Holidays with Mariachi Cobre

Family is not only defined by those you are related to. For those of us that live away from home, your family are friends you share life experiences with, the people you go through milestones with and in this case, the people you share the stage with.

I met this group – Mariachi Cobre – about 20 years ago when I first moved to Orlando and I’m very fortunate to call them family. Not only are they amazing musicians at EPCOT Walt Disney World, they are some of the best cooks I know! With each of us having our own kids and going through our own craziness during the holidays, it was great to get together and share tons of laughs and great food.





There was definitely a great variety of food:

  • Guacamole  – find a great recipe by Chef Aaron Sanchez  here.
  • Chips
  • Salsa  – Click here for Ree Drummond’s Roasted Chile Salsa.
  • Cheese and Meat platter – you can find so many different types of Charcuterie boards on Pinterest.
  • Taquitos -You can never go wrong with Taquitos at a party. Beef or Chicken…these are sure to please a crowd. Here is a step-by-step recipe by Macheesmo
  • Randy and Nancy made a delicious Marinated Shrimp with Capers and Dill – click here for the recipe from Epicurious.
  • Nopales – McCormick has a very easy recipe here .
  • Mexican Rice – I have a recipe for this on the blog, but here is another version of it by Lil’ Luna
  • Mack’s shredded beef with red chile was amazing! Until I get him to give me the recipe….here is one from Food & Wine.
  • Louie made awesome Chilaquiles – you can find a good recipe from Babble here .
  • For Dessert we had a Tres Leches Cake.  There are so many different types of recipes you can find for Tres Leches on Pinterest

Of course you can’t have a holiday party without a great Posole. Check out Joe Baca’s recipe!

“Momma Esther’s New Mexico Posole” -Joe Baca


12-20 Hatch,New Mexico Red Chile pods

3-4 Chicken breasts

garlic cloves

1 1/2 large cans of hominy

Dried Oregano to taste

Lemon pepper to taste

Garlic powder to taste

2  48oz containers of chicken broth

Water (Extra at the table: Raw chopped onion, cabbage, radishes, lime & any breads, crackers and cheeses)

Note: this is a chicken and hominy soup so use as much or as little of any ingredient as you want.

1. Using two parts chicken broth to one part water, bring chicken breast(s) to a boil. Lower temperature of stove to keep at a light boil and add a light dusting of garlic powder. This should boil lightly for about 1 hour.

2. While boiling chicken, rinse/clean chile pods well under running water and de-stem. Place in a pot with water on stove top. Bring to a boil with two crushed garlic cloves. Once at a boil let simmer till chile pods have softened.

3. Transfer chile pods into blender with water filled up just underneath top chiles. Toss in a few more garlic cloves to your taste and add salt to your taste. Blend to smooth, taste test and adjust as needed.

4. Once chicken has boiled, pull out of broth/water mixture, shred (should fall a part rather easily) and place back in pot, pour in red chile from blender, add hominy and simmer for 10 minutes while tasting and adjusting extra salt to your liking.

5. Dust the top of soup with dried oregano completely covering the top of the soup. At this point you could serve but for even better flavor let it cool on stove.

6. Once cool, place in fridge for 8 – 10 hours then reheat on stove and serve with any combination of bread, crackers and cheese. Another nice addition to this soup (at the table) is raw chopped onions, cabbage, radishes, dried oregano and lime to enhance flavors!! ENJOY!!!












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