Easy Mexican Fiesta Menu

Step 1: Choose one or two proteins, then add sides of your choice. Use the directions for the linked recipes, except for the tortilla chips and grilled corn, which are described below.

Step 2: For a convenient big-batch filling, choose pork carnitas: it freezes well, needs only a quick pan-fry to freshen it up, and stays good for several hours. Shredded chicken and beef are also suitable for storing ahead; pork is slightly juicier. Fish tacos are another simple option: cook the fish quickly, transfer it to a serving dish, and break it into chunks with a fork. To make chicken ahead, use boneless thigh fillets. Cook them, keep them whole, cover and cool them, and reserve all the juices released during cooking. Before serving, chop or slice the chicken, cover it, and reheat it in the microwave.

Step 3: For taco toppings, include at least one fresh option, such as pickled cabbage, plus a sauce, such as restaurant-style salsa. Add avocado as guacamole, slices, or in pico de gallo, along with coriander or cilantro. Chopped white onion is a common topping in Mexico; sour cream and shredded cheese are also popular choices for Tex-Mex-style tacos.

Step 4: Tortillas with fillings can make a satisfying meal on their own. Round out the spread with a salad or vegetables if you like; plain grilled corn fits the menu well.

Step 5: Cut corn tortillas into your desired shapes. Fry them in oil until crisp and light golden. Transfer them to paper towels and sprinkle with salt while hot.

Step 6: Grill the corn on a barbecue over high heat until nicely charred. Brush it with melted salted butter, then sprinkle with chipotle powder, chilli, or cayenne to taste.