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Beer & Cheese Picaringa™ dip

Beer & Picaringa™ cheese dip

Beer & Picaringa™ cheese dip

Once you share this with your friends, no party will be complete without this dip. Picaringa™ goes so well with beer that you owe it to your friends to give it a try, as we’re not the ones saying its so good, our friends are. The dip makes the fiesta!

INGREDIENTS:

  • 1 lb cream cheese at room temperature
  • 4 oz white cheddar cheese, shredded
  • 1 oz strong cheddar cheese, shredded
  • 1 cup light mexican beer
  • 2 to 3 tablespoons Picaringa™ chilito gourmet seasoning
  • ¼ cup crushed pretzel chips
  • Salt & pepper to taste
  • 1 fresh jalapeño pepper, seeded & minced, as a garnish
  • Pretzels or mexican style tortilla chips to dip
Beer & Picaringa™ cheese dip

Beer & Picaringa™ cheese dip

 

PREPARATION:

In a blender or food processor, pour the beer, Picaringa™ and crushed pretzels and let it stand for 5 minutes to soften the pretzel chips. Add the rest of the ingredients except the jalapeño pepper and blend thoroughly until completely smooth and no chunky bits are left over. If the mixture becomes too thick to blend, add a little more beer, until the mix is well blended and of a thick dip consistency. Plase on a serving platter and garnish with jalapeño. If you like it hot, just add more minced jalapeño. Now grab the nearest chip and start dipping!

The extremely easy Picaringa™ Michelada

The extremely easy Picaringa™ Michelada

The extremely easy Picaringa™ Michelada

Yield: 1 serving

The Michelada is a super refreshing beer based drink over ice and a spicy mix of ingredients that can be so complicated to get just right that you could wind up a little frustrated and longing for a fast trip to a mexican beach. Don’t worry, we’re here to help!

We dont’t like to boast, so even though just adding Picaringa™ chilito gourmet seasoning to any beer may very well be the best way to enjoy a beer, ever (see? no boasting?), preparing a True Mexican Michelada is so easy to do with Picaringa™ you may want to stock up on a bit more of our easy to use bottles. Once you go with Picaringa™ you may never want to go back!

INGREDIENTS:

  • Your favorite mexican beer
  • 1 to 2 teaspoons Picaringa™ chilito gourmet seasoning or more, to taste
  • 2 dashes Maggi seasoning sauce
  • 4 dashes Worcestershire sauce
  • salt & pepper to taste
  • Ice cubes
  • ½ lemon

PREPARATION:

Use the lemon to coat the rim of a tall beer glass and dust it with Picaringa™ all around to get a nice coat. Add ice cubes (not crushed) to the glass up to 2 inches below the rim. Squirt the Maggi and Worcestershire sauce into the glass and add just one of the teaspoons of Picaringa™ first.  Slowly pour the beer into the glass, as the Picaringa™ may foam up the beer a little. Add more Picaringa™ and more beer to fill up the glass making sure it doesn’t foam out.

There’s two schools of thought next: some people like to use a mixing stick to blend all ingredients, and some others don’t. When you pour the beer on the glass, most of it gets mixed anyway, but some stays at the bottom, but that’s ok since you may notice you will still have some beer leftover you can pour in as you go, and it’s after you’ve emptied the beer into the glass you start to mix. In any case, don’t just make one glass! share the party!

Picaringa™ marinated Chicken & Bell Pepper Fajitas

Picaringa™ marinated Chicken and Bell Pepper fajitas

Picaringa™ marinated Chicken and Bell Pepper fajitas

Yield: 4 servings

You’ve never had chicken fajitas as tasty as these! Adding Picaringa™ chilito gourmet seasoning to chicken as a marinade gives you a whole new range of flavor your family will crave. Of course we grill the fajitas in a perforated grill wok, but the skillet method is always an option. Great taste has never been easier!

INGREDIENTS:

  • 2 boneless & skinless chicken breasts, cut in half
  • 3 tablespoons Picaringa™ chilito gourmet seasoning
  • 2/3 cup condensed milk
  • Salt & pepper to taste
  • 1 large red onion, sliced
  • 3 large red, yellow & green bell pepper, seeded and cut into 3/4 inch wide strips
  • 250g mushrooms caps, sliced thick
  • Flour tortillas, hot salsa & sour cream (optional) to serve
  • 3 tablespoons chopped chive as garnish

PREPARATION:

Mix the Picaringa™, condensed milk, salt & pepper in a large non-reactive bowl. Add chicken breasts and turn to coat. Cover and refrigerate at least 30 minutes or up to 1 hour.

