And we did it for about $230. That works out to roughly $2.37 a person!
Fortunately, I've had plenty of experience hosting large gatherings on a budget. I felt confident that we could do it for under $200 -- and honestly, counting in the leftovers, we came pretty close to that total.
The secrets?
*Ask people to donate -- even little items, like a container of sour cream, help keep your costs down. Cupcakes were a favorite item to donate, in our case.
*Buy it homegrown, if available. Garden-fresh tomatoes and onions taste better -- and are usually cheaper, as well. This is especially true in summertime, with fruit. Get what's popular -- and in season -- for best prices.
*Buy it pre-shredded. Cheese and lettuce are the main energy-busters here. At food service stores, or wholesale places like Sam's, they'll come that way, to begin with -- and usually at a lower cost.
*Buy items on sale -- or lower-cost, to begin with. This is critical -- you cannot pay full price, and expect to come out ahead. Use Mexican-based brands, whenever possible; they taste more authentic.
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| Here's one possibility -- and what we used. |
*Use paper, plastic or foam items, if at all possible. Aluminum foil pans help with cleanup, as well. And cleanup, quite frankly, is when you're going to be the most tired.
*Ask for help. People are generally willing to give you their time for at least an hour. They'll loan you items you would normally have to buy, and they often help out, even when not asked...if they know there's a need.
*Keep non-food costs to a minimum. Use bright colors for decorating. (Items from the dollar store are often cheerful, if short-lived.) Purchase white cups, plates and clear silverware -- and save the colors for the napkins. (Or get them in white, too.) It's much cheaper that way.
(More ideas here.)
*If you're doing this for free, don't hesitate to put out a can for donations. Some people will -- most won't. But every little bit helps.
Here's what we served at The Mama's Spanish Supper:
The traditional menu: beef tacos
beef enchiladas
Spanish rice
refried beans
chips & salsa
fruit salad
some kind of punch or lemonade
We added birthday cupcakes, with more than 80 featuring a birthday candle.
Special note: These recipes are done in the style of the Michigan food I grew up with. For Colorado-style dishes, for example, we would add black or Anasazi beans inside the enchiladas, plus chopped green chilies and the white Mexican cheese, queso fresco. Cilantro and a much stronger mix of spices would be in the taco meat -- with chicken as a secondary choice, instead of just beef. We also tend to make our own salsa, usually a version of pico de gallo.
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| Like this, from AllRecipes.com. Oh my, it's good. |
But that's us. This was done in The Mama's style, which is a very mild Tex-Mex version.
Sort of.
Let's get started. Here's what you'll need to feed 100*:
2 pounds rice (3, if your guests really like rice -- but I've always had a lot leftover)
3 pounds dried beans
40 pounds ground beef
Corn and/or flour tortillas (You'll need enough for at least one enchilada per person, and 1-2 tortillas each for tacos. Fry or heat only as many as needed; the rest can easily be frozen for later.)
10-20 pounds of assorted fruit (a chopped-up mix, which could include a few pounds of sliced strawberries, a few melons, a small watermelon, sliced bananas, peaches, etc. Michigan fruit salads often include a pound of blueberries, as well as an apple or two. Mix gently with 1/4 cup of lemon juice to minimize darkening -- or add a can or two of undrained mandarin oranges for the same effect.)
3-4 large bags of tortilla chips
Lemonade or punch powder or mix -- enough for 100-150 servings. (A liter of sparkling water or clear soda adds flavor interest.)
100-150 cupcakes
(Try to get Cousin Betty to organize these for you! Barring that, a cake mix will make 12-18 cupcakes. Bite-sized ones are especially good if you've got kids attending.)
Also needed --
*For the dishes: 1 large jar taco spices, 2 cans chopped tomatoes, bacon grease (or 1/2 pound of bacon, fried, with the meat set aside). For extra flavor on the enchiladas, 5 limes, split and juiced onto the pans. (This is a Colorado touch - I couldn't help myself.)
*For taco fixings: 2-3 large jars salsa, 5-10 pounds grated cheese (we mixed Mexican blend and mozzarella), 3-5 pounds each of onions and tomatoes, 3-5 pounds shredded lettuce, 1-2 containers of sour cream. (Add a bowl of chopped green chilies, or a batch or two of pico de gallo, if you live out West. You'll only need two jars of salsa, then.)
*Paper/foam plates, cups, tableware, napkins.
**Note: We purchased more ingredients, when we did our Spanish Supper -- these figures have been adapted to minimize leftovers. For example, we made enough enchiladas for approx. 1 1/2 per person -- and ended up giving at least 5 pans away.
Preparation will take the night before, plus one long day -- but can be done over a few days, instead. (Assuming you did the cupcakes and decorating beforehand.)
*Cook the beans overnight -- on low in a crockpot or two.
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| Pintos are traditional -- but use cranberry, Anasazi or black beans, if your crowd prefers them |
*Chop the onions and tomatoes. (In the case of the onions, plan on a good cry.) Set aside a bowl of onions and all the tomatoes. Fill two large bowls of cheese. (Or what's left, in the case of the cheese, after the enchiladas are finished.These can be done ahead of time, or put in bowls at the last minute.)
