Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Into the blender, add the
Tomatillos (1 can)
with ¼ cup of their liquid,
White Onion (1/2)
,
Fresh Cilantro (1/2 bunch)
,
Pickled Jalapeño Peppers (25 g)
,
Garlic (2 cloves)
,
Granulated Sugar (2 g)
,
Ground Cumin (as needed)
, and
Salt (2 g)
and blend until pureed. Add to a bowl and set aside.
Step 2
In the same blender, blend the
Diced Tomatoes (2 cans)
,
Garlic (2 cloves)
,
Tabasco® Original Red Pepper Sauce (5 mL)
,
Ground Cumin (as needed)
,
Salt (3 g)
, and
Cayenne Pepper (as needed)
.
Step 3
Cut the
6-Inch Corn Tortillas (25)
into strips around 1-inch thick (or whatever shape you prefer). Heat a skillet over medium heat with a thick layer of
Vegetable Oil (as needed)
.
Step 4
Once the oil is shimmering fry the chips in batches until pale golden. Test the oil by sticking the corner of a tortilla strip into the oil, it should begin to bubble. Transfer finished chips to a lined plate or tray to drain. Prepare the Palomas before soaking the chips.
Step 5
Add the
PATRÓN® Silver Tequila (355 mL)
,
Grapefruit Soda (530 mL)
,
Lime Juice (90 mL)
, and
Salt (6 pinches)
to an ice-filled highball glass and stir.
Step 6
Garnish with a slice of
Grapefruit (6 slices)
.
Step 7
Add green and red sauces to 2 medium pots (you will eventually mix half the chips into each one, so go bigger than you might otherwise). Bring to a simmer, cook for around 5 minutes just to meld the flavors, then turn off the heat.
Step 8
Add half the chips to the warm red sauce and quickly toss to coat. Repeat with the green sauce.
Step 9
Quickly plate the chilaquiles and top with
White Onions (to taste)
,
Queso Fresco (to taste)
,
Sour Cream (to taste)
, and
Fresh Cilantro (to taste)
. Serve immediately along with the cocktails.
