Be a barbeque hero this summer with these great recipes using Del Bravo’s tequilas – prepare at home or bring them to your next family or work event to really impress!
The true beauty of all of the selected recipes below is that they can all be prepared the night before a big barbeque event so the only thing left to do the day of your Q is to grill the meat and drink tequila. (After all, those are the fun parts anyway.)
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TEQUILA LIME COLESLAW WITH CILANTRO
A 5-minute side dish that feeds eight from the Chunky Chef.
Regular coleslaw gets a new spin with this tequila lime version! The tequila gives it an unique depth, and it’s sure to be a hit at your next party!
- 1/4 cup mayonnaise
- 3 Tbsp fresh lime juice
- 2-3 Tbsp fresh cilantro, minced
- 1 Tbsp Penasco Tequila Blanco
- 3 tsp sugar
- 1/4 tsp salt
- pinch of black pepper
- 1/3 cup green onions, thinly sliced
- 14 oz coleslaw mix (or equal amount of shredded cabbage and carrots)
- 1/2 cup shredded red cabbage
- Add the first seven ingredients to a large mixing bowl and whisk until smooth.
- Add all the vegetables and toss to combine them.
- Cover and refrigerate for at least an hour, to allow the flavors to fully combine.
TEQUILA LIME SKIRT STEAK
Inspired by Fresh Everyday
A perfect-for-grilling entree that will make you the hero of any barbeque (at least in Texas).
- 2 tablespoons Route 66 Reposado Tequila
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 jalapeno, cored, seeded, and minced
- 2 green onions, whites and green parts, sliced
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1-1/2 pounds flack or skirt steak
- ½ teaspoon salt, plus more to taste
- 1 lime, cut into wedges
- Combine tequila, Worcestershire sauce, soy sauce, jalapeno, green onions, garlic cloves, brown sugar, and black pepper in a 1-gallon resealable plastic bag.
- Add skirt steak to the bag and seal. Shake to coat the meat with the marinade. Marinate in the refrigerator overnight.
- Prepare a charcoal or gas grill for cooking.
- Remove steak from marinade. Discard marinade.
- Sprinkle both sides of the steak with salt and pepper.
- Place meat on hot grill and grill for 3-4 minutes per side, until internal temperature reaches 120 degrees. Remove meat from grill and allow to rest for 15 minutes.
- Thinly slice meat against the grain. Squeeze lime wedges over the meat.
Mexican Fruit Salad
- 4 cups strawberries, hulled and halved (about 1 1/4 pounds)
- 2 cups mangoes, chunks
- 2 cups melon, chunks
- 1 cup pineapple chunk
- 1⁄2 cup fresh orange juice
- 1⁄4 cup fresh lime juice
- 1⁄4 cup Diva Tequila
- 1⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 -1 1⁄2 teaspoon dried ancho chile powder
Mix it all together and taste the magic! If, by some ridiculous fluke, you have leftovers, toss it all in the blender and freeze it in popsicle molds for grown up paletas.
DRUNKEN (BORRACHO) MEXICAN BEANS WITH CILANTRO AND BACON
- 8 Ounces, About 1 1/4 Cups Dry Pinto Beans
- 1/2 Cup Chopped Cooked Bacon
- 4 Thick Slices Cooked Bacon, Cut Into 1/2 Inch Pieces
- 1 Small White Onion, Diced Into 1/4 Inch Pieces
- 1 Jalapeno Pepper, Stemmed, Seeded and Finely Chopped
- About 2-2 1/2 Teaspoons Salt
- 1 1/2 Tablespoons Penasco Reposado Tequila (We recommend 1/2 Cup)
- 1/4 Cup Cilantro Leaves, Roughly Chopped
- Rinse the beans thoroughly and place in a slow cooker. Add 5 cups water and remove any beans that float.
- Add all other ingredients to the slow cooker and cook on high until boiling.
- Stir the beans regularly and add water as necessary to keep the liquid a generous 1/2 inch above the level of the beans.
- Cook overnight on low.