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Mexican food

recipe, Mexican food, easy recipes, chicken tacos with avocado cream sauce, elote casserole, Hass avocados, type 2 diabetes

This recipe for chicken tacos with avocado cream sauce is part of a sponsored campaign with DiMe Media and Hass Avocado Board. However, all opinions expressed are my own.

Did you know that in the United States, Latinos are twice as likely as non-Latino people to develop type 2 diabetes? That’s a scary statistic that I’ve been acutely aware of for a very long time. I lost someone very important to me, my favorite Great Uncle, to type 2 diabetes when I was 15-years-old and it was horrible. The worst part is that it could have been prevented with a few simple changes in his diet and a little education about eating healthy.

Cardiometabolic abnormalities, a cluster of risk factors for both cardiovascular disease and type 2 diabetes such as abdominal obesity, high blood pressure, high cholesterol and triglycerides and high blood glucose levels are higher in the Latino population overall than among non-Hispanic whites.

We can help prevent ourselves from developing type 2 diabetes. One of the most important and effective things we can do to lower our risk for type 2 diabetes is to eat well to maintain a healthy weight. This can be done in many ways and one of the easier ways is to take some of our favorite Latino recipes and reconfigure them to be healthier.

One of our favorite recipes in my house is beef tacos. We love tacos. We can eat them every day of the week. Literally. We could eat anything in a tortilla but tortillas are not the best things for us to eat, especially since our favorite is flour tortillas filled with sour cream, cheese and ground beef. But with a few simple tweaks we can make tacos less hazardous to our health.

Here is my recipe for Chicken Tacos with Avocado Cream Sauce:

Ingredients

Tortillas (or you can go the healthier route and eat as a bowl on a bed of lettuce)

Olive Oil

Taco Meat

3 Chicken Breasts

1 Garlic Clove, diced

3 lemons juiced

1 onion, diced

Salt/ Pepper to taste

 Directions:

 

  1. Boil the 3 chicken breasts for 45 minutes to an hour.
  2. Shred chicken.
  3. Heat a frying pan on medium heat until water sizzles when splashed on pan.
  4. Heat 3 tablespoons of olive oil.
  5. Add onion and garlic to hot oil, sauté until golden brown.
  6. Add shredded chicken, stirring thoroughly until slightly golden.
  7. Add lemon from three lemons.
  8. Salt and pepper to taste.
  9. When thoroughly heated, turn heat down and start working on Avocado cream sauce.

Avocado Cream Sauce

recipe, Mexican food, easy recipes, chicken tacos with avocado cream sauce, elote casserole, Hass avocados, type 2 diabetes

Ingredients

2 Hass avocados
1 lemon, juiced
1 large clove garlic, pasted or grated
A small handful fresh cilantro leaves, optional
About 1/3 cup light sour cream

Directions
Place the Hass avocados in a food processor. Add the lemon juice, garlic, cilantro, if desired, and sour cream and process until very smooth and mayo-like in consistency.

recipe, Mexican food, easy recipes, chicken tacos with avocado cream sauce, elote casserole, Hass avocados, type 2 diabetes

Avocados are virtually the only fruit that contains monounsaturated fat, and they are sodium, cholesterol and trans-fat free. How can something that tastes so good be so good for you?

Toppings

Salsa

Shredded Quesadilla Cheese

Refried beans with Sazon seasoning

Tomato, diced

Shredded Lettuce

Next, heat your tortillas up on a comal (ten seconds, flip, five seconds, flip, five more seconds and then remove) or in the microwave, 35 seconds for a pack of ten. I’ll be honest they taste better heated up on the comal (griddle) and if you want to go healthier eat on a bed of lettuce.

Then spread your warm refried beans with Sazon seasoning (about 1 tablespoon), next add your quesadilla cheese (about ½ a teaspoon), top with sautéed chicken breasts.

Top your chicken tacos with avocado cream sauce, salsa and diced tomatoes. For extra crunch, shredded lettuce will do the job.

