This Sofritas recipe is a spicy tofu dish that is packed with flavor and a delicious base for any Latin American dish.

Sofritas is a Latin American dish that is packed with a lot of flavor and heat. If you do not like spicy food, not to worry, with this recipe you can adjust the spice to your liking.

Recently Chipotle added sofritas to their menu as a protein option which is great for a vegan diet and when you’re on the go, but I personally prefer making it at home from scratch on top of White Rice with a side of my Mexican Pinto Bean Soup.

Why We Love This Recipe

• The flavors in this dish are one of a kind. It is not something that you can get anywhere so I love how original this dish is.
• Tofu is a super food, really high in protein and really low in calories which makes it the perfect meat substitute in this recipe and in my 15 Minute Kung Pao Tofu.

Recipe Ingredients

Tofu: I simply LOVE tofu. It has great texture and melds with any flavor and is a great source of protein.

Poblano peppers are a staple in Latin American cooking. I love the mild and earthy flavor they give off. They’re the perfect addition to this recipe and they’re also great on top of my Asadero Cheese and Steak Tacos.

*See recipe card below for full list of ingredients.

How To Make Sofritas

Step #1: Lightly oil the poblano pepper in olive oil and place on a sheet pan in your oven to broil for 5 minutes then flip and broil again on the other side.

Step #2: After the poblano has been removed from the oven and cooled, remove the stem and seeds and roughly chop into pieces to better fit into the blender.

Step #3: Next, heat a Tablespoon of olive oil in a skillet over medium-high heat. Add in the onions and a pinch of salt and cook until onions are caramelized, 3-5 minutes.

Step #4: Next add the garlic and cook for 1 minute.

Step #5: Then add in the tomato paste, cumin, oregano, chipotle chili powder, and a teaspoon of salt and black pepper. Add in the tomatoes and cook everything together until the tomatoes have softened, about 5 minutes.

Step #6: While the tomato mixture is cooking, cut the tofu into 4 cubes and using a tea towel or paper towels, squeeze out as much excess moisture as you can. From there crumble the tofu into pea sized pieces.

Step #7: Next, move the tomato mixture into the blender or food processor and add in the cooked poblano pepper and blend until roughly smooth and set aside.

Step #8: Heat another Tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the tofu in one layer to the pan and let cook for 2-3 minutes without stirring. Then flip and continue cooking for about 10 minutes until the tofu has mostly browned.

Step #9: Then pour in the sauce and simmer for 5 minutes while stirring. As it starts to thicken, lower the heat to medium-low and cook for 3-5 minutes until the tofu has soaked in the sauce flavor.

Step #10: Finally serve and enjoy!

FAQs

Expert Tips

If you want to adjust the spice level you can do so by the amount of chipotle peppers you want to use. Less peppers = Less spice and More Peppers = More Spice.

More Tofu Recipes to Love

• Hoisin Tofu Stir Fry with Peppers and Carrots
• Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)
• Sichuan Tofu Bok Choy Stir Fry

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Sofritas Recipe

This Sofritas recipe is a spicy tofu dish that is packed with flavor and a delicious base for any Latin American dish.

Course Main Course, Main Dish

Cuisine Latin, Latin American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 201kcal

Author Linda

Ingredients

• 1 poblano pepper
• 3 Tbsp olive oil
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 2 Tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp oregano
• 1/4 tsp chipotle chili powder
• 1 1/2 tsp salt divided
• ground black pepper to taste
• 14 oz block extra firm tofu see Tip 1
• 2 roma tomatoes diced
• 1 chipotle pepper in adobo sauce see Tip 2
• 1 Tbsp adobo sauce
• 2 tsp red wine vinegar
• 1/2 cup water
• lime juice for garnish