Picaringa™ marinated Chicken and Bell Pepper fajitas

Picaringa™ marinated Chicken and Bell Pepper fajitas

If using a skillet, heat 2 tablespoons oil over medium-high heat; if using a perforated grill wok, coat it slightly with non-stick oil spray and let it heat up over a medium-high grill. In any case, add onion and saute 2 minutes, until it becomes slightly translucid. Add bell peppers and mushrooms, season with salt & pepper and saute until vegetables are tender-crisp, about 5 minutes. Transfer the vegetables to a large glass baking dish & tent with foil to keep warm.

Remove the chicken from the marinade and drain; discard the marinade. Add chicken to the skillet or wok and sauté until cooked through, about 3 minutes per side. Cut chicken into 1-inch wide strips and combine with the vegetables. Serve as a pot-luck dish with warm tortillas, salsa and sour cream on the side. Remember you can always sprinkle some more Picaringa™ chilito gourmet seasoning, enjoy!

Spicy lemonade frappé

Spicy lemonade frappé

Spicy lemonade frappé

Such a simple and refreshing beverage as the plain old lemonade can be uniquely enhanced with some Picaringa™ Chilito Gourmet Seasoning. Hot day? make a frappé out of it and cool your day with this spicy twist.

Yield 1½ quarts.

INGREDIENTS:

  • 1 cup freshly squeezed lemon juice (aprox. 6 lemons)
  • 1/2 to 3/4 cup sugar
  • 1 cup water
  • 4 cups crushed ice
  • Picaringa™ Chilito Gourmet Seasoning to taste
Spicy lemonade frappé

Spicy lemonade frappé

PREPARATION:

Mix the sugar with the water in a small bowl and whisk until completely dissolved (sometimes you may need to place water and sugar in a small saucepan and heat to dissolve, just make sure to let it cool before proceeding. Place the simple syrup and the rest of the ingredients in a blender and process until completely smooth, at least 2 minutes. You can always add some Picaringa™ Chilito Gourmet Seasoning to the blender to taste. Serve over iced Picaringa™ rimmed glasses and feel yourself cool.

Kicking & Screaming Burger with Picaringa™ Ranch dressing

Kicking & Screaming Burger with Picaringa™ Ranch dressing

Kicking & Screaming Burger with Picaringa™ Ranch dressing

 

Yield: 8 big burgers

Make a backyard party out of these really tasty burgers. Picaringa™ Chilito Gourmet Seasoning is the perfect seasoning for all things grill related, and you can always find new ways to add it in other ingredients, such as a Ranch Dressing or the ketchup itself. This is our tried and true top secret burger recipe, and we’ve decided to share it.

INGREDIENTS:

For the beef patty:

  • 1 lb. ground beef chuck
  • 1 lb. ground sirloin
  • 8 oz. fresh bacon, minced
  • 1 medium onion, thinly sliced
  • 1 tablespoon butter
  • 2 tablespoons steak sauce
  • 2 tablespoons ground oatmeal
  • Salt & pepper to taste

For the burgers:

  • 8 large burger buns
  • Sliced tomato
  • Sliced red onions
  • Sliced white cheddar cheese
  • Iceberg lettuce
  • Ranch dressing (you can use store bought but we recommend our own home made recipe you can find here)
  • Picaringa™ spiked ketchup
Kicking & Screaming Burger with Picaringa™ Ranch dressing

Kicking & Screaming Burger with Picaringa™ Ranch dressing

PREPARATION:

Before you start to do anything else, melt the butter in a small pan at medium low heat and caramelize the sliced onion (caramelization means the onion will cook slowly in the butter, taking care not to burn it, It can take from 10 to 15 mins.). Also, start your grill.

Once the onion turns golden brown, take it out of the heat and allow to cool before chopping it up very small. Mix this and the rest of the beef patty ingredients very well in a large bowl. You can use a burger press or the back side of a round plastic container to for 8 – 4½ inch wide patties, roughly ¾ to 1 inch thick. Place your burgers on a medium high grill heat and cook to your liking. We like them medium, 3 mins each side – turning them only once just as you start to see the juices come up.

Mix some Picaringa™ into your Ranch style dressing and your ketchup, heat those buns and build the burgers to your liking. You will not find a better burger than this one.

 

The Picaringa™ Frozen Margarita

The Picaringa™ Margarita

The Picaringa™ Margarita

Yield: 2 servings

This is a spicy turn on an already excellent cocktail. Picaringa™ Chilito Gourmet Seasoning will turn your mild lime green drink into a fiery red and surprisingly refreshing favorite. Enjoy!

