Number Of Ingredients 9 Steps:
Combine all ingredients except cream and butter in a skillet to a boil over high. Stir in cream and simmer for 3 mins. Whisk in butter and remove from heat. Serve immediately.
Number Of Ingredients 9 Steps:
Combine the tequila, lime juice, shallots, garlic, cilantro, salt and pepper in a sautJ 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.
Time 1h50m Number Of Ingredients 10 Steps:
Prepare the wings: Preheat the oven to 350 degrees F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes. Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes. Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired.
Time 40m Yield 20 serving(s) Number Of Ingredients 8 Steps:
In medium saucepan, add all ingredients and bring to a slow boil over medium-high heat on stovetop, stirring frequently. Turn heat down to low and simmer uncovered until thickened slightly, approximately 20 minutes. Stir occasionally. Use as a wet sauce for last 15 minutes of grilling for chicken or pork roasts.
Time 1h45m Yield 4 Number Of Ingredients 6 Steps:
Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes. Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade. Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Yield Makes 4 servings Number Of Ingredients 18 Steps:
In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.
Time 2h50m Yield 4 Number Of Ingredients 26 Steps:
Combine water, teriyaki sauce, lime juice, garlic, liquid smoke, salt, ginger, and tequila in a medium nonporous glass bowl and mix all together. Add chicken and turn to coat; cover bowl and refrigerate for 2 to 3 hours. Meanwhile, make the Mexi-Ranch Dressing: mix mayonnaise, sour cream, milk, tomato, peppers, onion, parsley, hot pepper sauce, salt, dill weed, paprika, cayenne pepper, cumin, chili powder, and ground black pepper in a medium bowl and mix well until smooth. Cover bowl and chill until needed. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler, or preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade, discarding any remaining marinade. Grill or broil chicken for 3 to 5 minutes per side, or until chicken is cooked through and juices run clear. Arrange cooked chicken in a 9x13-inch baking dish. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup of cheese blend. Broil in preheated oven for 2 to 3 minutes, or just until cheese has melted. Spread a bed of about 1/2 cup crumbled corn chips or tortilla strips on each of 4 plates. Slide a chicken breast onto the chips on each plate and serve.
Time 20m Yield Makes 3/4 cup Number Of Ingredients 8 Steps:
Whisk together sugar and cornstarch in a medium saucepan; add egg yolks, lime zest and juice, butter and salt and whisk to combine. Bring to a simmer over medium heat, whisking constantly, until thickened, about 5 minutes. Strain curd through a fine mesh sieve into a bowl. Stir in tequila and Cointreau, if using. Press plastic wrap directly onto surface to keep a skin from forming. Refrigerate 1 hour.
Time 20m Yield 4 , 4 serving(s) Number Of Ingredients 9 Steps:
Combine all ingredients except for the butter and heavy cream into a saucepan. Bring the sauce to a boil and then allow it simmer until it has reduced by half. Stir in the heavy cream slowly and simmer it for 3 minutes. Cut the butter into small chunks and whisk it into the saucepan. Remove the pan from the heat and continue to whisk until the butter has melted and incorporated into the sauce. Pour it over the Aztec chicken and serve.
Time 25m Yield 2 cups. Number Of Ingredients 6 Steps:
Finely grate zest from limes. Cut limes crosswise in half; squeeze juice from limes. Transfer zest and juice to a small saucepan. Stir in remaining ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, until berries pop, 12-15 minutes, stirring occasionally. Remove from heat., Transfer to a small bowl; refrigerate, covered, until cold.