Instructions

• Lightly oil the poblano pepper in olive oil and place on a sheet pan in your oven to broil for 5 minutes then flip and broil again on the other side.
• After the poblano has been removed from the oven and cooled, remove the stem and seeds and roughly chop into pieces to better fit into the blender.
• Next, heat a Tablespoon of olive oil in a skillet over medium-high heat. Add in the onions and a pinch of salt and cook until onions are caramelized, 3-5 minutes.
• Next add the garlic and cook for 1 minute.
• Then add in the tomato paste, cumin, oregano, chipotle chili powder, and a teaspoon of salt and black pepper. Add in the tomatoes and cook everything together until the tomatoes have softened, about 5 minutes.
• While the tomato mixture is cooking, cut the tofu into 4 cubes and squeeze out as much water as you can. From there crumble the tofu into pea sized pieces.
• Next, move the tomato mixture into the blender, add in the cooked poblano pepper and blend until roughly smooth and set aside.
• Heat another Tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the tofu in one layer to the pan and let cook for 2-3 minutes without stirring. Then flip and continue cooking for about 10 minutes until the tofu has mostly browned.
• Then pour in the sauce and simmer for 5 minutes while stirring. As it starts to thicken, lower the heat to medium-low and cook for 3-5 minutes until the tofu has soaked in the sauce flavor.
• Finally serve and enjoy!

Video

Notes

Tip 1: Tofu can be anywhere from 12-16 oz depending on what your local grocery store sells. This tofu can also be called “high-protein” instead of “firm” so either work.

Tip 2: If you want more spice added to this recipe then add in 2 chipotle peppers instead of just 1.

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 3-4 days. If you are wanting to freeze your sofritas you can do so in an airtight container for up to 2 months.

To reheat this dish you can do so either on the stove top over medium high heat or in your microwave until everything has warmed through. If you are reheating on the stovetop you may want to add in a splash or two of water if needed.

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 4104mg | Potassium: 444mg | Fiber: 3g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 33mg | Calcium: 76mg | Iron: 3mg

This Pan de Agua recipe, the ‘water bread’, is a staple in Latin American kitchens. Revel in its fluffy texture and satisfying density – an effortlessly simple bread that promises to be the easiest loaf you’ll ever bake!

Recipe Ingredients

• All-Purpose Flour: This provides the structure and body of the bread.
• Active Dry Yeast: This is the leavening agent that helps the bread puff up and get that lovely, airy interior.
• Salt: It’s crucial for flavor and also helps control yeast fermentation for the perfect rise.

See the recipe card for full information on ingredients and quantities.

How to Make Pan de Agua

Step #1: In a large bowl, dissolve the yeast in hot water and let it sit for 25 minutes, stirring occasionally.

Step #2: Next, add the flour and salt to the yeast mixture.

Step #3: Then, knead the dough for 10 minutes until it reaches an elastic consistency.

Step #4: Cover the bowl with a kitchen towel and let the dough rise for 1 hour and 45 minutes. Then, punch it down and let it rise for another 45 minutes.

Step #5: While it is rising the second time, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).

Step #6: After it has risen, shape your dough into a loaf, cut slits in the middle, and bake on a baking sheet for 20 minutes, or until golden brown.

Finally, serve with butter and enjoy!

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Pan de Agua Recipe

This Pan de Agua recipe, the 'water bread', is a staple in Latin American kitchens. Revel in its fluffy texture and satisfying density – an effortlessly simple bread that promises to be the easiest loaf you'll ever bake!

Course Breads

Cuisine Latin American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Resting Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 15 Slices

Calories 137kcal

Author Linda

Ingredients

• 4 1/2 cups all-purpose flour
• 1 1/2 cups water
• 1 Tbsp active dry yeast
• 1 tsp salt

Instructions

• In a large bowl, dissolve the yeast in hot water and let it sit for 25 minutes, stirring occasionally.
• Next, add the flour and salt to the yeast mixture.
• Then, knead the dough for 10 minutes until it reaches an elastic consistency.
• Cover the bowl with a kitchen towel and let the dough rise for 1 hour and 45 minutes. Then, punch it down and let it rise for another 45 minutes.
• While it is rising the second time, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
• After it has risen, shape your dough into a loaf, cut slits in the middle, and bake on a baking sheet for 20 minutes, or until golden brown. Finally, serve with butter and enjoy!

Video

Notes

Storage Info:

To keep Pan de Agua fresh, store it at room temperature, wrapped in a cloth inside a plastic bag for two days. For extended storage, freeze the sliced bread wrapped in plastic and then in foil for up to three months. To warm up a whole loaf of bread or slices, heat them in an oven preheated to 350°F (about 175°C); it should take roughly 10-15 minutes.

