The bloody mary is so classic. A hearty brunch favorite with body and depth--but with such a distinct flavor profile maybe this taste can grow tiresome.
Bring in the bloody maria.
The concept is simple, a bloody mary with tequila instead of vodka.
Tequila also has a unique flavor profile. It has more flavor than vodka, is sweet but not too sweet and much smoother.
How To Make A Bloody Maria
If you're familiar with Stu's Bloody Mary Mix, you know that making any bloody is crazy simple. It's the 2-6-1 formula.
- 2 oz Stu's THIS IS BLOODY MARY Concentrate
- 6 oz tomato juice
- 1 oz tequila
Where you normally used 1 oz of vodka you are now using 1 oz of tequila. That's how easy Stu's makes it for you. No muss, no fuss--just a damn delicious mary.
What's in Stu's Bloody Mary mix, and why is it the best? Check it.
Bloody Maria Food Pairings
The bloody maria opens the door to putting a Mexican spin on your “bloody” experience. So the food pairings you choose can represent that accordingly!
Mini Chicken Chimichangas
These are a latino classic and a downright tasty treat if you like a little crunch with some punch. Pop these onto a stick and add them to your loaded bloody maria.
Recipe from: handletheheat.com
For the filling:
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/4 red onion, diced
- 1/2 poblano pepper, seeded and diced
- 1/2 cup corn kernels
- Salt and freshly ground black pepper
- 2 chicken breasts, cooked and shredded
- 1/4 cup prepared salsa
- 4 ounces cheddar cheese, grated
- For assembling and frying:
- 16 (5-inch) flour tortillas
- 2 quarts vegetable oil, for frying
- For the dipping sauce:
- 1/2 cup sour cream
- 2 tablespoons Sriracha
- 1 lime, zested and juiced
- 1/4 teaspoon salt
For the filling:
In a medium saute pan, heat olive oil over medium heat. Add garlic, onion, and poblano pepper and saute for 4-5 minutes, until fragrant and slightly softened. Add corn kernels and continue to cook for 3 minutes. Season to taste with salt and pepper. Remove mixture from heat into a large bowl. Add shredded chicken, salsa, and cheese and mix gently to combine. Season again with salt and pepper to taste, if needed.
Spoon a small amount of filling into the center of each tortilla. Fold edges towards each other then roll up to make a burrito shape. Place chimichangas on a baking sheet, seam side down.
Meanwhile, heat vegetable oil in a Dutch oven to 375 degrees (measure temperature with a fry thermometer).
Holding chimichanga together with a pair of heat-safe tongs, carefully place and hold together in the oil for 2 minutes. Gently release the chimichanga and continue to fry for 3-5 minutes more, or until golden brown.
Drain on a paper towel-lined plate. Repeat with remaining chimichangas.
Creamy Chicken Taquitos
You’ve probably had those bland, freezer taquitos or maybe even the questionable ones from a gas station. Trust, these are a whole new ball game.
Recipe from: handletheheat.com
- 3 ounces cream cheese, at room temperature
- 1/4 cup salsa
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 garlic clove, finely minced
- 3 tablespoons chopped cilantro
- 1 small roasted red bell pepper, finely chopped
- 2 green onions, sliced
- 2 cups shredded cook chicken
- 1 cup shredded Mexican cheese
- 10-12 6-inch flour tortillas
- kosher salt
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl combine cream cheese, salsa, lime juice, chili powder, cumin, onion powder, garlic, cilantro, roasted red pepper, green onion, chicken, and shredded cheese.
Mix thoroughly until well combined. Briefly heat the tortillas in the microwave to make them soft and pliable, about 20-30 seconds. Place a tortilla on a work surface. Spoon 2-3 tablespoons filling down the middle.
Roll the tortilla up tightly around the filling. Place seam side down on baking sheet. Repeat with remaining tortillas. Spray with tops lightly with cooking spray and sprinkle with salt.
At this point you can freeze the uncooked taquitos by chilling the entire baking sheet in the freezer until taquitos are solid, about 30 minutes.
Transfer to an airtight container and store in freezer for up to 2 months. Bake 15-20 minutes (a few minutes longer if frozen), until crisp and golden around the edges.
