FLYBIRD RECIPES

SPICY TAMARIND BBQ SAUCE

Spicy Tamarind BBQ chicken tacos

INGREDIENTS: Makes about 1 cup of BBQ Sauce

  • 2 Tbsp olive oil
  • 1 yellow onion, diced
  • 1 chipotle in adobo (pepper + sauce), diced
  • 1 tsp kosher salt
  • 2 cloves garlic, grated
  • 2 Tbsp tomato paste
  • 1/4 cup tamarind paste
  • 1 Tbsp smoked paprika
  • 1 Tbsp ground coriander
  • 2 tsp pure chili powder
  • ¼ tsp dried mustard powder
  • 2 Tbsp Worcestershire sauce
  • ¼ C distilled white vinegar
  • 1-2 Tbsp Flybird Mangonada (or more, for a thinner consistency)
  • ½ tsp orange zest + 1 Tbsp juice
  • ¼ C Agave for sweetness

INSTRUCTIONS:

1. Heat the olive oil in a saucepan over a medium-low flame. Add the onions, chipotle in adobo and salt, sautéing 8-10 minutes, until soft, translucent and just beginning to caramelize.

2. Next, add garlic, tamarind & tomato pastes along with dry spices (paprika, coriander, chili and mustard powder) and cook for another 5 minutes.

3. Add remaining wet ingredients and increase heat to medium-high, bringing the mixture to a low boil. Then reduce the heat to low and let simmer for another 10 minutes, until thickened.

4. Turn off the heat and use an immersion blender to blend the mixture until smooth. Use as a sauce and serve immediately or let cool and store in an airtight container.

Spicy WATERMELON CUCUMBER SMASH

INGREDIENTS:

  • 5 fl oz. Flybird Watermelon Cucumber Margarita
  • 3 slices jalapeno, muddled
  • 3 slices cucumber, muddled
  • Juice of half a lime
  • Tajin seasoning for rim

 

INSTRUCTIONS:

1. In a cocktail shaker, muddle cucumber, jalapeno and lime juice. Fill with ice.

2. Add Watermelon Cucumber Margarita & shake vigorously.

3. Prepare the rim by swiping a slice of lime along it and dipping in Tajin seasoning. Then, add ice to your glass.

4. Strain cocktail into the ice-filled glass

5. Garnish with a lime wheel & Enjoy!

FIESTA MARGARITA CUPCAKES

This recipe works with “from-scratch” cupcake mix as well. Just replace the water or other liquid with Flybird Margaritas for a good time!

CUPCAKE INGREDIENTS:

  • 1 box of your favorite cake mix
  • 1 C of your favorite Flybird Margarita (replace liquid in the cake mix with margarita)

FROSTING INGREDIENTS:

  • 8 oz cream cheese, room temperature
  • 1/4 C unsalted butter, room temperature
  • 4 C powdered sugar
  • 1 – 2 TBSP of your favorite Flybird Margarita
  • Garnish with the Festive sprinkles of your choice

INSTRUCTIONS:

1. Preheat the oven according the instructions on your cake mix box and prepare your cupcake tins with cupcake liners.

2. Mix cake mix according to instructions. Instead of water or milk as called for, substitute for Flybird Margarita!

3. Bake the cupcakes as instructed on the box and let cool to room temp before frosting, for best results.

FOR THE FROSTING:

1. Beat cream cheese and butter until homogenized, then slowly add powdered sugar until well-incorporated. To finish, add 1-2 Tablespoons of your favorite Flybird Margarita flavor, to desired piping consistency.

2. Once the cupcakes have cooled completely, frost them via piping bag & desired tip and garnish with sprinkles .

FIRE-ROASTED HATCH CHILE CHIMICHURRI

This recipe works with any milder green chile – or even a mix of peppers: Jalapeno, Serrano, Anaheim or Poblano. Serve them up over marinated, grilled flank steak or on tacos!

CHIMICHURRI INGREDIENTS:

  • 2 Hatch Chiles
  • Juice of one lime
  • 2 cloves garlic
  • 2 TBSP olive oil (up to a quarter cup, to desired consistency)
  • 1/2 Cup Cilantro
  • Seasoning, 1/2 tsp each: smoked paprika, salt & fresh cracked pepper

INSTRUCTIONS:

1. Prepare the chiles in a bowl, by seasoning with a tsp of oil, smoked paprika, salt & pepper to taste. Toss to coat.

2. Fire up the grill! Add the chiles, turning until nicely charred on all sides.

3. Remove chiles from heat: Add to a heat-safe bowl and cover with plastic wrap, letting rest for 10 minutes or so.

4. While the chiles are resting, start preparing the chimichurri: In a food processor (or blender), combine lime, garlic, cilantro, remaining seasoning, and set aside.

5. Time to remove the skins, seeds and stems from the chiles, and roughly chop. Add to the food processor or blender with the other chimichurri ingredients. Pulse or blend while streaming in olive oil until you reach desired consistency.