Classic Margarita With Tequila & Grand Marnier

This classic margarita recipe is equal parts fresh lime juice and tequila. A smaller amount of Grand Marnier and simple syrup offer sweet and citrusy notes. A sea salt rim + lots of ice are essential. I first made this recipe many years ago, and I’ve never looked back. The secret? Fresh-squeezed lime juice — nothing compares.

I learned how to make a margarita from How Sweet Eats , whose author, Jessica Merchant, has posted over 10 margarita recipes on her blog over the years. She’s really a pro.

For years I made her classic margarita recipe as written. But when a dear friend’s mother, Anne, emailed me telling me she made the recipe to rave reviews with double the amount of tequila, I decided to give it a go.

After several experiments, I discovered Anne was onto something. The results of my tinkering are reflected below, but in essence the recipe is equal parts fresh lime juice and tequila and a smaller amount of equal parts Grand Marnier and simple syrup.

The key? Fresh squeezed lime juice. Yes, juicing limes takes time, but it is so worth the effort. Nothing compares to freshly squeezed lime juice. Put on your favorite podcast, and get juicing.

How to Make a Margarita

1. Make a simple syrup: combine 1/2 cup sugar and 1/2 cup water in a small saucepan, and heat until sugar dissolves. Let cool. If you are pressed for time, simply stir together the sugar and water till the sugar is mostly dissolved.
2. Juice enough limes to yield 1 cup of freshly squeezed juice.
3. Combine: Pour the 1 cup of lime juice into a 4-cup liquid measure. Add 1 cup tequila. Add 3/4 cup each Grand Marnier and simple syrup. Stir to combine.
4. Pour salt onto a shallow plate. Rim the edge of 4 glasses with a lime wedge; then dip each into the salt. Fill each glass with ice. Pour margarita mixture into each glass. Squeeze in a wedge of lime.

PS: ALL the Cinco de Mayo recipes right → HERE .

PPS: Vegetarian Bean and Cheese Enchiladas

Description

Inspired by: How Sweet Eats

To make simple syrup: combine equal parts sugar and water in a small saucepan, and heat until sugar dissolves. Let cool. For this recipe, I’ve been doing about 1/2 cup sugar and 1/2 cup water. There will be a little bit leftover, which you can save for future margaritas or add to your mixture to taste.

• 8 ounces ( 1 cup ) Tequila, see notes above
• 6 ounces ( 3/4 cup ) Grand Marnier
• 8 ounces ( 1 cup ) lime juice, plus more to taste
• 6 ounces ( 3/4 cup ) simple syrup, see notes above
• salt for the rim, I’ve been using Maldon sea salt
• lime wedges for salt rim and garnish

1. In 4-cup liquid measure, stir together the the grand marnier, tequila, lime juice, and simple syrup.
2. Pour salt onto a shallow plate. Rim the ridge of each glass with a lime wedge, and dip in salt. Fill the glass with ice. Pour margarita mixture into each glass. Squeeze in a wedge of lime.

• Prep Time: 20 minutes
• Category: Drinks
• Method: Stir
• Cuisine: Mexican

Description

Inspired by: How Sweet Eats

To make simple syrup: combine equal parts sugar and water in a small saucepan, and heat until sugar dissolves. Let cool. For this recipe, I’ve been doing about 1/2 cup sugar and 1/2 cup water. There will be a little bit leftover, which you can save for future margaritas or add to your mixture to taste.

• 8 ounces ( 1 cup ) Tequila, see notes above
• 6 ounces ( 3/4 cup ) Grand Marnier
• 8 ounces ( 1 cup ) lime juice, plus more to taste
• 6 ounces ( 3/4 cup ) simple syrup, see notes above
• salt for the rim, I’ve been using Maldon sea salt
• lime wedges for salt rim and garnish

1. In 4-cup liquid measure, stir together the the grand marnier, tequila, lime juice, and simple syrup.
2. Pour salt onto a shallow plate. Rim the ridge of each glass with a lime wedge, and dip in salt. Fill the glass with ice. Pour margarita mixture into each glass. Squeeze in a wedge of lime.

