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Authentic Mexican Recipes
DRINKS AND FRESCAS
A word from Sheri: ...When preparing or cooking Mexican food and drinks,
a lot of preparation is involved so plan accordingly. This is why the food
taste so good!
TEQUILA
chilled tequila
salt
wedges of lime
Pour a shot glass of tequila. Lick the space between the thumb and index
finger on your left hand, then sprinkle the area with salt be careful not
to spill the salt, hold a lime wedge in the same hand. Pick up the shot
glass in your right hand. Lick the salt, slam the tequila in one, suck the
lime, then slam down your glass and say AHHH haaaaa in a Mexican yell!
MARGARITA
3 TBS. tequila
1 1/2 TBS. triple sec
1 1/2 TBS. freshly squeezed lime juice
crushed ice or ice cubes
lime and salt for frosting glass
Frost a cocktail glass by rubbing the outer rim with the wedge of lime.
Dip in the glass in a saucer of salt so that it is evenly coated. Make sure
that no salt gets inside the glass only on the outer rim. Combine the tequila,
triple sec and lime juice in a shaker, add crushed ice if using a shake
mix. Pour carefully in the glasses. If using ice pour put ice in first then
pour mixture.
LICUADO DE MELON (WATERMELON JUICE)
1 watermelon (seedless)
4 c. chilled water
juice of 2 limes
honey
ice cubes
extra watermelon to decorate
Cut the watermelon flesh into chunks and discarding the rinds. Reserve some
small chunks of water melon to put in pitcher. Blend watermelon in batches
in blender adding just enough water to blend it. Then transfer the mixture
to a large sieve set over a bowl. Using a wooden spoon press gently on the
fruit to extract all the liquid. Stir in the lime juice and sweeten with
the taste of honey about 1/2 cup of honey. Pour into large pretty glass
pitcher and refrigerate.
CITRUS AGUA FRESCA
12 limes
3 oranges
2 pink or ruby grapefruit
2 1/2 c. water
6 TBS. sugar
extra fruit wedges to decorate
Squeeze the juice from the limes, oranges, and grapefruit. Some fruit pulp
may collect along with the juice. This should also be used and discard
any
seeds. Pure fruit mixture into a large pretty glass pitcher. Add water,
sugar and stir until the sugar is dissolved. Chill for 1 hour before serving
with ice and fruit wedges. All fruit drinks will last one week in the refrigerator
TAMARIND AQUA FRESCA
4 c. water
8 oz tamarind pods
2 TBS. sugar
ice cubes
Pour the water into a saucepan and heat until warm. Remove from heat and
pore into bowl. Remove from heat and puree into a large bowl. Peel the tamarind
pods and add the pulp to the warm water. Soak at least 4 hours. Place a
sieve over a bowl. Pour the tamarind pulp and water into the sieve, then
press the pulp into the sieve with a wooden spoon, leaving the black seeds
and discarding the seeds. Add sugar to the tamarind mixture and stir until
completely dissolved. Pour into a pitcher and chill.
LIME AGUA FRESCA
7 1/2 c. cold water
6 TBS sugar
10 limes, plus slices to decorate
and ice cubes
Pour the water into large pitcher and the sugar and stir until all the sugar
has dissolved. Chill for a t least 1 hour. using a zestier or grater, remove
the zest from the limes taking care to only the zest. Squeeze the juice
from the limes and add this to the chilled sugar water with at the lime
rind. Stir well and chill again until needed. Serve with ice in a tall glasses,
add extra lime for decoration.
AFTER DINNER COFFEE
1/3 c. dark-roasted ground coffee
2 c. boiling water
1/2 c. tequila
1/2 c. Kahlua liqueur
1 tsp. pure vanilla extract
2 TBS. Mexican dark brown sugar
2/3 c. heavy cream
Put ground coffee in a heatproof pitcher, pour in the boiling water and
let sit until the coffee grounds settle at the bottom. Strain the coffee
through a sieve to separate the liquid from the grounds. Pour the strained
coffee into a clean heatproof pitcher. Add the Kahlua, tequila and vanilla
to the coffee and stir well to mix. Add the sugar and stir until it has
dissolved completely. Pour the mixture into small coffee cups. Hold a teaspoon
just above the surface of the coffee. Pour the cream very slowly down the
back of the spoon so that it forms a pool on the top of the coffee. Repeat
for other coffees. Serve pronto!
MEXICAN HOT CHOCOLATE
4 c. whole milk
2-4 ounces Mexican chocolate (1-2 disks)
Pour milk into sauce pan and add the chocolate. Add 1 disk at a time. Heat
the chocolate on medium-low and stir gently making sure not to burn the
bottom. Use a whisk to stir or a molinollo (wooden whisk). Serve immediately.
-Thanks to Sheri for these great recipes!
MICHELADA
Salt
1/2 cup fresh lime juice
1 12 ounce bottle of mexican beer
1-2 dashes of Worcestershire sauce
1-2 dashes of tabasco
half a lime cut into wedges
Run a lime around the rim of a glass and the salt the rim of the glass.
Fill the glass half way with ice and then about 1/3 full with lime juice. Top off with beer.
Add worcestershire sauce and tabasco. Serve with lime wedge on rim of the glass if you like.
Makes 2
SANGRITA
1 cup fresh orange juice
1/2 cup fresh lime juice
2 tbs grenadine
1 tsp cayenne or 2 tsp bottled hot sauce
Mix all ingredients together and season with salt to taste.
Refrigerate until well chilled and serve in a shot glasses as a chaser to shots of tequila.
Makes 1 2/3 cups
AGUA DE SANDIA
8-10 lbs watermelon trimmed of rind and cut into chucks and seeded
3-5 limes quartered
1/4-1/2 cup sugar
Puree watermelon pieces in a blender or food processor. Strain into a large wide mouthed jar to catch stray seeds.
Squeeze limes into jar adding the rinds of the limes. Add sugar and 6-8 cups water and mix well.
Adjust flavor with more sugar or limes to taste.
Add lots of ice and ladle into tall glasses.
Makes about 1 gallon.
-These recipes are from Karan H. and her friend Dany's
family in Cancun. Gracias!
Have a great recipe? Post it here or email it to me at:
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