Margarita Ice Cream

This is a recipe from British chef Nigella Lawson. A margarita flavor treat with the flavors of tequila, orange flavored liqueur and a creamy custard base. Serves 8

  • 1 and 1/2 cups plus 2 tbs heavy cream
  • 6 large egg yolks
  • 1 and 3/4 cups sweetened condensed milk
  • 7 tbs of tequila
  • 2 tbs orange-flavored liqueur. such as triple sec, Gran Marnier or Cointreau.
  • juice of 6 limes
  • zest from 1 lime
  • Make a custard by heating the cream (do not boil) in a medium saucepan.
  • Whisk it very slowly into the egg yolks in a medium bowl.
  • Pour the mixture back into a clean sauce pan.
  • Cook, stirring constantly, until thickened, about 4 minutes. Do not let boil.
  • Pour mixture into a clean bowl and leave to cool a little.
  • Stir in the condensed milk, tequila and orange flavored liqueur, lime juice and zest, and let cool completely.
  • Pour mixture into a container with a tight fitting lid and freeze for at least 4 hours.
  • Serve in margarita glasses rimmed with sugar.

Mexican Roasted Pork Tacos with Chili Sauce

This is a spicy south of the border recipe that is great sliced and served with rice or shredded and used as a taco filling. It also uses onions marinated for a short time in beet juice which gives the great flavor and a strikingly beautiful appearance.

  • 2 tbs canola oil or lard (lard is traditionally used in Mexican cooking)
  • 2 lb pork tenderloin, all fat removed
  • 1 onion, sliced, allowed to marinate in  canned beet juice for 2 minutes
  • 1 clove garlic, minced
  • 1 ripe avocado peeled and sliced
  • 1 cup tomato sauce
  • 1 tsp cumin
  • Kosher salt and fresh cracked black pepper to taste
  • 1 tsp oregano
  • 1 tsp crushed red pepper flakes
  • 1 tsp chili powder
  • small bunch of cilantro, chopped roughly for garnish.
  • 1/2 lb of Mexican white cheese or sharp white cheddar for garnish.
  • In a saute pan and the oil and saute the onion and garlic using medium heat until soft and fragrant.
  • Add tomato sauce, cumin, oregano, red peppers, chili powder and season with salt and pepper. Simmer using low heat for 15 minutes.
  • Place pork in baking dish and pour sauce over it, turning the pork with tongs to make sure that it is covered completely with the sauce.
  • Add the sliced onions to the canned beet juice and allow to sit for about 3 minutes.
  • Peel and slice the avocados and drizzle them with a little lemon or lime juice to retain color.
  • Cover the dish with foil and bake pork for about 1 hour at 350 degrees.
  • Cut pork into slices and spoon sauce over.
  • Garnish with avocado onions and cilantro.

Mexican Tortilla Soup

This is an authentic preparation of this Mexican classic. It uses the combination of lemon and lime to elevate the taste.

  • 6 cups of chicken stock
  • Juice of 1 lemon
  • 2 tbs chopped cilantro
  • Pinch of crushed red pepper flakes
  • 1 canned mild green chili, minced
  • 1 tbs anato powder
  • 2 tbs of red chili puree
  • 1/4 cup of canola oil
  • 6 corn tortillas, cut into thin strips
  • 1 cup cooked chicken, cut into thin strips
  • 1/2 cup cooked pork, cut in to thin strips
  • 3 scallions, chopped. White and green parts
  • 1 unpeeled lime finely chopped
  • In a large sauce pan heat the chicken stock and add the lemon juice, cilantro, red pepper and chilies, chili puree and anato powder.
  • Simmer, uncovered over low heat for about 15 minutes.
  • Right before serving, fry tortilla strips in hot oil until lightly browned and crispy. Drain on paper towels.
  • Add tortilla strips, shredded chicken, shredded pork, scallions and chopped lime to hot soup
  • Serve at once.