INGREDIENTS:

  • 1¼ oz. “reposado” style Tequila
  • ½ oz. Orange liqueur
  • ½ oz. Brandy
  • ¼ cup sweet & sour drink mix
  • The juice of ½ lemon
  • Picaringa™ Chilito Gourmet Seasoning to taste
  • 1 to 2 cups crushed ice
The Picaringa™ Margarita

The Picaringa™ Margarita

PREPARATION:

Take your margarita or martini cups and rub lemon around the rim. Pour generously Picaringa into a small dish and dip the lemon rubbed rims into the Picaringa™ to get a nice spicy edge. Place all ingredients in a blender and blend thoroughly for at least 2 minutes until the mix is completely smooth. Serve immediately, sprinkle extra Picaringa™ Chilito Gourmet Seasoning to taste and enjoy!

Baby Back Ribs with Picaringa™ Adobo

Texas Style Baby Back Ribs with Picaringa™ Adobo

Texas Style Baby Back Ribs with Picaringa™ Adobo

Yield: 8 servings

Succulent, juicy, fall-off-the-bone top notch ribs. Texas ribs are so good they don’t even need BBQ sauce. Picaringa™ style.

INGREDIENTS:

  • 2 racks baby back pork ribs
  • 1 ¼ cups dark brown sugar
  • ¾ cup Picaringa™ Chilito Gourmet Seasoning
  • ¼ cup garlic powder
  • 1 tablespoon paprika
  • ½ cup orange juice
  • ½ cup Sweet & Sour drink mix (non alcoholic)

For the BBQ sauce (if you must):

  • 1⁄3 cup dark brown sugar or molasses
  • 1⁄3 cup ketchup
  • 1 tablespoon Picaringa™ Chilito Gourmet Seasoning
  • 2 tablespoons Worcestershire sauce

PREPARATION:

Make the rub: in a medium bowl add the first four dry ingredients and mix until well combined. Prepare two really large pieces of heavy duty aluminum foil, big enough that one rack of ribs fits loosely in just half the sheet, leaving around 5 inches extra foil larger than the rack itself. Place each rack of ribs on the first half of each foil sheet, season liberally with salt & pepper and massage in 3 to 4 tablespoons of Picaringa™ rub on each piece, making sure the meat is well seasoned. Make sure the ribs end up meat side down and cover the meat with the other half of the foil to make a pouch, turning in all foil edges a couple of times until tightly sealed. For best results you can do this ahead and refrigerate overnight.

The next day, 2½ hours before serving, heat the oven to 250ºF. Mix the juice and sweet& sour mix in a small bowl, unfold slightly a small end of each pouch and pour half the liquid mix into each. Reseal tightly and place the pouches on a baking sheet in the oven for 2 hours to braise in the liquid. Before removing the ribs from the oven, make sure you have started the grill already. Open the pouches carefully as they will be steaming hot, and pour the leftover braising liquid into a small bowl.

Baby Back Ribs with Picaringa™ Adobo & BBQ Sauce

Baby Back Ribs with Picaringa™ Adobo & BBQ Sauce

 

Take your ribs out of the foil pouches and carefully put them in a medium hot grill, meat side down. Close the grill and cook them for 3 to 5 minutes on each side. Flip them again for 3 mins each side. If you must use BBQ sauce on your ribs, add the braising liquid and the rest of the BBQ sauce ingredients to a saucepan over medium heat and whisk until combined and reduced by half, around 10 minutes.

With or without the BBQ sauce, place your ribs on a cutting board to separate or just pull them out, by now the meat should be coming apart by itself. Remember to sprinkle with some Picaringa™ Chilito Gourmet Seasoning if you need more kick, finger licking is totally permitted.

Fish Tempura “Roca” Tacos with cabbage slaw

Roca Tacos

Fish Tempura “Roca” Tacos with cabbage slaw

Yield: Makes 8 appetizer servings

This is a delicious way to prepare a fish entree tempura-style but with a PicaringaTM twist, great for a 5 de Mayo gathering or any fiesta. It is based on the “Roca” shrimp dish, famous in northern Mexico, so you can substitute medium sized shrimp for the fish if you like.