*Chop the fruits for salad; gently stir in lemon juice, if needed. (Best done at the last minute, if possible.)
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| Peaches are in season for us right now - and a good choice for fruit salad |
REFRIED BEANS
Melt at least 1/4 cup or so of bacon grease in a kettle, then drain and gradually add well-cooked beans, mashing gently as you go. (I've seen The Mama add a handful of onions. Extra garlic is good in this, too.) Continue mixing and mashing until the beans form a chunky paste. Pile back into the crockpot, or a roaster, to keep warm.
SPANISH RICE
Add the reserved taco spice and onions, plus the cans of tomatoes, to the rice -- mix with the proper proportions of water. (2 cups of water to each cup of dry rice.) The lime rinds, leftover from the enchiladas (dump them in, take out before serving), plus an extra tablespoon of garlic, add flavor. (Or just add salt to taste.) Cook for 20-30 min. on low, until the rice is done. Keep warm in the oven, or in a crockpot on low. (This can also be served lukewarm or cool, too.)
TACO MEAT
Brown the ground beef, adding the rest of the onions, plus one jar of taco spice. (Save a handful of onions, plus 3 or so tablespoons of taco spice for the rice.) Put in a roaster, to keep warm. (This can be done earlier, then the meat heated a few hours ahead.) Take out about 20 cups for the enchiladas.
ENCHILADAS
2 #10 cans of chili or enchilada sauce (or one #10 can plus two larger cans)
taco meat
3 pounds grated cheese
Use the process mentioned in the other post to make the enchiladas. (Although The Mama usually fries all the tortillas for this, I generally just heat a batch at 40 seconds in the microwave, making more as needed. We always use corn tortillas.) Sprinkle each pan with the juice from a lime half , as a final touch before covering with foil. For 100 people, you'll need roughly eight 9x13 pans, assuming you can fit 14 enchiladas in a few of the pans.
Surprisingly, you're almost done! You can do the rest by yourself-- but it's easier, with help.
About an hour before the event is scheduled to begin:
*Put the enchiladas in to bake: 375 degrees for 30-45 min. Keep back a few pans, and put them in 20 min. later, so everyone can have a hot enchilada.
*Put out the plates, napkins and eating utensils, with the cups by the drinks.
*Mix the lemonade or punch. (Use the largest container you can find -- preferably a 50-serving one. These can often be borrowed or rented from social clubs or churches.) Just before serving, add a bowlful of ice (with more ice in a bowl nearby) and pour in a liter of ginger ale, 7-Up or sparkling water.
A second container of iced water is always a good idea.
*Put out a large trashcan in plain view. These look ugly, but save the day during cleanup. Put out two cans, if possible. Get your guests to clean up after themselves, and your work will be easier.
*Arrange fixings (one bowl of each, with a second bowl nearby for replenishing) near the roasters or crockpots of meat, beans and rice, as well as pans of enchiladas. Add large bowls of chips. (Put the chips out early, with the salsa and/or pico de gallo, if you sense the troops are getting restless.)
Don't forget serving spoons. (I always seem to.)
*Leave the cupcakes back for now -- or put them on a separate table, away from the main crush. If you have extra help (or can commandeer some), have kids circulate in the crowd later, holding cupcake platters. Guests love being able to choose from a variety of types and sizes -- and you can include some gluten-free ones this way, as well. (Or put an identifying sign on them.)
*Start frying corn tortillas. (If you have help, have them start doing this while you're mixing the drink and putting out fixings. Or vice versa.) Add a few tablespoons of oil to a hot skillet. When it sizzles, add the tortilla -- if it's fresh, it will heat and puff within 20 seconds. Flip quickly for another 20 seconds, then put in a covered basket lined with paper towels. Continue until you have a good-sized basketful...then put out with the rest of the food. (You'll need to keep cooking and refilling these until everyone has eaten.)
*If you're serving flour tortillas (as well (you should), heat them in the microwave. I generally do a stack of 8 or so for a minute. Put in another covered basket. These will also need to be replenished...though not as often.
Here we go! Call everyone to eat.
If you must keep frying tortillas, ask someone to keep an eye on the baskets -- and let you know when they need to be replenished. (That person can also put out the second bowl of fixings that you've set aside.) Refill as needed -- but hopefully, you shouldn't have to do that much.
(If you're planning on making coffee or tea, it should be in process now, as well. A 40-cup coffeepot can be started right after you put the enchiladas in to bake. Or make one pot of coffee, then start another one immediately...you'll need at least 3-5 pots, depending on how chilly it is. Send someone around with the coffeepot, packets of sugar and creamer, and a handful of cups -- or make a space on the food table, with cream and sugar nearby. If you've used a 40-cupper, station it by the other drinks.)
Once the tortillas are done, bring the cupcakes out, if you haven't done so yet.
Check on the food. Replenish as needed.
Check on the drinks. Refill the water, if needed. (Don't worry about the lemonade/punch. If it's gone, it's gone.)
Take a deep breath. Look around. Fix yourself a plate...or just grab a cupcake and something to drink. You've got about 20 minutes...
then it's time to start cleaning up.