Nutrition

Serving: 1Slice | Calories: 137kcal | Carbohydrates: 29g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 157mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.001mg | Calcium: 7mg | Iron: 2mg

This Cranberry Margarita recipe is a festive Holiday cocktail filled with cranberry juice, lime juice, and of course, tequila!

Margaritas and fruit make some of the best cocktails. If you are looking for other similar recipes then you must also check out my Pineapple Margarita, Orange Margarita, and Blueberry Margarita!

I cannot lie, a cranberries are my absolute FAVORITE fruit to put into a margarita. I think the reason is because you can only enjoy this cocktail with fresh cranberries for a very short part of the year, the Holiday season. Cranberry season is from October – December so if you want to try this delectable concoction then run to the nearest store to grab a bag of fresh cranberries before they’re gone! Now, you should note that technically you don’t need fresh cranberries to make this beverage, it is an optional garnish to have fresh cranberries, but for me they make ALL the difference.

How to make a Cranberry Margarita

Assemble your ingredients. For exact amounts see the recipe card below.

In a cocktail shaker with ice, add in the tequila, triple sec, lime juice, simple syrup, and cranberry juice.

Shake vigorously for 20 seconds.

Pour into your favorite cocktail glass with ice, rimmed with sugar.

Garnish with fresh cranberries, a slice of lime, and a rosemary sprig and enjoy!

This beverage is the perfect mix between sour and sweet. It has the tartness from the cranberry juice and lime juice that will make your mouth pucker. But at the same time with the addition of the triple sec and simple syrup it adds a sweetness that is perfectly blended together with the tequila.

Serving Ideas for This Cranberry Margarita

This cocktail is perfect to serve during the holidays. Here are some festive ideas on how to make this Cranberry Margarita the star of your festivities!

Beverage Dispenser

When you go to print this recipe you can increase the servings to make a whole batch! You can pour a pitcher of margaritas in your favorite Beverage Dispenser with fresh cranberries and slices of limes inside and on the side for garnish.

Ornament Margaritas

My FAVORITE way to serve these margaritas is in a Clear Plastic Ornament inside a margarita glass. I add the garnishes to the glass then your guests can pour their margarita from the ornament into their glass which makes for a fun and festive activity.

Make your Own Cranberry Margarita BAR

Some people prefer more sweet or more sour margaritas so you can set out all the ingredients with a recipe and garnishes but also have it to where guests can make it their own!

More delicious Margarita recipes

• Strawberry Jalapeño Margarita
• Cadillac Margarita
• Avocado Margaritas
• Frozen Coconut Margaritas from Scratch
• Italian Margarita
• Jalapeño Margarita

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Cranberry Margarita Recipe

Indulge in the spirit of the holidays with this dazzling Cranberry Margarita recipe! A perfect fusion of tangy cranberry juice, zesty lime, and the smooth kick of tequila, this cocktail is a celebration in a glass.

Course Beverages, Cocktail

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 374kcal

Author Linda

Equipment

• 24oz Cocktail Shaker Bar Set
• Glass Beverage Dispenser
• Clear Christmas Ornaments

Ingredients

• 2 oz cranberry juice
• 2 oz tequila
• 1 oz triple sec
• 1/2 oz lime juice
• 1/2 oz simple syrup
• fresh cranberries optional garnish
• lime wedge optional garnish
• rosemary sprig optional garnish
• sugar optional rim

Instructions

• In a cocktail shaker with ice add in your tequila, triple sec, lime juice, simple syrup, and cranberry juice.
• Shake vigorously for 20 seconds.
• Pour in your favorite cocktail glass with ice and rimmed with sugar.
• Garnish with fresh cranberries, a slice of lime, and a rosemary sprig and enjoy!

Video

Notes

Storage Info:

Store your cranberry margarita in a sealed container in the fridge for up to 2-3 days to preserve freshness. To freeze, pour the margarita into a freezer-safe container, leaving some space at the top as the liquid may expand when frozen. While alcohol content can prevent the mixture from freezing solid, it can reach a slushy consistency, which can be quite enjoyable.

