Grill your own: self-serve fajitas star at a Mexican-style outdoor dinner party

Sunset, Sept, 2004 by Charity Ferreira

As anyone who has entertained outside knows, all of the action at a backyard grilling party takes place around the barbecue. Take advantage of that by letting guests grill tequila-marinated chicken breasts and vegetables for folding into warm tortillas, while others sample chilled tortilla soup and sweet white sangria.

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This fun, host-friendly menu incorporates a lot of make-ahead steps, so preparation is easy. You can make the tortilla soup and the bite-size Mexican chocolate streusel brownies the day before the party; place the chicken in the marinade and mix up the sangria a few hours before your guests arrive. Heat up the grill and set out the soup when the doorbell starts ringing, and round out the menu (and accommodate a few more guests) by adding a pot of seasoned pinto beans to the spread, if you like.

Chilled Tortilla Soup

PREP AND COOK TIME: About 1 hour, plus at least 2 hours to chill

MAKES: 18 cups; 10 to 12 servings

    1 teaspoon ground cumin
    1 teaspoon chili powder About 1 teaspoon salt
   12 corn tortillas (6 in. wide)
    3 tablespoons olive oil
    2 yellow onions (1 lb. total), peeled and chopped
    4 cloves garlic, peeled and minced
    3 quarts fat-skimmed chicken broth
  1/2 cup lime juice
    1 tablespoon chipotle chile puree (see "Easy Chile Flavor," page 96)
    6 cups chopped seeded ripe tomatoes (about 2 3/4 lb.)
1 1/2 cups minced red onion
  1/3 cup chopped fresh cilantro
    2 limes, cut into thin wedges
1 1/2 cups crumbled queso fresco or shredded jack cheese (6 oz.)

1. In a bowl, mix cumin, chili powder, and 1 teaspoon salt. Brush tortillas lightly on both sides with 2 tablespoons oil; sprinkle spice mixture on both sides of tortillas. Stack tortillas and cut into eight wedges. Arrange wedges in single layers on two 12-by 15-inch baking sheets. Bake in a 375[degrees] oven, switching pan positions midway through baking time, until crisp all over and browned at edges, 10 to 15 minutes. Let cool; store airtight until serving, up to 3 days.

2. Pour tablespoon oil into a 5- to 6-quart pan over medium-high heat; when hot, add yellow onions and garlic. Cook, stirring occasionally, until onion is limp, about 8 minutes. Add broth and bring to a boil. Reduce heat to maintain a simmer, cover, and cook to blend flavors, 10 minutes.

3. Remove pan from heat and let broth cool to room temperature. Pour broth through a fine strainer into a large bowl or soup tureen. Discard onion. Stir in the lime juice and chipotle puree and salt to taste. Cover and chill until cold, at least 2 hours, or up to 1 day.

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4. In a bowl, mix tomatoes, red onion, and cilantro.

5. To serve soup, stir tomato mixture into broth. Place lime wedges, queso fresco, and tortilla chips in separate bowls. Set out bowls for guests to ladle soup into, then top with garnishes.

Per serving: 217 cal., 33% (72 cal.) from fat; 14 g protein; 8 g fat (3.1 g sat.); 24 g carbo (3.7 g fiber); 444 mg sodium; 10 mg chol.

Avocado-Orange Salsa

PREP TIME: About 15 minutes

MAKES: About 5 cups

1 1/2 pounds oranges
    2 avocados (about 1 lb. total)
    1 cup diced (1/4 in.) English cucumber
  1/2 cup minced red onion
    2 tablespoons lime juice
    1 to 2 teaspoons chipotle chile puree (see "Easy Chile Flavor,"
      page 96)
      Salt

1. Cut ends off oranges, then cut off peels and outer membranes and discard. Slice oranges 1/2 inch thick, then cut into cubes, discarding seeds. Place in a bowl.

2. Pit, peel, and dice avocados; add to oranges. Add cucumber, onion, lime juice, and chipotle puree and salt to taste; mix gently.

Per 1/4 cup: 42 cal., 57% (24 cal,) from fat; 0.8 g protein, 2.7 g fat (0.4 g sat,); 6.5 g carbo (1.8 g fiber); 64 mg sodium; 0 mg chol.

Tequila-Marinated Chicken Fajitas

PREP AND COOK TIME: 1 hour, plus at least 30 minutes to marinate

MAKES: 10 to 12 servings

NOTES: For best texture, don't marinate the chicken longer than 4 hours. To have guests grill their own fajitas, place raw chicken and vegetables on separate plates in step 3. Set cutting boards near the grill along with knives for slicing cooked chicken (step 5). If there's not enough grill space for everything, cook vegetables first and serve at room temperature.

    1 cup orange juice
  1/2 cup lime juice
  1/2 cup tequila
    2 tablespoons olive oil
1 1/2 teaspoons chipotle chile puree (see "Easy Chile Flavor," page 96)
    1 teaspoon salt
    3 pounds boned, skinned chicken breasts, rinsed and patted dry
    3 pounds red onions, peeled
    3 pounds red, yellow, and/or orange bell peppers
   24 flour tortillas (6 in. wide) Avocado-orange salsa (recipe
      precedes)

1. In a large bowl, mix orange juice, lime juice, tequila, oil, chipotle puree, and salt. Reserve 1/2 cup of the mixture. Place each chicken breast half between 2 sheets of waxed paper or plastic wrap; with a flat mallet or a rolling pin, pound until breast is an even 3/4 inch thick. Peel off waxed paper or plastic.

2. Place chicken in bowl with marinade; turn to coat. Cover and chill at least 30 minutes or up to 4 hours (see notes).