VAMPIRO
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Rub the rim of serving glasses with lime juice and dip them in sea salt.
- Combine all ingredients in a pitcher. Pour into glasses filled with ice and garnish with cucumber spears and lime.
VAMPIROS MEXICANOS (MEXICAN VAMPIRES)
If you are looking for a real Mexican cocktail, you just found it! This drink combines, in one glass, the best of Mexico: tequila and sangrita (Mexican's favorite tequila chaser). Don't look for cheap tequila; if you like the good stuff, don't be afraid to mix it.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Fill a highball glass with ice cubes; pour in tequila, sangrita, citrus soda, lime juice, and chili-lime seasoning. Stir to mix well.
Nutrition Facts : Calories 142.8 calories, Carbohydrate 10.6 g, Fat 0.2 g, Fiber 0.4 g, Protein 1 g, Sodium 622 mg, Sugar 6.9 g
PORK VOLCáNES AL PASTOR
Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional spit-roasted pastor.
Provided by Rick Martinez
Categories Bon Appétit Dinner Lunch Taco Pork Chile Pepper Orange Juice Lime Juice Tortillas Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield Makes 8
Number Of Ingredients 12
Steps:
- Place pork shoulder on a parchment-lined rimmed baking sheet and freeze, uncovered, until almost completely frozen, about 2 hours. Using a very sharp knife, thinly slice pork (shoot for about ⅛" thick). Transfer to a large bowl.
- Meanwhile, bring guajillo and morita chiles and 1 cup water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.
- Transfer chiles and soaking liquid to a blender. Add garlic, orange juice, lime juice, achiote paste, and salt; purée until smooth. Pour over pork and toss to coat. Cover and let sit at room temperature 2 hours, or chill up to 6 hours.
- Place a rack in middle of oven; preheat to 350°F. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 35-45 minutes.
- Heat 1 Tbsp. oil in a large nonstick skillet over high until smoking. Spread about one-fourth of pork across skillet in a single layer; cook, undisturbed, until browned underneath, about 2 minutes. Turn over and cook, undisturbed, until browned underneath and cooked through, about 2 minutes. Transfer to a platter and wipe out skillet. Working in 3 batches, repeat process with remaining pork and 3 Tbsp. oil.
- Increase oven temperature to 500°F. Divide pork among tostadas and top with quesillo; bake until cheese is melted, 8-10 minutes. Top with onion and cilantro and serve with lime wedges.
VAMPIRO
Provided by Food Network Kitchen
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled.
- To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The vampiro can be made up to this point a day ahead and refrigerated.)
- To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.
GINGER HIBISCUS MARGARITAS
Transform this celebrated Mexican cocktail with bright, bold ginger-hibiscus syrup that gets mixed together with tequila, lime juice and triple sec. Enjoy with a generous squeeze of lime and drink up with friends and family on a hot summer day!
Provided by Food Network Kitchen
Time 50m
Yield 12 drinks (6-ounce) cocktails
Number Of Ingredients 9
Steps:
- For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled.
- To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The margarita can be made up to this point a day ahead and refrigerated.)
- To serve, fill a cocktail shaker halfway with ice, add the some of the margarita and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass.
VAMPIRE TACOS RECIPE BY TASTY
Here's what you need: flank steak, soy sauce, garlic, olive oil, salt, black pepper, cumin, oregano, corn tortillas, shredded cheddar cheese, mayonnaise, garlic, chipotle peppers, lime juice, salt, guacamole, pico de gallo, queso fresco, fresh cilantro leaves
Provided by Dhruv Vohra
Categories Dinner
Yield 3 servings
Number Of Ingredients 19
Steps:
- Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
- Remove meat from marinade, discard.
- Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
- To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
- Heat a saute pan to medium heat.
- Place one corn tortilla in the pan, sprinkle about ¼ cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
- To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
- Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
- Enjoy!
THE VAMPIRE COCKTAIL RECIPE BY TASTY
Here's what you need: cinnamon flavored whiskey, red cinnamon candy, corn syrup, red gel food coloring, red sanding sugar, ice, orange juice, ginger ale
Provided by Katie Aubin
Categories Drinks
Yield 1 serving
Number Of Ingredients 8
Steps:
- In a medium glass bowl, combine the cinnamon whiskey and red cinnamon candies. Set aside for 30-60 minutes. Strain the cinnamon candy solids from the whiskey and discard.
- In a small bowl, combine the corn syrup and red gel food coloring and mix well.
- Scoop about ½-1 teaspoon of the red corn syrup onto the edge of a spoon. Carefully work the spoon around the rim of a glass, allowing some of the syrup to drip down the outside of the glass.
- Carefully sprinkle the red sanding sugar over the corn syrup for a sparkling effect.
- Add 1 cup (150 g) of ice to a cocktail shaker. Pour in 3 tbsp of the infused whiskey and the orange juice and shake to combine.
- Add the remaining cup of ice to the glass. Strain the cocktail over the ice and top with the ginger ale.
- Enjoy!
VAMPIRO COCKTAIL
Blend tequila and mescal with passata, lime and lemon juice, grenadine, Worcestershire sauce and Tabasco to make this vibrant red, Halloween-inspired cocktail
Provided by Guy Mazuch
Categories Cocktails, Drink
Time 5m
Number Of Ingredients 9
Steps:
- Chill a small wine glass or coupette glass, then brush a little water on the rim and dip into some fine smoked salt.
- Put all the cocktail ingredients in the base of a cocktail shaker or a glass full of ice. Stir until the outside of the container feels cold, then strain into the prepared glass.
Nutrition Facts : Calories 142 calories, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 0.2 grams fiber, Protein 0.5 grams protein, Sodium 0.4 milligram of sodium
VAMPIRO
Make and share this Vampiro recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Add all ingredients to a cocktail shaker filled with ice.
- Shake vigorously to release the flavor of the chili.
- Strain into a highball glass filled with ice.
- Garnish with a wedge of lime on the rim of the glass and a chili (green or red).
Nutrition Facts : Calories 51.2, Fat 0.1, Sodium 183.7, Carbohydrate 13.2, Fiber 0.5, Sugar 11, Protein 0.8
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