Tuesdays hold a special place in our hearts – Tuesdays means it’s time for tacos!
It also means we get to be a little creative with setting our tables. From salsas to guacamole, from rice to bean salads, having a variety of options for your dinner guests to enjoy is always a hit.
Tonight, we’re starting with one of our newer recipes – Blood Orange Margaritas! With so many beautiful blood oranges flooding the supermarket this time of year, we paired the fresh orange juice with a simple syrup made from our Blood Orange Marmalade. We love the combination and we hope you do too!
Blood Orange Margarita
Makes two drinks.
For the blood orange simple syrup:
- 1/4 cup plus 2 Tablespoons water
- 3 Tablespoons Stonewall Kitchen Blood Orange Marmalade
- 3 Tablespoons granulated sugar
For the margarita:
- 2 ounces fresh squeezed lime juice
- 4 ounces fresh squeezed blood orange juice
- 2 ounces Tequila
- 1 ounce Triple Sec (or other orange liqueur)
- 4 ounces (1/2 cup) blood orange simple syrup (reserve a small amount for rimming the glasses)
- Kosher salt for rimming the glasses
- Blood orange slices or wedges of lime for garnish
- For the blood orange simple syrup, combine the water, Blood Orange Marmalade and sugar in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Remove from heat and cool.
- For the margaritas, combine the lime juice, orange juice, tequila, Triple Sec, and blood orange simple syrup in a pitcher. Refrigerate until ready to serve.
- Moisten the rim of the two glasses with remaining blood orange simple syrup. Pour salt onto a small plate. Dip the rim of the glasses into the salt. Place ice in each glass, fill with blood orange margarita and garnish with a slice of orange or wedge of lime.
Next up is our new Taco Seasoning Blend – full of aromatic and flavorful herbs and spices, this great pantry staple works well with ground beef, ground turkey, or even chicken! You’ll never settle for ordinary taco seasoning again.
One of our favorite sides to serve is this classic Mexican Rice. With bits of pepper and tomato and the kick from our Salsa Verde, it’s always a staple for Taco Tuesday.
- 2 cups chicken broth
- 1 cup basmati rice
- 1/2 cup yellow bell pepper, cored, seeded and chopped
- 1/2 cup tomato, chopped
- 1/2 teaspoon salt
- 3/4 cup Stonewall Kitchen Salsa Verde
- 1/4 teaspoon cumin (optional)
- Bring chicken broth to a boil in a medium saucepan.
- Add rice, reduce heat and simmer covered for 10 minutes.
- Add remaining ingredients and simmer another 10 minutes until rice is tender. Serve immediately.
Don’t forget the salsa and guacamole! We love Mild Tomato for it’s fresh from the garden taste and our Pineapple Chipotle Salsa for it’s smoky kick with the sweet taste of pineapple. Find our favorite salsa here.
If you’re short on time, try our Guacamole Spice Mix. Made with just the right amount of spice, onion, tomato, garlic, jalapeno and lime for that classic South of the Border flavor – you just need to add the avocado! If you have a little more time to prepare, try this classic recipe that features our Spicy Tomato Salsa.
And for dessert? Our Spicy Mexican Chocolate Sauce takes the plate! This chocolate sauce is infused with spicy cayenne pepper for a delectable combination of sweet chocolate and fiery heat. We love using it as a topping for this Sopaipilla Sundae.
Spicy Mexican Chocolate Sundae with Sopaipillas
Makes 4 sundaes.
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 Tablespoon vegetable shortening
- 1/3 cup warm water
- Oil for frying
- Confectioner’s sugar
- 1 pint ice cream
- Stonewall Kitchen Spicy Mexican Chocolate Sauce
- For the sopaipillas, sift dry ingredients.
- Add shortening and cut in with a pastry blender until the mixture resembles coarse corn meal.
- Add water and mix until combined. Knead on a lightly floured surface until smooth.
- Wrap in plastic wrap and allow to stand 2 hours.
- Roll dough until 1/8-inch thick. Cut into triangles, about 1-inch wide at the base and 2-inches long.
- Heat oil that is about 1-inch deep in a large, heavy skillet over medium-high heat until 375 degrees F. Fry triangles until golden brown in small batches. Be careful to not overcrowd the pan. Gently flip triangles over and continue to cook until golden brown on both sides. Remove and place on layered towels to drain. Dust with confectioner’s sugar.
- Serve immediately with individual servings of ice cream, topped with Spicy Mexican Chocolate Sauce.
Let the fiesta begin!