Tex Mex Mixer!

 
 

Mix yourself a margarita and enjoy the mouth-watering tastes and smells of our Mexican Fiesta.

Download all the information you’ll need for the class including the pre-class prep list (roughly 30 mins prep). Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand, even the night before if you like. Print out the recipes if you can.

  • Heads up among other items there is a marinade you’ll want to do the night before or a couple hours ahead.

Chef Joey will take us through each item step-by-step. No one will be left behind. We welcome cheers and heckling of Chef Joey, and others!

CLICK HERE FOR LINK TO CLASS: Meeting ID: 880 2162 9672. Passcode: 494369

We have French translation if desired. Just select your interpreter button on the bottom of your screen.

So March 25, jump on the zoom call anytime after 3:20pm EST to get yourself all set up and we’ll get cookin’ at 3:30pm EST.

Salud!

If sharing photos please tag @joinchefjoey and @BMOcanada on FB & IG!

“Algo Extra”

You are welcome to purchase your tortillas OR you can make them yourself! We just wanted to throw a little sumpin’ sumpin’ extra in there if you wanted to attempt these on your own. They are absolutely delicious!

Recipe -Tortillas

 Wine Pairing

“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical,” says Chef Joey.

Wine Selection:

Cune Monopole

  • Fresh floral and fruity aroma with notes of green apple, pear and light citrus. In the mouth it surprises its liveliness since its entrance is smooth at the same time that its step is marked by the typical acidity of the wine.

Cune Ribero del Douro

  • 100% Tempranillo. Aromas of red fruits and liquorice very typical of the Tempranillo variety, to this we add the aromas coming from the aging in barrel, soft pastry.

Chili Margarita

Chili Salt

  • 4 tsp salt

  • 1/2 tsp chili powder

  • 1/4 tsp cayenne powder

  • Lime wedge

Chile Infused Tequila

  • 1 1/2 cups Silver Tequila

  • 3 serrano chile peppers, sliced in half lengthwise

  • 2 fresno chile peppers, sliced in half lengthwise

Margarita

  • 1 1/2 oz pepper infused tequila

  • Juice from 1/2 lime

  • 1 oz Cointreau

  • 3/4 oz agave

  • Ice

Directions:

  1. Combine tequila and peppers in an airtight container. Allow the tequila to infuse for at least 5 to 8 hours (or more if you want it hot).

  2. When ready to make the margarita, stir together ingredients for chili salt in a small bowl. Rub a margarita or cocktail glass with the lime wedge, then rim with chili salt.

  3. In a shaker filled with ice, combine chile infused tequila, lime juice, triple sec and agave. Shake vigorously.

  4. Fill rimmed glass with ice. Strain margarita into the glass and serve.

Virgin Mojito

Ingredients

  • 10 mint leaves, large or 15 small

  • 2 tbsp lime juice

  • 2 tbsp honey simple syrup

  • sparkling water

  • ice optional

  • lime slices optional

Instructions

  • Place mint leaves and lime juice in a glass and muddle them together for 1 minute.

  • Add the honey simple syrup.

  • Add the sparkling water.

  • Garnish with lime slices, a sprig of mint, and/or fresh fruit.