• Prep Time: 20 minutes
• Category: Drinks
• Method: Stir
• Cuisine: Mexican

Find it online : https://alexandracooks.com/2017/05/04/favorite-margarita-grand-marnier-tequila-fresh-lime/

I’m so taken by this chicken enchilada casserole recipe, because it’s extremely simple and incredibly flavorful, unlike so many other enchilada recipes I’ve attempted previously. It was originally published in the WSJ’s “Slow Food Fast” column and it comes from Chef Spike Gjerde of Baltimore’s Woodbury Kitchen.

Here’s the gist: After you make the sauce—a mix of broiled onions and garlic, canned tomatoes, and chipotles in adobo that simmers for 7 minutes—you layer it lasagna-style with tortillas, cheese, chicken, scallions, and cilantro. Twenty-five minutes in the oven, and it’s done. That’s it! There’s no frying of the tortillas, no dipping of the tortillas in sauce, no stuffing and rolling—there’s nothing that might keep you from making enchiladas as often as you would like.

Once you make enchiladas lasagna-style, it’s hard to go back. Here you get all the same goodness — tortillas layered with sauce, cheese, meat, and vegetables — without the hassle the traditional preparation demands.

This recipe is endlessly adaptable to your tastes and preferences. I love it with kale and mushrooms, too.

PS: Vegetarian Tortilla Casserole

PPS: Vegetarian Bean and Cheese Enchiladas

Sauce ingredients:

The sauce starts by broiling onions and garlic for 3 to 4 minutes:

Then you simmer them with canned tomatoes and chipotles in adobo sauce:

After 7 minutes of simmering, it looks like this:

And is ready to be puréed:

This sauce is so good. Very spicy. It’s great with kale and mushrooms, too.

Poach a few chicken breasts as the sauce simmers, then shred them:

Time to asssemble!

Ready for the oven!

25 minutes later, dinner is served!

Description

Adapted from Spike Gjerde’s recipe for Smoky Chicken Enchiladas in the WSJ.

Notes:

• Tortillas: I am partial to tortillas made with a mix of flour and corn. Whole Foods Market and Trader Joe’s both sell tortillas made with this blend, but use whatever you like. If you prefer all corn, use all corn. If you prefer flour, use all flour.

• Heat level can be amped up by adding a tablespoon of the chipotle in adobo sauce. If you are sensitive to heat, I wouldn’t use more than 1 chipotle in adobo.

• If you don’t want to poach chicken breasts, you could use rotisserie chicken, which is what the original recipe calls for.

• A nice vegetarian option: sautéed kale and mushroom.

• 2 s mall boneless, skinless chicken breasts

• 1 yellow onion, cut into wedges

• 6 cloves garlic

• Kosher salt

• one 28-oz can whole, peeled tomatoes

• 1 to 2 chipotles in adobo, see notes above

• 14 corn tortillas, see notes above

• 9 ounces grated cheese, such as Monterey Jack or sharp Cheddar

• 1 bunch cilantro

• 6 scallions

1. Preheat the broiler to high. Place the chicken breasts in a small pot and cover with cold water. Bring to a simmer, then cover the pan and remove it from the heat.
2. Place onions and garlic on a small sheet pan and season with salt all over. Broil until well charred in spots, 3 to 4 minutes. Remove from broiler and set aside. Set oven temperature to 425 degrees.
3. Place tomatoes, charred onions and garlic, ½ cup water, and 1 to 2 chipotles in adobo (depending on heat tolerance, see notes above). Bring liquid to a simmer and cook until onions soften, about 7 minutes. Off heat, use a handheld blender or food processor to purée to a thick, smooth, uniform sauce, taking care with hot liquid. Set sauce back over low heat and gently simmer to keep warm.
4. Remove chicken from poaching liquid and set on a plate to cool. Once cool enough to handle, pull chicken into shreds. Coat bottom of a 9-by-13-inch baking dish with a thin layer of sauce. Arrange a single layer of tortillas over sauce, trimming edges to fit. Add chicken to the pot with the remaining sauce.
5. Spoon a thin layer of sauce/chicken over tortillas and top with a loose layer of grated cheese. Sprinkle over some cilantro and scallions. Continue layering tortillas, sauce, cheese, scallions, herbs until dish is nearly full. End with a layer of tortillas, a layer of sauce and a final layer of cheese. You should have three layers of tortillas.
6. Bake enchiladas on top rack of oven until cheese topping bubbles and browns in spots, 15-20 minutes. Garnish with cilantro and scallions and serve immediately.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Oven
• Cuisine: Mexican