Trying to organize a birthday extravaganza for your spouse or friend? One theme that never fails is a Mexican Fiesta party.

Send out some fun chili pepper birthday invitations. For some fun decorations, consider an inflatable cactus, hang a string of fiesta lights or balloons and find some colorful Mexican blankets to drape over the furniture. Leave some sombreros lying around - they're bound to be picked up and worn by some animated guests.

Following are some tasty south-of-the-border-style recipes:

Tamales

Ingredients

2 cups Maseca for tamales

2 cups lukewarm water or broth

1 tsp baking powder

1/2 tsp salt

2/3 cup lard or vegetable shortening

Dried corn husks

Preparation

Soak corn husks for at least 6 hours. Combine maseca, baking powder and salt in a bowl, work broth or water with your fingers to make a soft moist dough. In a small bowl, beat lard or shortening until fluffy, add masa and beat until dough has a spongy texture. Prepare tamales with desired filling. This recipe will make enough dough for 16 small tamales. Easily doubles.

Tamale Filling

Ingredients

1 1/4 lbs boneless pork loin or shoulder (optional: chicken or beef)

1 1/2 lbs chile pasilla or California pods

1/8 cup cooking oil (corn)

3/4 cup water

1/2 tbsp salt

16 corn husks

2 1/4 lbs prepared Masa (above)

Preparation

Cover meat with water, bring to a boil, reduce heat and simmer until done (about 2 hours). Lightly sauté clean chile pods (removing stems and seeds) in cooking oil. Place in blender, add water and blend until smooth. Cut meat into small pieces, cook in cooking oil until browned. Add chile mixture and salt to meat, cook approximately 7 minutes. Soak corn husks for a few minutes and rinse well. Using the masa spreader, spread evenly over the smooth side of the corn husks, place a tbsp of meat mixture in the center. Fold sides towards the center, fold end of husk and pinch the open end, place tamales upright in steamer with the folded side on the bottom. Cover with a wet cloth or more husks, add water and steam, approximately 1 1/2 to 2 hours.

Fajitas

Ingredients

1 1/2 lbs beef skirt steak, cut in strips

3 garlic cloves, chopped

juice of 1 lime

large pinch of mild chili powder, paprika & cumin

1-2 tbsp extra virgin olive oil

12 flour tortillas

vegetable oil (for frying)

salt & pepper to taste

Preparation

Combine beef with the garlic cloves, the lime juice, chili powder, paprika, cumin and olive oil. Add salt & pepper. Mix well & marinate for at least 30 minutes at room temperature or overnight, sealed & refrigerated. Cut meat into bite size strips and grill in 1Tbsp oil in large skillet over high to medium high heat until browned & cooked through. Serve with pico de gallo, sour cream, guacamole & cheese.

Chicken with Rice (Arroz con Pollo)

Ingredients

2 cups long grain rice

1 - 16oz jar Rice Mex

2 cup or 16 oz. jar of water

1/2 chicken (parts or boneless breast)

3 tbsp oil

Preparation

Boil chicken in rice mex and water. In another deep pan heat oil on high setting until it starts to smoke. When oil smokes, put in your 2 cups of rice and stir constantly until it turns white like popcorn. When the rice is mostly popped, put in the chicken and broth. Cook on high until it comes to a rolling boil. Lower heat, set to low, cover pan and allow rice to cook for 25 minutes. Serves 6 to 8 persons.

Don't forget the Mexican beer and margarita mix to wash down the great Mexican food at your Mexican Fiesta birthday party!