Frozen Margarita
Frozen Margarita
1 1/4 ozs tequila
1 1/4 ozs water
1 1/4 ozs triple sec
3 ozs Mexican lime juice
1/2 tsp granulated sugar
3 ice cubes, crushed
Coarse or kosher salt
1 Mexican lime, cut into wedges
Rub the rim of the glass with lime juice, then dip the rim into coarse or kosher salt
Put tequila, water, triple sec, lime juice, sugar & ice cubes into a blender container
Blend until the mixture is slushy
Fill the prepared glass
Toasted Almonds (Almendras Tostadas)
Toasted Almonds (Almendras Tostadas)
Makes 16 servings
1 lb raw, blanched whole almonds
1 tsp coarse salt, or to taste
1/4 tsp ground cumin
1/4 tsp crushed cori&er seeds
2 Tbsp olive oil
Preheat oven to 400 deg F
Spread almonds in shallow pan, place in oven until lightly browned, about 15 to 20 min
Let cool
Combine salt, cumin & crushed cori&er
Toss almonds with olive oil & sprinkle with seasoned salt
Return to oven for 5 more min
Serve warm
Per serving (3 Tbsp): calories: 165 (16% from protein, 11% from carbohydrate, 73% from fat); protein: 7 grams; total fat: 14
7 grams; saturated fat: 1
2 grams; cholesterol: 0; sodium: 143 mg; carbohydrate: 5 grams; dietary fiber: 2
5 grams; exchanges: 1/2 starch, 1 meat, 3 fat
Red Chile Sauce Recipe
Red Chile Sauce
36 medium dried red Anaheim chiles
3 tsps chopped fresh garlic
3/4 tsp salt
3 cups chicken stock
Rinse, stem & seed the chiles, & place in a pot filled with water
Cover; bring to a boil over medium heat, reduce heat, & simmer 20 to 30 mins, until tender
Drain the cooked chiles & place them, along with the garlic & salt, in a blender or food processor
Blend to a thick pur