Hibiscus Flower Enchiladas
Recipe from loveandoliveoil.com
- 1 cup dried hibiscus flowers*
- 1/4 cup olive oil
- 1 large onion, thinly sliced
- 2 large carrots, grated
- 1/2 cup grated jicama
- 1/4 cup sugar
- 1/2 teaspoon ground dried oregano
- 1/4 teaspoon dried thyme leaves
- Kosher salt and freshly ground black pepper
- 2 pounds ripe plum tomatoes, cored, halved (or substitute 1 28-ounce can of whole plum tomatoes, drained and halved)
- 1/2 white onion, chopped
- 3 garlic cloves, thinly sliced
- 2 canned chipotle chiles in adobo
- 2 tablespoons vegetable oil
- 3 large dried bay leaves
- Kosher salt
- Vegetable oil, for frying
- 12 6-inch corn tortillas
- 1 cup sour cream
- 1 cup thinly sliced purple cabbage (from about 1/2 a small cabbage)
- 1/2 cup Cotija or feta cheese, crumbled
*Dried hibiscus flowers, also called Jamaica flowers, are available at some natural foods stores and at Latin markets, or available online (I purchased mine from Nuts.com).
For filling, bring hibiscus flowers and 2 cups water to a simmer in a small saucepan. Remove from heat; let steep until flowers are just tender, 5–8 minutes. Strain, reserving flowers (the liquid can be saved for another use).
Heat olive oil in a large heavy pot over medium heat; add onion and sauté until softened, 3 to 5 minutes. Add softened hibiscus flowers, carrots, jicama, sugar, oregano, and thyme and cook, stirring occasionally, until carrots are tender and liquid is mostly evaporated, about 15 minutes. Season with salt and pepper. Keep warm.
Meanwhile, combine tomatoes, onion, garlic, and chipotle chilies along with 2 cups of water in a large saucepan over medium heat. Cook, stirring occasionally, until tomatoes begin to break down, about 20 minutes. Remove from heat and transfer mixture to a blender, in batches if necessary (be cautious blending hot liquids). Purée until smooth.
Carefully wipe out saucepan; add oil and return to medium-high heat. When oil begins to shimmer, carefully add tomato mixture and bay leaves. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.
Pour vegetable oil into a large skillet to a depth of 1/4-inch; heat over medium-high heat until shimmering. Working in batches, submerge tortillas and fry, turning once, until just softened, about 30 to 45 seconds (no longer, you do not want them crispy).
Transfer to a paper-towel-lined plate to drain. Spoon 1/4 cup of filling down the center of each tortilla and roll to enclose. Spoon chipotle sauce over top and garnish with sour cream, cabbage and cheese.
Grilled Pepper Poppers
These bowl shaped hot treats will stack perfectly on a stick, making them a delicious addition to your bloody maria.
Recipe from: eat-drink-smile.com
- 7 oz soft goat cheese (I used garlic and herb flavored)
- 4 oz reduced-fat cream cheese, softened
- 1/2 cup grated parmesan cheese
- 1/2 cup finely chopped seeded tomato
- 2 Tbsp thinly sliced green onions
- 1 Tbsp chopped fresh sage
- 1/2 tsp kosher salt
- 16 jalapeno peppers, halved lengthwise and seeded*
- Cooking spray
- 2 Tbsp fresh cilantro
Prepare grill to medium-high heat. Combine first 7 ingredients in a bowl, stirring well. Spoon cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray. Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully pick up peppers with small tongs and place on serving platter. Sprinkle with cilantro.
For our final bloody maria food pairing, a delicious latin favorite. The crunchy shell on this treat makes it perfect for adding to your loaded bloody, but with all these other choice favorites will you even have room?
Yes. There is always room.
Recipe from: cookingchanneltv.com
- Vegetable or canola oil, for frying
- 1 tablespoon butter
- 1/2 small red onion, diced
- 1 jalapeno, diced
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper 1 rotisserie chicken, skin removed and meat finely shredded
- 1 cup salsa
- 1/4 cup freshly chopped cilantro leaves
- 1 cup shredded Cheddar/Monterey jack blend
- 1 lime, juiced
- 16 (5 to 6-inch) flour tortillas
- 2 cups shredded iceberg lettuce, for serving
Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly.
Preheat oven to 200 degrees F.
Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.
The History Of The Bloody Maria
Where the bloody maria came from is just as ambiguous as the origins of the bloody mary itself. What we do know, however, is that the designation of who invented the bloody mary is hotly contested.
All that being said, many credit Fernand Petiot with inventing the bloody mary all the way back in 1921. This claim is held most true probably because it is the earliest account by at least ten years.
With so many variations of the bloody mary (ones made with bourbon, rye, gin, etc.) the origin of the bloody maria, a tequila variation, is highly nonspecific.
Adventure is the spice of life. Don't settle for the typical, tired old bloody mary. Try something new.
Next time you are feeling like taking a chance, or you just want to break the monotony, give this latin inspired bloody a try. You may just find the bloody maria is your new go-to beverage for taco Tuesday with the buds.