INGREDIENTS
– 2 Limes, cut in half
– 1/4 oz. Cointreau
– 1 1/2 oz. 1800 Reposado Tequila
– Ice
– Salt, for glass rim as desired
METHOD
1. In a mixing glass, add
– Juice from 2 limes
– 1/4 oz. Cointreau
– 1 1/2 oz. 1800 Reposado Tequila
– Scoop of ice
2. Shake 10-12 times
3. Strain over fresh ice into serving glass
And, ENJOY!
INGREDIENTS
– 1 pound Pork Tenderloin
– 1/4 teaspoon Cumin
– 1/2 teaspoon Salt
– 1/4 teaspoon Garlic, chopped
– 2 oz. Macayo’s Green Enchilada Sauce
– 12 oz. Fire-Roasted Tomatillo Salsa
– 1/4 pound Poblano Chile, roasted, diced
METHOD
1. In crockpot on high heat, add all ingredients except enchilada sauce, tomatillo salsa & poblano chile
2. Stir and simmer for 20 minutes
3. Add enchilada sauce, tomatillo salsa & poblano chile
4. Stir and simmer for another 30 minutes
And, ENJOY!
INGREDIENTS
– 2 each Corn, roasted
– 4 tablespoons Mayo Crema
– 1 tablespoon Elote Spice
– 2 tablespoons Asadero Cheese, grated
– Queso Fresco, as needed
– Cilantro Sprig, as needed
– Juice from Lime, as needed
METHOD
1. Roast corn on grill until blackened
2. Remove corn from cob
3. In a small saucepan, on medium heat, add the corn, mayo crema, elote spice and asadero cheese
4. Stir thoroughly until cheese is melted
5. Top with queso fresco, cilantro and fresh lime juice
And, ENJOY!
INGREDIENTS
– 3 pounds Beef Chuck Roast
– 1 each Yellow Onion, quartered
– 1 each Celery Stalk, cut into 1/3s
– 2 each Carrots, cut into 1/3s
– 1 tablespoon Garlic Powder
– 1 tablespoon Salt
– 1/2 tablespoon Oregano
– Water, as needed
– 3 tablespoons Butter
– 1 each Yellow Onion, diced
– 1 tablespoon Garlic, minced
– 1 cup Diced Tomatoes, in juice
– 1 cup Diced Green Chiles
METHOD, BEST PREPARED IN A CROCKPOT OR SLOW-COOKER
1. Add the following ingredients to your crockpot
– 3 pounds Beef Chuck Roast
– 1 each Yellow Onion, quartered
– 1 each Celery Stalk, cut into 1/3s
– 2 each Carrots, cut into 1/3s
– 1/2 tablespoon Garlic Powder
– 1/2 tablespoon Salt
– 1/2 tablespoon Oregano
– Water, as needed to cover ingredients
2. Simmer on low until meat is tender
3. Remove ingredients from crockpot
4. Reserve beef broth for later use
5. Hand shredded tender beef
6. Add the following ingredients to your clean crockpot
– 3 tablespoons Butter
– 1 each Yellow Onion, diced
– 1 tablespoon Garlic, minced
4. Stir ingredients
5. Add shredded beef back to crockpot
6. Then, add the following ingredients
– 1 cup Diced Tomatoes, in juice
– 1/2 tablespoon Garlic Powder
– 1/2 tablespoon Salt
7. Stir
8. Simmer on low for 15 minutes
9. Add 1 cup Diced Green Chiles
10. Stir
11. Simmer on low 10-12 minutes
And, ENJOY!
INGREDIENTS
– 8 oz. Chicken Broth
– 1 each Jalapeno, roasted
– 1 each Poblano, roasted
– 3 oz. Green Chiles, diced
– 5 oz. Tomatillos, diced
– 1/4 teaspoon Cumin, ground
– 1/4 teaspoon Salt
– 1/4 teaspoon Garlic, fresh, chopped
– 1 oz. Flour
– 1/2 oz. Water, for flour
METHOD
1. Roast jalapenos and poblanos on grill until blackened
2. Place diced green chiles, poblanos, jalapenos, cumin, salt, garlic and chicken broth in blender, flash blend 2 times
3. Add all blended ingredients and diced tomatillos to saucepan, bring to a boil
4. While the sauce is cooking, place flour and water in a small bowl and whisk until flour is completely dissolved
5. Slowly add small amounts of flour mixture to thicken, make sure there are no lumps
6. Reduce heat and simmer for 15 minutes until thickened
And, ENJOY!
INGREDIENTS
– 5 Mint Leaves
– 2 Lime Wedges
– 1 oz. Coconut Water
– 1/4 oz. Licor 43
– 1 1/2 oz. Reposado Tequila
– 1 1/2 oz. Club Soda
– 1 oz. Ginger Beer
– Mint sprig, garnish
METHOD
1. In mixing glass muddle the
– 5 Mint Leaves
– 2 Lime Wedges
– 1 oz. Coconut Water
2. Then add
– 1/4 oz. Licor 43
– 1 1/2 oz. Reposado Tequila
– 1 1/2 Club Soda
– Scoop of ice
3. Cover with cocktail shaker and shake vigorously 15-20 times
4. Pour all ingredients into fresh glass
5. Fill glass to the rim with ice
6. Top with 1 oz. Ginger Beer
7. Garnish with a beautiful mint sprig
ENJOY!
