Friends for dinner: the easiest party ever - includes Mexican food recipes - bocaditos, a Mexican-style dining presentation

Sunset, March, 1999 by Andrew Baker

2. Meanwhile, in a bowl, beat eggs to blend with crumbs, cilantro, and all but 1/2 cup of the cheese.

3. Coarsely chop the mushroom mixture and stir into the egg mixture. Pour into a buttered 8-inch square pan.

4. Bake in a 325 [degrees] oven until center feels firm when lightly pressed, about 30 minutes (about 20 minutes in a convection oven). Sprinkle evenly with remaining cheese and bake just until it begins to melt, 3 to 4 minutes more (1 to 2 minutes in a convection oven). Remove from oven and let stand in pan until warm, at least 15 minutes, or until cool. Cut into 1-inch pieces and arrange on a platter.

Per serving: 187 cal., 63% (117 cal.) from fat; 12 g protein; 13 g fat (7.4 g sat.); 5.9 g carbo (1 g fiber); 298 mg sodium; 140 mg chol.

Flank Steak Tortitas

PREP AND COOK TIME: About 35 minutes

NOTES: Spoon chipotle crema (recipe follows) into rolls stuffed with beef and onion, and add thinly sliced fresh tomatillos.

MAKES: 8 servings

1/4 cup chopped garlic

1/2 cup chopped green onions, including tops

2 tablespoons minced fresh jalapeno chilies

1 teaspoon ground cumin

2 tablespoons fresh oregano leaves or 1 teaspoon dried oregano

2 tablespoons balsamic vinegar

1 beef flank steak (1 1/2 to 13/4 lb.)

1 red onion (3/4 lb.)

About 2 teaspoons olive oil

16 round or oval rolls (about 2 in. wide)

1. In a blender or food processor, whirl garlic, green onions, chilies, cumin, oregano, and vinegar until coarsely pureed. 2. Rinse flank steak and pat dry. Rub garlic mixture over meat.

3. Peel red onion; cut crosswise into 1/2-inch slices. Rub lightly with olive oil.

4. Cut rolls almost in half horizontally, leaving attached on one side. Pile into a basket.

5. Lay steak and onion slices on a barbecue grill over a solid bed of very hot coals or high heat on a gas grill (you can hold your hand at grill level only 1 to 2 seconds); close lid on gas grill. Cook meat, turning to brown evenly, until as done as desired in center of thickest part (cut to test), 12 to 15 minutes for rare, about 20 minutes for medium-rare. Grill onion slices, turning with a wide spatula, until lightly browned on each side, about 13 minutes. Transfer meat and onion to a carving board. Serve hot, warm, or cool. 6. Cut beef across the grain into thin, slanting slices. Tuck slices of meat and pieces of red onion into rolls.

Per serving: 349 cal., 34% (117 cal.) from fat; 22 g protein; 13 g fat (4.5 g sat.); 35 g carbo (1.9 g fiber); 353 mg sodium; 43 mg chol.

Chipotle Crema

PREP TIME: About 5 minutes

NOTES: If making up to 2 days ahead, cover airtight and chill. Freeze extra chilies and adobado sauce.

MAKES: About 1 1/2 cups

2 canned chipotle chilies in adobado sauce

1 1/2 cups Mexican crema or sour cream

1. Wearing kitchen gloves, pull out and discard seeds and veins from chilies. Mince chilies.

2. In a small bowl, mix chilies, 2 tablespoons of the adobado sauce, and the Mexican crema.

Per tablespoon: 36 cal., 89% (32 cal.) from fat; 0.5 g protein; 3.5 g fat (2.3 g sat.); 0.7 g carbo (0 g fiber); 18 mg sodium; 15 mg chol.