We have put together a series of culinary recipes that use tequila as an ingredient. These traditional Mexican dishes create a unique combination of flavors when experienced with the aroma of tequila. Continue reading to discover how you can prepare a peppered medallion steak and black aioli, with a tequila-cilantro pasta.
This is a delicious dish, balanced in textures as well as tastes, that can be confidently offered as an entree, or main dish.
Roast the dried chili peppers (with direct fire). Cut the peppers in half and save the seeds. Rehydrate the chilies and the chili seeds in hot water for one hour, in separate containers. Roast the red tomato and blend it with the burned tortilla, clove, pepper, garlic and cumin. Add the chilies and their seeds at the end. The blend must be dense (in cases that it is too dense, add a little chicken stock). Season.
Marinate the steak with pepper and Sauza’s 100 year white tequila. Before cooking it, add salt to taste.
Melt butter in a large pan, and add the cooked pasta; then add the cilantro. Take the pan off the fire and add a bit of Sauza’s 100 year white tequila. Place the pan back on the fire and reduce the liquid to achieve a desired texture.
With a blender, use half-speed to blend the garlic, huitlacoche, 100 year white tequila and the fresh lemon juice. Once you achieve a pasty consistency, slowly add the olive oil and blend at a low velocity. Season with salt.
Place the pasta along the edge of the plate, and the steak in the center––bathed in the alioli. Decorate the dish with fried pork.
We have more recipes for you!
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Sueños de mi pueblo (Modern quesadilla)
Come and visit Casa Sauza, our chef will prepare the best tequila-based meals you'll ever have. Have a Tequila, at Tequila, Jalisco!