If you really want an authentic meal, make elote casserole or Mexican rice (recipe coming soon) to accompany the meal.

recipe, Mexican food, easy recipes, chicken tacos with avocado cream sauce, elote casserole, Hass avocados, type 2 diabetes

Enjoy this easy recipe for chicken tacos and avocado cream sauce with your family knowing you are serving them a meal that you made with love and is good for them.

recipe, Mexican food, easy recipes, chicken tacos with avocado cream sauce, elote casserole, Hass avocados, type 2 diabetes

For more information about type 2 diabetes visit saboreaunohoy.com/aguacatesydiabetes. Share your favorite avocado recipe and follow the #SaboreaUnoHoy 10-day photo challenge for a chance to win prizes.

My favorite recipe for Hass Avocados is Chicken tacos with avocado cream sauce, what’s yours?

 

 

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sex, Mexican food, Mexican food and sex don't mix, sex after children, marriage

Mexican food does not mix well with sex and it’s not for the reason that you might think. It has nothing to do with beans, though, I am sure that has it’s own set of consequences. Mexican Subway anyone. ( Just Google it. You know you want to.) This is something my mom should have warned me about when she gave me “the talk”. Well, maybe she did. Our sex talk went a little  like this, ” It’s going to hurt A LOT!” Then my dad chimed in, “Don’t do it!” Maybe they were telling me their truth…

Mexican food and sex don’t mix!

Since having children, finding the time to have sex (whether Mexican food recipes are involved or not) has become a challenge. Making love has gone from being recreational to a full on covert ops sport. The days of spontaneous sex are long gone, unless you count the rogue moments of bathroom sex or Saturday morning, wake up early, quietly lock the door and do it quick and dirty. Oh yeah, that happens. Quick and dirty is the specialty in this house with an 8 and 10-year-old. Those broads know how to jimmy the door open.

But sometimes when you try to do it quick and dirty, well, to be quite frank, people get burned. I know this because I was recently on the receiving end of a bad combination of Mexican food and lovemaking. That’s right, a little healthy fooling around with my Big Guy ended with me in the shower pouring milk straight onto my vagina. See, I told you that it had nothing do with beans!

So, you’re thinking to yourself, what kind of kinky shit are Debi and the mister getting themselves into over there? Well, let’s just say that you should always wash your hands at least three times after handling spicy foods, especially peppers. I know because, well, I’m Mexican and have put jalapeno, habanero and all sorts of peppers, accidentally, into my eyeballs throughout my lifetime. It’s a damn miracle that I’m not blind. Apparently, my eyeballs are kinky and like it hot and rough. This is obviously a lesson lost on my 100% caucasian husband, otherwise, he might have known…and heeded my father’s warning of, “Don’t do it!”

The other night after a mouth-watering meal of homemade Mexican food, the Big Guy and I were feeling the heat and getting a little frisky between the sheets. It was all well and good until Mr. Vagina Whisperer over here decided to get a little up close and personal with my nether regions. Look, I am all about a good “massage” but, men, you MUST wash your hands if you’ve been handling hot spices or peppers, especially if you just deseeded 5 veiny jalapeños for your super secret, ultra spicy homemade salsa. Well, this goes for all men; in general, all men must wash hands before lovemaking. Think of it as one of those signs posted in Fast Food restaurant bathrooms, if it helps.

All I know is that one minute, I was enjoying the “massage” and the next, I was feeling the burn and immediately following that I was in the shower screaming for the Big Guy to bring me all the milk in the house. This girl was on fire, and not in the good Alicia Keys way. I was a very, unhappy burning crotch down under kind of girl on fire. Bad things were happening to my lady bits and I could do nothing but watch in horror as the flames engulfed me.

You know how when you eat a really spicy pepper your lips start tingling, then they start swelling and then you’re crying because the burn is like a thousand bee stings. Yes, I had that….right there in my vagina and vagina adjacent region.

