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.)
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!
INGREDIENTS
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
INSTRUCTIONS
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).
Serves: 4
INGREDIENTS
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
INSTRUCTIONS
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
Serves eight
Ingredients
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
INGREDIENTS
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
On November 5, Tequila Don Julio hosted the latest edition of their Farm to Shaker dinner series in New York City in collaboration with New York Chef Daniel Sharp and Bartender Angela Laino. Below, you’ll find recipes and images of the innovative menu Chef Daniel and Angela collaborated on together for this special event. Each recipe features Tequila Don Julio along with roasting and toasting techniques that celebrate the fall season.
Angela’s Arch
Created by Angela Laino
Inspiration: I wanted to create a sensory experience. Bringing the smoke into the cocktail allowed all the senses to be activated while showcasing the versatility of the Tequila Don Julio Reposado. This cocktail brings a feeling of fall by recreating the smell of roasting on a campfire.
Ingredients:
1 1/4 oz Smoked Tequila Don Julio Reposado
1/2 oz Malbec Reduction
1/3 oz Italian Aperitif
Orange Zest
2 Dashes Orange Bitters
Dehydrated Lemon Ice for Garnish*
*Dehydrated Lemon Ice
Ingredients:
2 Lemons
Preparation:
Slice lemons thin and place in the dehydrator for 8 to 12 hours at 135°.
Once lemons are crisp, place them in the ice tray and fill halfway with water. Place in freezer.
Once ice is frozen, fill remaining space with water and freeze.
Preparation:
Pour Tequila Don Julio Reposado into blender.
Place the hose of a smoking gun 2 to 3 inches into the blender. Set the blender on a very low setting and turn on the smoker. Keep a continuous flow of smoke for 3 to 5 minutes.
Combine smoked Tequila Don Julio Reposado with Malbec Reduction, Italian Aperitif, orange zest and orange bitters in a mixing glass over ice. Stir for about 45 seconds.
Strain contents into a rocks glass over large ice cube.
Fill a snifter with smoke from your smoking gun and place on top of the rocks glass so that smoke is captured.
Lift snifter and serve.
Ideal Serve:
Rocks Glass
Indian Summer
Created by Angela Laino
Inspiration: The Farm to Shaker event theme directly inspired The Indian Summer cocktail. I’m very culinary and garden-driven in my approach to cocktails. My favorite ingredients to use are those that can both stand alone and have the versatility to cross over from food to drink, such as fresh herbs.
Ingredients:
1 oz Tequila Don Julio Blanco
1/4 oz Ancho Chili Liqueur
1 oz Lime Juice
1 oz Simple Syrup
1 bar spoon Curry Powder
8 Sprigs Cilantro for Garnish
Flaked Sea Salt and Dried Chili Powder Rim
Preparation:
Combine Tequila Don Julio Blanco, ancho chili liqueur, lime juice, simple syrup and curry powder into a shaker with ice. Shake well.
Double strain over fresh ice into a rocks glass rimmed with flaked sea salt and dried chili powder.
Ideal Serve:
Rocks Glass
Reactivate
Created by Angela Laino
Inspiration: One of my passions is to understand ingredients and the roles they play in our body. Activated charcoal is not only used as a filter in spirits but also mimics that process when consumed. By adding activated charcoal to this cocktail where the Tequila Don Julio 70 already goes through a charcoal filtration, it created an exciting twist on both the spirit and cocktail.
Ingredients:
1 1/3 oz Tequila Don Julio 70
1/3 oz Dry Sherry
1 oz Cedar, Rosemary & Activated Charcoal Syrup*
2/3 oz Lemon juice
1 bar spoon Organic Egg White
1 drop Orange Extract
Rosemary Sprig for Garnish
*Cedar, Rosemary & Activated Charcoal Syrup
Ingredients:
1 cup Dried Cedar Tops
4 cups Water
2 cups Sugar
1 Rosemary Sprig
1 Capsule Activated Charcoal
Preparation:
Bring dried cedar tops and rosemary sprig to a boil in 4 cups of water on high heat. Let boil for 2 minutes.
Let cool for 15 to 20 minutes.
Strain and mix in sugar.
Let cool then bottle.
Add capsule of activated charcoal, shake.
Yields ¾ liter.
Preparation:
Add all ingredients into a cocktail shaker.
Shake vigorously without ice for one minute. Add ice and shake for an additional minute.
Double strain into coupe glass.
Ideal Serve:
Coupe Glass
Don Julio Reposado Cured Roast Beef on Toast
Created by Chef Daniel Sharp
Inspiration: Among their many qualities, spirits have the ability to preserve, historically a powerful tool in preparing for the oncoming winter. This dish is traditionally Scandinavian and would use vodka, so for this preparation I used some Latin flavors and seared the meat to match the complexity of the Tequila Don Julio Reposado.
Ingredients:
2 lb Eye of Round
Canola Oil
Tequila Don Julio Reposado Cure
Ingredients:
2 Oranges, zest and juice
1 Lemon, zest and juice
1 Lime, juice
1/2 cup Tequila Don Julio Reposado
1 cup Salt
1 cup Sugar
1 tbsp Black Pepper, large crack
1/2 tsps Chili Flakes
2 Star Anise
1 Jalapeño
12 sprigs Cilantro
1 tbsp Soy Sauce
Preparation:
Cut the eye of round in half, pat dry with paper towel and set aside.
Using a peeler, cut zest strips from the oranges and lemon, but not the lime. Once completed, halve and juice oranges, lemon and lime.
Slice the jalapeñ
Combine all the ingredients (except the beef) and mix well.
Searing the Beef:
Place a heavy bottomed pan over high heat. Once very hot add oil, just to cover the pan lightly.