Nutrition

Serving: 1drink | Calories: 374kcal | Carbohydrates: 50g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 14mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 44g | Vitamin A: 26IU | Vitamin C: 30mg | Calcium: 10mg | Iron: 1mg

Crispy, drippy, and delicious, is the only way to describe this Birria Tacos recipe! They are packed with flavor which everyone will love!

Recipe Ingredients

• Chuck Roast and Short Ribs (Bone-In): Adds a rich, beefy flavor; it’s tender and juicy when slow-cooked.
• White onion: Infuses the birria with a mild, sweet, and aromatic essence, essential for depth and aroma.
• Guajillo chiles: Offers a sweet, smoky heat that adds a spicy kick to the traditional recipe.
• Quesadilla cheese: It has a melt-in-your-mouth texture and adds a rich, creamy taste.

See the recipe card for full information on ingredients and quantities.

How to Make Birria Tacos

Step #1: In a large Dutch oven, add the meat, onion, garlic bulb, carrots, bay leaves, and dried peppers. Then, cover the ingredients with water.

Step #2: Next, add in the chicken bouillon, oregano, cumin, and salt and stir to combine. Bring to a boil.

Step #3: After 30 minutes, skim the top of the pot to remove any impurities from the bone cooking out. (This looks like bits of foam on the top). At this point, it will look like a beef stew, but we are making tacos!

Step #4: Then, remove the guajillo chiles from the pot and place them in a blender with ¼-½ cup of broth and blend until smooth.

Step #5: If necessary, strain the blended chilies to remove the skin bits and return the mixture to the pot. Stir to combine.

Step #6: Add the chili powder and cover the pot.

Step #7: Cover the pot and continue to simmer for about 2 ½ hours until the meat is tender and will shred on its own. Be sure to stir every 30 minutes or so.

Step #8: After it has cooked, turn off the heat and remove the meat pieces from the pot to shred. Be sure to remove and throw away the bones in the process.

Step #9: After shredding the meat, use a ladle to skim off any excess grease that rises to the surface of the cooking liquid. Then, use the ladle to transfer the broth from the pot to a large bowl on the side. This is the sauce you will use for making your tacos.

Step #10: Time to assemble the tacos. To start, grab a large cast iron skillet and heat it on your stovetop over medium heat.

Step #11: Dip a corn tortilla into the reserved sauce and place it in the skillet. On one side of the taco, add your quesadilla cheese and shredded meat, creating quesabirria tacos. Fold over the other half of the tortilla and cook each side until you get a nice crisp exterior. Repeat with the remainder of the ingredients.

Step #12: Then, in a small bowl or ramekin, add additional broth from the pot and top with chopped white onion and fresh cilantro for dipping your beef birria tacos.

Finally, serve with lime wedges on the side and enjoy!

Frequently Asked Questions

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Birria Tacos Recipe

Crispy, drippy, and delicious, is the only way to describe this Birria Tacos recipe! They are packed with flavor which everyone will love!

Course Main Course, Main Dish

Cuisine Latin, Mexican

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 18 tacos

Calories 136kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 3 lbs chuck roast
• 2 lbs short ribs
• 1 large white onion
• 1 garlic bulb narrow top cut off
• 4 large carrots each cut into 4 large pieces
• 5 bay leaves
• 8 guajillo chiles stems cut and seeds removed
• 3 Tbsp chicken bouillon
• 1 tsp chili powder
• 1 tsp Mexican oregano
• 1 tsp ground cumin
• 1 tsp salt
• 6-8 cups water
• 1/4 cup beef broth or chicken broth

For Taco Assembly

• 12-16 white corn tortillas
• 2 cups quesadilla cheese
• 1 cup white onion diced
• 2 Tbsp fresh cilantro

