~ Hola Chicas ~
Did you all have a fun & festive Cinco De Mayo? If you've been reading this blog for even a millisecond then you know that
Mexican Margaritas is my favorite food. So, isn't it kismet that Cinco De Mayo is always during my birthday week; Ariba Ariba! Therefore this Taste of Tuesday is dedicated to my all time favorite Mexican foods! *WARNING...this will make you hungry & thirsty!!
Favorite Tortilla Chips
I have two favorite that I'm torn between based on mood; one is super healthy & and the other is just super. You can dip these suckers in anything; although the sweet potato chips are much more durable for heavy duty dips. Both are great for nachos too!
Favorite Guacamole Recipe
This recipe comes courtesy of Bethenny Frankel; the original Skinny Girl! I used to love her, now I think she's a whack-a-doodle. However, I admire her "balls" and fearless mouth. We both have been diagnosed with a case of verbal diarrhea, so were sisters in that regards. Anywho, I love avocado straight out of it's shell. Sometimes for lunch I'll cut one in half, sprinkle it with salt & eat it with a spoon. I love this recipe because it's as pure and natural as possible with lots of great taste; total no-brainer.
2 avocado, peeled, pitted, and mashed
1/4 cup chopped fresh tomato
2 tablespoons chopped fresh cilantro plus more for garnish
1 tablespoon chopped red onion
1 tablespoon chopped fresh parsley
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic salt
1/2 teaspoon black pepper
3/4 teaspoon Tabasco sauce
Combine all of the ingredients in a large bowl and blend until smooth. Garnish with cilantro. Serve. Boom!
Favorite Queso Recipe
This is a Weight Watchers recipe that I've used for years, however I always reference it from Skinnytaste.com. Seeing as it's WW you can count on the calories and fat being "minimal" but it still tastes delicious!
- 1 cup skim milk
- 3 tbsp cornstarch
- 1 tsp canola oil
- 1 cup minced onion
- 3 garlic cloves, minced
- 1 poblano pepper, diced
- 1-2 jalapenos, seeded and diced
- 1/2 cup low sodium chicken broth
- 10 oz can Rotel tomatoes with chiles, diced and drained
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- salt and black pepper, to taste
- 1/2 tsp ground cumin
- 1 tsp chili powder
- 1 3/4 cups shredded reduced fat sharp Cheddar, Sargento
1 In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp of cornstarch to create a slurry; set aside.
2. Heat a large saucepan on medium heat; when hot, add oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes. Season with salt, to taste.
3. Add the chicken broth and the rest of the milk. Bring to a boil and cook for about 3 minutes to reduce slightly.
4. Add the slurry (cornstarch mixture) to the pan and stir; simmer a minute until it bubbles and thickens, then reduce heat to low.
5. Add the drained tomatoes, cilantro, lime juice, chili powder, cumin, salt, and pepper. Remove from heat and add the cheese; stir until it melts completely. Serve immediately.
Makes 2 3/4 cups.
Favorite Margarita Recipe
These are Ulli's margaritas. They will be called Ulli's margaritas. You are not allowed to use this recipe unless you tell people they are Ulli's margaritas. You will love Ulli's margaritas. You will not remember drinking Ulli's margaritas in the morning. You will be glad for Ulli!
Pour limeade into a large pitcher. Using the empty limeade container, fill it to the brim with tequila and add it to the pitcher. Next, fill the limeade container 1/2 way with triple sec and add it to the pitcher. Now, fill the limeade container to the brim with water and add it. Repeat with water (so you're adding two containers of water). Cut up your limes, squeeze the fresh juice into the pitcher and then add the limes. Stir. Pour over ice. DENADA!
Favorite Mexican Entree'
- 3 lb brisket
- Ground black pepper
- 1 Tbsp chili powder
- 3 cloves garlic, minced
- 16 oz Dublin Dr. Pepper (made with real sugar)
- 8 8-in flour tortillas
- 8 oz brie, thinly sliced
- 1 cup Monterrey jack, shredded
- olive oil or cooking spray, to brush tortillas
- cilantro, for garnish (optional)
- sweet BBQ sauce of choice...I used Sweet Baby Ray's Honey Chipotle
- To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
- Place brisket in the crockpot and pour the Dr. Pepper over the top.
- Cook on low for 8 hours.
- Remove from the crockpot and let rest for 15 minutes.
- Slice against the grain (1/8-1/4 inch thick).
- To assemble the quesadillas: Heat a griddle or large pan over medium-high.
- Lay out the tortillas. Divide the meat, brie, and Monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
- Top with a spoonful or two of barbecue sauce and fold the other half over.
- Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
- Cook until the bottom is crisp and flip over.
- Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.
Favorite Mexican Dessert
HAHA...let's be honest...I'm three sheets to the wind & have eaten like I'm going to the chair by this point. Dessert doesn't matter. Although...I'm sure there's always room for a cinnamon churro!
~ Eat til your fat & happy loves ~
OHHHHH...and don't forget to check back tomorrow/link-up with Annie and I for Mid Week Muse!
Labels: birthday week, Cinco De Mayo, food, Mexican food, Taste of Tuesday