Entries in Lime (2)


Hornitos Lime Shot

Beer is one of the mainstays in the tailgate lots.  But there has been a movement to bring more flavor to the ordinary tailgate party.  

One such drink would be tequila shooters, where someone takes a lick of salt, does a shot of tequila, and a bite of lime to finish it off.  That's a lot of extras to lug around in your car.

Enter Hornitos Lime Shot. Hornitos Lime Shot is the perfect accessory for any tailgate as it simplifies the tequila shot occasion by combining Hornitos Plata 100% blue agave tequila with the refreshing taste of lime and a hint of salt. You don’t need to worry about packing salt, lime and knives when they head to the field, as Hornitos Lime Shot combines all elements into a great-tasting shot in a bottle. Not Just Any Tequila will do!

When I broke out the Hornitos Lime Shot, the tequila drinkers were ready to go.  Everyone agreed that the taste was "on the mark."  Now enter the non-tequila drinkers.  Almost every single person was hesitant to give it a shot.  After debating, most tried it out.  And remarkably, to a person, everyone LOVED IT.  The lime and salt balance out the tequila perfectly.

The tequila purists might think that this isn't a true high quality sipping tequila, but that isn't what it is supposed to be.  This is a tequila shooter in a bottle, and it does that quite well.

You can find out more about Hornitos lime shots from their website, as well as their social media accounts.


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Black Bean Corn Flautas with Cilantro Lime Dip

From the TailgateFan:

Try out this recipe for one of my favorite game-day appetizers: a zesty, filling dish that will keep the crowd happy. Black Bean Corn Flautas with Cilantro Lime Dip – makes about 30 flautas.

2 cups frozen corn
1 15oz can black beans, rinsed
2 cups Monterrey Jack cheese, shredded
2 tablespoons cilantro, chopped
4 green onions, chopped fine
1 jalapeno, chopped fine
1 teaspoon ground cumin
½ teaspoon chili powder
Dash of cayenne pepper
Pinch of salt & pepper
1 package of wonton wrappers

Preheat the oven to 425 degrees. Combine all of the ingredients (except the wrappers) in a large bowl. To assemble the flautas, place a tablespoon of the mixture onto one of the wonton wrappers. Roll tightly, and wet the edge of the wrapper with a bit of water, pressing to seal. Repeat until you are out of mixture or out of wrappers.

Place the flautas seam-side down on a cookie sheet that has been sprayed with cooking spray. Once all of the flautas are on the baking sheet, spray the tops with cooking spray. Bake until browned, about 15 minutes. Serve warm with salsa or cilantro lime dip (recipe follows).

For the Dipping Sauce
Makes about ½ cup of dipping sauce
Adapted from Big Girls Small Kitchen

4 ounces plain Greek yogurt
½ lime, zest & juice
Large handful of cilantro
2 garlic cloves, pushed through a garlic press or chopped fine
¼ teaspoon chili powder
¼ teaspoon cumin
Salt & pepper to taste

Combine all ingredients in a food processor and pulse to combine. Serve cold alongside the flautas