Festive Mexican cuisine: Tequila chicken, watermelontinis, more

Chef LaLa offers a lesson in preparing bold Mexican fare. From tequila chicken and homemade tortillas to sikil pak, a traditional dip, and watermelontinis, her flavorful recipes are perfect for your next summer sitdown.

Tequila citrus chicken
Servings:

Makes 6 servings

Ingredients

    • 6 boneless, skinless chicken breast halves
    • 2 ounces tequila
    • 1 tablespoon garlic pepper seasoning
    • 1 orange, juiced
    • 1 lime, juiced
    • 2 tablespoons olive oil
    • 2 tablespoons chopped cilantro

Preparation

Baking Directions:

Combine all ingredients in a plastic zip-lock bag. Shake well to combine all ingredients. Refrigerate for 30 minutes. Remove chicken from marinade and drain. Place chicken on a large nonstick pan over a medium high heat. Cook for 5 minutes on each side or until done (when juices flow clear, not pink).

Tortillas

Ingredients

    • 2 cups corn masa flour
    • 1/4 teaspoon salt
    • 1 1/4 cups of water

Preparation

Baking Directions:

Combine the corn masa flour, salt and water. Mix completely for around 2 minutes to form a soft dough. If the dough feels dry more water can be added, 1 tablespoon at a time.Directions for tortillasDivide the dough into 16 equal balls. Cover the balls with a damp cloth to keep the dough moist. Line a tortilla press with two sheets of thick plastic wrap. Place each ball between the plastic wrap and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic wrap.Preheat ungreased griddle, skillet or comal on medium-high heat. Cook tortillas one at a time for 50 seconds. Turn then cook the other side for 50 seconds. Cover tortillas with soft napkin to keep soft and warm.

Sikil pak (pumpkin seed dip)

Ingredients

    • 5 large tomatoes, roasted and peeled
    • 1/2 pound pumpkin seeds, toasted
    • 1 green onion, chopped
    • 1 chile habanero
    • 2 limes juiced
    • 1/2 cup cilantro, finely chopped
    • Sea salt to taste

Preparation

Baking Directions:

Place tomatoes in a blender and blend for course consistency. Transfer to a bowl.Place pumpkin seeds, onion, cilantro, onion, habanero and lime juice in a blender, and puree until smooth. Move with spoon if needed to a pasty consistency. Add to bowl with pureed tomatoes. Add cilantro and mix all the ingredients, seasoning with salt.  

Watermelontini
Servings:

Makes 6 servings

Ingredients

    • 1 cup watermelon Juice
    • 1/4 cup tequila
    • 2 limes
    • Chili powder seasoning
    • 4 fresh watermelons, cubed
    • Ice

Preparation

Baking Directions:

Combine all ingredients in a plastic zip-lock bag. Shake well to combine all ingredients. Refrigerate for 30 minutes. Remove chicken from marinade and drain. Place chicken on a large nonstick pan over a medium high heat. Cook for 5 minutes on each side or until done (when juices flow clear, not pink).

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