Prickly Pear Margarita

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Margarita de tuna. We serve them in these beautiful Mexican bubble glasses for our catered event (Tres Señoritas Gourmet Mexican Catering)

Prickly pears, also known as tuna in Spanish, are the fruit found on nopales, (these are cactus paddles, also edible, make an amazing salad). Tunas come in either red or green they can be found at both Casa Lucas and Chicos Produce, on 24th St. off of Alabama.  The outside skin contains spines so please be careful. The interior is lined with small seeds.  Your blender should have no problem breaking these down, but strain your water for any little bits that may have lingered. Enjoy!!

Fresh Prickly Pear Water

makes 2 quarts

1½ lb. tunas (prickly pears), purple or green

8 c. cold water, or to taste

1 c. superfine sugar, or to taste

Peel your tunas (prickly pears), halve them and throw them into the blender with a couple of the cups of water; purée until smooth.

Strain through a sieve into a pitcher to remove the seeds and pulp. Stir in remaining water and sugar.

Adjust water (and/or serve it over ice) and sugar amounts to suit your tastes.

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Prickly Pear Margarita

makes 4 margaritas

salt

Mexican lime wedges

1 cup tequila

1 cup fresh prickly pear water

1/3 cup fresh-squeezed lime juice (from Mexican limes)

1/2 cup Cointreau

ice cubes

On a small plate spread salt.  With lime wedges moisten rim of 6 ounce glasses.  Dip glasses into salt.   Place glasses into freezer to chill.

In a pitcher combine tequila, fresh prickly pear water, lime juice and Cointreau.  Remove glasses from freezer and serve margarita mixture over ice. Garnish with lime slices.

Adapted and re-blogged from Sweet Life. Read more at http://sweetlifebake.com/2011/09/16/prickly-pear-margarita/#ixzz1uVBMkhme
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About My Mission: Tastes of SF

San Francisco’s Mission District is a foodie paradise, a world of tastes unto itself. Multi-ethnic and lingual, noisy, colorful, aromatic. A 12-year Mission resident, this is my backyard, a sprawling shopping mall of foods, spices, and flavor; and in it, I am constantly discovering new gems, like a fruit from Mexico that’s only available for a week just before Christmas (tejocotes) or a restaurant that converts its menu and name one night week to support and celebrate free-range, sustainably sourced hogs (Regalito becomes Pigalito on Tuesdays). Join me on a journey to where food is more than a passion, its a destination. As owner/chef at Tres Señoritas Gourmet Mexican Catering, I travel between the Mission and Mexico, tasting my way through both, studying, honing my skills as cook and budding a food anthropologist. CASA LA TIA, my guest house is under construction in Tenango de Valle, Mexico and scheduled to open Summer 2016. A volunteer at International High School working on Diversity issues and a single mother of 3 amazing, tril-lingual, multi-cultural kids; my cultural cookbook, Celebraciones Mexicanas: History, Traditions and Recipes will be in stores in September 2013.

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