Just to recap….

Mexican Food and Sex Don’t Mix!

Write it down. I’ll wait.

The moral of the story is this, there are a few things that I’ve learned over the years that certainly don’t mix with sex; spicy Mexican food fingers being at the top of that list (no you poured $8 a gallon organic milk on your vagina in the middle of the night to stop feeling the burn), toddlers within 5 miles of an unlocked bedroom (no you were naked wrestling with your husband when you to caught by a 2-year-old and played dead) and certain sleep aids for insomniacs. Here is my rule of thumb, Ambien is great for forgotten, wild sex weekends but Xanax before bed can leave your partner with the longest hand job in the history of the universe. Think puff, puff, give but instead…rub, rub, snore. I hear it’s embarrassing and you never live it down because truly the only thing funnier is a Norwegian Knob gobbler. Now, go Google that and have a nice day.

And remember, no sex after handling spicy foods until all parts that have come in contact with the heat have been properly cleansed and eradicated of any spicy residue. You’ll thank me later.

What’s your best sex advice?

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elote, elote recipe, esquites, Mexican food, corn casserole, elote casserole, elote casserole recipe

Have you ever tasted elote? I make lots of Mexican dishes and have lots of favorite Mexican food recipes, my enchilada recipe is to die for. Seriously, but I also have developed a new take on an old favorite, elote! You may know it as esquites. I am calling it elote casserole because it’s not quite esquites either.

Growing up, I remember getting elote, the amazing steamed corn from street vendors. It was always a treat that we kids looked forward to, maybe more so than paletas! Anyways, I don’t currently live any where that I can get access to elote and you what they say, necessity is the mother of invention. In this case, it was the mother of the invention of this recipe. The same way it inspired me to develop my mexican hot chocolate milkshake recipe. There was no way I could let me kids grow up without knowing what this amazing food tastes like.

What is elote? If you are not Mexican, you may be asking yourself this. Elote is basically corn on the cob, steamed or boiled in the husk. Then the husk is pulled back and the corn is dipped in mayonnaise, drizzled with limejuice, dusted with Parmesan cheese and then liberally covered in tajin. You can substitute limejuice for lemon pepper and tajin for chili powder, either way, it tastes like a taste explosion in your mouth.

The only problem is that it is a little messy to eat and, where I live, hard to find a street vendor who makes it so I created this recipe so that I can still have my elote without the mess.

Elote Casserole

Ingredients

1 can of corn
½ cup mayonnaise

1/4 cup of sour cream

¼ cup of Parmesan Cheese
2 tablespoons of Tajin
1 small lime

Directions

  1. Heat oven to 350 degrees Fahrenheit.
  2. Empty the can of corn into small casserole dish, spread evenly.
  3. In small bowl mix mayonnaise, sour cream, Parmesan cheese and juice from half of one lime. Blend well.
  4. Spread mayonnaise mixture over top of the corn.
  5. *If you’ve never had Tajin, I recommend that you taste it first. I love it on everything, oranges, apples and corn. You may not, so you may opt for less than the 2 full teaspoons or more.
  6. Sprinkle Tajin, to your desired liking, on top of the mayonnaise mixture.
  7. Place in oven and cook until top is starting to get golden brown.
  8. Remove from oven and let cool for 5 minutes before serving.

Serve with your favorite dish, mine is everything, especially my enchiladas but if you want to serve it at a cook out, it pairs awesomely with my recipe for Chorizo hamburgers with avocado cream sauce. What’s your favorite casserole recipe?

Have you ever had elote before?

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chicken enchiladas, recipe, Mexican food, casa noble tequila, Mexico the cookbook

As the year comes to an end this week, I’ve been taking stock of what my life has been up to this point and planning forward to where I want my life to go. I find myself thinking about where I come from and what that all means to me.

Being Latina is about more than the color of your skin or your surname. It’s about the rich culture, the music, the food and the people. It’s a pride that you feel in your heart. It’s not one thing at all; it’s everything.

