ingredient in recipe Fandango Mezcal $54.99 Mexico 77821
pairs with recipe Olé Cocktail Co. Pineapple $15.99 BC 663176 4 × 355 ml The combination of tequila and juicy pineapple in this cocktail pairs perfectly with Mexican fruit cups topped with Tajín and queso fresco.
Con Todo Crunch Serves 4 Smoky Guajillo Hot Sauce, make ahead, recipe follows ¼ cup + 1 tbsp (75 ml) Tajín seasoning, divided ¼
Smoky Guajillo Hot Sauce Makes 1¾ cups (430 ml)
cucumber, sliced into ⅛-in (0.3 cm) half moons
guajillo chilies or 2 canned chipotles in adobo sauce water (boiling if using guajillos)
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Ataulfo mango, sliced about same size as cucumbers
1
1 cup (250 ml) 1 cup (250 ml) 4 tbsp (60 ml) 1 tbsp (15 ml) ½ tsp (2.5 ml) ½ tsp (2.5 ml)
sliced jicama, chayote squash or Asian pear (or more cucumber), sliced about same size as cucumbers bag thick-cut plain potato chips
1 cup (250 ml)
white vinegar
Fandango Mezcal, divided
granulated sugar smoked paprika
1 × 7 oz (200 g) ½ cup (125 ml)
crumbled queso fresco or feta
salt
lime wedges, to serve
4
1. Remove stems and seeds from guajillo chilies and discard (if using chipotles, skip to step 2). Tear chilies into small pieces and place in a small bowl. Pour boiling water over chilies and let sit for 10 minutes. 2. In a small saucepan over medium-high heat, combine chilies and soaking water (or chipotles and 1 cup/250 ml plain water), vinegar, 2 tbsp (30 ml) mezcal, sugar, paprika and salt. Bring to a boil, then reduce heat to medium-low. Simmer for 10 minutes, then remove from heat and let cool slightly. Make sure liquid is no longer hot, as blending hot liquids can be dangerous. 3. Transfer cooled mixture to a blender along with remaining 2 tbsp (30 ml) mezcal. Purée on high speed for 1 to 2 minutes, until very smooth. Cool and store in an airtight container in refrigerator for up to 2 months.
1. In a shallow saucer, pour about ¼-in (0.6 cm) Smoky Guajillo Hot Sauce. In a separate saucer, pour ¼ cup (60 ml) Tajín. Dip rim of a 14 to 16 oz (400 to 500 ml) cup into hot sauce, then into Tajín to coat. Repeat with 3 more cups. 2. In a mixing bowl, combine cucumbers, mangoes, jicama and remaining 1 tbsp (15 ml) Tajín. 3. In a separate mixing bowl, toss chips with about 3 tbsp (45 ml) Smoky Guajillo Hot Sauce until lightly coated. 4. Layer dressed chips, cucumber-mango mixture and queso fresco into prepared cups. Garnish each with a lime wedge and serve with more hot sauce on side. Alternatively, keep all components in separate dishes and let guests build their own snack.
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