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:

• Brown the ground beef in a large pot over medium heat, breaking it up with a spoon while it cooks; drain. Stir in the tomatoes, kidney beans, onion, garlic, tomato sauce, tequila, chili powder, cumin, salt, and cayenne pepper; simmer 20 minutes.

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:

• Mash bread and milk into paste in large bowl using fork. Mix in ground turkey, salt and pepper, using hands. Heat oil in 12-inch skillet over medium-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 to 10 minutes. Stir in turkey mixture and cook, breaking up any large pieces with a 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 the slow cooker. Cover and cook until turkey is tender, 4 to 6 hours, on Low. Let chili settle for 5 minutes, then remove fat from surface using a large spoon. Stir in remaining tablespoon tequila, lime zest, and lime juice. Season with salt, pepper, tequila and lime juice to taste and serve. Optional: garnish with diced avocado and sour cream.

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:

• 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.