Margarita recipes

[beachreader]

What's your favorite? And I mean proportions as well as ingredients. I'm thinking about making Steve O's cochinita for Monday night if I can find some banana leaves, and margaritas would be a perfect complement!

I have some 1800 on hand, so I'll just use that, but I'm not sure I have any Cointreau or the like.

[Steve O]

I use one shot cointreau, one and one half shots tequila, one shot lime juice. You know how to do the salt. In the blender for frozen or on ice. They are both good.

[beachreader]

Now that's a nice easy recipe, thanks, Steve O!

[mayaflya]

At our house, we reverse the proportions of tequila and cointreau (and substitute Triple Sec, for budget considerations). Number one rule, though, ALWAYS use fresh limes, squeezed into the glass. The physical act of cutting and squeezing a real lime to make a margarita (or any other drink or food made with lime juice) just takes me back to Mexico. Limes are my "portakey" to the beach. This is why we always quest for lime squeezers in Tulum...and I have a collection of four or five, now.

Hmmmm..... I wonder how a little lime juice would taste in my coffee.....;-)

An aside, we have a Braums, a midwest fast food/ice cream/dairy place, in town. They have a small grocery section where I buy my limes. Our local mega supermarket sells nice plump limes for 50 cents EACH, day in, day out....Braums sells limes for "market price"....I can never predict what that day's price will be, but I know it will be less than the supermarket. Cheapest I've bought was 7 cents, most expensive was 29 cents. I just love stopping by the store for a burger and shake....and walking out with a dozen limes for less than a buck! Margaritas tonight, baby!

Enjoy your dinner, BR!

[Lynnette]

Yes, fresh limes are required. I can't tell you the proportions, but my Bob's recipe includes fresh lime juice, Controy (orange liqueur in a dark green bottle from Mexico) and Gran Centenario. When we run out of the Controy, I use Grand Marnier. They are the BEST!!!!

[beachreader]

Cool, maybe I'll split the difference and make them equal. I might splurge and buy some real Cointreau since the tequila I have is pretty old. I have some Jose Cuervo that's been sitting in there for years, I have most of a bottle of 1800 and I just realized I have a brand-new bottle of Centenario Anejo!

Don't worry, I'm not using the Centenario for the margaritas, but the goal here is to use up the old stuff. :)

Today's goal is to see if the Latino markets might possibly be open on a Sunday so I can find the sour orange and banana leaves. Actually, I might be able to find the sour orange in the supermarket b/c we have such a large Latino population around here, but the banana leaves will be a challenge.

I don't really need the leaves until tomorrow, though, so if they're closed today, it's OK.

[mayaflya]

Don't worry, I'm not using the Centenario for the margaritas, but the goal here is to use up the old stuff. :)

Serve your guests the 1800...but secretly make YOURS with the Centenario....it will make you better hostess....A happy cook is a good cook!

[Lynnette]

Serve your guests the 1800...but secretly make YOURS with the Centenario....it will make you better hostess....A happy cook is a good cook!

LOL Yes, save the good stuff for your margaritas...it really does make a world of difference!!

[beachreader]

Great idea!! :D

[DougSR]

I bought the new Patron Citrong last night and killed half the damn bottle. Shh! Doug has a headache!

[beachreader]

I found the banana leaves (hojas de platanos) at one of my local Latino groceries. The woman spoke no English at all, and I couldn't remember the proper name for the things. Finally found a customer who was bilingual and he gave me the right term and her face brightened up and she went right to their little freezer and pulled out the packet that looks just like the one in Steve O's recipe pictures.

Yay!

Off to start the marinade.

[beachreader]

OK, I've got my giant pork butt marinating happily away, I can't wait for tomorrow!

Question: do you cover the top banana leaf with foil? One recipe I looked at said to wrap the pork up in the banana leaves as well as possible, but then to add a sheet of foil over the top, crimped around the edges of the pan to make sure no steam escapes.

I re-read Steve's recipe, and it looks like he just leaves the top leaf naked to the oven. Just wondering if anyone's tried it both ways and has an opinion?

I'm also trying to decide about presentation. I generally like to have things all ready to go, i.e., shredded and ready to serve, but I think opening that banana leaf and seeing the meat for the first time would be a cool thing.

Or maybe I'll open it, shred it, put the sauce back on it and cover it all back up again with the leaf. Yeah, that's probably what I'll do.

Thanks for letting me talk to myself for a while! :rolleyes:

[mayaflya]

OK, I've got my giant pork butt marinating happily away, I can't wait for tomorrow!

Lee, birthday present for you over here! ;-)

[beachreader]

Hey, come on up! I think I'll have enough for an army. :eat-drink:

[mayaflya]

Lee, birthday present for you over here! ;-)

Ummmm, Okaaay, I see Lee has left the building....I think I'll just mosey along myself...(edges away, whistling softly, hands in pockets)....

