California Burritos & Hibiscus and Jalapeno Margaritas

CHICOPEE, Mass. (Mass Appeal) – What better way to celebrate Cinco de Mayo than with delicious food and drinks! Amy McMahan, Co-Owner Mesa Verde in Greenfield, showed us how to make California Burritos and Hibiscus and Jalapeno Margaritas.

California Burritos

12 inch flour tortilla
1/2 cup carne asada
10 french fries
2 oz shredded cheese
dollop of sour cream

Warm the tortilla over a flame or in a pan until soft and pliable. Start with cheese, then meat, add fries and sour cream and then roll.

 

Hibiscus and Jalapeno Margaritas

6 oz. tequila
1.5 tablespoons dried hibiscus flowers

6 oz. tequila
1 jalapeno, quartered

1 oz. fresh lime juice
2 tsps sugar
1 oz triple sec
2 oz infused tequila
Ice

Steep hibiscus in tequila for 2 hours and then strain. Add jalapeño to tequila in a jar for 24 hours, then strain out jalapeño. In a shaker, swirl lime juice with sugar until dissolved, add either flavored tequila, triple sec, and ice. Shake and serve in salt rimmed glasses.