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3 finger food recipes for a Mexican buffet

3 finger food recipes for a Mexican buffet

Mexican buffet
A burrito also satisfies the slightly bigger hunger. The wheat tortillas are often filled with meat, rice, beans and cheese

The invitation is out, the guests have accepted. Now it’s time to plan the party food. Mexican finger food is social, delicious, and easy to prepare—and there really is something for everyone.

Stacking and filling, rolling and folding: there is hardly any other meal that involves packing as much as in Mexican cuisine. The advantage: In order to eat the delicacies, you usually don’t need any cutlery. “Mexican food can be eaten out of hand in a friendly atmosphere – that makes it ideal finger food,” says Augsburg chef Bernd Malter, board member of the Association of German Chefs (VKD) in Frankfurt.

The variety and the possibility of feeding many people at the same time with little effort also speak in favor of this kitchen at celebrations. Whether meat or fish, vegetables, cheese or seafood: “There is something for every taste.” The host only has to prepare the individual components, and the guests then lend a hand. “It’s fun and creates a sense of community,” says Malter.

Burritos are great to eat with your hands
Burritos are great to eat with your hands

The tortilla forms the basis of most Mexican dishes. The flatbread is made from either wheat or corn flour and is the packaging from which tacos, burritos, or quesadillas are made, depending on the filling and size.

Buy it – or just make it yourself

If you want to make tortillas yourself, mix flour, salt and water into a dough. Then place a golf ball-sized portion between two pieces of cling film and roll out into a flat cake about eight inches in diameter. The tortillas are baked in the pan for 30 seconds on each side. You can also buy tortillas ready-made in supermarkets. The flat cakes then only have to be heated briefly in the microwave or in the oven and can then be filled immediately.

ortillas can be served as perfect finger food appetizers if you prepare them with a diameter of only seven centimeters and fry them until crispy. These so-called tostadas (recipe below) can be topped with whatever you like. London chef Shay Ola recommends a topping of shrimp, avocado and pomegranate dip in his book Mexican Street Food.

Small but nice: filled mini tortillas
Small but nice: filled mini tortillas. 

The sauce brings the kick

Various dips and sauces are also part of Mexican food: guacamole is an avocado mousse (recipe, see below), and the red salsa consists of tomatoes, onions, chili, lime juice and coriander. Malter also recommends a spicy cheese sauce with chili for the buffet.

Typical flavor carriers in Mexican cuisine are chili varieties such as jalapeños and habaneros, explains Berlin chef Adam Ramirez. Coriander, onions and garlic, oregano, thyme and smoked peppers, beans and tomatoes should not be missing either.

Mexican food also includes various dips and sauces such as a salsa verde
Mexican food also includes various dips and sauces such as a salsa verde. Photo: Edition Fackelträger/Chris Terry

The dessert is also fiery

“Chocolate and coffee with special spices such as cinnamon and brown sugar are also typical,” explains the VKD chef. And it can stay fiery for dessert too: Ola recommends chocolate chili ice cream, sweetened with condensed milk and agave nectar. In addition, the chef serves another Mexican classic: churros. Every finger food party ends with a sweet aftertaste together with these fried shortbread cookies and rolled in cinnamon-sugar.

Recipes for…

… Guacamole

Ingredients for a small bowl :

  • 2 ripe avocados
  • 2 tbsp freshly squeezed lemon or lime juice
  • 1/2 white or red onion
  • 1 small clove of garlic
  • 1 small chili pepper
  • salt and pepper

Preparation :

  1. Halve, stone and remove the peel from the avocados. Peel the onion and garlic and cut into large pieces. Wash the chili pepper, cut in half, remove the seeds and also chop them up a bit.
  2. Put all the ingredients with the lemon juice in a tall mug and puree with the hand blender until a creamy guacamole is formed. Season with salt and pepper.
  3. Put the guacamole in a bowl and garnish with nachos, diced onions or chilli if desired.

… tostadas

Ingredients for 4 pieces:

  • 4 small cornmeal tortillas
  • oil for frying
  • For the topping: any ingredients such as vegetables and meat – e.g. B. 100g grated cheese, 100g fried and seasoned ground beef, 1 diced tomato, 1 chopped and fried onion, 100g diced and fried chicken breast fillet, 50g cooked corn, 50g cooked kidney beans, some crème fraîche, some guacamole etc.

Preparation :

  1. Fry the tortillas in a pan with a little oil and, if necessary, fold up the edges a little to form small bowls.
  2. Fill the bowls with vegetables and meat as you like or top the small flat cakes, sprinkle with cheese and add a dollop of crème fraîche and guacamole.

… Burritos

Ingredients for 2 pieces:

  • 2 large flour tortillas
  • For the filling: any ingredients such as vegetables, rice and meat – e.g. B. 200g fried and seasoned ground beef, 100g cooked rice, 2 tomatoes pitted and diced, 1 avocado pitted and sliced, 50g cooked kidney beans

Preparation :

  1. Briefly heat the tortillas in a hot pan without oil.
  2. Take out, top with the ingredients and roll up the tortilla, folding over the ends. Ready.
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