[Steve O]

Cover your pan. I use a roasting pan with a lid. You'll love the smell while it is cooking. Shread the pork and put it back in the pan with all the juices after it is cooked.

[edurban]

We've neglected our tiki bar repertoire of rum cocktails since we got back from Tulum and concentrated on the Margaritas. Around here the proportions are 3-1-1...3=any good reposado tequila, 1=triple sec, 1=fresh lime juice. Definitely don't use Rose's Lime Juice because it has sugar in it and throws everything off. I'm having one even as I type...Mmmmm.

Best, David

[ilovewyoming]

Don't drink them...i like my tequila: straight, virgin, shots ,clean etc etc. whatever you call it: Anyway..Someone said that YUKON JACK was a good additive to margaritas...anyone else hear or have used that? Enjoy your marg's everyone! :)

[beachreader]

Yukon Jack, being a whiskey thing, would make me yak.

Edurban, I never use Rose's lime juice. Ticks me off that they can even call that stuff "lime juice", because way too many bartenders seem to think it's OK to use in place of real lime juice. Ook. Oh, and yeah, maybe I had a few too many kamikazes back in the day, which we made as shots of cheap vodka and Rose's and nothing else. :(

Thanks, Steve O, I will cover the pan with foil if I can't find my lid (Lord knows where it's gone off to).

I am so psyched about this, I kept inviting people from tonight (small party at my sister's) to come to dinner tomorrow night. I keep forgetting tomorrow's a Monday!

[ilovewyoming]

Yukon Jack, being a whiskey thing, would make me yak.

Edurban, I never use Rose's lime juice. Ticks me off that they can even call that stuff "lime juice", because way too many bartenders seem to think it's OK to use in place of real lime juice. Ook. Oh, and yeah, maybe I had a few too many kamikazes back in the day, which we made as shots of cheap vodka and Rose's and nothing else. :(

Thanks, Steve O, I will cover the pan with foil if I can't find my lid (Lord knows where it's gone off to).

I am so psyched about this, I kept inviting people from tonight (small party at my sister's) to come to dinner tomorrow night. I keep forgetting tomorrow's a Monday!

I have to agree with the Yukon Jack thing, i thought it was a strange additive to a maragrita. It's been awhile since i drank that stuff, and for good reason

[AdGuy]

Ummmm, Okaaay, I see Lee has left the building....I think I'll just mosey along myself...(edges away, whistling softly, hands in pockets)....

I did see it mayaflya but decided to bite my lip. Perhaps I'm becoming kinder in my old age? http://smileys.smileycentral.com/cat/23/23_2_36.gif (http://www.smileycentral.com/?partner=ZSzeb001_ZNxmk762YYUS)

[mayaflya]

I did see it mayaflya but decided to bite my lip. Perhaps I'm becoming kinder in my old age? http://smileys.smileycentral.com/cat/23/23_2_36.gif (http://www.smileycentral.com/?partner=ZSzeb001_ZNxmk762YYUS)

I just wanted to make sure that the the board's double entendre police were still on duty....weekend shift is signing off.

[NWCreoleLady]

I bought the new Patron Citrong last night and killed half the damn bottle. Shh! Doug has a headache!

We just bought some this weekend. It's mid-range (price-wise) between Triple Sec and the Grand Mariner......and a little cheaper than the Cointreau. I can't wait to get to Mexico and stock up. I paid $30 for a bottle or Sauza Hornitos. I can tell the difference in Margaritas when 100% agave isn't used. Makes a lot of difference!

[beachreader]

I thought Patron Citron was orange-flavored tequila, no?

I bought some Cointreau today, on sale for $29.99 down from $34.99 (750 ml). Wow, that stuff is expensive! So I bought some cheapo Triple Sec as a backup, because I don't know how far 750 ml goes. There didn't seem to be anything mid-priced at my store. Cointreau and Grand Marinier were the same price (regularly), then there was nothing until the $9.99 stuff.

I guess I know where to spend my duty-free dollars next time.

[beachreader]

OK, back on the pork thing, I'm a little nervous now. It's been in the oven at 200 degrees for almost 5 and a half hours (I'm allowing extra time because my pork is lot bigger than Steve's), but I can't really smell anything cooking. I can smell the banana leaves, I guess, but I thought there would be a whole lot more porky-goodness in the air by now.

I'm hoping it's just because I wrapped the banana leaves pretty well and then used foil as a cover, crimping it tight to the pan.

I sure hope that's what's happening, 'cuz people are coming in an hour and I'm getting nervous!

{yes the oven is on, yes it's hot and apparently at the right temperature}


Taking a deep breath and going to make myself a margarita. Come on over!

[NWCreoleLady]

I thought Patron Citron was orange-flavored tequila, no?

