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!Vive la Mexico!

Well, since some folks on my flist (from Kansas and New York) are having Cinco de Mayo celebrations (I'll just let that sink in for a second) I'll go ahead and post some yummy drink/food recipes to help you gringos (ahem) have a great time!

Oh, who am I kidding: I'm white and from Texas. There will be cervecas and tequila tonight as Mr. Stoney is getting back and fun will be had. Funny that my Mexican friends will just have their regular BBQ with their family on Saturday, and not have a big blow out. (See, they LEFT Mexico, and have embraced Texas. We celebrate San Jacinto day, which is ironic, if you know what that is...)

Number one: Margaritas. KEY KNOWLEDGE: DO NOT USE A "MARGARITA" MIX. BLECH. They taste manufactured.

For a Pitcher: get a frozen, concentrated can of LIMEADE. Put in a pitcher with 3 cans of water. NOT 4! Dilute. (If the kind you've bought says 3 cans of water, make it 2)
Add: 2/3 C Cointreau (key! This is KEY!!)
2/3 C Tequila (if you can find Milagro Silver, BUY IT - very inexpensive and one of the best I've ever tested)
Juice of 2 limes.

Mix, pour, consume, repeat. Rocks, people. Drink them on the rocks.

If I can teach you anything, it's that Jose Cuervo is NOT a friend of yours. That is horse piss. Blue Agave is what you want in your tequila. Keeps you from having a hang-over, nasty taste, and going home with sailors. Okay, you may end up with sailors if you're looking for that kind of thing.

Other good brands of Tequila: (folks, I DRINK tequila by itself. Because the good stuff is GOOD. Repeat: Jose Cuervo is NOT a friend of yours.)

Herradura Silver
Tres Generaciones
Milagro Gold (I like Silver better)

My favorite beverage, although it's Cuban: The Mojito (moe HEE toe)
Earlier in the day:
Heat in a saucepan (or in the microwave by 15 second intervals)
1 C Water
1 C Sugar until clear. Remove from stove.

Get a package of fresh mint from the store and put half (rinsed off) in this. (Or like me, snip 4-5 stems from the garden.) Let cool, then take out mint, squeeze the liquid off the mint, then discard the leaves. Put the mixture in the fridge for a few hours. Will keep for a week.

The Drink:
Crushed ice
1 jigger Rum
1 jigger mint syrup (you made above)
Top with LIMEADE

Shake (use two cups fitted over each other if you don't have a bar shaker) and squeeze a lime wedge in it, top with spring of mint. YUM.

Chicken Enchiladas con Verde Sauce:
3 large cans of white meat chicken (you heard me. Shortcuts, people)
1 can Rotel Tomatoes (or Mexican seasond Del Monte diced Tomatoes if you can't find Rotel. And that makes me sad.)

Combine in a bowl.

Get a large casserole dish, heat over to 375 (or, standard baking temp for my Centigrade buds).
Package of FRESH FLOUR TORTILLAS (I'll dig up my recipe and post it if anyone wants. Ay yi.), say, 15 minimum.

Spoon a bit into the center of the tortilla, and roll up. A little goes a looong way, here. Place in the pan, seam side down. Continue doing this, packing the enchiladas TIGHTLY against each other.

Top with a jar of Tomatillo Salsa (I prefer Jardine's, (aside: tomatillo salsa is typically NOT spicy. You can buy it spicy, but if you have an aversion to hot foods, you should be able to find mild) and a sprinkling of grated Monterrey Jack cheese (or pepper jack, if you like it spicier - Mmmm.) Bake for 25 minutes, then take out a pint of Lite Sour Cream, mix it with a spoon to smooth it up, then dollop over the enchilada dish. Bake 10 more minutes.

I make several pans at once, top with the salsa and the cheese, then wrap them up and freeze them. Add an hour to the cooking time if you do this - straight from the freezer. The sour cream step is the same.

It sounds like I'm cheating, but DAYUM. It tastes GOOD. And I got this recipe from Alesandra Delgado, same woman who taught me how to make tortillas. Ay yi, can she make a tamale.

Now I'm hungry.

Feel free to spam me with recipes, drinks, porn, whatever. :-D


( 34 comments — Leave a comment )
May. 5th, 2005 10:07 am (UTC)
(I made an earlier comment but deleted it because it was rude. I now prostrate myself in atonement.)

What's in Limeade? I don't think I can get that here, but am overcome by Mojito cravings.
May. 5th, 2005 10:25 am (UTC)
How was that rude? (Dude. Chicken. Canned. It's fine. Otherwise, it's a LOT of work to cook a chicken, cut it up, yadda yadda)

Limeade (we can buy it in frozen cans or in jugs like orange juice) is like LEMONADE, but with Limes. If you use nothing but fresh limes, you have to add sugar, or you'll take the enamel off your teeth. So, I use Limeade since it's ready to go. Gets me to my drink quicker.

