May 5, 2020
Happy Tuesday...and Happy Cinco De Mayo! Ole! Yes, what better way to make your day feel a little brighter than by celebrating with some amazing craft cocktails & yummy food! For the month of May, I will be doing a series called "Taco & Tequila Tuesday." I will be sharing some of my favorite cocktails, Tequila/Mezcal, Mexican dishes, and, even, some Mexican-inspired products from some of my favorite brands!
Craft Cocktails, Casserole, and Cinco de Mayo!
To kick things off today, let's talk cocktails FIRST!
One of my life goals included becoming an awesome mixologist, amongst the other hats I wear. Okay, KIDDING BUT, after my recent cocktail makings, there is an absolute art to making these! And while I started out being pretty ambitious with one of the recipes - this will have to wait due to not being able to find all the ingredients - I came up with a really yummy Mezcalerita.
Beyond crafting this cocktail, it was down to how I was going to name it too. This is not too creative but I am going with it...
Citrus Floral Mezcalerita
- 2 oz. Mezcal (clear preferred; I used "Ilegal Joven") *Love the hints of baked apple
- 1 oz. Blood Orange Liqueur (I used "Solerno")
- 2 oz. Infused Rose Water (I used pink roses); directions below
- 1/2 Fresh Squeezed Orange Juice
- Juice of 1 lime
- 1 oz. Agave Nectar (Organic if possible)
- Optional Garnish: Sliced orange, lime wedge, or flowers of your choosing (edible or non-edible if you choose)!
- For the rose water...I used 2 small roses, cleaned, and removed petals. Place petals in a saucepan and add water, just enough to cover. Bring water to a simmer (not a boil), then turn down to medium heat until roses have lost their color. Let cool, then strain into a jar!
- Juice orange & lime
- In a cocktail shaker, add ice along with Mezcal, Liqueur, Rose Water, and Citrus Juices. Shake, shake, shake until nice and chilled! P.S. I love to use a good frozen glass too!
- Strain, garnish, and enjoy!
Now that we are feeling GOOD - ha! - lets some food in that belly! In keeping with the Cinco De Mayo theme, I, recently, adapted an amazing casserole dish from the fabulous Siete Foods! One of my go-to brands when it comes to clean tortillas, tortilla chips, queso, hot sauce, etc.!
While this recipe does take a little work, TRUST ME, you will NOT be disappointed!
- 1 lb. Grass Feed Ground Beef (I use Butcher Box - the BEST)
- 1 can Black Beans, no salt added
- 2 Bell Peppers, diced; colors of your choosing
- 1 handful Fresh Cilantro, chopped
- 1 cup Good Quality Cheddar Cheese, grate
- 1 container Siete Foods Cashew Queso
- 1/2 Avocado, diced OR homemade guacamole
- 1 container of Pico de Gallo
- Hot Sauce (I used Frank's since I had on hand)
- I used a taco blend I have on hand from a company called Dragunara (found at the Los Angeles Farmer's Market). Be creative with your blend!
- Preheat oven to 350 degrees.
- In a large pan, brown the ground beef and mix with the taco seasoning. Simmer for about 3-5 minutes on low. Once (almost) browned, add in black beans & bell peppers. Cook on low-medium until peppers begin to soften!
- Add a little hot sauce & pico de gallo to the mixture, and toss in a handful of chopped cilantro. Stir and warm for an additional 3-5 minutes. Make sure to stir frequently!
- Coat a large, cast iron pan with grass-fed butter or ghee.
- Place 4 tortillas on bottom; cover with meat, veggie, & salsa mixture; then spoon and spread on Cashew Queso.
- Repeat by adding 4 more tortillas on top; cover with remaining meat, veggie, & salsa mixture, and add 1 cup of shredded cheddar on top!
- Bake for 20-25 minutes until tortillas are crispy! Let cool and top with cilantro, avocado/guacamole, or even some additional hot sauce!
- Voila! Enjoy!
Well, I hope this will brighten up your Tuesday, and have a little fun on this Cinco de Mayo! Cheers!
Seasons of Love
2 Health Nuts
'Tis The Season
Cheese & Charcuterie