Margaritas Ole Recipes

Steps:

• Heat oven to 350°F. In large bowl, mix base ingredients with electric mixer on low speed until crumbly. With floured fingers, press mixture firmly in bottom of ungreased 13x9-inch pan. Bake 20 to 25 minutes or until light golden brown.
• Meanwhile, beat eggs slightly in large bowl. Mix in granulated sugar, 1/4 cup flour and the baking powder until well blended. Stir in margarita mix and lime peel.
• Remove pan from oven. Pour filling over warm base. Bake 18 to 22 minutes longer or until top is golden brown and filling is set. Cool completely, about 1 hour.
• Just before serving, sprinkle bars with 1 tablespoon powdered sugar. Cut into 6 rows by 6 rows.

Steps:

• Pour in a cocktail shaker and shake with ice.
• Strain into a large margarita glass and enjoy!

Steps:

• heat oven to 350.
• in a large bol beat flour, 1/2 cup powdered sugar and butter on low speed until crumbly.
• press into bottom of 13x9 baking pan bake 20 minutes.
• ,eanwhile beat eggs slightly in large bowl. Mix in granulated sugar, 1/4 cup flour, margarita mix and lime peel.
• pour filling over warm base ad bake 18-22 mnutes.
• cool completly. Sprinkle 1 tablespoon powdered sugar on top and cut into bars.

Steps:

• SELECT 1 1/2 - 2 lbs beef or chicken; if you are NOT barbecuing or grilling, have your butcher cut meat into thin strips for fajitas; If you ARE barbecuing or grilling, buy whole flank steak or chicken breasts; if preparing Recipe #368233 get tomatillos and other ingredients needed, including liquid smoke, if you plan on using it.
• PUREE all marinade ingredients in a blender or food processer: 1 cup Jose Cuervo premium margarita mix, 1/3 cup tequila, 1/3 cup fresh lime juice, 2 tablespoons Cointreau or Grand Marnier (or fresh orange juice), 1 ounce fresh cilantro, 2 1/2 teaspoons margarita salt (kosher salt), 2 teaspoons ground cumin, 1/3 cup canola oil, 2 cloves garlic, 1 large whole jalapeno pepper (stem removed), 1 teaspoon ground coriander (or 1 1/4 teaspoon whole), 1 teaspoon ground black pepper, and 1/4 teaspoon freshly grated lime zest; RESERVE 4 tablespoons of marinade and POUR into small airtight plastic container with lid; ADD 1 tablespoon cornstarch; replace lid; SHAKE very well and keep in refrigerator until ready to use.
• POUR remaining marinade over meat in shallow baking dish or a large sealable ziplock bag; REFRIGERATE and marinate at least 4 hours, or 24 hours, for best results.
• GRATE monterey jack cheese and refrigerate; PREP all veggies needed for fajitas including limes for serving.
• WARM desired amount of tortillas by laying them across grill on both sides until grill marks appear, or flip each tortilla at a time over over medium-high flame or rangetop grill until very slightly charred in spots yet soft; PLACE on large sheet of aluminum foil; REPEAT with remaining tortillas, stacking; SEAL foil over tortillas and place in a warm oven until serving time.
• SAUTE one clove pressed garlic, two julienned white onions, 2-3 julienned green bell peppers or tri-color bell peppers, 1-2 julienned seeded fresh jalapeno peppers and one tablespoon chopped cilantro in one tablespoon canola oil over medium-high heat just until softened; REMOVE from heat; REMOVE vegetables and set aside; WIPE skillet or wok if necessary.
• PREP both sides of meat for grilling with a light brushing of canola oil, a light squeeze fresh lime juice and a light sprinkle of margarita salt; PREP meat for pan-frying with one light squeeze fresh lime juice and one light sprinkle margarita salt; ADD two tablespoons canola oil to skillet or wok; ADD 1/4 teaspoon liquid smoke to oil if desired before heating for a smoky flavor.
• GRILL or barbecue whole flank steak or chicken breasts over medium to medium heat (if pan-frying chopped meat cook in an iron skillet or wok); COOK meat just until no longer pink (do not overcook! It will get one more heating when combined with fajita veggies); REMOVE from heat and set aside on a cutting board to cool slightly; CUT whole steak or chicken breasts into thin 2-3 inch strips.
• ADD sauteed vegetables; TOSS with cooked meat and combine well; ADD reserved marinade; RETURN to saucepan over medium heat: STIR constantly until mixture glazes slightly.
• PLACE fajita mix in skillet or serving dish with tongs on table or dining area (over heat-protective pad if necessary); PLACE warmed tortillas in a tortilla warmer or cloth-lined basket (have all condiments ready such as Fresh Fire-Roasted Tomatillo Salsa With Cilantro and Lime, shredded monterey jack cheese, shredded lettuce, sour cream, guacamole, pico de gallo and fresh lime wedges); SNAP your fingers and shout, "OLE"!