The Whole Mango Shotta Enchilada
by Celina Zavala
Ingredients
- 2 oz. Mango Shotta
- 1 oz. Pineapple
- 3/4 oz. Freah Squeezed Lime
- 3/4 oz. Enchilada Sauce Purée*
- 1/2 oz. Mango Simple Syrup**
Preparation
- Rim half of a double old-fashioned glass with tajín and set aside.
- Place all ingredients in shaker with a scoop of ice and shake vigorously.
- Strain contents into the rimmed glass and fill with ice.
- Torch a cherry tomato, slice of jalapeño and cubed mango chunk and skewer through a cocktail pick, place on top of glass.
*Enchilada purée
Ingredients
- 2 Roma tomatoes
- 2 deseed jalapeños
- juice of 1 lime
- pinch of salt
- cilantro
Preparation
- roast 2 Roma tomatoes and 2 deseed jalapeños until lightly charred.
- Blend whole with the juice of 1 lime, a pinch of salt and a bushel of cilantro until smooth.
- Double strain to remove all seeds and stems and bottle up!
- Garnish with A torched cherry tomato, slice of jalapeño and cubed mango picked.
**Mango Simple Syrup
Ingredients
- 1/2 mango
- sugar
- water
Preparation
- Bring one cup of water, one cup of sugar and the juice and flesh of half a mango to a steady boil.
- Turn off heat and let it cool.
- Double strain and bottle!
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