Margaritas Ole Recipes

CLASSIC MARGARITAS

Steps:

• Rub the rim of 4 rocks glasses with lime; dip in coarse salt. Fill three-quarters of the way with ice. Combine 1 cup tequila, 2/3 cup fresh lime juice, 1/3 cup orange-flavored liqueur and 2 teaspoons superfine sugar in a cocktail shaker. Shake well, then pour into the glasses. Garnish with lime.
• Photograph my Andrew Mccaul

MARGARITA OLé BARS

Steps:

• Heat oven to 350°F. In large bowl, mix base ingredients with electric mixer on low speed until crumbly. With floured fingers, press mixture firmly in bottom of ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
• Meanwhile, beat eggs slightly in large bowl. Mix in granulated sugar, 1/4 cup flour and the baking powder until well blended. Stir in margarita mix and lime peel.
• Remove pan from oven. Pour filling over warm base. Bake 18 to 22 minutes longer or until top is golden brown and filling is set. Cool completely, about 1 hour.
• Just before serving, sprinkle bars with 1 tablespoon powdered sugar. Cut into 6 rows by 6 rows.

MARGARITA

Steps:

• Fill a cocktail shaker with ice. Add tequila, lime juice, Simple Syrup and orange liqueur. Cover and shake until mixed and chilled, about 30 seconds. (In general, the drink is ready by the time the shaker mists up.) Place Lime-salt-sugar on a plate. Press the rim of a chilled rocks or wine glass into the mixture to rim the edge. Strain margarita into the glass.
• Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator for up to 1 month.
• Blend together lime, salt and sugar in a small blender or mini food chopper.

LAUREN'S GRAPEFRUIT MARGARITAS

Steps:

• Stir together the grapefruit juice, lime juice, triple sec, tequila, and agave syrup in a pitcher, and mix with ice cubes. Strain the cocktail into 4 margarita glasses; garnish each cocktail with a few pomegranate seeds.

WONDERFUL MARGARITAS

Steps:

• Empty the limeade into a 2 quart pitcher. Using the empty limeade cans, fill each one twice with citrus soda and pour into the pitcher. Fill one limeade can with tequila and pour into the pitcher. Adjust alcohol to personal taste. Mix well and serve.

MARGARITAS OLE

Steps:

• Pour in a cocktail shaker and shake with ice.
• Strain into a large margarita glass and enjoy!

OLE! MARGARITA FAJITAS

Steps:

• SELECT 1 1/2 - 2 lbs beef or chicken; if you are NOT barbecuing or grilling, have your butcher cut meat into thin strips for fajitas; If you ARE barbecuing or grilling, buy whole flank steak or chicken breasts; if preparing Recipe #368233 get tomatillos and other ingredients needed, including liquid smoke, if you plan on using it.
• PUREE all marinade ingredients in a blender or food processer: 1 cup Jose Cuervo premium margarita mix, 1/3 cup tequila, 1/3 cup fresh lime juice, 2 tablespoons Cointreau or Grand Marnier (or fresh orange juice), 1 ounce fresh cilantro, 2 1/2 teaspoons margarita salt (kosher salt), 2 teaspoons ground cumin, 1/3 cup canola oil, 2 cloves garlic, 1 large whole jalapeno pepper (stem removed), 1 teaspoon ground coriander (or 1 1/4 teaspoon whole), 1 teaspoon ground black pepper, and 1/4 teaspoon freshly grated lime zest; RESERVE 4 tablespoons of marinade and POUR into small airtight plastic container with lid; ADD 1 tablespoon cornstarch; replace lid; SHAKE very well and keep in refrigerator until ready to use.
• POUR remaining marinade over meat in shallow baking dish or a large sealable ziplock bag; REFRIGERATE and marinate at least 4 hours, or 24 hours, for best results.
• GRATE monterey jack cheese and refrigerate; PREP all veggies needed for fajitas including limes for serving.
• WARM desired amount of tortillas by laying them across grill on both sides until grill marks appear, or flip each tortilla at a time over over medium-high flame or rangetop grill until very slightly charred in spots yet soft; PLACE on large sheet of aluminum foil; REPEAT with remaining tortillas, stacking; SEAL foil over tortillas and place in a warm oven until serving time.
• SAUTE one clove pressed garlic, two julienned white onions, 2-3 julienned green bell peppers or tri-color bell peppers, 1-2 julienned seeded fresh jalapeno peppers and one tablespoon chopped cilantro in one tablespoon canola oil over medium-high heat just until softened; REMOVE from heat; REMOVE vegetables and set aside; WIPE skillet or wok if necessary.
• PREP both sides of meat for grilling with a light brushing of canola oil, a light squeeze fresh lime juice and a light sprinkle of margarita salt; PREP meat for pan-frying with one light squeeze fresh lime juice and one light sprinkle margarita salt; ADD two tablespoons canola oil to skillet or wok; ADD 1/4 teaspoon liquid smoke to oil if desired before heating for a smoky flavor.
• GRILL or barbecue whole flank steak or chicken breasts over medium to medium heat (if pan-frying chopped meat cook in an iron skillet or wok); COOK meat just until no longer pink (do not overcook! It will get one more heating when combined with fajita veggies); REMOVE from heat and set aside on a cutting board to cool slightly; CUT whole steak or chicken breasts into thin 2-3 inch strips.
• ADD sauteed vegetables; TOSS with cooked meat and combine well; ADD reserved marinade; RETURN to saucepan over medium heat: STIR constantly until mixture glazes slightly.
• PLACE fajita mix in skillet or serving dish with tongs on table or dining area (over heat-protective pad if necessary); PLACE warmed tortillas in a tortilla warmer or cloth-lined basket (have all condiments ready such as Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime, shredded monterey jack cheese, shredded lettuce, sour cream, guacamole, pico de gallo and fresh lime wedges); SNAP your fingers and shout, "OLE"!