Instructions

• In a large Dutch oven, add the meat, onion, garlic bulb, carrots, bay leaves, and dried peppers. Then, cover the ingredients with water.
• Next, add in the chicken bouillon, oregano, cumin, and salt and stir to combine. Bring to a boil.
• After 30 minutes, skim the top of the pot to remove any impurities from the bone cooking out. (This looks like bits of foam on the top).
• Next, remove the guajillo chilies from the pot and place in a blender with ¼-½ cup of broth and blend until smooth.
• If necessary, strain the blended chilies to remove the skin bits and return the mixture to the pot. Stir to combine.
• Add the chili powder and cover the pot.
• Continue to simmer for about 2 ½ hours until the meat is tender and will shred on its own. Be sure to stir every 30 minutes or so.
• After it has cooked, turn off the heat and remove the meat pieces from the pot to shred. Be sure to remove and throw away the bones in the process.
• After shredding the meat, use a ladle to skim off any excess grease that rises to the surface of the cooking liquid. Then, use the ladle to transfer the broth from the pot to a large bowl on the side. This is the sauce you will use for making your tacos.
• Time to assemble the tacos. To start, grab a large cast iron skillet and heat it on your stovetop over medium heat.
• Dip a corn tortilla into the reserved sauce and place into your skillet. Then on one side of the taco add your quesadilla cheese and shredded meat. Fold over the other half of the tortilla and cook each side until you get a nice crisp exterior. Repeat with the remainder of ingredients.
• Then, in a small bowl or ramekin, add additional broth from the pot and top with chopped white onion and fresh cilantro for dipping your beef birria tacos.

  Finally, serve with lime wedges on the side and enjoy!

Video

Notes

Storage Info:

To store birria tacos, place them in an airtight container in the refrigerator for 3 to 4 days. If there’s leftover meat, freeze it in an airtight container in the freezer for up to 3 months. To thaw and reheat, the air fryer works best. Set it to 350°F (180°C), lay out the tacos, and heat for 4 to 5 minutes. Check every 2 minutes to avoid burning. Alternatively, preheat the oven to 400°F (200°C), use a wire rack, and bake the tacos for 10 to 12 minutes until warm in the middle. Serve promptly.

Nutrition

Serving: 1taco | Calories: 136kcal | Protein: 15g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 61mg | Potassium: 251mg | Vitamin A: 10IU | Calcium: 13mg | Iron: 2mg

This Strawberry Jalapeño Margarita combines the sweetness of fresh strawberries and the spice from a fresh jalapeño to make a sweet and spicy cocktail!

I love that this Strawberry Jalapeño Margarita looks sweet but when you go to taste it, it has a spicy element to get your taste buds dancing. If you like drinks with a little kick then you have to also try my Micheladas: Spicy Mexican Red Beer, Jalapeño Margarita, or Michelada Bloody Mary!

Sweet but Spicy

This margarita can be deceiving if someone ordered it for you and you didn’t know what to expect. Upon first glance it looks like your average strawberry margarita. However, upon first taste you quickly realize it has a pop of spice mixed in with the sweetness. Depending upon how spicy you decide to make this beverage you could even smell the spice as you lift your margarita glass to your lips. With it being the warmer part of the year, making a batch of these margaritas at your next gathering is bound to be a crowd pleaser!

How to Make a Strawberry Jalapeño Margarita

Assemble your ingredients. For exact amounts see the recipe card below.

In a small blender combine the strawberries and tequila and blend until smooth.

Next, strain the strawberry tequila into a cocktail shaker over ice. This helps remove the strawberry seeds from your beverage.

Then, add in the lime juice, simple syrup and ½ jalapeño into the cocktail shaker.

Shake vigorously for 20 seconds.

Finally pour in your favorite cocktail glass over ice and enjoy!

Tips to make your Strawberry Jalapeño Margarita Extra Spicy

I know I have my spicy friends out there and if that is you then here are some extra tips to turn up the spice for your margarita!

Add in a whole Jalapeño

This recipe calls for ½ of a jalapeño which is simply cutting it in half and throwing it in, seeds and all! I typically cut the bottom half so that I don’t add in the stem. However, if you want to turn the spice up a notch then add the whole jalapeño you can cut off the stem and cut the jalapeño into two and add both halves into your cocktail shaker.

More time in your cocktail shaker

You only need to shake this in your cocktail shaker for a few seconds, however if you want more of that jalapeño flavor infused in your beverage, you can shake for up to 1 minute. Another option for this would be to let everything sit in your cocktail shaker to infuse for longer and then shake it together.

Add jalapeño slices to your blender

This tip is for my extra spicy friends. If you want a big kick of spice then throw some jalapeño slices into your blender with your strawberries and tequila to really take it up a notch.

