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Celebrate Dia De Los Muertos With Tequila Sunrise Slushies

Alcoholic seltzers have resolutely established themselves as the predominant drink of this summer. If you’re going to have to sit around the house, it may as well be with a drink that’s easy to sip, light, and refreshing.

Less known, however, is that, while delicious on their own, their fruity flavors and light fizz make the seltzers quite the cocktail mixer. And, in the summer of at-home seltzer drinking, a vacation-worthy cocktail is always needed.

In honor of this, we teamed up with Bud Light Seltzer to create a couple of recipes that’ll send you to the beach on the very first sip. 

This drink takes inspiration from the ever-popular Tequila Sunrise, as well as the upcoming Dia De Los Muertos. 

By turning a tequila sunrise into a slushie and adding some bubbly seltzer, this cocktail will liven up any weekend (or hey, maybe weekday!) spent at home. 

The full recipe for the slush is below, and if you’re in California, make sure to take a look at iHeartRadio and Bud Light’s sweepstakes, as it could land you a $500 gift card to a local Hispanic grocery store. Click here to enter.

This recipe collab is featured at participating hispanic grocers.

Mango Tequila Sunrise Slush

Yields: 2

INGREDIENTS:

  • 1 cup orange juice
  • 1 can Bud Light Seltzer Mango
  • 1 1/2 – 2 cups ice
  • 2 oz tequila
  • 2 tablespoon grenadine syrup
  • Mini sugar skull candy and orange slices for garnish

METHOD: 

  1. Freeze the orange juice in an ice tray a couple hours beforehand. 
  2. Add the “orange cubes” into a blender along with the ice, tequila, and seltzer. 
  3. Blend!
  4. Add the grandine to the bottom of a glass, then pour in the slushie directly on top.
  5. Garnish with orange peel. 

And that, my friends, is really about it. These things are dangerously easy, taking no more than a couple minutes to whip up. 

And I say that to say this: that twelve pack of seltzers isn’t going to last long.

Created in partnership with Bud Light.

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This Spooky Mac ’n Cheese Gets Its Dark Color From MOLE SAUCE

Mac and cheese is getting a serious upgrade with one of the most flavorsome sauces in the world: Mole.

This easy-to-make Mole Mac ‘n Cheese adds a rich complexity of aromas to the cheesy pasta, taking its taste to new heights. The recipe itself is quite simple, using a standard mac and cheese combined with the flavors of Doña Maria Mole and a little salsa picante. Together, they pack a wallop of flavor into each spoonful of this classic comfort food.

This is a quick and simple recipe to have on hand, as you can get all of the ingredients at Northgate Market with ease and it doesn’t take too long to make. Thus, it’s ideal for midweek meals or last-minute holiday dishes.

Northgate Market will have the entire recipe coming out in a cookbook early December, but if you want the full details beforehand, you can view it below:

Servings: 4-5

Ingredients
3 cups macaroni noodles
4 cups vegetable stock
1 8.25 oz jar Doña Maria Mole Mexican Sauce
3 tsp salsa picante sauce
2 Tbsp sugar
6 cups shredded Mexican mix cheese
Salt, to taste
1/4 cup cotija cheese
Cilantro for garnish

Directions

Step 1
In a medium saucepan, add a pinch of salt and bring water to boil. Once boiling, add macaroni noodles.

Step 2
Cook noodles for 7-8 minutes, or until tender, stirring occasionally. Drain water and set noodles aside.

Step 3
Start the mole sauce by heating vegetable stock in a separate saucepan or pot. Bring vegetable stock to a boil. Then, add in picante sauce, sugar, and Doña Maria Mole Mexican sauce. Stir with a whisk until all of the mole sauce has been incorporated.

Step 4
Reduce temperature on the mole sauce to low and add shredded Mexican style cheese and salt, to taste.

Step 5
Transfer the noodles into the Mole Sauce and fold until sauce is evenly incorporated. Once all the noodles are combined with sauce, transfer to a bowl, garnish with cotija and cilantro, and serve.  


Created in partnership with Northgate Market

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#foodbeast Recipes SPONSORED Video

Pitch-Black Dessert Tamales Are The Treat YOU Want For Dia De Los Muertos


It’s tradition on Dia De Los Muertos to place ofrendas, or offerings, on altars so that deceased ancestors will come back and visit their families. Tamales, in both sweet and savory form, are one of the most common foods used as an ofrenda, making these dessert tamales a colorful and tasty offering for both eating and placing on the family altar.

This version of a dessert tamal evokes the colors and tastes of fall, utilizing both orange and white sweet potatoes as the chief components of the filling.

For an extra hit of sweetness, OREOs are incorporated into both the masa and creamy interior. Activated coconut charcoal also gives the masa a deep black hue, making the tamales as vibrant as they are flavorful.

