Cooking Instructions
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 (4 Tbsp)
,
Garlic (2 cloves)
,
Granulated Sugar (as needed)
,
Ground Cumin (as needed)
, and
Salt (as needed)
and blend until pureed. Add to a bowl and set aside.
2.
In the same blender, blend the
Diced Tomatoes (2 cans)
,
Garlic (2 cloves)
,
Tabasco® Original Red Pepper Sauce (1 tsp)
,
Ground Cumin (as needed)
,
Salt (as needed)
, and
Cayenne Pepper (as needed)
.
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)
.
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.
5.
Add the
PATRÓN® Silver Tequila (12 fl oz)
,
Grapefruit Soda (18 fl oz)
,
Lime Juice (3 fl oz)
, and
Salt (6 pinches)
to an ice-filled highball glass and stir.
6.
Garnish with a slice of
Grapefruit (6 slices)
.
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.
8.
Add half the chips to the warm red sauce and quickly toss to coat. Repeat with the green sauce.
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.
