Jason Cooks Live on Cinco de Mayo!

In honor of Cinco de Mayo, Chef Jason Santos of Citrus & Salt joined us for a special edition of Cooking Live presented by Tequila Herradura. He made his traditional Guacamole and delicious Chili-Cheese Corn alongside the simple and classic Herradura Horseshoe Margarita.

THE HORSESHOE MARGARITA

2 parts Tequila Herradura

1 part Fresh Lime Juice

½ part Agave Nectar

Instructions:

Combine all ingredients and shake with ice to chill. Strain over fresh ice and garnish with half-salt rim and lime.

Guacamole:

3 ea. avocados, slightly mashed

1 ea. lime, juiced

½ ea. medium onion, diced

2 ea. scallions, minced

½ jalapeno, seeded & minced

2 ea. tomatillos or tomatoes, small diced

2 tbl. cilantro, minced

TT salt

Instructions:

In a large bowl mix all ingredients together and season with salt. Serve immediately or cover flush with plastic wrap and refrigerate.

Chili-Cheese Corn:

1 tbl. canola oil

2 ears. corn, removed from the cob

2 ea. garlic cloves, minced

1 ea. packet powdered cheese (from mac & cheese)

1 packet chili seasoning

1 tbl. cilantro, minced

TT s&p

Instructions:

In a hot sauté pan add canola oil. Add the corn and garlic cook until slightly toasted. In a separate bowl mix powdered cheese and chili seasoning. Sprinkle corn with as much seasoning as you like then shut off heat and add cilantro and season.

Possible Garnishes:

Cotija cheese

Minced onion

Shaved jalapeno

Cilantro sprigs

Lime

Tortilla Chips

Equipment Needed:

Sauté pan

Mixing bowls