INGREDIENTS:

  • For the Picaringa™ tomate toreado dressing:
  • 2 tablespoons red wine vinegar
  • 3 teaspoons Picaringa™ chilito seasoning
  • 2 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
  • ¼ cup finely diced red onion
  • 3 cloves garlic, finely chopped
  • 1 tablespoon finely chopped Mexican oregano
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon  salt and freshly ground black pepper to taste
  • 1 cup sour cream or creme fraiche

For the fish:

  • About 6 cups vegetable oil
  • 1½  cups plus ½ cup all-purpose flour
  • ½ teaspoon fine sea salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 tablespoon dried oregano
  • 2 tablespoons Picaringa™ chilito seasoning
  • 1 teaspoons baking powder
  • 24-32 ounces ice cold beer or seltzer water — up to two bottles.
  • 1 pound firm white fish fillets, such as tilapia, grouper, stripped bass or cod, cut into 3/4” wide strips

For the slaw:

  • ¼ head of cabbage, thinly sliced
  • ½ cup fresh cilantro, coarsely chopped
  • 2 tablespoons soy sauce
  • Juice of 2 limes
  • Salt and pepper to taste
  • Finely chopped chives for garnish
    Corn tortillas to serve

Special equipment: Deep fat thermometer if available

Roca Tacos dressing

Fish "Roca" Tacos dressing

PREPARATION:
Make the slaw:
In a baking dish, arrange the cabbage and cilantro in layers while squeezing some lemon juice, salt and pepper in each layer, and finally sprinkle some soy sauce and let stand while you prepare the rest of the dish.

Make the Picaringa™ dressing:
In a food blender, mix al ingredients until smooth.
DO AHEAD: can be made a day ahead ahead. Cover and chill.

Batter and fry the fish strips:
Line a baking sheet with 2 layers of paper towels.
In a heavy large pot, heat 3 inches of oil until a deep fat thermometer registers 350°F (using medium low heat until just before smoking). In a small bowl whisk together ½ cup flour, salt and pepper. In a medium bowl, lightly whisk together the beer, baking powder, Picaringa™ and the rest of the flour – the mix should be about as thick as a runny pancake batter.

"Roca" style tempura fish strips

"Roca" style tempura fish strips

Lightly coat the fish strips in the seasoned flour, one at a time and shaking off any excess, then dip in the tempura batter. Working in batches, fry the fish strips until light golden brown, about 3 minutes per batch. Transfer as done to the prepared baking sheet and return oil to 350°F between batches.

Transfer the fried fish strips to a small bowl, add some Picaringa™ dressing, and gently toss to coat. Garnish with some chopped chives and serve over slaw with hot tortillas on the side.

Picaringa’s™ Mexican style Shrimp Cocktail

Shrimp coctail

Picaringa’s™ Mexican style Shrimp Cocktail

Yield: 6 servings

You have never had a shrimp cocktail like this. Mexican style. Picaringa™ style.

INGREDIENTS:

  • 1 lb 41/50 cocktail pre-cooked shrimp
  • Juice of 3 limes
  • Juice of ½ fresh squeezed orange
  • ½ medium onion, diced
  • 1⁄3 cup cilantro, coarsely chopped
  • 1 ½ cups ketchup
  • ½ cup orange soda (si, we’re not kidding!)
  • 2 tablespoons Picaringa™ chilito seasoning
  • 1 tablespoon extra virgin olive oil
  • ½ cup white wine or 1/3 cup vodka
  • 1 cup cucumber, peeled, seeded and diced
  • ½ cup avocado, peeled and diced (dice the avocado just before serving)
  • 1⁄8 teaspoon fresh ground pepper
  • 1 teaspoon salt
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Maggi seasoning sauce
  • Tostadas or tortilla chips to serve

PREPARATION:
15 minutes before serving squeeze the lime juice into a medium bowl and mix with the diced onion, refrigerate. In a medium bowl, whisk the rest of the ingredients (except for the avocado and half of the cilantro) and stir the shrimp and onion mix as well as all the liquid left in the bowl.

In tall beer or wine glasses, laddle the shrimp mixture and top with avocado and some cilantro as garnish. Serve with a side of tostadas or saltines and have some Picaringa™ chilito seasoning handy for sprinkling!

Triple Strawberry Picaringa™ Pica-Pops

Strawberry PicaPops

Strawberry PicaPops

Yield: 8 pops

These frozen “pica” pops are full of sabor and have that extra kick your kids will love. Also, using Jell-O™ makes them the perfect no-drip treat.

INGREDIENTS:

  • 2 cups + ½ cup water
  • ½ pkg. JELL-O™ Strawberry Flavor Gelatin
  • 12 strawberries, washed and disinfected
  • ½ cup KOOL-AID™ Strawberry Flavor Sugar-Sweetened Soft Drink Mix
  • 2 tablespoons Picaringa™ chilito seasoning

PREPARATION:
Add 2 cups boiling water to the gelatin mix; stir 2 min. until completely dissolved and then ad the extra ½ cup of water. Roughly dice and then slightly mash the strawberries, Picaringa and drink mix in large bowl with a fork.  Stir in the gelatin and mix well.

