As a general rule, Americans aren’t usually celebrating the correct thing when we get excited about Cinco de Mayo. Rumor has it that most Americans think this day is Mexico’s Independence Day, which it is not. Instead Cinco de Mayo commemorates the Mexican victory over France at the Battle of Puebla. But hey… any excuse for delicious Mexican food. Or drink!
When we decided to make homemade margaritas tonight, Ally immediately thought about the margaritas our favorite Texans make for us. Texans know authentic Mexican better than anyone else in the country who is not Mexican, so we got their recipe – see Texas Margarita below. Since we were talking about tequila and margaritas, Selim had to share his personal recipe as well! Two margarita varieties in one post!
Notice the color of our margaritas, an appealing greenish-brown. Since we hand squeezed (yes, by hand, no electric or plastic juicer, just muscle) the limes, they keep their pale green hue instead of the neon green from marg mixes. Plus, we don’t use traditional white sugar in any of our cooking endeavors, instead we keep turbinado sugar in our pantry at all times, which is a clear brown in color and has way more depth of flavor.
Selim loves tequila (it comes in 2nd after wine, obviously). There are three “kinds” of tequila: joven, reposado, and añejo. Joven means young in Spanish and is often referred to as silver or white tequila. Joven is unaged and is really just the distillate from the agave; think of it being similar to the white grain alcohol before it’s aged in barrels and becomes whiskey. Reposado means rested and this tequila has been aged a minimum of 2 months in oak barrels. Añejo means aged and this tequila has been aged a minimum of 12 months in oak barrels. Barrel aging imparts complexity by adding notes of vanilla, cinnamon & spices, caramel, toffee, and so much more depending on oak type (American or European), new or old barrels, duration of aging, and of course… terroir! For those who have written off tequila as some inferior liquor, think again. To get back to the initial sentence, Selim loving tequila… He likes to highlight the tequila in his drinks, that’s why his pseudo-margarita only has three ingredients. Simply made, yet complex in taste. Always good tequila (we like Espolón), fresh squeezed lime juice, and local (terrior!) honey. Enjoy!
1/4 cup sugar
1/4 cup water
4+ limes ⇒ 1/2 cup lime juice + 1 strip of peel
1/4 cup orange liqueur
1/2 cup tequila
Coarse salt, if desired
Prepare simple syrup. Over low-medium heat, stir together the sugar and water. Watching closely, after the sugar dissolves, add the strip of lime peel. As soon as bubbles appear, remove from heat and set aside to cool.
(You can make a larger batch of simple syrup if desired to keep in the fridge for later use. Just maintain 1:1 ratio.)
Prepare drinks once simple syrup has cooled. Mix together 1/4 cup simple syrup, lime juice, tequila, and orange liqueur. Shake or stir to combine.
Salt the rim of two glasses if desired. Pour drink into glasses over ice.
Makes 2 drinks
4+ limes ⇒ 1/2 cup lime juice
1/2 cup tequila
1.5 oz (~1/6 cup) honey
Vigorously stir tequila into honey – it’s thick.
Add tequila-honey mix to cold shaker with lime juice and shake.
I don’t know if you noticed, but we haven’t shared too many posts this month so far (although our Sultan Selim Kofte was amazing & you should check it out!). A two-fold problem – we attempted a few recipes that we thought would be “blog-worthy,” that just didn’t turn out well, so we definitely couldn’t share our failures 🙄😬😣😉. And also, we used a few of our saved up vacation days to visit friends and watch UVA beat Wake Forest in Winston-Salem one weekend and to see our families in Nashville for a cousin’s wedding on another weekend! So we really haven’t cooked quite as much as normal this month!
Our lack of blogging this month is a little bit of a tragedy because January is National Soup Month, and I LOVE SOUP! I don’t know what month is better suited to officially be National Soup Month – what sounds more cozy and warming for chilly nights (and days!) than a big flavorful bowl of soup. It’s actually National Slow Cooker month too (probably for similar reasons…), so we just went ahead and did the two birds, one stone thing with this recipe – ✔️ & ✔️!
I’ve had this recipe saved on Pinterest for literally years I think. It comes from Gimme Some Oven, which actually is the very first blog I think I ever started following. I’ve made many of her recipes over the years, prior to the birth of our little infant blog. Check it out for some great recipes from a veteran blogger and much better pictures than ours! We tweaked her recipe just a tiny bit, adding a little extra vegetables & spices, because the entire world (or the 467 commenters on her post at least…) seems to love the original just as is! One little side note… one day we would like to make our own, traditional enchilada sauce, for this recipe or others. We were just feeling a little too lazy today for finding and roasting our own chilies. But we can only imagine how much better this soup would be when substituting authentic homemade enchilada sauce for the canned stuff!
I know what you’re thinking… “oh great, another easy roasted chicken recipe, how original.” What it lacks in originality, it definitely makes up for with flavor. If you want more spice, through in some cayenne or your favorite hot sauce (Sriracha, Tabasco, Frank’s Red Hot, etc) or try adding some Kalamata olives (mmm… umami!) for a little twist. As always, save those bones to make a great stock in the future, you can freeze them for later. I know this is short, but I’m exhausted, my cardiac rotation is kicking my butt. Side-note: we’re open to renaming this chicken recipe as it’s probably not exactly Tex-Mex, and we’re not exactly the most imaginative recipe-namers. Leave us a creative name in the comments!
Roasted Tex-Mex Chicken
2 lbs of bone-in, skinless chicken portions
8 cloves of garlic, minced
1 onion, finely diced
1 Roma tomato, crushed
1 jalapeno, seeded & minced
1 tbsp coriander
1 tbsp smoked paprika
1 tbsp chipotle powder
1 tbsp oregano
1 tsp salt + additional to taste
Juice of 1/2 of a lime
Preheat your oven to 300 degrees.
Place the chicken portions into a glass baking dish.
Mix together all of the rest of the ingredients. Pour over top of the chicken.
Bake the dish for ~1 1/2 hours. Confirm internal temperature of 165 degrees as per the FDA 🙂