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Mexican Easter Ideas

ludmilasdaughter Apr 3, 2012 12:33 PM

Some friends of mine throw a fantastic "Mexican Easter" party every year. They serve up a ton of delicious food like tamales, stuffed poblanos, etc. I'd like to make either and appetizer or main dish that is easy to transport and does not need to be reheated. Problem is that I am not all that well versed in Mexican cooking. The only idea I could come up with so far is albondingas in a Mexican spiced tomato sauce as I could transport that in a crockpot. Any ideas from my fellow Chowhounds are much appreicated. Thank you in advance!

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  1. blue room RE: ludmilasdaughter Apr 3, 2012 01:12 PM

    This might be a good place to start --
    the "Easter cheese" sounds good, and easy, but I can't find an actual recipe online. I'd like to have one!

    1 Reply
    1. re: blue room
      ludmilasdaughter RE: blue room Apr 4, 2012 06:16 AM

      Very interesting link. Thank you!

    2. t
      travelerjjm RE: ludmilasdaughter Apr 3, 2012 03:12 PM

      In many parts of Mexico, posole (sometimes spelled "pozole") is popular at any feast. It is traditionally made with extra meat for such a holiday. Here is my recipe. It scales easily.

      Simple Posole
      ¾ bag frozen posole
      ½ Onion chopped
      2-3 Cloves Garlic
      About 1 T whole oregano
      1 T powdered red chile (or a bit more) – NOT chili powder.
      Red chile sauce and cilantro for garnish. (I use a red chile sauce that is store bought. I can send a recipe if you need it.)

      Yes, I know that’s vague. Depending on your slow cooker and how much you want to make, you may need more or less of these to taste.

      For the pork, I use whatever is on sale. I often find some sort of pork chop or boneless pork ribs at a good price. Some folks use shoulder, others add neck bones in addition to the meat (they are not cheap anymore, when I can find them.) I generally add enough pork so every spoonful gets a piece.

      Empty the posole into the slow cooker, cover with boiling water and turn on the cooker. Throw in the onion and oregano. I like to crush the oregano in my hand first.

      Cut the pork into whatever size pieces you want. I like smaller ones, about ½ inch cubes.
      Heat a small amount of oil in a pan and add garlic. Sautee for a bit and then add pork. Season with salt and pepper and brown quickly. Add to the pot and top up the water to cover all. Stir the pot and cook until all the posoles “pop” – I do the work just before bed and wake to the smell of the posole. You may need to add a bit of water to top it off.

      Serve garnished with cilantro and red chile sauce. I generally serve the chile sauce on the table so people can add however much they want.

      Cook a pork shoulder separately and shred it. Cook the posole without pork, then add some of the shredded pork and cooking juices near the end of the posole cooking time.

      You can do this on the stovetop, too, of course, and it only takes a few hours. But I prefer the slow cooker.

      4 Replies
      1. re: travelerjjm
        ludmilasdaughter RE: travelerjjm Apr 4, 2012 06:18 AM

        Sounds delish! Do you think that I can find powdered red chile at a local hispanic grocery shop?

        1. re: ludmilasdaughter
          travelerjjm RE: ludmilasdaughter Apr 4, 2012 08:36 AM

          Yes. Many Indian grocers have it, too. It generally comes in Mild, Medium, Hot or Extra Hot. I prefer Medium.

          1. re: ludmilasdaughter
            BananaBirkLarsen RE: ludmilasdaughter Apr 4, 2012 05:00 PM

            If you can't, you may be able to find dried chili pods (I have often been able to find dried chilies in stores that sold only generic chili powder). Just cut off the stems, shake out the seeds, toast in the oven for a few minutes and grind to a powder in your blender.

            1. re: BananaBirkLarsen
              ludmilasdaughter RE: BananaBirkLarsen Apr 5, 2012 10:20 AM

              Great. Thank you!

        2. Cheese Boy RE: ludmilasdaughter Apr 3, 2012 10:20 PM

          Try wowing them with your best Guacamole. If you're not up for that, then try dessert perhaps.
          Flan is fairly easy to prepare ... and so is coconut flan.

          1 Reply
          1. re: Cheese Boy
            ludmilasdaughter RE: Cheese Boy Apr 4, 2012 03:21 PM

            Thanks, but I think there will be a dozen guacamoles. Speak for yourself about Flan being easy to prepare! That's what I tried last year, completely screwed it up. Thanks for your suggestions though!

          2. mrbigshotno.1 RE: ludmilasdaughter Apr 4, 2012 06:45 AM

            A chili relleno casserole goes great with an Easter ham (and alot of other things!)


            1 Reply
            1. re: mrbigshotno.1
              ludmilasdaughter RE: mrbigshotno.1 Apr 4, 2012 03:21 PM

              Mmmm...that's food for thought.

            2. LaLa RE: ludmilasdaughter Apr 5, 2012 09:03 AM

              what about a mexican version of deviled eggs?

              4 Replies
              1. re: LaLa
                ludmilasdaughter RE: LaLa Apr 5, 2012 10:20 AM

                It's funny that you say that because I thought of the same thing last night.

                1. re: LaLa
                  ChrisKC RE: LaLa Apr 5, 2012 10:52 AM

                  Ooh yeah, these parsi deviled eggs are very good. One of the two versions I make every year for easter. Even though they're called parsi, they have lime juice, jalapenos, cilantro. /They would be perfect for a mexican easter celebration.

                  1. re: ChrisKC
                    ludmilasdaughter RE: ChrisKC Apr 5, 2012 12:38 PM

                    Oh my! Perfect!

                    1. re: ludmilasdaughter
                      sheilal RE: ludmilasdaughter Apr 5, 2012 01:17 PM

                      Try adding powdered chipotle to your "normal" recipe. It adds a bit of heat and a smokey flavor. Delish!

                2. v
                  vimey RE: ludmilasdaughter Apr 14, 2014 03:37 PM

                  I am going to a Mexico Easter supper , but am allergic to citrus including tomatoes , what can I take to the supper that I can have

                  1 Reply
                  1. re: vimey
                    hotoynoodle RE: vimey Apr 14, 2014 05:04 PM

                    this might be a conversation to have with your hosts? are you to bring your own dinner? what are they serving?

                  2. hotoynoodle RE: ludmilasdaughter Apr 14, 2014 05:04 PM

                    ceviche would be a nice light starter.

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