Who doesn't love tequila? It's definitely one of my favorite cocktail ingredients and, surprisingly, it can also be used in some Latin-style dishes!
I know it might be a little hard to believe, but tequila-infused meals are some of the best around. Well, maybe not THAT hard. If you've never had one of these kind of dishes, then I can tell you right now that you are DEFINITELY missing out. Have no fear, though! You'll be winning big if you cook up one of these 5 amazing tequila-infused dishes because I guarantee you that everyone in the family will absolutely adore these recipes.
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Southwest Tequila Marinade
Ingredients: 1/3 cup lime juice, 1/3 cup olive oil, 1 small jalapeno pepper (chopped), 2 tablespoons tequila, 2 tablespoons fresh cilantro (chopped), 2 cloves garlic (minced), 1/2 teaspoon salt, 1/2 teaspoon black pepper
Directions:
Combine all ingredients and mix well. Store, refrigerated in an airtight container. Marinate seafood for about 1 hour, poultry for about 2 hours and other meats for up to 4 hours.
Recipe courtesy of About.com.
Creamy Chicken Tequila Pasta
Ingredients: 1 lb. boneless skinless chicken breast (cubed), 3 tablespoons soy sauce, 1 tablespoon oil (divided), 1/2 red onion (thinly sliced), 1 green pepper (thinly sliced), 1 red pepper (thinly sliced), 1/3 cup fresh cilantro (chopped), 4 garlic cloves (minced), 1 jalapeno pepper (deseeded and minced), 1/2 cup chicken stock, 2 tablespoons tequila, 2 tablespoons lime juice, 1 cup heavy cream, cooked pasta
Directions:
1. Combine chicken and soy sauce in a bowl and chill until needed.
2. Heat 1 tsp. oil in skillet over medium heat; add onion and peppers and stir cook until onion softens.
3. Remove from pan and save.
4. In the same skillet over medium heat, heat remaining oil and add cilantro, garlic and jalapeno and stir cook for 2 to 3 minutes. Add chicken stock, tequila and lime juice. Bring to a boil and cook until liquid has evaporated (5 to 7 minutes).
5. Add chicken and soy sauce mixture and cream to skillet. Bring to boil, stirring constantly. Lower heat and cook until chicken is cooked through and sauce is thick (7 to 10 minutes).
6. Stir in onion and peppers.
7. Serve over cooked pasta of your choice.
Recipe courtesy of Food.com.
Slow Cooker Tequila Lime Chili
Ingredients: 1 slice sandwich bread (torn into pieces), 2 tbsp. milk, 1 lb. ground turkey, 2 tbsp. vegetable or canola oil, 2 onions (minced), 2 tbsp. chili powder, 2 tablespoons tomato paste, 4 cloves garlic (minced), 2 tsp. ground cumin, 1/2 tsp. dried oregano, 1/4 tsp. red pepper flakes, 1 can (15 oz.) tomato sauce, 1 can (14.5 oz.) diced tomatoes, 1/4 cup tequila (plus more for serving, if desired), 2 tbsp. soy sauce, 1 tbsp. honey, 1 tsp. minced chipotle chile in adobo, 1 tsp. lime zest, 1 tbsp. fresh lime juice (plus more for serving, if desired); To serve: sour cream, cheddar cheese, parsley or your favorite chili toppings
Directions:
1. Use a fork to mash the bread and milk into a paste in a large bowl. Add the ground turkey, 1/4 teaspoon salt and 1/4 teaspoon pepper and gently mix to combine.
2. Add the oil to a large skillet set over medium heat. When the oil is shimmering, add the onions, chili powder, tomato paste, garlic, cumin, oregano, and red pepper flakes. Cook for 8-10 minutes, or until the vegetables have softened and browned.
3. Add the ground turkey mixture and cook until no longer pink, using a wooden spoon to break up large pieces. Mix in the tomato sauce, using the spoon to scrape any browned bits from the bottom of the pan.
4. Transfer everything in the pan to the slow cooker. Add the diced tomatoes (including their juice), 3 tablespoons of the tequila, the soy sauce, honey, and chipotle chile, stirring to combine. Cook on low for 4-6 hours, or until the ground turkey is very tender.
5. Stir in remaining tablespoon of tequila, and the lime zest and juice. Season to taste with salt and pepper. Add additional tequila or lime juice if desired.
Recipe courtesy of Tracey's Culinary Adventures.
Tequila-Glazed Fish Tacos with Fresh Avocado Salsa Recipe
Ingredients (Tacos): 1/2 Tbsp. vegetable oil, 1 1/2 lb. tilapia (cut into 2 oz. portions), Tequila Glaze (recipe follows), 12 each corn tortillas, Avocado Salsa (recipe follows). Ingredients (Tequila Glaze): 1 each jalapeño pepper (seeded, finely chopped), 1/4 cup honey, 1/4 cup tequila, 2 Tbsp. cider vinegar, 1/4 cup lime juice, 1/4 tsp. crushed red pepper flakes. Ingredients (Avocado Salsa): 1 each ripe, Fresh Hass Avocado (diced to 1/4-inch), 2 Tbsp. red onion (finely diced), 1/2 cup grape tomatoes (quartered), 1 jalapeño (seeded, finely diced), 2 Tbsp. lime juice, 2 Tbsp. chopped cilantro, 1/2 tsp. ground cumin (as needed), kosher salt and pepper to taste
Directions(Taco Assembly):
1. Heat a sauté pan then add the vegetable oil.
2. Add the tilapia and sauté on both sides until fully cooked.
3. In the last few minutes of sautéing, brush the tilapia with the tequila glaze.
4. Warm the tortillas on a grill.
5. Fill each warm tortilla with one piece of glazed tilapia topped with 1 1/2 Tbsp. of Avocado Salsa. Serve immediately.
Directions (Tequila Glaze):
Combine all of the glaze ingredients in a small sauce pan and bring to a boil. Reduce to a simmer and reduce by half. Remove from the heat and refrigerate.
Directions (Avocado Salsa):
Combine all ingredients in a bowl and mix together gently. Refrigerate.
Recipe courtesy of AvocadoCentral.com.
Grilled Tri-Tip Roast with Tequila Marinade and Cherry Tomato Relish
Ingredients (Tri-Tip Roast): 1/2 cup fresh lime juice, 1/2 cup chopped fresh cilantro, 1/2 cup olive oil, 1/3 cup soy sauce, 1/4 cup tequila, 7 garlic cloves (finely chopped), 2 tsp. grated lime peel, 2 tsp. ground cumin, 2 tsp. dried oregano, 1 tsp. ground black pepper, 2 beef loin tri-tip roasts (2 lb. each, trimmed). Ingredients (Cherry Tomato Relish): 1/4 cup balsamic vinegar, 4 teaspoons chopped fresh oregano, 3/4 cup olive oil, 1/8 cup drained canned diced mild green chilies, 4 green onions (finely chopped), 4 cups halved cherry tomatoes
Directions (Tri-Tip Roast):
1. Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
2. Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
Directions (Cherry Tomato Relish):
Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions. (Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.
Recipe courtesy of Epicurious.com.
