Appetizer:
Mains:
Dessert:
Source: Southern Living
Yield - 1 9 inch pie
Bake pie crust:
Preheat oven to 350°F. Stir together crushed crackers, melted butter, sugar, and egg white in a medium bowl until combined. Transfer mixture to a 9-inch deep-dish pie plate; press firmly into bottom and up sides of pie plate. Bake in preheated oven until crust is lightly browned, about 10 minutes. Transfer to a wire rack; cool completely, about 30 minutes.
Make pie filling:
Beat heavy cream in a large bowl with an electric mixer on medium-high speed until soft peaks, about 2 minutes.
Stir together sweetened condensed milk, tequila, orange liqueur, lime juice, and 3 teaspoons of the lime zest in a separate large bowl until well combined.
Gently fold the whipped cream into the condensed milk mixture just until combined.
Pour filling into cooled crust. Freeze, uncovered, until filling is set, at least 6 hours or up to 12 hours.
Make lime zest-salt topping:
Meanwhile, use your hands to gently rub together salt and remaining 1 teaspoon lime zest in a small bowl to release oils. Spread in an even layer on a plate. Let stand at room temperature, uncovered, to dry out, at least 6 hours or up to 12 hours.
Serve:
Let pie stand at room temperature 10 minutes before slicing. Garnish with lime wheels and sprinkle with 2 teaspoons lime salt, reserving remaining salt for other uses, such as rimming margarita glasses.
Source: All recipes
Yield - 20 tacos
Rinse defrosted shrimp under cold water, drain, and pat dry. Combine shrimp, chili powder, garlic paprika, cumin, onion powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, coriander, and orange zest in a bowl. Mix well.
Heat olive oil in nonstick frying pan over medium-high heat. Add shrimp and cook until bright pink on the outside and the meat is opaque, 4 to 5 minutes on each side, depending on the size of the shrimp.
While shrimp cooks, prepare crema by whisking together sour cream, zest and juice of 1 lime, 1 teaspoon cilantro, garlic powder, and 1 pinch each of salt and black pepper.
Source: Rick Bayless - Mexican Everyday
Makes enough filling for12 tacos
Lay the chorizo in a very large (12-inch) skillet (preferably nonstick) and set over medium heat. Cook, stirring frequently and breaking up clumps, until some of the fat starts to render and the sausage looks about half-cooked, about 4 minutes.
Increase the heat to medium-high. If the chorizo hasn't rendered any fat, add about 1 tablespoon vegetable oil to the skillet. Add the onion and mushrooms and cook, stirring almost constantly, until they begin to soften, about 3 minutes.
Sprinkle the grated potatoes over the mixture. Cook, continuing to stir frequently before they're soft, reduce the temperature a little. Taste and season with salt if you think the mixture needs it - some chorizo is so highly seasoned little additional salt will be needed.
Scrape the mixture into a deep bowl and sprinkle with the cilantro.
Source: Allrecipes
Yield: 18 tacos
Meat
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees Celsius). Fill a pot with water and bring to a boil. Add guajillo, arbol and ancho chile peppers to the boiling water, boil for 5 minutes. Remove pot from the heat and allow peppers to soak until cool. Drain reserving 1/4 cup of the cooking water.
Meanwhile, sear the meat: Rinse beef and pat dry with paper towels. Cut beef into chunks if desired, and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and cook until browned on all sides, about 10 minutes. Remove from the heat.
While beef is searing, continue the sauce: Line a heavy cast-iron grill pan or griddle with aluminum foil and place on high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
Place cooled chile peppers into a blender. Add vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt in a blender. Pour in the reserved 1/4 cup of while water and blend until smooth.
Strain chile sauce through a mesh strainer and pour over browned meat in the Dutch oven, turning the roast so it is completely covered with sauce; cover with a lid.
Bake in preheated oven, basting meat every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid and bake, uncovered, until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
Remove meat to a cutting board and strain off any fat from the sauce. Shred meat with two forks, then return meat to the pot and stir with the sauce to combine.
Can be prepared ahead and reheated gently in oven or on stovetop.
Follow steps above, but place in a slow cooker instead of a Dutch oven and cook on High for 4 to 6 hours or on low for 6-8 hours.