I bought some Cointreau today, on sale for $29.99 down from $34.99 (750 ml). Wow, that stuff is expensive! So I bought some cheapo Triple Sec as a backup, because I don't know how far 750 ml goes. There didn't seem to be anything mid-priced at my store. Cointreau and Grand Marinier were the same price (regularly), then there was nothing until the $9.99 stuff.

I guess I know where to spend my duty-free dollars next time.

I thought it was too......but it is next to the Cointreau and the Grand Mariner. We paid $24.99 for a smallish bottle....don't recall how many ml.
I was surprised at the price of Cointreau also because in Melaque I remember paying $10 for a bottle. I use Triple Sec too....but felt like splurging on some good stuff for a change. But I never compromise the tequila.

I want to come to your house for dinner! Sounds delish! :eat-drink:

[beachreader]

I think all's well, I shredded the meat and put it back in to cook a while longer, but I think it'll be fine.

I've got a giant thing of salsa I made, the pickled onions and some avocados, so if they don't like the meat, I think we're ok.

[ilovewyoming]

I am sure it is yummy and will be perfect..make margaritas, but have a shot or two : clean..and : NO WORRIES...
I need to make this dish...

[minniemex]

I am sure all was wonderful!! :beerchug:

[beachreader]

All worked out fine, thanks for letting me fret here, everyone. The margaritas (mostly Steve's proportions but I added a little sugar because my limes were very sour) were dandy, my BIL and I finished the pitcher, and the pork turned out fine. I think next time I'll use a different cut, but overall the marinade, the technique, the banana leaves, very cool, they work like a charm. Y'all have to try it!

[Lynnette]

That sounds wonderful...did you get a photo?? :)

[minniemex]

Great!! I knew everything would be fine!! You are the cook in the family:D

[beachreader]

That sounds wonderful...did you get a photo?? :)


:D Actually, I did take a picture after it was all wrapped up in the banana leaves, but I forgot to follow up with a finished shot.

[Lynnette]

:D Actually, I did take a picture after it was all wrapped up in the banana leaves, but I forgot to follow up with a finished shot.


I'm sure it was gone in a flash anyway, it was so delicious!! You'll just have to repeat the meal for photos. :D

[beachreader]

Next time, a boneless cut for sure, and one with good fat running all through it. I think, even though my butt had a big layer of fat (how's that for an open invitation, Maya and Lee?:p), it wasn't well distributed.

I'll definitely do it again, though, and now that I know how it works it'll be pretty easy. Easy cleanup, too, since the banana leaves protect the roasting pan. Great for a winter dinner when you're dreaming of Tulum!

[farmboyswife]

I know, I know, I'm a wussie. That straight lime juice is rarely sweet enough for me. So here's an option for other wussies. This makes a 2 qt pitcher, which can be used for margs on the rocks or frozen. It's also handy when you have company because its ready to pour on the rocks or straight in the blender. It makes about 4 blender fulls.

1 large can of frozen lemonade (pop for the name brand, better overall)
1 large can of frozen limeade (name brand too)
2 cups tequilla (do NOT use Jose Cervo, it's half vodka here in the US--look for 100% aguave on the bottle, Sauza is same way)
1 1/2 cup cointreau, controy, triple sec or splurge and use Gran Marnier
add water to fill pitcher to 2 quarts
add fresh lime juice to taste

[DadThatWasAGr8Advent]

Here's my favorite recipe for margaritas on a budget.

First of all, it's got to be MinuteMaid Limeade. Generic versions just aren't the same.

Personally, I don't think name brand tequila makes much of a difference in margaritas, but be sure whatever you get is 100% agave.

My real secret is using Sweet n Low instead of Tripple Sec or other liquors. I did it in a pinch a couple of years ago and people have been raving about my Margs ever since.

So, for rocks margaritas, it's one 12 oz can of Minute Maid limeade, equal can of Tequila, 3 cans of water, and then 4 packets of Sweet-n-low.

[mayaflya]

Next time, a boneless cut for sure, and one with good fat running all through it. I think, even though my butt had a big layer of fat (how's that for an open invitation, Maya and Lee?:p), it wasn't well distributed.

I'll definitely do it again, though, and now that I know how it works it'll be pretty easy. Easy cleanup, too, since the banana leaves protect the roasting pan. Great for a winter dinner when you're dreaming of Tulum!

Thanks, BR, but it's just not sporting...sort of like shooting tethered ponies.

I took a bottle of Herradura silver to my sister's Sunday and made margaritas for all comers...fill a cup with ice, pour it 1/3 full with triple sec, next third with tequila and then squeeze a fresh lime into the glass and shake. I got rave revues, but those leeches just about killed the bottle I brought home from St. Thomas. It was all for a good cause, as my little sis was turning fifty.

She challenged me to a mexican "cook off" at her lake house...my cochinita pibil against her beef with green chiles...might have to make it a two day affair with huevos motulenos in between!

The food and drink is so much better with good company!