You can get all of the ingredients to make these dessert tamales at Northgate Market, who will be launching a holiday cookbook with this recipe and more in early December. If you want to make the tamales before then, though, the full recipe is below.

Servings: 15

Ingredients

25 corn husks
26 Oreo cookies, just the cookie
2 1/2 pounds plain masa

¾ cup granulated sugar
2 ½ Tbsp activated coconut charcoal
¼ cup evaporated milk

For the orange filling

Creamy filling of 26 Oreo cookies

1 pound sweet potatoes, peeled and cut into 2-inch pieces

6 ounces cream cheese, room temperature
1 egg
1/2 cup dark brown sugar

For the white filling

Creamy filling of 26 oreo cookies

1 pound white sweet potatoes, peeled and cut into 2-inch pieces
6 ounces cream cheese, room temperature
1 egg
10 tablespoons powdered sugar

For the drizzle topping

1 bottle Cacique Crema Mexicana

1 cup powdered sugar

Directions

Step 1

Combine corn husks and enough water to cover in a large bowl. Soak overnight.

Step 2

Bring a large pot of water to a boil, add sweet potatoes and cook for 25-30 minutes or until tender. Drain and set aside.

Step 3

Separate each Oreo cookie, scrape off creamy filling and place in a separate bowl. Place cookies in a food processor and process until a small crumble texture (about 1 ½ cups of crumbled cookie). Set creamy filling aside.

Step 4
Place masa in a large bowl. Add evaporated milk and mix with a hand held mixer on a slow setting. Add cookie crumbles in ½ cup increments, add charcoal in tablespoons increments, add sugar in increments as well. Continue mixing until color is evenly distributed.  

Step 5

In another large bowl, combine creamy filling, egg, cream cheese, brown sugar, and sweet potatoes. Mix with a whisk or electric mixer until all ingredients are completely incorporated. Repeat this step with the white sweet potato mixture.

Step 6
Drain corn husks and pat dry. On a working surface, place husk with pointy side towards you.  Scoop ½ cup masa mixture on husk and spread with a spoon or masa spreader, leaving a 1 ½ inch border on the sides, place 2 tablespoons sweet potato mixture on the center. Fold one side of corn husk over filling then fold the other side, overlapping. Fold the pointed side up and turn over to keep it from unfolding. Use a piece of corn husk to tie if necessary. Repeat with remaining corn husks.

Step 7

Arrange tamales upright in a steamer. Fill with hot water right below the rack and heat over medium heat. Cover top of tamales with a layer of remaining husks and a damp towel; cover with lid, bring to a boil and reduce to medium, adding water as needed. Steam for 90 minutes. Remove tamales from steaming. Let cool before serving.       

Step 8

Optional: to make a creamy drizzle topping, add powdered sugar to crema mexicana and drizzle on tamales.


Created in partnership with Northgate Markets. 

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Mister Cartoon Crafts Limited Edition Tequila CAZADORES Bottle

Booze and tattoos probably go together way more often than they should. However, when the booze is Tequila CAZADORES and the tattoos are courtesy of legendary artist Mister Cartoon, then it sounds like a perfect combination. The iconic tattoo artist has reimagined a bottle of Tequila CAZADORES for a new limited-edition run in honor of Día de los Muertos (Day of the Dead).

Tequila CAZADORES recently debuted the new limited-edition blanco bottle whose bottle design was hand-rendered and features Mister Cartoon’s signature fine point style, nodding symbolically to the Día de los Muertos traditions he values most. The bottle is adorned in symbolic black, white and gray artwork, with illustrations of a skull to honor the memories of lost loved ones, a rose to welcome new beginnings and a woman to represent love and the importance of celebrating the good times. The Tequila CAZADORES iconic stag is part of the design as a reminder to be bold and fearless in the pursuit of dreams.

“Mister Cartoon is an artist who, like Tequila CAZADORES, boldly carries his heritage with him, allowing his passion for who he is and where he came from to shine through his work,” says Manny Hinojosa, Brand Ambassador for Tequila CAZADORES. “We are honored to collaborate with him on a special Día de los Muertos bottle design, celebrating one of the most traditional holidays in the Mexican culture.”

“It was an honor for me to create a design for Tequila CAZADORES. a brand that shares my passion for preserving heritage and guiding the future from the past,” adds Mister Cartoon.

Available nationwide, the Mister Cartoon x Tequila CAZADORES Día de los Muertos bottle hit shelves earlier this month.  Mister Cartoon has also created a set of skull bandanas – inspired by illustrations from the limited-edition bottle – that will be available through his website with 100% of proceeds from sales going towards disaster relief in Mexico.