Other Delicious Margarita Recipes:

• Cadillac Margarita
• Pineapple Margarita
• Avocado Margaritas
• Frozen Coconut Margaritas from Scratch
• Italian Margarita
• Blueberry Margarita
• Orange Margarita

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Strawberry Jalapeño Margarita

This Strawberry Jalapeño Margarita combines the sweetness of fresh strawberries and the spice from a fresh jalapeño to make a sweet and spicy cocktail!

Course Beverages

Cuisine Latin

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 beverage

Calories 371kcal

Author Linda

Equipment

• High Powered Blender

Ingredients

• 4 oz silver tequila
• 1 cup fresh strawberries tops removed
• 1/2 jalapeño
• 2 Tbsp lime juice
• 1 Tbsp simple syrup
• ice
• sugar optional rim dressing

Instructions

• In a small blender combine the strawberries and tequila and blend until smooth.
• Next, strain the strawberry tequila into a cocktail shaker over ice. This helps remove the strawberry seeds from your beverage.
• Then, add in the lime juice, simple syrup and jalapeño into the cocktail shaker.
• Shake vigorously for 20 seconds.
• Finally pour in your favorite cocktail glass over ice and enjoy!

Video

Notes

Note: When slicing your jalapeño I recommend cutting the bottom half off and throwing the whole half into the shaker, seeds and all!

Nutrition

Serving: 1beverage | Calories: 371kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 15mg | Potassium: 288mg | Fiber: 3g | Sugar: 22g | Vitamin A: 108IU | Vitamin C: 102mg | Calcium: 31mg | Iron: 1mg

This Blueberry Margarita recipe is a sweet and tangy cocktail that is certain to be the perfect addition to any summer day!

Warm weather is made for combining fresh fruits and tequila, am I right? If you are looking for other delicious margarita recipes like this, I recommend my Orange Margarita, Pineapple Margarita, and Frozen Coconut Margaritas from Scratch!

Another month, another margarita recipe!

You might be asking, if this is a blueberry margarita, why is it pink? I am with you! I wish blueberries were truly blue when you squeeze all the delicious flavoring out of them. Truly they’re more of a pinky/purple color. Also, for this recipe I chose to muddle the blueberries vs. blending them (because who has that kind of time when the patio is calling!) but you can blend or puree the blueberries to get more of that richer purple color to your drink.

I have definitely seen blueberry margaritas that are a sapphire blue which clearly have food coloring in them; but personally, I am not a fan because I think food coloring isn’t needed here.

How to Make a Blueberry Margarita

Assemble your ingredients. For exact amounts see the recipe card below.

Optionally, use lime slices to wet the rim of your glass and dip the glass into a bowl with a shallow amount of sugar to rim the glass with sugar.

In a cocktail shaker, add in the frozen blueberries. Using a muddler, muddle the blueberries until you have fresh squeezed blueberry juice.

Next, add in your ice, tequila, Grand Marnier, simple syrup, and lime juice into the cocktail shaker that has your muddled blueberries.

Cover and shake your cocktail maker.

Then, using a strainer, strain your shaker into your favorite glass.

Finally, garnish with limes and fresh blueberries and enjoy!

Recipe Variations

Amount of Blueberries

This recipe calls for ⅓ cup of blueberries; however, feel free to add more to your liking!

Fresh vs. Frozen Blueberries

I use frozen blueberries instead of fresh ones to give it more of that pinky/purple coloring. Using fresh blueberries you will get the same taste, but the color will just be lighter when you make it.

Other delicious Blueberry Recipes;

No Fuss Blueberry and Cranberry Sauce

Creamy Vegan Breakfast Smoothie

Boozy Fruit Salad

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Blueberry Margarita

This Blueberry Margarita recipe is a sweet and tangy cocktail that is certain to be the perfect addition to any summer day!

