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A Big, Honkin' Margarita
Drink Mexican

A Big, Honkin' Margarita

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Wash the lemons and limes, and cut the fruit into quarters. Squeeze juice from the fruit quarters into a 1-gallon glass ice tea jar, and place the squeezed fruit quarters into the jar. Fill the jar with ice cubes, and pour in the sugar and tequila. Top off the jar with more ice cubes if some have melted from the tequila. Seal the jar, and wrap the jar with a wet (but not sopping wet) hand towel.
  2. 2 Gather 8 or so people in a circle, and pass the jar from one to the next, each person shaking the jar for 3 to 5 minutes. The drink is ready when the sugar has dissolved and the hand towel freezes and sticks to the jar. Dispense into ice-filled glasses and serve.

By BlondeJJ

Best Guacamole
Appetizer Mexican

Best Guacamole

4.3

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Cut avocados into halves. Remove seeds and scoop out the pulp into a small bowl. Use a fork to mash the avocado.
  2. 2 Stir in lemon juice, onion, olive oil, and salt. Cover the bowl and refrigerate for 1 hour before serving.

By PHLOX

Gerry's Margarita
Drink Mexican

Gerry's Margarita

4.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Squeeze lime juice and lemon juice into a cocktail shaker; top with sugar. Pour tequila over sugar mixture and add ice. Cover shaker and shake. Allow shaker to rest for 1 to 2 minutes.
  2. 2 Spread salt onto a plate. Rub the lemon around the rim of the margarita glass and dip the rim into the salt to coat. Pour margarita into glass and top with a brandy-based orange liqueur.

By BloodyGerry

Achiote Paste
Mexican

Achiote Paste

3.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
  2. 2 In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

By LiberallyGillian

Spicy Guacamole
Appetizer Mexican

Spicy Guacamole

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

By Goodfella

Pollo Fajitas
Dinner Mexican

Pollo Fajitas

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
  2. 2 Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

By Teresa C. Rouzer

Mexican Ceviche
Appetizer Mexican

Mexican Ceviche

4.6

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place shrimp in a bowl. You may either coarsely chop the shrimp, or leave them whole, depending on your preference. Add lemon juice, covering shrimp completely. Cover and refrigerate for 30 minutes, or until opaque and slightly firm.
  3. 3 Add onions, tomato, cucumber, radishes, and garlic; toss to combine. Gradually add jalapeño and cilantro to desired taste (jalapeño will grow stronger while marinating).
  4. 4 Stir in tomato and clam juice cocktail to desired consistency.
  5. 5 Cover and refrigerate for 1 hour. Serve chilled with tortilla chips.

By PHXGURL

Steak Fajitas
Dinner Mexican

Steak Fajitas

3.7

Prep
20 min
Cook
20 min
Total
160 min

Instructions

  1. 1 Combine the lime juice, ground pepper and cilantro in a shallow dish. Place steak strips into the marinade and refrigerate for two to four hours.
  2. 2 Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add steak strips, and fry until cooked to your liking. Remove meat and set aside.
  3. 3 Add remaining oil and onions to the skillet. Cook over medium low heat, until translucent, stir in green peppers and steak. Squeeze the juice of 1 lemon over the top and stir. When the green bell peppers are just tender remove the pan from the heat. Season with salt and pepper to taste. Serve the steak fajitas with tortillas and lemon wedges on the side.

By Tali

Peach Avocado Salsa
Appetizer Mexican

Peach Avocado Salsa

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Gently mix peaches, jalapeño, onion, bell pepper, cilantro, garlic, lime juice, and lemon juice in a bowl; season with salt and pepper.
  2. 2 Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Fold avocado into salsa to serve.

By Sherri

Southwestern Chicken Salad
Lunch Mexican

Southwestern Chicken Salad

3.9

Prep
45 min
Cook
Total
45 min

Instructions

  1. 1 Fill a large skillet with 1 inch (2.5 cm) of water. Add lemon slices, bay leaf, peppercorns and 2/3 of the thyme, and bring to boiling over high heat. Add chicken, reduce heat to low and simmer for 15-18 minutes, turning chicken once, until juices run clear and chicken is no longer pink. Remove chicken from liquid and set aside to cool.
  2. 2 In a small skillet, stir together the paprika and remaining thyme over medium-low heat for 2 minutes. In a small bowl, whisk together the toasted paprika mixture, mayonnaise, sour cream, salt, ground pepper and nutmeg until evenly blended.
  3. 3 Cube cooled chicken and transfer to a medium bowl. Add prepared dressing, corn, cilantro, orange pepper and jalapeno and toss until evenly coated. Serve warm, or refrigerate until ready to serve.

By LINDA W

Javi's Really Real Mexican Ceviche
Dinner Mexican

Javi's Really Real Mexican Ceviche

4.3

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 In a large glass or ceramic bowl, gently toss shrimp and scallops with lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeño, serrano, cilantro, olive oil, salt, and pepper. Cover the bowl and chill in the refrigerator until shrimp and scallops are opaque, about 1 hour.

