3 limes, quartered
Kosher salt on a small plate
One 6-ounce container frozen limeade concentrate, thawed
1 1/2 cups tequila
3/4 cup Controy Licor de Naranjas or other orange liqueur
1/4 cup fresh lime juice
About 4 trays ice cubes
One 6-ounce container frozen pineapple juice concentrate, thawed

Run one of the lime wedges around the rim of a stemmed cocktail glass. Dip the moistened rim in the salt and set the glass aside. Repeat with eleven more glasses.

In a blender, combine the limeade concentrate, half the tequila, half the orange liqueur, and half the lime juice.  Fill the blender almost to the top with ice cubes, cover, and blend on high-speed until thick and slushy. Transfer to a decorative pitcher. Repeat with the remaining tequila, orange liqueur, and lime juice, pineapple juice concentrate, and more ice. Transfer to the pitcher and stir to blend. The margaritas can be served immediately or stored, covered, in the refrigerator for several hours.

To serve, pour (or spoon) into the prepared glasses. Squeeze a wedge of lime into each drink and serve immediately.

Can also be stored in the freezer to thicken up.