Steak in Tequila Marinade
1/2 cup of Julio César Chávez Tequila Blanco or Reposado
3 teaspoon orange peel
1/2 cup roughly chopped garlic
1 teaspoon cumin powder
1/4 cup Tamari or Soy sauce
2 tablespoon olive oil
Large glass dish or plastic resealable baggie.
Grill or frying pan
1. Slice meat into 1/8 inch pieces.
2. Mix together tequila, orange peel, garlic, cumin, Tamari/soy sauce and oil in a large glass dish.
3. Add the steak to the marinade and let it rest in the refrigerator for at least one hour or more.
4. Remove steak from the dish and place over a grill or frying pan (temperature should be medium-high. Turn steak twice to assure even cooking of the meat. Cook steak to medium or your preference."
5. When done cooking, let the steak rest for 5 minutes then cut into smaller pices.
6. Pair your steak with a whole wheat or flour tortilla.
7. Add a ready made salsa or any hot sauce of your choice.
Watermelon Soaked in Julio César Chávez Tequila
1 small seedless watermelon, red or yellow, quartered and cut into 2 -inch-thick wedges
1 cup Agave Nectar
3/4 cup Water
1/2 cup of Julio César Chávez Tequila Blanco
1/4 cup Triple Sec
2 limes, cut into wedges
Sea salt or Chilli salt
1. Arrange Watermelon wedges in a 12X12 Dish.
2. In a blender mix Agave Nectar, Water, JC Chávez Tequila Blanco and Triple Sec lightly blend
for 20 seconds.
3. Pour blended contents over the Watermelon.
4. Put in to the refrigerator for 30 minutes.
5. Before serving squeeze limes over the Watermelon and add salt to your liking.
Tequila, Mexican Cream and Chipotle Shrimp
1 pound large shrimp in shell(about 25 per pound), thawed, peeled and deveined
1/2 teaspoon kosher or sea salt, or more to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 garlic clove, finely minced
1/4 cup Julio Cesar Chaves Tequila Reposado
1/4 cup Mexican Style Cream (such as Rio Grande)
1 teaspoon Chipotles in Adobo Sauce, or add more to taste
1 bunch chives, chopped
1)Peel and devein the shrimp
2) Place in a bowl and sprinkle with salt and pepper
3) In a large and heavy saute pan set over medium-high heat, let the butter melt
4) Once it starts to sizzle, add the garlic
5) Stir and cook for 10 to 15 seconds, until the garlic becomes fragrant. Incorporate the shrimp, making sure that the pan is not over crowded, and let them brown on one side and then the other, just for about 1 to 2 minutes per side. Don’t let them over cook, they should brown on the outside, but barely cooked through
6) Add the Tequila, and slightly tilt the pan over the flame to ignite the Tequila. Let it cook until the flames disappear
7) Stir in the cream and the Chipotle sauce and turn off the heat. Serve immediately sprinkled with the chives on top.