I do love a good tequila and my favorite chaser to have with it is Sangrita. The first time I ever had it was in a little bar Puerto Vallarta and what is different about this recipe is that the base is clamato juice. Everyone has their own version of this Mexican favorite, here’s mine!
32 oz clamato juice
1 cup fresh orange juice
½ cup fresh lime juice
8 dashes hot pepper sauce (recommend: Tabasco)
10 dashes Worcestershire sauce
8 dashes Maggi
1/4 tsp freshly ground black pepper
1/4 tsp kosher salt
And if you are looking for something a little different for the perfect snack, this is a real crowd pleaser
Queso Fundido With Chorizo, Jalapeño, and Cilantro
7oz dried chorizo, diced small
1 jalapeño, seeded and finely chopped
2 Tbs chopped cilantro
2 scallions finely chopped
¼ tsp salt
1 pound Monterey Jack cheese, grated
Tortilla chips, for serving – our favorite is Xochitl – very thin and crispy
Lime wedges for serving
Heat a small skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 4 to 5 minutes, drain off the fat.
In a medium bowl, mix the jalapeño, cilantro, scallions, and salt. Add the cheese and toss well.
Heat the broiler. Combine the chorizo and cheese mixture and pour into a shallow baking, gratin dish or small cast iron skillet. Broil until melted and bubbling, about 4 to 5 minutes. Serve with the chips and lime wedges on the side.