Course Beverages, Cocktail

Cuisine Latin

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 228kcal

Author Linda

Ingredients

• 1/3 cup blueberries I use frozen for extra coloring
• 1 oz lime juice
• 4 oz tequila
• 1 1/2 oz simple syrup
• 1/2 oz Grand Marnier
• Ice
• Lime Slices and Fresh Blueberries optional garnishes
• Lime Slices and Sugar optional for sugar rimmed glasses

Instructions

• Optionally, use lime slices to wet the rim of your glass and dip the glass into a bowl with a shallow amount of sugar to rim the glass with sugar.
• In a cocktail shaker, add in your blueberries. Using a muddler, muddle the blueberries until you have fresh squeezed blueberry juice.
• Next, add in your ice, tequila, Grand Marnier, simple syrup, and lime juice into the cocktail shaker that has your muddled blueberries.
• Cover and shake your cocktail maker.
• Then, using a strainer, strain your shaker into your favorite glass.
• Finally, garnish with limes and fresh blueberries if preferred and enjoy!

Video

Notes

I use frozen blueberries in this recipe compared to fresh ones so that you have more of that pretty pinky/purple color in your drink!

Nutrition

Serving: 2serving | Calories: 228kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 52mg | Fiber: 1g | Sugar: 21g | Vitamin A: 20IU | Vitamin C: 7mg | Calcium: 6mg | Iron: 1mg

This Pineapple Margarita recipe combines sweet pineapple juice, tangy lime juice, along with classic margarita ingredients to make a refreshing, tropical, summer cocktail!

An iced cold margarita on a warm summer day is one of the best things in life. If you’re a fan like me, then you must try my Avocado Margaritas, Cadillac Margarita, and Orange Margarita!

When it comes to pineapples, it seems like the times they are in season come and go too quickly. Well, I looked it up and pineapples are actually in season from March until July. I was surprised by this, because, I generally don’t think about yummy tropical fruits until summer months.

However, next March, you will definitely find me on my patio holding one of these delicious pineapple margaritas. I will likely be bundled up but in hopes that warmer weather is on the horizon.

How to Make a Pineapple Margarita

Assemble your ingredients. For exact amounts see the recipe card below.

If preferred, dress your glass with a sugar rim and fill the glass with ice.

Next, in a cocktail shaker over ice, add in the silver tequila, Cointreau, pineapple juice, and lime juice.

Then, cover your shaker and shake vigorously for 30 seconds.

Finally, pour over your prepared glass and enjoy!

Frequently Asked Questions

Can I add some spice to this Pineapple margarita?

Absolutely! This is definitely a sweeter margarita so if you are wanting some spice I would recommend adding in ½ of a jalapeno to your shaker and even Tajín seasoning to the rim of your glass!

Do I have to use silver tequila?

If you prefer a different type of tequila, such as reposado or añejo you can use that for this recipe, I would recommend silver or blanco tequila but any would work!

How do I make a pitcher of Pineapple margaritas?

Bring on the party! If you are looking to make multiple drinks, in the recipe card or in your print screen you can adjust based on how many drinks you are making and the ingredients will adjust accordingly!

Other delicious Pineapple Recipes:

• Pineapple Curry Chicken Skewers
• Slurpy Thai Curry Noodles with Chicken and Pineapple
• Pineapple Ginger Iced Tea

Print

Pineapple Margarita

This Pineapple Margarita recipe combines sweet pineapple juice, tangy lime juice, along with classic margarita ingredients to make a refreshing, tropical, summer cocktail!

Course Drinks

Cuisine Latin

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 drink

Calories 314kcal

Author Linda

Equipment

• 24oz Cocktail Shaker Bar Set

Ingredients

• 2 oz silver or blanco tequila
• 3 oz pineapple juice
• 1 1/2 oz Cointreau
• 1 oz lime juice
• Ice
• Sugar for rim optional

Instructions

• If preferred, dress your glass with a sugar rim and fill the glass with ice.
• Next, in a cocktail shaker over ice, add in the silver tequila, Cointreau, pineapple juice, and lime juice.
• Then, cover your shaker and shake vigorously for 30 seconds.
• Finally, pour over your prepared glass and enjoy!

Video

Notes

If you want to add some spice to this Pineapple Margarita recipe, I recommend adding in ½ of a jalapeno to your shaker and even Tajín seasoning to the rim of your glass!

Nutrition

Serving: 1drink | Calories: 314kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 158mg | Fiber: 1g | Sugar: 23g | Vitamin A: 18IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 1mg