All Things Mexican! A special birthday meal...

I am a lover of all things that fall under category "Mexican" food. Today is my son-in-law Charleston's birthday so we are going to try this recipe today along with a few others to create a fantastic dinner. Can you imagine the level of deliciousness with all of these bright zesty flavors kicked up with tequila and the spice of jalapeno and chili powder??!! Ridiculous! I put together a menu for the day that I'm hoping will work. 
We're going to make the Tequila Lime Chicken, La Fondita Fish Tacos
Buffalo Mexican Shrimp Skewers, Coconut Cilantro Rice Pilaf, Black Beans and a Black Bean Salsa and Guacamole with tortilla chips. For dessert I'm thinking about Key Lime Cake. The recipes are noted below.
 Check it out - try making the dishes and let me know what you think. Looking forward to dinner!

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Total Time:
8 hr 30 min
Prep:
10 min
Inactive:
8 hr 5 min
Cook:
15 min
Yield:6 servings
Level:Easy


Ingredients
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

La Fondita Fish Tacos
Copyright 2010, Joe Realmuto, All Rights Reserved

Total Time:
35 min
Prep:
15 min
Cook:
20 min
Yield:2 to 3 servings
Level:Easy
Ingredients

3 eggs, well beaten
8 ounces dark beer (recommended: Modelo Negra)
2 teaspoons dry mustard (recommended: Colmans)
1 tablespoon red chili powder
Kosher salt
1 teaspoon sugar
1 1/2 cups all-purpose flour, plus extra for dredging
Vegetable oil, for frying
1 1/2 pounds codfish, cut into serving pieces
2 tablespoons olive oil
8 white corn tortillas
Chipotle Mayonnaise, recipe follows
Shredded cabbage
Chipotle Mayonnaise:
1 1/2 cups mayonnaise
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons chopped fresh cilantro leaves
2 1/2 tablespoons chipotle chili puree
Pinch kosher salt
Directions

Put the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth. Add the flour and continue mixing until it is a little thinner than pancake batter.

In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F. Dredge the fish pieces in flour and then into the batter and fry until golden brown. Remove from the oil to a paper towel lined plate and sprinkle with salt.

Heat the olive oil in a large saute pan and warm the tortillas. Spread each tortilla with a tablespoon of Chipotle Mayonnaise and arrange a piece of fried fish on top. Add some shredded cabbage to each tortilla and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Chipotle Mayonnaise:
Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again. Cover and refrigerate until ready to use.

Yield: 1 1/2 cups

COCONUT CILANTRO RICE PILAF:

• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1/4 cup chopped red bell pepper
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 1/4 cups long-grain white rice

• 1 1/2 cups vegetable stock or shrimpstock
• 1/2 cup coconut milk
• 1/2 cup sweetened cream of coconut
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 3 tablespoons chopped fresh cilantro

Spread the coconut on a baking sheet and bake until lightly toasted and golden, about 5 minutes. 

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes. 

Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot. In this picture it's being served under poached grouper.

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Total Time:
13 hr 45 min
Prep:
15 min
Inactive:
12 hr
Cook:
1 hr 30 min
Yield:4 servings
Level:Easy
Ingredients

1/2 pound dried black beans
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
Chopped scallions, for garnish
Directions

The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

Black Bean Salsa
Recipe courtesy of Paula Deen

Total Time:
7 hr 20 min
Prep:
20 min
Inactive:
7 hr
Yield:12 servings
Level:Easy
Ingredients

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper
Directions

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Guacamole
Recipe courtesy of Ina Garten

Total Time:
10 min
Prep:
10 min
Yield:3 cups
Level:Easy
Ingredients

4 ripe Hass avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot sauce (recommended: Tabasco)
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Directions

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Key Lime Cake
Recipe courtesy of Trisha Yearwood

Total Time:
1 hr 15 min
Prep:
20 min
Inactive:
15 min
Cook:
40 min
Yield:12 servings
Level:Easy
Ingredients

Cake:
Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
Glaze:
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
Icing:
1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners' sugar
Directions

For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Cook's Note: you can also use three 9-inch round cake pans and make this into a layer cake.