My Favorite Margarita Recipe
(Recipe makes two glasses – multiply recipe by 6 for pitcher)
2-3 limes (for juice / garnish)
4 oz tequila
1 oz agave nectar (or simple syrup)
2 oz triple sec (or grand marnier)
Coarse salt / Tajin
3 quart mason jars (one with a lid)
ice
Begin by placing the salt & Tajin in a small bowl. Mix the two well. Cut one lime into quarters. Rub one quarter lime around jar lip and then turn jar over and dip in the salt mixture. (Do this for 2 jars)
In the third jar, add in the following ingredients:
Ice
2 oz Tequila
½ oz Agave Nectar (or simple syrup)
1 oz Triple Sec (or Grand Marnier)
Juice of ½ Lime
Replace the lid firmly and shake vigorously to mix. Pour contents into first jar and repeat the process for the second jar. Garnish with lime and serve.
Like the heat? Try adding in some Jalapeno juice and a few slices of fresh or pickled Jalapeno to this recipe. Like it sweet? Add in some strawberry puree to freshen it up.
Baked Tortilla Chips
(these won’t last long so you may want to double the batch!)
1 (12oz) Package Corn (or Flour) Tortillas
1 Tbsp Olive Oil (Use whatever oil you like)
3 Tbsp Lime Juice
Small Clean Spray Bottle
1 tsp Salt
Full Cookie Sheet (18×26) Covered with Aluminum Foil Shiny Side Up
Preheat oven to 350 Degrees. Cut Tortillas into equal triangle shapes (about 6-8 per tortilla). Place cut pieces on prepared baking tray. Combine the oil and lime juice in your clean spray bottle. Spray each “chip” until lightly moistened. Sprinkle on salt if desired. Place tray into oven for 7 minutes. At the end of 7 minutes turn pan and bake for another 8 minutes or until chips are lightly browned and crispy. Serve with your favorite dip!
Now that you have those delicious, crispy chips, it’s time to create something to dip them into! But take note; the following recipes are identical with just a few minor tweaks. Therefore, the Pico De Gallo recipe is the base for all three recipes listed below!
World’s Easiest Pico De Gallo Recipe
(better make a bunch if there’s a group – it goes fast)
1 small onion (Chopped)
2 roma tomatoes (Chopped)
½ bunch of cilantro (finely chopped)
2 cloves garlic (finely chopped)
1 jalapeno (seeds removed) (finely chopped)- optional
juice of 1 lime
2-3 tbsp olive oil
salt and pepper to taste
In a large bowl, add all ingredients stir to thoroughly combine. Cover and refrigerate for at least one hour to allow all of the flavors to incorporate.
World’s Easiest Salsa Recipe
(this one is a real crowd pleaser for sure!)
1 small onion (Chopped)
2 roma tomatoes (Chopped)
½ bunch of cilantro (finely chopped)
2 cloves garlic (finely chopped)
1 jalapeno (seeds removed) (finely chopped)- optional
juice of 1 lime
2-3 tbsp olive oil
salt and pepper to taste
2-6 tbsp tomato paste
1 16 oz can v-8 juice
In a large bowl, add all ingredients except tomato paste. Stir to thoroughly combine. Cover and refrigerate for at least one hour to allow all of the flavors to incorporate. After one hour, remove from refrigerator and check consistency. If it needs to be thicker, you can add 2-6 Tbsp of tomato paste without compromising the flavor!
World’s Easiest Guacamole Recipe
(wholly guacamole! this is good! i hear that alot)
3 ripe avacadoes
1 small onion (Chopped)
2 roma tomatoes (Chopped)
½ bunch of cilantro (finely chopped)
2 cloves garlic (finely chopped)
1 jalapeno (seeds removed) (finely chopped)- optional
juice of 1 lime
2-3 tbsp olive oil
salt and pepper to taste
Cut avocadoes in half, remove seeds and scoop out flesh into a large bowl.
Add all other ingredients and stir to thoroughly combine. Cover and refrigerate for at least one hour to allow all of the flavors to incorporate. If guacamole appears to be turning brown, you can add additional lime juice.
No Salt Taco Seasoning Recipe
(you can use this stuff on anything!)
1 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano
1 tbsp paprika
1 tbsp ground cumin
1 TSP GROUND BLACK PEPPER
1 TSP red pepper flakes (optional)
This recipe is so simple, because everything is in equal portions. Pour all spices into a large bowl and mix thoroughly to combine. Store in airtight containers (I use mason jars) for up to 6 months!
Tres Leches (Mexican Milk Cake)
(I’m not much of a baker, which is why i love this recipe!)
1 white sheet cake (cooled)
1 ¼ C whole milk
½ c heavy cream
1 can (14oz) sweetened condensed milk
1 can (12 oz) evaporated milk
whipped cream / whipped topping
cinnamon powder
I buy my cakes from the bakery at the grocery store. I just ask them to be sure there is NO FROSTING on the cake. You can also use a packaged mix or if you’re good at making cakes……….go for it!
Once the cake is cooled. Poke holes all over the top of the cake with a fork or skewer. In a bowl, mix milk, cream, sweetened condensed milk and evaporated milk together. Pour mixture over the top of the cake. Top cake with whipped cream (or whipped topping) and sprinkle cinnamon powder over the topping. Refrigerate overnight before serving for best results. Cake must be refrigerated at all times to prevent spoilage.
I hope you enjoy these recipes as much as I’ve enjoyed sharing them. Have a great Cinco De Mayo!