Red prickly pears are the star of this spin on a classic frozen margarita.
4 ounces (1/2 cup) tequila blanco
1 ounce Cointreau
3 large red prickly pears (tunas rojas)
Juice of 1/2 of a large lime
1/2 cup natural cane sugar, such as Zulka azúcar morena
3 cups ice
1 tablespoon of Tajín (to rim the glasses; optional)
Remove the skin from the prickly pears and chop roughly.
Add chopped prickly pears to a food processor or blender with tequila blanco, Cointreau, lime juice and sugar. Puree until smooth, then strain the puree to remove the prickly pear seeds.
In a clean blender or food processor cup, add the strained puree and 3 cups of ice and blend until the mixture becomes slushy.
Wet the rims of the glasses by rubbing with a lime wedge. Put the Tajín in a flat dish and dip the glass rims in it until they’re coated all the way around.
Pour the margarita into the glasses and serve immediately.
Keywords: red prickly pear, red cactus pear, cactus fruit, margarita