Monday, July 9, 2012

A Mexican Snack for the American Holiday

After getting all dressed up for the fourth, I had pretty much reached my patriotism quota for the day. On this American holiday, I didn't want BBQ. No, and no hot dogs or hamburgers for me either. For some reason (maybe it's the California girl in me), I craved a Mexican snack.

Luckily, Ben's boss had just given him a recipe for some crazy good homemade tortilla chips and Ben offered to teach me how to do it. We also decided to make some pico de gallo and a couple-a margaritas, and make a semi-meal out of it. 

The results? Deliciousness. Here's how we did it: 

The Pico de Gallo


4 tomatoes
1/2 of a white onion
8-12 sprigs of cilantro 
2 serrano peppers
2 cloves of garlic
juice from 1 lime


1. Dice the tomatoes and onions. Place into a medium sized bowl. 

2. Take the leaves off of the cilantro sprigs and chop them into slivers. Add to bowl.

3. Cut the serrano pepper in half lengthwise, then chop into small pieces. Add to bowl.

4. Peel and dice the garlic. Add to bowl. 

5. Juice the lime into the bowl. 

6. Let sit in the refrigerator for about 20 minutes, and you're all done

The Tortilla Chips


Small sized white corn tortillas, as many as desired
Corn oil
Salt (Pink Himalayan, if you're as snobby about your salt as I am)


1. It's good to work on this recipe while you're waiting for the pico de gallo to chill. Start by placing a frying pan on high heat. 

2. Cut the tortillas into chip sized pieces. If you're using small tortillas like we did, fourths will work. 

3. Once the pan is hot, add the corn oil. Make sure the pan is hot enough to make the oil bubble. But, be careful. If the pan is too hot, the oil might spatter. It's kind of a delicate balance. 

4. Be sure to have your salt shaker ready to go for the next step. Place the tortillas in the hot oil for about 2-3 minutes on each side or until they've turned golden brown. 

5. Quickly remove the chips from the pan and into your serving bowl or plate. Salt immediately. If you don't salt the chips while the oil is still hot, the salt won't stick. (Or at least, that's what Ben says.)

The Frozen Margaritas


Margarita mix
Slices of lime


1. This one's pretty easy. (We just followed the instructions on the back of the margarita mix bottle.) Place 4-5 ice cubes per drink into the blender and add desired amount of margarita mix and tequila into blender (our instructions said it was a 5:1 ratio).  Blend on ice-crush setting until fully blended.
2. Place desired amount of salt onto a plate. Use a slice of lime to rub the rim of your margarita glass. Turn glass upside down and dip rim into the salt on your plate. Pour frozen margarita into glass, add a lime wedge to the edge, and you're ready to drink!

All in all, a surprisingly quick, cheap and delicious snack. It may not have been super "American," but I'm more of citizen of the world anyways. And it's always good to shake things up, even on a day like the fourth of July. So dear readers, let's raise our margarita glasses and make a toast to nuevo traditions! Happy eating! 

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