Mojitos. Am prepared for happy hour to commence so I can begin consuming them. YUM.
... - zyrya - May. 5th, 2005 10:50 am (UTC) - Expand
<-- does that make you feel better? - stoney321 - May. 5th, 2005 11:07 am (UTC) - Expand
Re: <-- does that make you feel better? - zyrya - May. 5th, 2005 11:16 am (UTC) - Expand
Re: <-- does that make you feel better? - stoney321 - May. 5th, 2005 11:19 am (UTC) - Expand
May. 5th, 2005 10:07 am (UTC)
I am sooooo full. But man, I want a margarita now! *kisses*
May. 5th, 2005 10:26 am (UTC)
Mmmm. Magarita. Whatdya eat? Did everyone bring dishes to LutherCorp, or did you go out for yummy chips and salsa, etc.?

*pinches bum*
*directs you to my earlier, work friendly, fic post of Drusilla and Connor*
*sheepishly pimps*
... - swmbo - May. 5th, 2005 10:48 am (UTC) - Expand
May. 5th, 2005 10:14 am (UTC)
My uncle always maks the 5 layerd dip...and expects a big show. Pouring and flattening? Nope...I'll give you the "It's YUMMY" but not the "You must have SLAVED!" for 5 layre dip...

My Mexican food recipes are along the lines of:

Pour nachos into bowl. Pour slasa into bowl. Dip chip in Slasa. Enjoy!


Pour tequila into shot glass. Slam back shot glass. Ask yourself again why you thought cactus juice was a good idea. Repeat.

But, damn, I'm making those enchiladas...and margharitas... YUM!
May. 5th, 2005 10:28 am (UTC)
5 layer dip is not Mexican. My aunt tries to do the same thing. She's from Utah. But it's yummy!

And what's slasa? Ha ha!! I kid. I kid because I'm a bitch. And because I LOVE. I will make you drinks, yes ma'am. YUM!!! (Seriously: check out the tequilas I listed. The clearer the tequila, the better it tastes. You'll SIP it. Swear to god.)
... - paynbow - May. 5th, 2005 10:37 am (UTC) - Expand
... - paynbow - May. 6th, 2005 12:20 am (UTC) - Expand
... - stoney321 - May. 6th, 2005 05:14 am (UTC) - Expand
May. 5th, 2005 10:30 am (UTC)
Love the Pee Wee's Big Adventure reference!

**shrieks** The stars at night! Are big and bright! Deep in the heart of Texas!

And I will try your margarita recipe--I've used ones that call for the limeade before (never a mix!), but this one sounds a little different, so I'll give it a whirl.

**whirls you**
May. 5th, 2005 10:35 am (UTC)
The funny thing about that song... It's true. You *can* get people to sing along no matter where you are.

I'll assume that the margarita recipes you've seen have you add Triple Sec? I prefer Cointreau. Better taste, better product, more alcohol. *grins*


*pukes because I'm DRUNK* Ha ha ha. I crack myself up. I'm sad.
May. 5th, 2005 10:33 am (UTC)
Mmmmmmmm ...

Stevie Ray Vaughan played very loudly.

Cabo Wabo Tequila.

Slice of lime.

Salt shaken on the inside of the wrist of a very, very good looking man ... or woman.

Lick the salt off the wrist.

Drink the tequila.

Bite the lime.

Have wild sex with the person of your choice.

Repeat as often as possible.

Happy Cinco de Mayo to you, babe.
May. 5th, 2005 10:37 am (UTC)
*cries with the wanting of YOU!!!*

Yesh. Yesh, yesh. (Seriously: go get a bottle of Milagro Silver. Soooo much better than Cabo Wabo. Cross my heart. and pinch your bum)

I'll just be over here making out with your icon, mm'kay?
... - sweptawaybayou - May. 5th, 2005 10:52 am (UTC) - Expand
... - stoney321 - May. 5th, 2005 11:10 am (UTC) - Expand
May. 5th, 2005 10:34 am (UTC)
Happy Cinco de Mayo! I wish I could drink tequila...ah, one foolish night in college, and 25 years later, one sip of a margarita pisses my body off mightily. Still, not to worry, there's Dos Equis in the fridge!

Thanks for the enchilada recipe! Want mine for Texas Caviar?

May. 5th, 2005 10:40 am (UTC)
Yes!! I wantses it, please... We're going to be eating rat toes and tossing back 'ritas in a few hours. YUM.

