Chile Lime Tequila Recipes

Steps:

• Combine ingredients in a clean one-liter jar with a lid. Store in the refrigerator and shake daily for 2 days until infused, then strain and discard solids.

Steps:

• Peel pears and scoop out just the seeds; the slightly harder parts of the flesh will purée well. Chop into large chunks and place in the blender.
• Add lime juice, tequila, maple syrup, and 3/4 cup ice. Give everything a long whir until you have a smoothie-like consistency. Add the cilantro and pulse a few more times for green, herby flecks.
• Now let the flavors mingle in the blender while you prepare the rims.
• On a small plate, mix the chile powder, salt, and lime zest.
• Grab 4 glasses-about 6-ish ounces each. Run one of the spent lime wedges along each rim, then dip in the salt mixture, evenly coating the rim.
• Fill glasses halfway with ice, add 1-2 dashes of optional bitters, then pour 4 margaritas for 4 lucky people.

Steps:

• Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a saute pan over high heat and bring to a boil. Reduce by half. Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Serve immediately.
• Remove the rellenos from the oven. Spoon 1/4 cup of the sauce on each plate and place the rellenos directly on top. Garnish with the tortilla strips and the cilantro sprigs. Sprinkle Essence on the rim.
• Combine all ingredients thoroughly.

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Steps:

• In a large skillet, brown beef with chopped onion and lime zest. Drain. Place skillet back on heat and add tequila and cilantro and lime juice and salt. Simmer 10 minutes. Stir in Chili Seasoning packages. Once mixed transfer beef to Crockpot. Add tomatoes and beans. Crockpot on High for 4 hours. Garnish with fresh cilantro and slice of lime.

Steps:

• Mash bread and milk into paste in a large bowl using fork.
• Mix in ground turkey, 1/4 teaspoon salt, and 1/4 teaspoon pepper using hands.
• Heat oil in a 12-inch skillet over med-high heat until shimmering.
• Add onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes and cook until vegetables are softened and lightly browned, 8-10 minutes.
• Stir in turkey mixture and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 3 minutes.
• Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.
• Stir diced tomatoes with juice, beans, 3 tablespoons tequila, soy sauce, honey, and chipotles into slow cooker.
• Cover and cook until turkey is tender, 4-6 hours on LOW.
• Let chili settle for 5 minutes, then remove fat from surface using large spoon.
• Break up any remaining large pieces of turkey with spoon.
• Stir in remaining tablespoon tequila, lime zest, and lime juice.
• Season with salt, pepper, more tequila and lime juice to taste, if needed; serve.

Steps:

• Preheat the oven to 300F degrees. Line a baking sheet with foil or a silicone baking mat (hs note: or unbleached parchment paper). Set aside.
• Put the popcorn in a large, clean paper bag or a washable muslin bag.
• In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt, red pepper, and cumin.
• Drizzle half of the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Taste.
• Add more of the butter mixture if you like, and give a second shake.
• Sprinkle (most of) the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat. Taste, and if you'd like more pepper flavor add the rest of it.
• Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes.