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Blue Bonnet shares their award-winning recipes for your Super Bowl party

Broncos fans at Blue Bonnet
Broncos fans at Blue Bonnet
Blue Bonnet

Family-owned, Blue Bonnet Restaurant is thrilled to cheer on their Denver Broncos in the Super Bowl. Home to over 200 food and drink items, all made in-house, including more than 35 different tequilas, 15 signature margaritas, and every Mexican favorite you can think of, The Blue Bonnet is also home to many legendary meals served to Denver Broncos throughout the years. The South Broadway Mexican restaurant is a city icon and even closes for the Super Bowl to allow employees time to enjoy the Broncos’ fever with their families.

The Blue Bonnet has been featured in a variety of notable International publications for its fresh food and margaritas including The New York Times, House Beautiful and British Airways Magazine, just to name a few. Blue Bonnet has also won “Best Of…” recognitions more than 32 times including Best Chips & Salsa, Best Chili Relleno, Best Green Chili, Best Enchilada and, of course, Best Margarita.

So . . . what will you be cooking up for your party? The Blue Bonnet has shared some of their favorite football favorites with you. The Super Bowl is the largest single day of guacamole consumption each year, so let’s start it out right!!!!!

Blue Bonnet Signature Guacamole

Makes enough for 8 – 10 guests

  • 10 whole avocados
  • ½ cup diced jalapenos (preferable de-seeded and de-veined for those who don’t like heat)
  • 2 cups diced tomatoes
  • 1 cup diced onions
  • 4 teaspoons lime juice
  • Salt and pepper to taste

1. Halve the avocados. 2. Remove the seed in the middle and scoop out the avocado from the peel. 3. Place the avocado in a bowl and mash with a fork. 4. Mix in the jalapenos, tomatoes, onion, lime juice and salt and pepper to taste. 5. Serve immediately.

Meatballs in Sonoro Sauce

Makes enough for 10 - 12 guests

  • 4 sliced onions
  • ½ cup each of diced onions and diced red bell peppers
  • 6 Anaheim peppers, de-seeded and de-veined and sliced
  • 4 tomatoes
  • 2 jalapenos de-seeded and de-veined
  • 4 eggs
  • 3 pounds ground beef (substitute ground pork, turkey, buffalo, etc.)
  • Pinch of garlic, salt and oregano
  • Red chili flakes to taste
  • 1 pint of chicken stock

1. Prepare the meatballs by mixing the egg, ground meat, diced onions and diced bell peppers. Roll into small 2 inch balls and brown in olive oil. 2. Roast tomatoes in oven or boil in water. Once they are soft, blend them together. 3. Sauté the onion slices in the pan with some olive oil until they are translucent. 4. Add the peppers and cook five more minutes. 5. Add tomato puree and cook an additional few minutes. 6. Add chicken stock and other ingredients. 7. Place meatballs in the mixture and simmer at a low heat for as long as desired.

Blue Bonnet Signature Chicken Taquitos

Makes enough for 8 – 10 guests

  • 10 whole avocados
  • ½ cup diced jalapenos
  • 2 cups diced tomatoes
  • 1 cup diced onions
  • 4 teaspoons lime juice
  • Salt and pepper to taste

1. Take a white corn tortilla and roll any ingredient / filling of choice in the middle of the tortilla. 2. Roll it like a cigar. 3. Brush with a little olive oil and bake it at 375° F. 4. Cook until crispy or fry them in a pan for the ultimate crunch.

Carne Asada Tacos

Makes enough for 6 – 8 guests

  • 1 pound flank or skirt steak (the key is to have thin beef)
  • Olive oil to brush grill or use in pan if frying (if it’s raining!)
  • Pinch of Kosher salt and freshly ground black pepper for each skirt steak
  • 2 garlic cloves, chopped
  • Jalapeno, if you want spice, diced
  • 1 lime, juiced
  • Handful of cilantro, chopped
  • Sugar, white vinegar, cumin seeds per your tastes (all can be added to marinade)

1. Using a glass or plastic bowl (non reactive bowl) place the skirt steaks and all the ingredients (cilantro, lime juice, garlic cloves, additional ingredients) into the bowl and mix well. Ideally you want them to marinate overnight to absorb the seasoning.

2. To grill, brush the steaks with olive oil so as to not stick on the grill and season with salt and pepper individually.

3. Grilling time varies depending on thickness of meat and temperature of grill. Plan no more than five minutes for each side per skirt steak.

Cool and slice diagonally to serve. If using a pan, heat oil in skillet and sauté evenly on each side. Peppers and onions can be sliced (deveined and deseeded if need be) and brushed with the same olive oil and seasoned with the same items used in the carne asada.

We enjoy cooking our peppers and onions in a grill basket, but there are many techniques. We even like to char the skins of the peppers sometimes for a real summer treat. Serve with warm tortillas, pico de gallo, guacamole, over a salad, with a side of rice and beans, in a burrito or anything else. Carne asada is even delicious with eggs in the morning or as a sandwich for lunch. There are dozens of great recipes using carne asada.

Blue Bonnet Signature Margaritas

These signature margaritas and sangria are a collaborative effort between the Blue Bonnet’s 19-year veteran head chef, Luis Galvez, and bar manager and master mixologist, another 19-year veteran of the restaurant, John Duvernet.

Orange Habanero Margarita

  • In cocktail shaker, cut ¼ peeled fresh orange
  • Add a pinch of fresh habanero chili
  • Add one pour of Agave syrup
  • Muddle until mixed well
  • Add 2oz Suaza Tres Generaciones Reposado Tequila
  • Add 1oz fresh lime juice
  • Add another drop of Agave syrup
  • Add a splash of Grand Marnier Shake vigorously
  • Pour over ice or blend and serve frozen
  • Garnish with fresh orange and fresh lime

Fresh Strawberry Basil Margarita

  • 2oz Suaza Hornitos Silver Tequila
  • 2oz fresh strawberries
  • 3 torn basil leaves
  • 1 oz fresh lime juice
  • Splash of Agave syrup in the mixture
  • 1oz of Cointreau

Soak hulled strawberries in the Cointreau with Agave nectar. Add Tequila, torn basil leaves, fresh lime juice & ice to blender. Add strawberry mixture and blend until smooth. Pour in glass and garnish with fresh lime and sprig of basil.

Cucumber and Fire Roasted Jalapeno Margarita

  • ¼ cucumber peeled
  • ¼ fire roasted fresh jalapeno (seeds and veins removed)
  • 2oz Kah Anejo Tequila
  • 1oz fresh lime juice

Flash blend Serve over ice or in a martini glass. Garnish with fresh jalapeno wheel and fresh lime.

Homemade Sangria (Margarita)

  • Any fruity red wine (not too sweet)
  • ½ cup Brandy
  • ¼ cup Agave syrup
  • Sliced fresh oranges, limes or any other mixture of choice

Mix all ingredients in glass container. Refrigerate overnight and serve cold over ice. To make a margarita serve sangria mixed with any margarita and serve over ice or blended to make frozen.

Go Broncos!

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