When I think back to being a child, my mind instantly goes to the smells, flavors and sounds of my parents’ house; the place I grew up. I am grounded in my beginnings because they built the foundation of who I am today.

One thing that instantly transports me to my childhood and is at the core of who I am is food. For better or worse, food has always been a big part of life in our family. Celebrations, milestones and even moments of challenge are always met with the comfort of humble foods that burst with flavors and vibrant colors. Foods that warm your heart, fill your belly and nourish your soul. That is what Mexican food has always been to me.

Taco Bell was something I never even tasted until I was in college and for the record, in Mexico, I never, ever saw a “Mexican pizza” and certainly never ate a hard shelled taco. Well, maybe I did but it was flat and we called it a tostada. There is pride in the way we make our food and there is love in the entire process, that’s why food is such a big part of the Latino culture.

Recently, I was provided Margarita Carrillo Arronte’s new cookbook, Mexico the Cookbook to review. This book is the first truly comprehensive bible of authentic Mexican home cooking. There are over 700 authentic recipes that you can create at home. It will take you on a journey of discovery through the country’s culinary history, ingredients and flavors that have shaped traditional Mexican cuisine.

There are several recipes for enchiladas, one of my favorite Mexican dishes. So many great recipes inspired me to share my own recipe for Chicken enchiladas.

Chicken Enchiladas

Ingredients:

  • 1 lb. shredded chicken breast ( boil chicken breasts for 45 minutes- 1 hour. Let cool slightly, shred)
  • Olive oil, enough to liberally coat a skillet
  • 12 flour tortillas
  • 3 cups shredded Monterey Jack or cheddar cheese
  • Minced onion
  • 2 lemons
  • Garlic powder
  • Salt
  • Pepper
  • 2 small cans of enchilada sauce
  • Sour cream or crème fraîche (optional)

Instructions:

  1. Preheat the oven to 350°F. Coat casserole dish with cooking spray.
  2. In a skillet, heat olive oil. Once oil is hot, carefully place diced onion in skillet. Sauté the onions until they become soft.
  3. Add chicken in skillet, salt and pepper to taste. Add the juice of 2 fresh lemons and 1 tablespoon of garlic powder to the skillet. Sauté until chicken is warm to the touch.
  4. Remove skillet from the heat. Place chicken in a bowl; toss chicken with 1-½ cups of cheese.

chicken enchiladas, recipe, Mexican food, casa noble tequila, Mexico the cookbook

5. Empty 1 can of enchilada sauce into a shallow bowl.

chicken enchiladas, recipe, Mexican food, casa noble tequila, Mexico the cookbook

6. Dip a tortilla in enchilada sauce. Coat both sides. Spoon fill tortilla with chicken and cheese mixture. Roll tortilla closed. Arrange enchiladas in coated casserole dish. Repeat 11 more times.

chicken enchiladas, recipe, Mexican food, casa noble tequila, Mexico the cookbook

7. Gently pour remaining can of enchilada sauce over enchiladas, top with remaining cheese evenly and bake until cheese has melted (about 10-15 minutes).

chicken enchiladas, recipe, Mexican food, casa noble tequila, Mexico the cookbook

8. Garnish with sour cream, jalapeño slices and guacamole if desired.

Can easily be made into a meal by pairing with black beans, Mexican rice and elote corn casserole ( recipe coming soon).

If you are over 21, I found pairing my enchiladas with a Casa Noble Tequila Cocktail like the Noble Smash can take dinner to the next level. It’s simple to make:

2 oz. Casa Noble Reposado Tequila

2 oz. Fresh Pineapple juice

2 oz. Cranberry Juice

Serve on the rocks with a lemon twist garnish.

This dish is rich and bursting with flavor. It’s more than just a main course; it is a layering of flavors that feels like a hug from your mama. There is comfort in good food eaten and enjoyed with those you love. Here’s to good food, family togetherness, deep love and abounding success in 2015 and for the rest of your life.

