000353 NPPC Suggests South-of-the-Border Brunch Buffet

Des Moines, IA - Mexican culture is second to none for festivity and family gatherings. So when spring celebrations are on the calendar, look no further than a south-of-the-border menu for inspiration. From Mother's Day to graduations to bridal showers, a festive Mexican-style brunch will please any palate.

“Mexican gatherings are a wonderful combination of rich, earthy flavors and casual, festive dining,” says Rick Bayless, chef, cookbook author and host of the new public television show “Mexico - One Plate at a Time” with Rick Bayless. “Mid-morning almuerzo, or brunch, is the perfect opportunity to feature a range of favorite Mexican flavors from spicy salsas to succulent braised pork.”

A Perfect Pairing

Pork has long been a featured part of the Mexican menu, dating back to the 1500s when pigs first arrived in North America on the ships of the Spanish conquistadores. Today, pork is paired with bold seasonings and usually simmered or braised for maximum flavor and tenderness.

“Pork marries well with a variety of flavors, making it a perfect partner for the wide range of regional cooking styles and ingredients in Mexico,” says Robin Kline, a certified culinary professional and director of the Pork Information Bureau (PIB) for the National Pork Producers Council (NPPC). “Its irreplaceable flavor and texture is the backbone for tacos and tortas, a favorite sandwich in Mexico.”

Mexican tortas gain great taste from slow-cooked, seasoned meats -- like lean pork loin or flavorful pork shoulder -- folded inside crusty rolls (bolillos) and joined with refried beans, ripe avocado and salsa.

Chilaquiles -- a tortilla-based casserole -- is another Mexican favorite, and an ideal addition to a brunch buffet, according to Bayless. It is quick and easy to make -- even in an American kitchen.

“Chilaquiles was once considered a poor man's dish because it was invented as a way to make use of day-old corn tortillas,” Bayless says. “But it is now among the most common casseroles in Mexico and frequently appears on brunch menus.”

For a simple version, try Chilaquiles with Ham (recipes included). Line the bottom of a shallow baking dish with tortilla chips and ham, cover with salsa mixed with chicken broth, dollop with sour cream and cheese, and bake until bubbly -- about 15 minutes in a hot oven.

Rounding Out the Buffet

To complete the Mexican-inspired meal, try tropical Mango Punch and Jicama Salad with Chile and Lime -- a cool combination of jicama, cucumbers, oranges, radishes and lime juice with an added kick from ground red chile.

Finish off with a decadent dessert like Tres Tesoros Brownies, packed with “three treasures” -- chopped pecans, chocolate chips and coconut flakes -- that will keep guests lingering.

“Serving the meal buffet-style lets guests sample the exciting flavors of Mexican-inspired dishes and encourages them to mingle and enjoy each others' company,” says Kline.

PORK TORTAS 8 French rolls, about 4-5 inches long, split; or bolillos from a Mexican bakery 1 16-ounce can Mexican-style refried beans 1 pound thinly sliced or chopped Chile-Seasoned Braised Pork* (may substitute thinly sliced roasted pork loin) 3/4 cup salsa 1-2 ripe avocados, peeled, pitted and thinly sliced 8 ounces crumbled Mexican queso fresco or sliced Monterey Jack cheese Open rolls and spread approximately 1 tablespoon of refried beans on each face. Layer the bottoms of rolls with thinly sliced pork; top with some salsa, avocado slices and some cheese. Top with roll tops and serve. (Tortas can be made up to an hour ahead of serving; place on serving tray and wrap well with plastic wrap.) Serves 8. Recipe can easily be multiplied.

Chile-Seasoned Braised Pork: 1/3 cup best-quality chili powder 1 teaspoon dried-leaf thyme 1 teaspoon oregano, preferably Mexican 1/8 teaspoon cloves 1/8 teaspoon allspice 1-2 tablespoons chicken broth 1 3-pound piece of boneless pork shoulder (Boston butt) OR 1 2-pound boneless pork loin.

Mix together chili powder, thyme, oregano, cloves, allspice and hot chicken broth to make a paste. Rub paste over all surfaces of pork.

Place pork in a small roasting pan with a lid; add 1/2 cup water to pan; cover and place in 350 degrees F. oven for 2 hours, until tender. Remove pork from oven. Let pork stand, covered, for 30 minutes, moistening with pan juices before slicing or chopping. Can be made up to two days ahead. Cover and refrigerate. Reheat gently before serving.

Nutrient Information per Serving:

Calories: 440 Fat: 17 g Cholesterol: 75 mg

Sodium: 780 mg Carbohydrates: 36 g Protein: 36 g

CHILAQUILES WITH HAM 1 14 1/2-ounce package unsalted tortilla chips, preferably thick homemade-style 1/2 pound shaved deli ham 2 16-ounce jars chunky salsa with chipotle 1 cup chicken broth 1 cup sour cream 1/2 cup crumbled Mexican queso anejo or grated Parmesan cheese. Heat oven to 400 degrees F. Spray 13x9-inch shallow baking dish with cooking spray. Toss tortilla chips, crushing some lightly, with ham in bottom of dish. Stir together salsa and chicken broth and pour over chips. Evenly distribute sour cream, in dollops, over top of chips and sprinkle evenly with cheese. Bake for 15 minutes, until lightly browned on top and serve immediately. Serves 8 as a side dish.

Nutrient Information per Serving:

Calories: 410

Fat:19g

Cholesterol: 35mg

Sodium: 1370mg

Carbohydrate: 47g

Protein: 11g

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