By JAVI19

Shrimp and Jalapeno Nachos
Appetizer Mexican

Shrimp and Jalapeno Nachos

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine sour cream, avocado, and lemon juice in a blender or food processor; blend until smooth and creamy. Transfer into a plastic decorating bottle with a long tip. Refrigerate avocado-cream sauce until needed.
  2. 2 Place shrimp into a bowl; combine with vegetable oil, ground chipotle pepper, salt, black pepper, and cayenne pepper.
  3. 3 Place a large nonstick pan over high heat. Cook shrimp in the hot pan in a single layer until barely cooked through and pink, about 1 minute per side. Transfer to a plate and let shrimp cool.
  4. 4 Preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil.
  5. 5 Lay tortilla chips onto the prepared baking sheet in a single layer. Place 1 shrimp onto each chip. Add 1 slice jalapeno and 1 large pinch pepperjack cheese on top of each shrimp.
  6. 6 Broil under preheated broiler until cheese is melted and chips are lightly toasted, about 1 minute. Watch carefully; chips will burn quickly.
  7. 7 Remove nachos from baking sheet and arrange onto a serving platter; drizzle with avocado-cream sauce and sprinkle with cherry tomatoes and cilantro before serving.

By John Mitzewich

Skinny Seven Layer Dip
Appetizer Mexican

Skinny Seven Layer Dip

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Mix together the sour cream, garlic, jalapeno pepper, cilantro, taco seasoning, hot pepper sauce, and 1/2 of the lemon juice in a bowl until well blended.
  2. 2 In another bowl, mash the avocado with the remaining lemon juice; set aside.
  3. 3 Spread the shredded lettuce over a 12-inch serving platter.
  4. 4 Layer the black beans evenly on top, followed by the Mexican-style corn.
  5. 5 Spread the prepared sour cream mixture over the corn.
  6. 6 Gently spread the avocado mixture on top of the sour cream.
  7. 7 Pour the salsa evenly over the avocado mixture.
  8. 8 Sprinkle the Mexican cheese blend, olives, green onions, and tomato on top.

By LED87

Guacamole Turkey Burger
Dinner Mexican

Guacamole Turkey Burger

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
  2. 2 Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
  3. 3 Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
  4. 4 In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
  5. 5 Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
  6. 6 Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
  7. 7 Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
  8. 8 Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

By Ball Park Buns

Mama's Old-Fashioned Albondigas (Meatball Soup)
Dinner Mexican

Mama's Old-Fashioned Albondigas (Meatball Soup)

4.8

Prep
40 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
  2. 2 Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
  3. 3 Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
  4. 4 Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
  5. 5 Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

By SpiceUpYourLife

Citrons Confits Express (Quick Preserved Lemons)
African

Citrons Confits Express (Quick Preserved Lemons)

5.0

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
  2. 2 Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
  3. 3 Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.

By MadeInCooking

Hard Lemonade
Drink

Hard Lemonade

4.4

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Zest 1 lemon into large pieces using a knife. Place lemon zest in a saucepan; top with 1 cup water and sugar. Bring lemon zest mixture to a boil, stirring occasionally, until sugar dissolves and liquid is syrupy, 5 to 10 minutes. Remove saucepan from heat and cool; remove and discard lemon zest.
  2. 2 Stir lemon juice and vodka together in a pitcher; pour in lemon syrup. Stir in enough water to fill the pitcher.
  3. 3 Fill glasses with ice; pour hard lemonade into each glass. Garnish each glass with a lemon slice.

By Lisa-ButteryBooks

Lemonade
Drink

Lemonade

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 In a 2 quart pitcher, combine the lemon juice, water and sugar. Stir until sugar is dissolved. Chill in refrigerator.

By H Beatrice

Lemon Ice
Dessert American

Lemon Ice

4.6

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Stir sugar, lemon zest, and lemon juice together in a large bowl until smooth; slowly stir in milk. Pour into a 9x9 inch dish; transfer to the freezer.
  2. 2 Stir once when mixture begins to harden. Freeze until firm, at least 2 hours.

By bsteimle

Moroccan Preserved Lemons
Pantry African

Moroccan Preserved Lemons

5.0

Prep
10 min
Cook
Total
28392 min

Instructions

  1. 1 Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
  2. 2 Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.

By gartenfee

Icy Blender Lemonade
Drink

Icy Blender Lemonade

4.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and serve immediately.

By BEVERLYANN

Preserved Lemons

Preserved Lemons

4.7

Prep
15 min
Cook
Total
10095 min

Instructions

  1. 1 Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
  2. 2 To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

By THOMASSHERBOURNE

Sweet and Sour Facial Scrub

Sweet and Sour Facial Scrub

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix brown sugar, lemon juice, and honey together in a small bowl or container. Massage onto skin. Rinse off.

By Leigha