I will be giving away one copy of Mexico the Cookbook to one lucky reader. If you live in the United States and would love access to over 700 recipes for authentic Mexican cuisine, enter below. Giveaway ends 1/08/15!

a Rafflecopter giveaway

Disclosure: I was provided compensation/ product for this post but all opinions and thoughts are my own.

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calavera, beauty, day of the dead, make up tutorial, dia de los muertos, day of the dead

Next weekend is for celebrating at our house; Halloween and Dia de Los Muertos.

My girls are so excited that next week is Halloween. It’s their favorite holiday. It’s the magical time of year when the air is crisp, the leaves are changing colors and the world has suddenly become a more beautiful place of crimson, caramels and golden yellows and we all get to be anyone or thing we want to be for one day, the only limitation is our imagination. I think I’d like to be a unicorn!

As a Latina, it also means it’s time to start preparing for Dia de Los Muertos. Thanks to the new movie Book of Life, I’ve decided that this is the perfect year to teach my girls about Dia de Los Muertos. It’s part of our Mexican heritage. They’ve seen the sugar skulls but I’ve never explained the celebration because death is such a touchy subject for children. This is the year I tell them all about it so that they can celebrate too.

Dia de los Muertos is a Mexican holiday that lasts for 2 days, November 1-November 2, November 1st is Dia de los Inocentes, honoring children who have died. In preparation of the holiday, the graves are cleaned and those of the children are decorated with white orchids and baby’s breath. November 2nd is Dia de los Muertos, honoring adults, their graves are decorated with bright orange marigolds. On Dia de los Muertos we honor our dead with festivals and celebrations; it’s a marriage of indigenous Aztec ritual and Catholicism.

We believe that our dead loved ones would be insulted by mourning or sadness, so on Dia de los Muertos we celebrate the lives of the deceased with food, drink, parties and activities that they dead enjoyed in their life.

I like that Dia de los Muertos recognizes death as a natural part of the human experience, a continuum with birth, childhood, and growing up. On Dia de los Muertos, the dead are also a part of the community, awakened from their eternal sleep to share celebrations with loved ones. It’s a very healthy way to look at death and takes away some of the fear of the unknown.

The most familiar symbol of Dia de los Muertos are the calacas and Calaveras (skeletons and skulls), which appear everywhere during the holiday: in candied sweets, as parade masks and even as dolls. Calacas and calaveras are almost always portrayed as enjoying life, often in fancy clothes and entertaining situations.

In addition to celebrations, the dead are honored on Dia de los Muertos with ofrendas—small, personal altars honoring one person. Ofrendas often have flowers, candles, food, drinks, photos, and personal mementos of the person being remembered. For example, if I were to make an alter for my Uncle Ramon it would include lots of sweets and Rompope ( Mexican eggnog) because I remember when we were little he had a sweet tooth and always had candy on him and if he came during the holidays, he always brought Rompope.

Here is a recipe for Dia de los Muertos Cheesecake

international delight, eggnog, cheesecake recipe, sponsored post, dia de los muertos

Crust

 

    • 16 graham crackers, finely ground (2 cups)

 

    • 3 tablespoons sugar

 

    • 1 tablespoon of brown sugar

 

    • 6 tablespoons unsalted butter, melted

 

    • 1 teaspoon ground Nutmeg

international delight, eggnog, cheesecake recipe, sponsored post, dia de los muertos

 

Filling

 

    • 2 8-ounce packages of cream cheese, room temperature

 

    • 2 large eggs

 

    • 3/4 cup International Delight eggnog

 

    • 2 tablespoons all-purpose flour

 

    • 2 tablespoons brandy

 

    • 2 teaspoon pure vanilla extract

 

    • 1/2 teaspoon nutmeg

 

    • 1/4 teaspoon salt

 

    • Cinnamon for dusting

 

 

