On my Carnival cruise vacation in February, I went on two
food-and-beverage-themed excursions, and came away with these recipes perfect
for Cinco de Mayo.
When the tasting started, our group was fairly quiet. By the
end, we were all chatting and laughing, to which our guide, Eric ,
noted, “That’s what tequila does. It makes friends.”
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how to do it well.
If you have the chance, I recommend both of these
excursions. They were fun, lively, and tasty. Best of all, I have three
terrific recipes to satisfy my Mexican food cravings.
Mango Margarita
Serves 2
The original recipe calls for Tajin brand chili sauce and
chili powder, also called snack sauce and snack seasoning. Check for it in the
import food section of your favorite grocery store or Mexican food shop, or order on Amazon.com. Otherwise, just use your favorite chili sauce
and powder brand.
2 ounces sugar syrup
2 ounces triple sec
2 ounces tequila
1 ounce lime juice
Mango pulp, to taste
Ice
Chili sauce
Chili powder
Place the sugar syrup, triple sec, tequila, lime juice, and
mango pulp into a blender. Add ice and blend until thick and smooth.
Wet the rim of the margarita glass and dip it into the chili
powder. Then swirl a small amount of the chili sauce along the inside of the
glass. Pour in the blended margarita mixture and serve.
Guacamole
Serves 2
1 avocado
1/2 Roma tomato, diced
1/4 large white onion, finely diced
1/2 Serrano chili, finely diced
1 lime
Cilantro, chopped, to taste
Salt and pepper, to taste
Scoop the flesh of the avocado into a bowl or mortar. Mash
with a fork or pestle. Add the tomato, onion and chili. Stir to combine.
Squeeze in the juice of the lime, and then stir in the cilantro, salt and
pepper. Serve with tortilla chips.
Drunken Salsa
Serves 2
1 green tomato, roasted
1/2 white onion, roasted, and chopped
2 garlic cloves, roasted
1 dried pasilla chili, chopped (available online or
substituted ancho chili.)
1/2 ounce Mexican beer
1/2 ounce tequila
Cilantro, chopped, to taste
Salt and pepper, to taste
The tomatoes, onion, and garlic can be roasted over an open
flame or in a 450-degree oven until the skins are charred and softened.
Place the chopped pasilla chili into a mortar or the bowl of
a food processor. Mash (or process) until the chili is broken into fine pieces.
Mash in the garlic. Then add the tomatoes and mash together. Add the chopped
onion, beer, and tequila and mix well. Add the cilantro, salt and pepper, to
taste. Serve with tortilla chips.
2 comments:
Your post are simply fabulous and inspiring. Thanks for sharing.
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