This week, DadCooksDinner is sponsored by Food Should Taste Good Tortilla Chips. Why do I like having Food Should Taste Good as a sponsor? Because they know food tastes best when it’s made with real ingredients, and their Tortilla Chips are wholesome snacks that deliver on great taste, with real, simple ingredients. They are perfect for Cinco de Mayo entertaining. For more information, visit www.foodshouldtastegood.com.
But there’s booze in the blender…and soon it will render…that frozen concoction that helps me hang on.
When I need something ice cold to cut the heat from chips and salsa, here’s the drink I mix up.
This is not a fancy margarita. Frozen margaritas are not fancy, and never will be fancy. But there’s a reason Tex-mex cuisine took over the world. Chips, salsa, and frozen margaritas are that reason. 1
Now, by “drink I mix up”, I mean “drink my wife mixes up.” Dad cooks dinner, but Mom’s the mixologist in the family. 2 I had to keep texting her when I was writing up this recipe: “Does a 2:1 ratio of tequila to triple sec sound right?” (yes.) “1/2 cup of limeade?” (No, too much. Go with 1/4 cup.) “How much ice?” (Eyeball it – about half the blender.)
My sponsor this week, Food Should Taste Good, wanted to know if I had a drink pairing with their chips. Now, this isn’t officially the “sponsored recipe”, but I have to throw in – their Lime, Guacamole, and Jalapeno chips are all great pairings with this margarita.
Recipe: Frozen Margaritas
Adapted From: The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh.
- Blender (I love my Vitamix – it makes short work of the ice cubes.)
Frozen Margaritas recipe – booze plus blender plus frozen limeade equals heaven.
- 1/2 cup tequila
- 1/4 cup triple sec (or contrieu)
- 1/4 cup frozen limeade concentrate
- Juice of 1 lime
- 3 cups ice cubes
- Kosher salt (optional, for the glass rim)
- Blend the margaritas: Put the tequila, triple sec, limeade, lime juice, and ice in the blender. Start the blender on low speed and slowly bring it up to full power. Blend until the ice is completely crushed, about 1 minute.
- Salt the rim and serve While the margaritas are blending, sprinkle the salt on a plate, in a circle roughly the size of the rims of your glasses. Run the rind of the lime around the rim of a glass, and then press the wet rim into the salt. Repeat for each glass. Pour the margarita into the salted glasses and serve.
- I prefer 100% agave silver tequila for my margaritas – but, especially for frozen, that probably doesn’t matter.
- For fancy, spicy salt, add a little ground guajillo pepper to the salt before dipping the rims.
- Makes 2 jumbo (12 ounce) margaritas
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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