• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

The Border Grill's Cinco De Mayo Splash!

  • Recipe Submitted by on

Category: Dips, Appetizers, Beverages

 Ingredients List

  • E *****
  • Puree strawberries in blender; place puree in large punch bowl. Strain, if
  • desired, to remove seeds. Dissolve gelatin in boiling water; stir in
  • lemonade concentrate. Add mixture to punch bowl. Add cranberry cocktail and
  • cold water. Slowly add ginger ale.
  • It's May 5, it's a Friday night, and so why not join our neighbors to the
  • South in celebrating independence? We're going to make this easy on you.
  • Make the best guacamole by mixing the following ingredients:
  • 3 ripe Haas avocados, peeled and mashed 1 small red onion, peeled and diced
  • 1-2 jalapenos, chopped finely (seeds optional) 1-2 bunches cilantro leaves,
  • washed, dried and roughly chopped 2 limes, juiced salt and freshly ground
  • pepper
  • And whip up a sensational, easy salsa by blending:
  • 4 ripe Roma tomatoes, cored and chopped roughly 2 serrano chiles, chopped,
  • seeds optional 1/2 small onion, chopped juice of 1 lime 1 teaspoon salt or
  • to taste freshly ground pepper
  • Have on hand your favorite chips and a few old Los Lobos CD's. Begin
  • enjoying the above while you mix these delightful margaritas:
  • (Serves 1)
  • 1 lime, cut into 5 slices margarita or kosher salt 2 ounces anejo tequila 1
  • ounce orange liqueur, such as Triple Sec 1 tablespoon freshly squeezed
  • lemon juice 1/2 coffee cup ice cubes
  • Arrange 3 lime slices on a small plate and cover another plate with the
  • salt to a depth of 1/4 inch. Place a martini glass upside down on the limes
  • and press and turn to dampen. Then dip in the salt to coat the rim.
  • Combine the tequila, orange liqueur, lemon juice and ice in a blender.
  • Blend at high speed until smooth. Pour into the prepared glass, garnish
  • with the remaining lime slices and serve.
  • Note:
  • To make 8 margaritas, mix 2 cups tequila, 1 cup Triple Sec and 1/2 cup
  • freshly squeezed lemon juice. Prepare in 3 batches; shake or blend a third
  • of the mix with about 1 coffee cup ice for each batch.
  • Editor's note: The Border Grill is Milliken's & Feniger's wildly wonderful
  • restaurant that celebrates the flavors of Mexico. Located at 1445 4th
  • Street in Santa Monica, CA, many of the recipes that have made this
  • restaurant so popular appear in the owners' latest book Mesa Mexicana. For
  • those living in the Los Angeles area, tune into Mary Sue & Susan's new hit
  • show "Good Food" on KCRW (89.9 FM), Fridays at 2:00pm.
  • Recipe By : by Mary Sue Milliken and Susan Feniger
  • From: Date:
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: The Bowl of Red a Great Chili
Categories: American sw, Beef
Yield: 8 Servings

1 tb Canola oil
3 lb Sirloin tip roast; trimmed,
-cut in 1/2" cubes
2 tb Mild New Mexico chili powder
2 tb Paprika
3 tb Chili powder
1 tb Hot New Mexico chili powder
5 tb Cumin
1/4 ts Oregano
1 c Chopped onion
4 Garlic cloves; minced
3 c Low-sodium chicken broth; or
-stock
1 c Low-sodium beef broth; or
-stock
1 ts Tabasco sauce
1/2 ts Salt substitute
1/4 c Cola flavored beverage
Salsa habenero; your
-favorite

Heat a large pot or Dutch oven until a drop of water quickly sizzles away.
Add canola oil to coat bottom of pan. Add a third of the sirloin tip cubes
and cook until water from meat is almost evaporated. With a slotted spoon,
remove meat to a bowl. Repeat process with remaining meat, one-third at a
time.

Remove pot from heat and pour off excess fat and water. Then return all
meat to the pot.

In a mortar, combine New Mexico Chile powder (mild and hot), paprika, chili
powder, cumin, and oregano; grind to blend. In a blender, combine onion,
garlic, chicken stock, and beef stock and puree.

Reheat the pot, adding contents from blender, and bring to a low boil.
Reduce to a simmer and cook for 45 minutes. Add spices from mortar and
simmer, covered, for 2 hours. *see tip. Remove cover. At this point, stir
once or twice, scraping the sides of the pot. Add Tabasco, salt substitute,
cola beverage, and 2 drops of salsa/sauce habanero. Stir in and taste;if
not hot enough, add a drop or 2 more of salsa habanero. Serve "hot from the
pot."

Servings: 8

Calories 228; 73mg chol; 100mg sodium; 8\7.5 g fat (2.2 g sat fat) 31%cff.
MC Recipe.

* TIP: Do not stir the the pot: if you stir chili too much, the meat
becomes tough and you lose some of the spice flavors.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?