Maple Simple

    Digital nomad with simple solutions

    Today, we’re sharing the best margaritas on the market, and how to make the best one for yourself.

    For a simple recipe that’s perfect for any time of year, we recommend the Mexican version of the classic margarito: a margarillo.

    If you’re not familiar with the margarilla, it’s a white, thick, and creamy liquid that’s served with beans, corn, and sugar and topped with guacamole, sour cream, and salsa.

    It’s served in tacos, burritos, burrito bowls, and other tacos that you can order in your favorite restaurant.

    The recipe above uses the traditional margarillas made with corn tortillas and sweet potatoes.

    It comes with corn kernels that you’ve collected on your own, which can be replaced with sweet potatoes for extra flavor.

    You can make it even easier by using your own fresh corn for the filling, and you can also use canned corn for this recipe.

    You can also make this recipe with leftover salsa, which is usually used to fill tacos and burrito bowls, but it’s still a great alternative.

    If you prefer, you can use shredded lettuce or shredded cabbage instead of corn, or even make it with shredded cheese instead of cheese, if you prefer.

    You could also try adding fresh tomatoes to the filling to give it a tangy flavor.

    I used a small can of tomato paste to add some freshness, but if you’re going to use fresh salsa, you could also use regular fresh salsa instead.

    To make the filling and filling mixture, heat up a large pot over medium heat, and add the sugar and corn syrup, then let it simmer for 10 to 15 minutes, stirring occasionally.

    Once it reaches a boil, add the remaining ingredients, then bring it to a boil.

    When it reaches that point, lower the heat, then simmer for a further 5 to 10 minutes, or until the corn is fully cooked.

    Remove the pot from the heat and add some of the lime juice to the mixture to make a thick, thick syrup, and set aside.

    The filling should be thick enough to coat the back of a spoon, and it should be slightly creamy enough to make it taste like it’s made with fresh ingredients.

    Remove the lime syrup and set it aside.

    Using a spoon or a blender, combine the filling mixture with the corn tortilla and sweet potato, then gently mix until the mixture is just well combined.

    Add more lime juice if needed, and cook for a few minutes more, stirring frequently.

    Serve it up with guaibos, sour crema, or tortilla chips, and enjoy!

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