Happy Cinco de Mayo, everyone!
(Strawberry Frozen) Margaritas
6 oz tequila (we used Cuervo because that’s what we had, but if you have better tequila, go for it!)
4 oz Triple Sec
1 oz lime juice
1 oz lemon juice
coarse salt (optional)
1 bag (12 oz) frozen strawberries (optional)
Set the ice, strawberries, and salt aside, and mix the liquids first – this way, if someone wants a plain margarita, you can accommodate them while taking minimal extra steps. More time to enjoy your margaritas! Pour a 3 : 2 : 1 ratio of tequila, triple sec, and lime/lemon juice (the amounts called for above yield 3 large frozen margaritas or 4-6 smaller ones) into a shaker, over ice. Go James Bond style and shake it, don’t stir (yeah, I know, it’s not a martini, but have some fun with it, eh?).
If you’re making standard margaritas, wet the top of a margarita glass and press it into a saucer full of coarse salt. If you’re feeling fancy schmancy and want to buy margarita salt in one of those special tins made expressly for salting the rim of a glass, that works too. Carefully pour the margarita into the glass, and add a few ice cubes if desired.
If you want the pretty, blended strawberry kind, fill your blender halfway with ice cubes and crush them on medium-low speed to make some room for the other ingredients. Add the entire bag of frozen strawberries, and pour the margarita mix from the shaker over the strawberries and ice. If your blender isn’t very big, you may have to take some intermediate steps, like blending down the ice and strawberries before adding the liquid. Hit the “puree” button (or your favorite blender setting) and blend until you have a nice, frozen treat. If you get overzealous and over-blend into a soupy liquid, just add a bit more ice to get the texture right. Serve in a margarita glass. Optional: rim the glass with coarse salt (like we did by accident) or sugar. Garnish with a lime.
Remember to enjoy your margaritas responsibly, and only if you’re of the appropriate age for adult beverages!
1 lb ground beef
1 package soft corn tortillas
2 medium-sized tomatoes
2 tbsp cooking oil
1/4 cup sugar
Yucatan Sunshine hot sauce, or your favorite brand
Chop lettuce, onion, and tomatoes into small bits (for topping finished tacos) and set aside.
Lightly coat the bottom of a large frying pan with cooking oil, and place over medium heat. Put the ground beef in this pan, and cook until the meat is browned. Drain most of the liquid from the pan, and return to the stove. Gradually add in the sugar and hot sauce, and stir.
Add in the rest of the spices as follows: start with 1 tbsp of chili powder, 1 tbsp of garlic salt, and 2 tbsp of black pepper, and add in 1/2 tbsp increments to taste. I ended up with 3 tbsp black pepper, 2 tbsp chili powder, and 1 1/2 tbsp garlic salt, but your favorite combo may be different. The meat should be both sweet and spicy, but not overwhelmingly so – you want it to still taste like beef.
Warm the tortillas in the oven for a few minutes. Spoon beef into each tortilla, and top with shredded cheese and chopped veggies.
I have no idea how authentic this particular taco recipe is, but it tastes pretty good! Plus, it’s more fun to season the beef myself than to cheat and use the flavor packet that came with the tortillas.