Green Chile Chicken and Red Chile Pork Tamales and Navy Beans with Margaritas

Epicurean Exploits - Food and Recipes
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[drinkers.gif] Last night for dinner we each had a green chile chicken and a red chile pork tamale (from Josie’s), with Red Chile, Tomatillo, and Green Chile salsas,with Navy beans heated with smoked salt. We had Margaritas - made with lime juice, Cointreau, and Cazadores Reposado tequila (in a 1:1:2 ratio) with the beans, salsas, and tamales. I had tomatillo salsa on my green chile chicken and red chile salsa on my pork tamales. I put a small amount of green chile salsa on my beans. Carollee had tomatillo and green chile salsas on her green chile chicken and red chile on her pork tamales. Then near the end she tried a little green chile salsa on her beans.

Then we had for dessert the last of our gelati: caramel cookie crunch, sea salt caramel, and double dark chocolate. There was one small scoop each left.

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Ummmmm. Tamales.

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Who has the higher tolerance – you or Carollee?

Had a bad experience with margaritas recently – made me swear of tequila forever. Again.

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I think I do, but Carollee does pretty well.

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As an aside – I found your post quite colorful. GREEN chile chicken, RED chile pork tamales, NAVY beans. Only wish you served it with some WHITE wine. [cheers.gif]

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I think that’s a challenge.

A Krueger drink-off is in order! [cheers.gif]

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Corey, why don’t you visit us in Santa Fe? We’ll share some good Margaritas with you.

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If I ever make it back to New Mexico (and I have a close friend from Albequerque) I’ll certainly look you up. The last margarita I had caused me to…well, it’s nothing I’m proud of. Of course, I’m also hoping for a tour of the cellar. Which reminds me, how do you keep track of your wine? Do you have a system or use cellartracker or…?

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I use an Excel spreadsheet

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When I was about 23 years old I had too many shots of tequila in a fern bar in Boston. I did a handstand in the middle of the bar area. Haven’t touched tequila since. Can’t even smell it.