(for the uninitiated: rat toes are jalapeno poppers)

And don't forget the mojito! Makes you have the most delicious drunk breath EVAH.
... - tx_cronopio - May. 5th, 2005 10:45 am (UTC) - Expand
... - stoney321 - May. 5th, 2005 11:20 am (UTC) - Expand
(Deleted comment)
May. 5th, 2005 11:17 am (UTC)
Pssh. I'll Pico your Queso. Huh?
I had a tokay gecko in college name d Paco de Gecko. No one got it.

You know, you can use the fat free sour cream, carb smart tortillas, and low fat jack cheese on those enchiladas and they are just as good, and little fat.

I was waiting for you to mention the Lord of the Taco Ring.

*makes you a ROB ROY with extra grenadine, ha ha!!*
May. 5th, 2005 12:36 pm (UTC)
Oh, happy day (and a little bit of history)
It's a bonus day for me. Not only is it Cinco de Mayo, but also my last teaching day until July! I have two finals to give next week a graduation tomorrow and averages to do, but it is pretty much Summer Vacation.

*Laughs at all the people who work more than 9 months a year*

I spent my last classes explaining how Cinco de Mayo is NOT Mexico's independence day and that, yes, the French, once ruled Mexico. How Mexico's president didn't like to pay foreign debts (sound familiar?) so France took the opportunity to take over. How Mexican's united against a common foe and in the city of Puebla, their army of 2000 men and women kicked the butt of 6000 Frenchmen. How five years later, the last remaining French left. And how now, almost 150 years later, Cinco de Mayo is celebrated more in the United States than in Mexico itself.

So, to one and all, who are for unification, I say "Feliz Cinco de Mayo"
May. 5th, 2005 02:52 pm (UTC)
Re: Oh, happy day (and a little bit of history)
Hee!! And the Mexicans here HATE Mexico. Which is why they are here. So they don't celebrate anything to do with the gov't there. unless they own a Mexican restaurant. And then they "throw a big party." But: you can buy mexican beer on sale today, so WOOT! (vinnie says: you mean, beer?)

T-minus 1:45:09 until drinking will commence.
May. 5th, 2005 02:08 pm (UTC)
Here be another nice beverage:Image hosted by Photobucket.com.
Like how I oh so subtly made the 'o' into an 'a'?

I'm making stuffed poblanos tonight. And there will be Negro Modelo beer. And possibly Honeymooners.
How do ya make a Honeymooner you ask?
Monopolowa Vodka
Lime juice - must be fresh, must use ALOT. The minimum amount is half a good sized lime.
Sparkling mineral water. Topo Chico (with Lime!) is my favorite - and delicious on it's own, too:) but if you don't have that, use plain sparkling mineral water.
It's weird how much I love limes, but I will never get scurvy.
May. 5th, 2005 02:53 pm (UTC)
Noni!! Ha ha ha!!

Mmm. Stuffed poblanos. Chicken? Cheese? Spinach??

*jots down your recipe furiously*
... - somecandytalkin - May. 5th, 2005 09:23 pm (UTC) - Expand
May. 5th, 2005 02:21 pm (UTC)
Oooooooh. You do realized I've accepted you as my personal savior, right? I'm definitely going to make all of the abovementioned recipes. Especially the ones containing alcohol.

*prays for flour tortilla recipe to miraculously appear*
May. 5th, 2005 02:59 pm (UTC)
Mmm. Chewy, flour tortillas
BTW: forgot to mention that you can substitue chk ench. for spinach ench. by wilting 2 cups of spinach leaves in a bit of butter, garlic and sauteed mushrooms. YUM.

Ask and ye shall recieve
Flour Tortillas:
(Makes 12 big tortillas, or 15 small)
4 C all purpose flour
2 t salt
4 t baking powder
2 TB shortnening (read: Crisco)
1 to 1 1/2 C WARM water.

Mix first three in big bowl, use pastry blender (or forks) to cut in shortening. Start adding ONE cup of water, add more as needed to make SOFT dough, not sticky. (I mix with my hands, and if I'm prying the dough off with my fingers, it's sticky. Add a touch more flour - best to not over-do it)

Make golf balls, roll one flat, put on hot, DRY skillet. Begin rolling out the other after you've flipped the first one. They should puff up a bit, but will deflate when they cool. Keep a warm towel on the counter and put the cooked tortillas underneath to maintain heat. I usually double the recipe because I have four bodies over my shoulder grabbing fresh, hot tortillas, slathering them in butter, and devouring them before I can do anything else.
(Deleted comment)
May. 6th, 2005 06:59 am (UTC)
Well, Paynbow made them last night and posted YUM later... :-D

I usually double that recipe, and make a second batch in one of those foil throw-away pans, cover with two layers of foil on top and freeze it. (Just do everything but add the sour cream) That way, dinner in a pinch. Same with my 15 layer lasagne. YUM. But it's an all day thing. Which is why I make several.
( 34 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

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