16 patron Recipes

silver tequila (such as patron), leaves mint, white sugar, lime wedges, club soda , or as needed

patron silver tequila (i doubled this for my drink), patron citronge (triple sec, i doubled this for my drink), pineapple juice, squeeze fresh lime juice

i didn tsp pour by oz, i poured by count. remember, it s the ration that is important here., patron , or solid quality tequila (you get what you pay for, folks), grand marnier, fresh squeezed lime juice, shaker , if you don tsp have 1, use a large glass and stir with a spoon, ice ice baby

boneless skinless chicken breasts, lime juice, jalapenos , peppers-sliced, white vinegar, olive oil, tequila (i prefer patron, the better the the better the taste), ground cumin, monterey jack pepper cheese (optional for garnish )

thick) japanese cucumber , plus thin cucumber slices for garnish, basil leaves , plus small for garnish, silver tequila , such as patron, fresh lime juice, simple syrup, ice

diced seeded watermelon, water, agave nectar, tequila (such as patron), frozen blueberries, mint leaves, for garnish

agave nectar, water, tequila made from 100 percent agave , such as patron, don julio, and corazon, freshly squeezed lime juice

patron silver tequila, patron citronge liqueur, lime , juice of, lemon , juice of

grated fresh lime zest, fresh lime juice (from 2-3 limes), grated fresh lemon zest, fresh lemon juice (from 2-3 lemons), superfine sugar (more or less to suit your personal taste), table salt, crushed ice, tequila (preferably patron), triple sec

patron silver tequila, patron citronge (triple sec), pomegranate juice, squeeze fresh lemon juice

tangerine juice, tequila , patron silver, triple sec, crushed ice, floating mint leaf, salt, sugar, tangerine , slice

silver tequila (patron recommended), fresh lime juice, blue agave nectar

ice, fresh blueberries or 1 cup frozen blueberries, triple sec, a top-shelf tequila (patron silver works best), blue curacao, sour mix (or limeade), pineapple , wedge as garnish, cherries , as garnish, coarse salt , for glass

article, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.