Pour margarita mix over chicken breasts, and marinate for 2 hours in refrigerator.
When ready to prepare, drain and dust chicken breasts with black pepper.
Grill on an outside grill (or George Foreman works) 3-4 minutes on each side.
If you do not have a grill use an iron skillet. Bring to medium high temperature and spray skillet with an oil coating. Braise the chicken breasts until done on each side. Place chicken breasts atop Black Beans.
Serve with a serving of your favorite Mexican rice and Pico de Gallo.
Place tequila, Controy, limejuice and cranberry juice in blender.
Fill until almost full with crushed ice. Shake well or blend until very slushy.
Wet rim of martini or Margarita glass with water and swirl in small dish of salt.
Pour Margarita into the glass. Ole and Feliz Navidad!
Marinate chicken in margarita mix, tequila, and garlic in
r chicken breasts; if preparing Recipe #368233 get tomatillos and other
GET all ingredients needed for recipe and place in work station
round the rim of the Margarita.
If you do not
hawed strawberries (with juice) and margarita mix in a blender with
Moisten the rim of a margarita glass with lime juice; dip into coarse salt or hold inverted& sprinkle coarse salt over the outside of the rim.
Place cubes in a cocktail shaker and add the rest of the ingredients (use equal amounts of fresh lime juice and sweetened lime juice).
Shake briskly.
Pour into glass, garnishing with a lime slice or wedge (if desired) and serve.
Rim 2 margarita glasses by coating the rim
round the edges of a margarita glasses and dip immediately in
Soak skewers in water for 60 minutes or make Recipe #227473 .
Combine margarita mix, tequila, coriander, and garlic. Place pork cubes in heavy zip lock bag; pour marinade over to cover. Marinate for at least 30 minutes.
Blend together well the butter, lime juice and zest, sugar and parsley; set aside. Thread pork cubes onto skewers, alternating with pieces of corn and pepper. Grill over hot coals, basting with butter mixture, for 15-20 minutes,turning frequently.
Pour limeade concentrate into a pitcher; stir to break into large chunks. Add beer, lemon-lime soda, tequila, and triple sec. Stir well. Squeeze half the lime into the margarita; cut the other lime half into wedges to garnish margarita glasses.
Combine all ingredients in a shaker or pitcher.
Mix or shake will.
Serve over ice.
This recipe can be scaled up or down according to how many servings you want to make.
Fill a blender 3/4 of the way with ice. Pour in tequila, limeade concentrate, and triple sec. Blend until ice breaks down to a slushy consistency.
Pour mixture into a 24-ounce margarita glass. Invert beer bottles into the mixture so that they lean against the rim of the glass.
Mix tequila, peach schnapps, margarita mix, and cranberry juice together in a cocktail shaker. Fill a short glass with ice and pour cocktail over the ice. Garnish with lime wedge.
ot and reserve for the recipe build.
Season the ground
ime wedge around rim of margarita glasses, and holding glass inverted
he tarragon salt. Pour the margarita. Garnish with a lime, melon
In a 5-gallon sports cooler combine all ingredients except reserve some water. Stir or shake container to chill. If ice all melts add more. If too strong add water, but leave on the strong side because ice will continue to dilute over the next few hours. Makes about 2 1/2 gallons.
Just like Party Margarita recipe, you should serve with lime wedges, a saucer of kosher salt, and 6-oz plastic cups like airlines use. Lime the rim, touch the rim to the salt, drop the lime into the cup, and dispense.
Make the tequila at least 48 hours in advance: Place red chiles in tequila. Allow to infuse for 2 days or more.
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt.
Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).