Pour the whole mix into 8 of your favorite Pop holders or (5oz.) paper cups with wooden pop sticks inserted into center of each for handle, and freeze 2 hours or until firm. Have some Picaringa™ chilito seasoning handy for dipping!

Garden Salad with Picaringa™ ranch dressing

Garden Salad

Garden Salad with Picaringa™ Ranch-style dressing

Yield: 4 servings

This is a mucho tasty Ranch style dressing that goes well with just about any salad combination.

INGREDIENTS:
For the salad:

  • 1 head iceberg lettuce, shredded
  • 4 garden tomatoes, seeded and cut into large wedges
  • 4 -6 scallions, sliced
  • ¼ cup Black olives
  • ¼ cup cilantro, chopped

For the dressing:

  • 1 clove garlic
  • 1 ½ teaspoons kosher salt, divided
  • 1 cup sour cream
  • ¼ cup buttermilk
  • ¼ cup loose packed fresh Italian flat-leaf parsley
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon dried dill
  • 1 teaspoon dehydrated onion flakes
  • 2 drops Worcestershire sauce
  • 2 teaspoons Picaringa™ chilito seasoning
  • Pinch ground white pepper

Picaringa Ranch-style dressing

Picaringa™ Ranch-style dressing

 

 

PREPARATION:
For the dressing, first mash the garlic and salt with a fork, then add the garlic paste and the rest of the ingredients to a blender, mixing until smooth. Arrange the salad mix into the serving dishes with a little dressing and some sprinkled Picaringa™, and serve them with more dressing on the side.

Strawberry Salad with Picaringa™ vinagrette

Strawberry Salad

Strawberry Salad with Picaringa™ vinagrette

Yield: 4 servings

The flavor combination of strawberry and Picaringa™ is so unexpected and satisfying at the same time that it may just become a dinner salad staple in your home.

INGREDIENTS:
For the salad:

  • 4 cups baby spinach
  • 13 – ½ cups candied or toasted nuts
  • 1 – 1½ cups strawberries, diced
  • Crumbled goat cheese to taste

For the dressing:

  • 3 tablespoons fresh thyme leaves, or 1 tablespoon dried
  • ¾ cup olive oil
  • 4 tablespoons red-wine vinegar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Picaringa™ chilito seasoning
  • 1 teaspoon salt to taste
  • 2 tablespoons honey
  • 1 clove garlic, peeled and slightly crushed
  • ¾ teaspoon freshly ground black pepper
Picaringa Vinagrette

Picaringa™ Vinagrette

 

PREPARATION:
Toss lettuce, almonds, and strawberries in a large bowl. To make the dressing, combine ingredients except olive oil, whisk and slowly add the olive oil to emulsify. Toss desired amount with salad, leftover dressing will keep in the fridge for two weeks or more. Make sure to have some Picaringa™ chilito seasoning handy for extra sprinkling!

Seasonal fruit salad with Picaringa™ honey dressing

Seasonal fruit salad

Seasonal fruit salad with Picaringa™ honey dressing

Yield: 4 servings

This fruit salad works with any fruit you’ve got — it’s a great way to introduce all kinds of seasonal fruit to your niños. Try it with chunks of peaches, plums or nectarines in summer; sliced apples or pears or a handful of grapes in fall; pomegranate seeds in winter; or quartered fresh figs in spring.

INGREDIENTS:
For the salad:

  • 13 catleoupe, cut into ¾-inch chunks (about 2 cups)
  • 1 navel orange and 1 small grapefruit
  • 3 cups fresh mixed berries or strawberries
  • 1 banana
  • 3 medium kiwis, peeled and cut into thick slices (about 1 ½ cups)
  • 1 piece seasonal fruit (apple, pear or grapes)

For the dressing:

  • 3 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 3 tablespoons finely chopped fresh cilantro
  • 1 tablespoon Picaringa™ chilito seasoning

PREPARATION:
Trim off all the peel and pith from the oranges and grapefruit. Halve or quarter them top to bottom, and slice crosswise into thin pieces. Halve or quarter strawberries if large. Peel and slice the banana. Prepare the rest of the fruit as needed. Toss all the fruit in large bowl.

Stir the honey and Picaringa™ in a small bowl and microwave on low until just warmed and syrupy, about 1 minute, whisk in the lime juice, Picaringa™ and cilantro. Toss with fruit and let cool. Have some Picaringa™ chilito seasoning handy for extra sprinkling!

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