In a mixing bowl add:
– 5 oz. diced tomatoes
– 1 oz. diced serranos, deseeded
– 1/2 oz. chopped cilantro
– 1/2 teaspoon black pepper
– 1/2 teaspoon kosher salt
– 1/2 oz. freshly squeezed lime juice
Mix ingredients together with a spoon
Add 4 oz. diced mango
Mix all ingredients together
And, ENJOY!
Crispy flour tortilla layered with melted cheeses and baked to perfection…sounds simple right?! These ingredients make up our famous Cheese Crisp. If you haven’t tried one yet, get to one of our 12 Arizona locations now! You’re seriously missing out!
Throughout our 7 decades of service to Arizona this menu item has stood the test of time and although it is among the top sellers, it modestly sits back and let’s our Chimichanga take all of the Macayo credit and fame. Not only is the Cheese Crisp raved about by our guests, it is also a dish native to this great state.
Like we said earlier, it’s a crispy flour tortilla layered with melted cheeses and baked to perfection. A seemingly simple recipe, but a mystery to many who try to repeat it. Words like “What’s the Macayo trick?” “I’ve tried at home so many times but it always tastes better at Macayo’s!” are ones that we hear quite a bit. Well, the moment you’ve all been waiting for is here…are you ready to learn the trick?!
When Thanksgiving dinner is said and done, most American households have way more turkey leftovers than they know what to do with. Sure, you can try to encourage your loved ones to take some leftovers home with them, but you’ll probably still be left with quite a bit. Unfortunately, leftover turkey and gravy is only good on its own for so long after Thanksgiving. Eventually, you’re going to get tired of it, right? That’s why you might want to consider trying some of these Thanksgiving leftover recipes that will transform your leftover turkey into a delicious new dish.
Enchiladas are a great option for those nights when you want something quick and easy that you can pop in the oven. For this delicious recipe, you’ll need:
Start by mixing together the shredded turkey and cheese. Then, dip each tortilla in a little bit of oil, fill with the mixture, roll, and set in a baking pan. Top with salsa and bake at 350 degrees for about 15-20 minutes. Top with additional cheese, if desired.
Turkey meat makes for an excellent and healthier alternative to traditional taco meats, such as ground beef. So why not transform your leftover Thanksgiving turkey into some delicious turkey tacos for your next Mexican food night? All you’ll need is:
Start by heating the cooking oil in a large skillet, then add the turkey, seasonings, tomatoes, and onion. Then, fill each tortilla with the hot mixture and top with cheese. Enjoy!
Sometimes, soup is the best way to go—especially on a cold autumn or winter evening. This recipe is great for using up the rest of your leftover turkey and corn at the same time. Here’s what you’ll need:
Start by sauteeing the onions and garlic in oil, then add the broth, turkey, tomato, chile sauce, and corn. Bring it all to a boil before allowing to simmer for about 15 minutes. Right before you serve it, add the cream. If desired, top with sliced green onion.
You can only have so many leftover Thanksgiving turkey sandwiches before you get tired of them, right? The good news is that with these creative recipes, you can transform your leftover turkey and other Thanksgiving ingredients into an entirely new and refreshing dish. Be sure to keep these in mind to try for dinner in the days after Thanksgiving.
Whether you’ve got a vegetarian in your household or are simply looking to try something different for dinner, this veggie taco recipe is a flavorful alternative to your “typical” taco night. Plus, it’s super healthy and loaded with nutrients! And for those picky eaters in your house, these tacos have so much flavor that there won’t be any complaints.
One of the best things about this recipe is that it’s super quick and simple, yet it tastes like it took you hours to throw it together. There’s a good chance you’ve already got most of the ingredients stocked in your fridge or freezer. For this yummy Mexican veggie tacos recipe, you’re going to need the following ingredients:
This dish goes great with a side dish, so you’ll also want to consider what you’d like to serve as a side. For veggie lovers, an extra side of the calabacitas and black beans makes a great choice. However, you may also want to have some refried beans, rice, or other side dish available as well. You can’t go wrong with a side of beans topped with a little bit of cheese.
Once you’re sure you have all your ingredients ready, it’s time to get cooking! You’ll need just about a half an hour to throw this recipe together, so it’s the perfect option for a busy weeknight or even a lazy Sunday. You’ll want to start by by heating a flat top to medium heat; then, add the calabacitas mix and beans with a dollop of the chipotle butter right on top. Cook the veggies in the chipotle butter until they’re tender and well heated. You can also heat up an additional portion of veggies to serve as a side dish; they’re yummy enough to eat on their own.
Next, heat a plate in the oven until warm before removing and putting a taco holder on the plate itself. In a soup cup, add a side (either the veggies, or some rice and beans…or both, depending on your preferences!). Heat two of the corn tortillas on the flat top until they’re soft and warm and place them in the taco holders. On top of each taco, spread the Jack cheese evenly and top with an ounce of guacamole for each taco.
In a small bowl, mix the veggies with two ounces of the tomatillo salsa until well combined. Use this mixture to fill each tortilla, spooning half of the mixture into each taco. Serve with side ramekins of tomatillo salsa and picante salsa. Yum!
The next time you want to serve up a healthy yet flavorful and filling side dish, this is the recipe to use. It’s sure to please everybody at the table, and it’s something you can feel good about serving. Plus, it’s quick and easy enough to make any night of the week, so be sure to give it a try!