Mexican Margarita Food

AUTHENTIC MEXICAN MARGARITAS

Steps:

• Place tequila, Controy, limejuice and cranberry juice in blender.
• Fill until almost full with crushed ice. Shake well or blend until very slushy.
• Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
• Pour Margarita into the glass. Ole and Feliz Navidad!

MEXICAN MARGARITA RECIPE

Steps:

• Mix sugar and water in a small saucepan and place over a medium-high heat. Stir until sugar has dissolved and the syrup has formed. About 3 minutes. Cool before using to make the cocktail.
• Brush the rim of a cocktail glass with lime juice. Spread out the salt in a small plate and dip the rim of the glass into it to coat. Set aside in the refrigerator.
• Put some ice into a cocktail shaker and add the remaining ingredients.
• Margarita recipe original 3. Cover and shake vigorously until a mist forms on the outside of the shaker.
• Strain into the prepared cocktail glass and decorate with a slice of lime.

AUTHENTIC MEXICAN MARGARITA

Steps:

• Add tequila, orange liqueur, lime juice and agave syrup to a cocktail shaker filled with ice, and shake until well-chilled.
• Strain into a rocks glass over fresh ice.
• Garnish with a lime wheel and kosher salt (optional).

CLASSIC MEXICAN MARGARITA

Steps:

• On a dish or cutting board, pour and flatten a pile of coarse salt like sea salt or Kosher salt. Don't use table salt, as it will clump up and make your drink very salty.
• Cut a lime in half. Reserve one half for the margarita and cut the remaining half into two wedges. Run a lime wedge along the entire rim of the glass. Be sure it's wet enough so the salt can stick.
• Invert your glass and press into the salt so it sticks to the rim.
• Place the salted glass upright into the refrigerator to chill as you mix up your margarita.
• Pour the sugar into a deep sauce pan.
• Pour the water over the sugar.
• Place sugar mixture on the stove and set the heat to medium-high.
• Use a wooden spoon to stir the mixture constantly so the sugar dissolves faster.
• Once the sugar completely dissolves, remove from the heat.
• Pour the syrup into a container. You should end up with about one cup of natural syrup. Reserve 2 tablespoons of the syrup for the margarita. Cover and store the rest for another use. The syrup will keep for up to three days.
• Add ice cubes to a cocktail shaker. If you have big pieces, you can bang them on a hard surface to break them up a bit, but you do want to keep the pieces on the larger side. Ice that's too small will quickly melt and water down your drink.
• Squeeze the juice from 1 1/2 limes into a small cup or bowl and remove any seeds. Pour the fresh lime juice into the shaker.
• Next add the sweetener, tequila and triple sec.
• Place the top back on your shaker and shake vigorously for about 20 seconds to combine.
• Remove the chilled cocktail glass from the refrigerator.
• Carefully pour the contents of the shaker into the glass, including the ice.
• Garnish with a slice of lime.

MEXICAN MARGARITA TRIFLE

Steps:

• In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
• In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
• In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
• Cut cake into small chunks.
• Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
• Repeat two more times.
• Chill in the refrigerator for two hours or until ready to serve.

MEXICAN MARGARITA CHICKEN

Steps:

• preheat oven to broil.
• in a small bowl, juice half of a lime (if you like lime feel free to add more).
• open, and dice avocado into small cubes. add to bowl.
• peel and mince 1 clove of garlic.
• add salt, pepper, garlic and chilli powder to taste.
• drizzle with tequilla (optional).
• stir and set aside.
• season chicken breasts.
• cook or grill chicken (i used a george forman, because I was lazy) untill it is almost cooked.
• place chicken in a greased pyrex dish, (or something like that) and cover with avocado mixture.
• grate cheddar cheese over chicken breasts.
• broil untill cheese is melted and bubbling.
• i served mine with nacho chips and mango salsa, but you could easily serve it with rice or a salad.