DIRECTIONS

 

    1. Preheat oven to 350 degrees. Coat the bottom of a 9-inch pie pan with cooking spray. Stir together graham crackers, sugar, brown sugar, nutmeg and melted butter. Press into bottom and up sides of pan using a fork. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
    2. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy. Add the remaining sugar, eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan on a cookie sheet. Bake just until set, 45 minutes. Let cool for about 30 minutes. Refrigerate overnight.
    3. Slice into 8 slices.
    4. Top with a dollop of whipped cream.
    5. Lightly dust top with cinnamon just before serving.
    6. Enjoy with those you love.

 

dia de los muertos, international delight, eggnog, cheesecake recipe, sponsored post

 

 

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

For more awesome recipes and ways to use your International Delight creamers, check out their Facebook and Pinterest page.

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. Later this week, I will be posting a tutorial on how to do the day of the dead make-up my brother and I are wearing in the photo above.

What’s your favorite Halloween/ Dia de Los Muertos tradition?

 

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Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

I have been compensated by #CollectiveBias and Nestle #NuestroSabor to share my thoughts and opinions on Nestle La Lechera Dulce De Leche Cheesecake and Nescafe Clasico. My opinions are always my own and cannot be bought if I haven’t tried it myself or don’t truly believe in it, love it or would not use it in my own home with my family, I will not support it on my site. ~ Deborah

September is Hispanic Heritage month and I cannot think of being Latina without thinking of my own abuelito, Grandfather, Manuel because he was my father’s father and, for me, he is where my Hispanic Heritage starts. He was where my story began.

When my grandfather became a father to his first son, my dad, he was already an older gentleman. My grandmother was his second wife. His first wife had died, leaving him with 3 nearly grown daughters. By the time I was born, he was already in his 70’s and by the time I met him, he was in his 80’s.

Don Manuel was once a strong, handsome rancher who was well respected in his community and did a lot to build the small town he lived and raised his children in Mexico. By the time I met my grandfather, he was a tiny, elderly man who I could look directly into his eyes. He was shrinking in stature but his heart and soul were big and beautiful, only to be outshined by the smile he reserved just for his grandchildren. I loved my grandfather for so many reasons but mostly for how he loved my papi.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

When we went to visit my abuelito in the summer, it was like transporting to another world and another time. For a little half-breed girl who was raised in Chicago, everything felt different but it was all worth it; the week long drive in a hot car sweating with my 5 brothers and sisters, the month out of my summer, the weird food and odd looks we got from people, every bit of it was worth it for one of his hugs. They were the best hugs, they felt like coming home, even though I was in a strange country.

A favorite memory of my grandfather, and it’s a consensus of my brothers, sisters and many cousins, is of my grandfather eating his pan con leche y café, every single morning of his adult life, maybe even his childhood. My grandfather worked his land until about 2 years before he died in his 9th decade. He broke horses until he fell and broke his hip in his 80’s. This man was a man amongst men. He was quiet, strong and kind and gentle. I never heard him ever say a mean thing about anyone, even when he had reason. But every morning, after milking the cows and before going back out to the fields, he brought fresh milk home and ate his pan con leche y café.

We used to giggle at him. This tiny, old man eating torn pieces of bread covered in fresh milk. Now that I think of it, we were just kids being kids. What was the difference between his pan con leche and our cereal? He would offer us a bite, every single time and we’d take a bite and scrunch up our faces because it wasn’t what we were used to eating. He would smile and we would giggle and we would do it again the next day, for the entire time we were there, every time we were there. Now, that I think of it, he must have waited for us to wake up and kept filling that bowl with pan con leche. That’s the kind of person he was. He’d do anything just to see us smile. He was a good man and whenever I think of pan con leche, or pan or leche, or café, my heart gets a warm fuzzy feeling and I can feel one of my grandpa’s hugs that I haven’t had in over 20 years. So, I decided to make a recipe to pay homage to that great man, Don Manuel Cruz. Te Amo, Abuelito.

