Last week we had exactly two days of Fall weather. Lows in the 60’s. I threw open every window in our tiny apartment, shut off the AC and soaked in every ounce of crisp air. In South Texas any day when the temperature falls below 90’s is a cause for celebration. I had planned on celebrating with a batch of brownies. My kids had other plans. I sipped my pumpkin spiced coffee as my girls fiercely argued that on a day this perfect “we should be at the park or taking a walk.”
Don’t you love kids? They were spot on. Why spend the day cooped away when we could immerse ourselves in Fall. In the evening as I loaded the dishwasher I thought back on our wonderful day. I couldn’t help but wonder if Texas would be so kind to bless us with a few more days like today. We shall see, but in the meantime every great day should end with a Fall margarita. My brownie celebration was put on hold for a slightly more adult treat – Apple Margaritas, Enjoy!
I played around with the salt rim on this margarita just for fun, feel free to use only salt. I first thought of using the apple skin, but the mix was too moist. Needing a drier texture I tried freeze dried apples with great results. In the food processor I pulsed freeze dried apples with salt until coarse. Run your lime around rim and dip into apple/salt mix. Strain your fresh juice for bits of skin or seeds. The color will vary with the type of apple used.
Ingredients
- 1 cebolla grande, picada
- 3 dientes de ajo, finamente picado
- 1 lata (14.5 oz.) de tomates picados
- 2 cucharadas de chiles verdes picados Old El Paso
- 1 taza de caldo de pollo
- 1 paquete sazonador original para tacos Old El Paso
- Jugo de 1 limón
- 4 libras pechuga de pollo, sin hueso y sin piel
- Tortillas de harina Old El Paso
Instructions
- Coloque la cebolla, el ajo, los tomates, los chiles verdes, el caldo de pollo, el sazonador para tacos y el jugo de limón en una olla de cocción lenta; mezcle bien. Agregue las pechugas de pollo, asegurándose de cubrir completamente. Cocine a fuego lento por 4 a 5 horas o hasta que el pollo este blandito. Retire las pechugas de pollo a una tabla para picar y deshebre utilizando dos tenedores. Regrese el pollo a la olla de cocción lenta y mezcle el pollo con la salsa. Acompaña con tortillas de harina calientes.
