The first documented margarita recipe comes from a Juarez-native bartender in El Paso in 1942. It’s possible this is the drink that truly put tequila on the map, as the agave-based spirit has been imported from Mexico in mass quantities ever since. Though Pancho Morales originally created the drink named for his wife on the rocks, we South Texans have been enjoying batches of the frozen margaritas for decades, and it’s now practically synonymous with happy hour around these parts.
Not to be confused with the syrupy, artificial-tasting kind, this recipe uses only the best tequila blanco, fresh lime juice, Cointreau and a dash of agave nectar for sweetness. The tangy beverage’s frozen form makes it all the more relaxing to sip on any time of year when hosting a get-together with loved ones. This recipe is for frozen margarita purists everywhere, which just might be everyone in South Texas.
Recipe by Vianney Rodriguez
PREP TIME 10 minutes
- 1 cup tequila blanco
- 1 cup freshly squeezed lime juice
- 1/2 cup Cointreau or triple sec
- 2 tablespoons agave
- 10 cups ice
- Kosher salt
- 1 lime
Spread salt on plate. Zest lime over salt, stir to combine. Slice zested lime in half, run around glasses and dip them into prepared salt. To a blender add tequila, lime juice, Cointreau or triple sec and agave. Add ice to fill blender. Blend until slushy consistency, adding more ice if needed. Pour into prepared glasses, sprinkle with additional lime salt, garnish with lime slice and serve.
What better to serve with the perfect batch of frozen margaritas than a delicious dip? This chile con queso from Sweet Life Bake is sure to be a match made in heaven.
- 1/2 medium onion, finely diced
- 1/2 poblano, finely diced (remove seeds for less heat)
- 2 tablespoons of butter
- 2 tablespoons of flour
- 1 to 2 cups of milk
- 6 cups of shredded cheese (I use queso Chihuahua)
- 15 oz diced tomatoes, drained
- 1/2 cup of cilantro, chopped
- Salt and pepper
- 12 oz pkg of chorizo
In a large saucepan over medium-high heat, cook chorizo until fully cooked (if using). With a slotted spoon remove cooked chorizo and place on paper lined plate to drain. Wipe the saucepan clean with a paper towel, return pan to medium-high heat and add butter. Add onions and poblano and cook until translucent, about 5 minutes. Add flour to vegetables and stir to combine. Cook an additional 45 seconds. Add the milk and continue to cook on medium, whisking until sauce is thick, about five minutes. Reduce heat and slowly begin adding cheese to sauce. Stir to combine until the cheese melts and repeat until all cheese is added. Stir in tomatoes and cooked chorizo. Season with salt and pepper. Garnish with cilantro. If queso thickens add milk as needed until desired consistency. Serve warm with tortilla chips.