I know it’s not Cinco de Mayo yet, but the warm weather just makes me want to drink margaritas. Once I had established it was going to be a Margarita Saturday, I thought I might as well make a brunch to go with it and invite some friends over. It was kind of chaotic since all of this was planned extremely last minute, so I didn’t get too many pictures. Hopefully, the pics I managed to take of the finished product will inspire you to whip up some easy Huevos Rancheros, wash them down with Cayenne Mango Margaritas, and get your Fiesta on!
Cayenne Mango Margarita
Ingredients (for 2 cocktails):
- 1/2 cup Tequila (and then, if you’re like me, taste and add more)
- 1 oz. Triple Sec
- 2 oz. Simple Syrup
- 2/3 cup Mango Nectar
- 3/4 cup Fresh Mango (slightly frozen- or you can use packaged frozen mango)
- A few dashes of your favorite hot sauce (I used Cholula’s)
- 1/2 Lime
- 1 cup Ice
- Salt (for rim)
- Cayenne Pepper (for rim)
These margaritas ended up being SO delicious (Although I’m probably a little biased since one of my favorite things on earth is a good spicy cocktail). Blend all the ingredients in a blender or food processor, rim your glass with salt and cayenne pepper (go easy on the cayenne here or it will overwhelm the flavor of the margarita), pour into the glass and finish off with a few dashes of your favorite hot sauce. I also squeezed in a little fresh lime juice and garnished with a lime wedge. I’m definitely going to be making these a lot this summer.
Easy Huevos Rancheros & a Grapefruit Jalapeno Salad
After running around in the morning trying to find Cotija cheese (my favorite cheese to throw on most things Mexican), I finally gave up bought cheddar. Boo. I also returned home to discover that my avocados weren’t ripe (double boo). This meant that the Grapefruit and Avocado salad that I wanted to try from this month’s issue of Real Simple was not going to make an appearance. We improvised and, thanks to the help of my friend (who is also a Chef at Beehive), whipped up a salad that I dare say was even better!
Ingredients (serves 4):
- 8 eggs
- 8 corn tortillas
- Cheese, crumbled or grated (cotija, or any other you like!)
- 1 Jalapeno
- Refried Beans (heated)
- 4 Plum Tomatoes
- 1/2 Medium White Onion
- 4 Cloves of Garlic
- 2 Chipotle Peppers in Adobo
Grapefruit & Jalapeno Salsa
- 1/4 white onion, thinly sliced
- 1/4 jalapeno thinly sliced
- Juice from 1/2 lime
- 1 Red Grapefruit
To make the salsa, I added the whole tomatoes, onion and garlic cloves to a pan and simmered for 5-7 minutes until they got a nice char. Then added them all to the food processor (squeezed the garlic out of its shell first of course, and chopped the onion and tomato up) along with two chipotle peppers. Chop to a consistency that you like. Set aside.
I then heated some vegetable oil over medium-high and added my corn tortilla until it was browned, about 30 seconds, and then flipped and browned the other side. I cooked all 8 and then covered and set aside. Next, I added some butter to the pan and began frying my eggs. I added the cheese to the top of them when they were almost cooked. I set the finished ones in a warm oven while I continued to cook the rest (WARNING- be careful that the oven is not too warm because you can cook the yolk all the way through. But I definitely didn’t do that to 4 eggs that I definitely didn’t have to re-cook.)
Then, just layer your huevos rancheros. Tortilla on the bottom, refried beans next, egg with cheese, salsa, cilantro and jalapeno (sliced thin) for garnish. Que Delicioso!
For the Grapefruit & Jalapeno Salad: We peeled and chopped a Red Grapefruit and added it to a bowl. We sliced a white onion and jalapeno very thinly and added them to the bowl as well. Next, we added in a large handful of cilantro, the juice from 1/2 a lime and some of the juice we squeezed from the Grapefruit. Toss altogether and you have a refreshing, sweet and spicy salad for summer.