Abuelito’s Dulce de Leche y Cafe Cheesecake

Ingredients

Nestle La Lechera Dulce de Leche Cheesecake Kit ( available at your local Walmart)

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

 

2 cups of prepared Nescafe Coffee

2 large eggs

12 ounces of cream cheese

4 tablespoons of butter

12 Alessi Biscotti Savoiardi Lady Fingers ( Cut in half)

 

Directions

Soak the cut lady fingers in the Nescafe until coffee is completely absorbed ( 5 seconds)

While Lady fingers are soaking, make the graham cracker crust from the kit and press into the bottom of a spring form pan.

Line the sides of the pan with all 24 Nescafe soaked lady fingers, to create the sides of the cheesecake crust.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

Follow directions on the La Lechera Dulce de Leche cheesecake mix.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

Pour the cheesecake filling into the spring form pan.

Cook for 30 minutes.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

Let cool for an hour.

Chill for 3 hours.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

When ready to serve, heat up La Lechera Dulce de Leche toppings and drizzle over top of cheesecake.

Remove cheesecake from spring form pan and serve by the slice. Enjoy.

Nestle, Dulce de leche, Nescafe, Hispanic Heritage, Recipe, Sponsored

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Yucateco, Bloody Mary, Recipe, Sponsored

This shop has been compensated by #Collective Bias, Inc. and its advertiser. All opinions are mine alone.

It’s Friday and you know what that means? It’s the weekend and on the weekends I like to enjoy brunch and sometimes, I like to add a little something special to brunch, a Yucateco Habanero hot sauce Bloody Maria for those weekends when your day needs a little get up and go or it’s a little nip in the air! My Bloody Maria will warm you right up.

I don’t drink Bloody Mary’s often, I am more of a Mimosa girl myself, but sometimes you just want something savory and spicy on a Sunday afternoon with your Frittata or before your Scotch eggs and maybe you love spicy heat but you don’t want to cover your eggs in hot sauce. Me neither!

Here’s my recipe for a Yucateco Habanero hot sauce Bloody Maria

6 oz. Zing Zang Bloody Mary Mix

3 ounces Reyka Vodka ( if you can’t find it, if not any top shelf vodka will work)

3 liberal dashes of Yucateco Black Reserve Habanero Sauce ( you can find all 4 flavors at your local Wal-mart in the Hispanic food aisle)

 

Yucateco, Bloody Mary, Recipe, Sponsored

 

2 dashes of pepper

2 dashes of sea salt

1 squeeze of lemon

Garnish with 1 stalk of celery, 1 pickle wedge and 2 blue cheese stuffed green olives for optimum Sunday Funday experience.

Yucateco, Bloody Mary, Recipe, Sponsored

Fill shaker 1/2 full with ice, add all ingredients except garnishments. Shake for 10 full seconds.  Pour into a Collins glass and garnish. Relax and enjoy your morning/ early afternoon relaxing as El Yucateco Black Label Reserve (available exclusively at Wal-Mart) washes over you like the sunlight through the window. It’s like a hug from the inside. But if you are afraid the Black Label might be too much smoky goodness for you, there are 3 other flavors you can try; Red Habanero, Sauce Green Habanero Sauce and XXXtra Hot Kutbil-ik Sauce.

Yucateco, Bloody Mary, Recipe, Sponsored

For more awesome recipes and great ideas of how to get the most out of your Yucateco check out El Yucateco Facebook page.

Hope you can join us at the bilingual #SauceOn Twitter Party for inspiration and ideas on how to bring more excitement to your everyday meals by using El Yucateco.  We’ll be sharing delicious and exciting recipes using El Yucateco and there will be $550 in Walmart gift cards!  RSVP here:  https://www.sofabchats.com/parties/233-sauceon

 

This shop has been compensated by #Collective Bias, Inc. and its advertiser. All opinions are mine alone.

 

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