Mexican Charcuterie Board

Bold flavors, vibrant colors, and effortless prep! This Mexican Charcuterie Board has it all.

Course Appetizer

Cuisine Mexican

Keyword Mexican Charcuterie Board

Method No Cook/Assemble

Main Ingredient Beef

Meal Type Dinner

Prep Time 1 36

Servings

Calories 0.1kcal

Author Kelli Miller

Ingredients

Fajita meat precooked/premade meat
Pulled chicken cooked
Quesadillas
Tamales
Refried beans
Guacamole
Pica de Gallo
Elote corn
Flour tortillas
Tortilla chips
Conchas
Arroz Con Leche
1 Mango
Limes
Cilantro
Jalaepenos

Instructions

Cook the fajita meat and chicken separately in a pan according to package directions.
Heat up the tamales, beans, and quesadilla. Put the cooked food in a warm place while completing the rest of the recipe.
Wash and dry the fruit.
Slice the jalapeno and lime. Peel and dice the mango. (use a clean knife!) Sprinkle the mango with Tajin seasoning.
Add the guacamole, pico de gallow, elote corn, and beans in bowls.
Put one bowl of food on each side of the board. The pico on top, the guac on the bottom, the beans on the left, and the elote on the right.
Put the conchas in the upper corner between the pico and the beans. Place the rice pudding next to the conchas.
Put the wedding cookies around the conchas.
Fold the flour tortillas and layer them in the upper corn. Stack the tamales in the lower corner.
Slice the quesadillas into small triangles and lay them by the guacamole. Pour the chips next to the quesadillas.
Add the cooked shredded chicken on the left half of the board, and the fajita meat on the other side.
Put the jalapeno slices in the middle of the board.
Add the sliced limes anywhere that there are gaps on the board.
Add the cilantro as a fun addition to the board. Place the diced mango next to the board.

Notes

If you can't find elote that is premade, you can make your own. Wash the corn, add it to a bowl with 1 Tablespoon of sour cream, mayonnaise, 1/2 tsp of lemon juice, elote cheese, and chili powder. Stir, then decorate with cilantro.

Nutrition