod

                  Ok, they are labor intensive, but the technique isn't hard. I would leave the unrolling to the guests! You could also do non pork tamales with any number of fillings. For my veggie friends I make a simple one with roasted hatch chiles, cheese and black bean.

                  A breakfast tamale would be a tamale you ate for breakfast! I have never had one either, but I am sure it has been done. Figured i would pick some brains on here. I've had sweet tamales with fruit that might be nice in the morning. or maybe a savory version served with eggs. tamales benedict? A few weeks ago I had parmesan polenta with green chile pork stew and a poached egg.

                  1. re: EastRocker

                    not a breakfast tamale, per se, BUT, one of the best easiest things to do with tamales: slice them up, and add to scarmbled eggs. You will be ALL OVER this. Seriously.

                    Mexican appetizer that travels well:

                    CEVICHE!! Just need a small cooler for transport. Hint - a thermos would work just fine. Make your ceviche, and bring it to party. Assemble for presentation in a few min at party. Spoon into cocktail cups, ramekins, cheap plastic martini glasses, and serve with a tortilla chip, and a sprinkle of fresh cilantro, squeeze of lime.

                    1. re: gordeaux

                      I second ceviche. Everybody loves it and it is something we rarely make (at least I rarely make it). Bon Appetit has a great recipe for a brie quesadilla.

                    2. re: EastRocker

                      You have really got me to thinking. I love Eggs Benedict and had a spicy, chorizo and an almost masa-like cornbread "Eggs Benedict" when in Austin recently.
                      I could see thin, round tamales with a meat inside... and a light chile con carne on top of the eggs or a modified chipotle hollandaise. Perhaps just a light masa pancake on the bottom. I'm one of those that likes buttery grits with eggs.

                2. re: Scargod

                  Yes, they freeze very well. We make Gadzillions, once even a googel, in the autumn when pork roasts are cheap and freeze 'em. Good w/ huevos rancheros on a cold winter's morning.

                  1. re: Passadumkeg

                    But never a Brazillion? God know how many that would be...

                    1. re: Scargod

                      A gadzillion is a thousand brazillion, and a google.... is a one followed by 100 zeros (google it). It's a waste of time to make only a brazillion.

              2. re: Scargod

                Cocktail tamales, small versions of the real thing. you open them and eat them out of the little husks.
                They're just miniature versions of the real deal.

              3. What about something exotic and fun using Nopalitos?

                1. i don't know how mexican this is, but i really like grilled bacon-wrapped jalapeno poppers...they taste pretty good even at room temperature.

                  also baked empanadas tend to hold a little bit better than their fried counterparts.

                  ceviche can also be assembled at the party if you bring all the chopped components separately.

                  1. if you can find a recipe, make a big batch of mochomos. its shredded beef deep fried until crispy, serve with soft corn tortillas and lime wedges. super tasty.

                    1 Reply
                    1. re: EastRocker

                      What about something along the lines of the fruit cups you get at flea markets and food courts? I can't think what they're called but they are great. Basically, it's spears of jicama, cucumber, pineapple, melon, etc, with a squirt of lime juice and some chili powder sprinkled on. I make it at home with some mexican "fruit season" I picked up at a mexican market....nice combination of sweet, salty, spicy. Plus it's pretty and fresh-tasting, if you've got lots of other heavy foods.