Sear the beef, turning to a new side every 30-45 seconds until it is browned on all sides. The goal is not to cook the beef, it will still be raw throughout.
Transfer to a plate and pat dry to remove excess oil.
Curing the Beef:
Once cooled, place the beef in a zip-lock bag and pour the Tequila Don Julio Reposado cure over.
Seal the bag removing as much air as possible so that the meat is completely surrounded by the liquid.
Place the bag inside a pan or container in case of leakage and refrigerate for 24 hours, turning the bag over once at the halfway point.
Once cured, remove the pieces and rinse lightly under cold water to remove the excess cure and pat dry. Wrap each piece tightly in plastic wrap.
Serving:
When you are ready to enjoy, place the wrapped piece in the freezer for about half and hour. This will firm it up and make it easier to slice.*
Serve sliced thin, drizzled with Creama Mexicana and chopped mint with a few slices of grilled bread on the side
*If you don’t want to use it all, it will freeze and keep for several weeks
Roast Porchetta and Burnt Orange Tequila Don Julio Reposado Sauce
Created by Chef Daniel Sharp
Inspiration: The burnt oranges and roasted meat speak to the fall season. The richness of the porchetta goes well with the sweet tang of the Tequila Don Julio Reposado sauce, and burning the oranges adds depth in the same way that barrel aging the tequila does. This sauce would also go well with roasted duck, turkey or chicken.
Burnt Orange Tequila Don Julio Reposado Glaze
Ingredients:
4 Oranges
3 tbsp Sugar
4 tbsp Butter
4 tbsp Flour
2 cups Orange Juice
2 cups Chicken Stock
2 1/2 oz Red Wine Vinegar
1 tbsp Whole Peppercorns
4 Whole Allspice
2 Star Anise
3 Cloves
1 tbsp Kosher Salt
3/4 cup Brown sugar
1/4 cup Sugar
4 oz Tequila Don Julio Reposado
Preparation:
Preheat your oven to 475.
Cut the oranges in halves. Then cut each half into four chucks.
Toss the chunks with the sugar. Spread them out on a baking tray so they are evenly spaced apart.
Roast in the oven for about 20 minutes or until the edges of the orange are blackened and rest of the orange is browned.
Meanwhile, gather and measure out the rest of the ingredients.
Melt the butter in a heavy bottomed saucepot. Add the flour and whisk to create the roux.
Cook over low heat for 5-7 minutes. The flour should start to smell toasted but not start to brown.
Add all the spices and cook for another minute.
Add orange juice, chicken stock and vinegar while whisking vigorously to avoid getting lumps. Once combined bring to a boil, then turn down to a simmer.
Add the sugar, salt, burnt oranges and Tequila Don Julio Reposado. Stir to dissolve.
Cook over low heat for 15 minutes, stirring occasionally.
Once finished, strain.
The Roast
Ingredients:
5 pound Heritage Porchetta Roast
4 sprigs Rosemary, stemmed and chopped
Salt and Pepper to taste
Olive Oil
Preparation:
Rub porcetta roast with olive oil and season with salt, pepper and rosemary.
Roll and tie so the skin-on belly is wrapped around the loin.
Place in a baking dish and cover with foil.
Cook slow and low at 325 degrees for about 2+ hours or until the internal temperature of the roast reaches 145 degrees.
Remove the foil and brush with the glaze. Turn the oven up to 450 degrees.
Return to the oven and roast for 5 minutes until the glaze and skin start to bubble and brown.
Let rest for 10 minutes before slicing. Serve with extra glaze on the side.
Roasted Pears and Tequila Don Julio Añejo Infused Caramel with Vanilla Ice Cream
Created by Chef Daniel Sharp
Inspiration: Fruit is nature’s dessert, so I always like to find my inspiration there. The warmth of a delicious roasted pear with a spoonful of melting ice cream has always been a favorite of mine. Tying this duo together is a simple caramel sauce improved upon with a little Tequila Don Julio Añejo. Like the use of fine brandy in classic French desserts, the Tequila Don Julio Añejo elevates the flavors and adds a touch of festivity.
Tequila Don Julio Añejo Infused Caramel
Ingredients:
1 cup Sugar
1/4 cups Water
4 tbsp Butter
1/2 cup Heavy Cream
2 oz Tequila Don Julio Añejo
Vanilla Bean, split and scraped
Pinch of Salt
Preparation:
Add sugar and water to a heavy bottomed pot. Bring to a boil over medium heat. Allow the water to evaporate, do not stir.
Once the water has evaporated the sugar will start to brown. If the heat is uneven, move the pan around being careful not to agitate the mixture.
Once the sugar has caramelized, add butter, whisking continuously. Once combined, remove from the heat and whisk in the cream.
Add Tequila Don Julio Añejo, vanilla bean and a pinch of salt. Stir to combine.
Roasted Pears
Ingredients:
3 Pears
2 tbsp. Honey
½ tsp. Ground Cinnamon
Pinch of Salt
Preparation:
Preheat oven to 450 degrees.
Cut the pears in half. Using a melon baller, remove the seeds.
Toss with honey, cinnamon and a pitch of salt.
Place cut side up in a baking dish with enough water just to coat the bottom.
Roast in the oven for 15-20 minute until nicely browned and soft.
Serve while still warm with vanilla ice cream and a generous drizzle of caramel.
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
I’ll be honest, I wasn’t all that excited about reviewing Hornito’s Lime Shot but the folks who do Hornito’s PR were so nice that I thought I’d set aside my prejudicial notions and give it a whirl for their sake. As it happens, I was correct in my original estimation. I don’t ever want to drink Hornito’s Lime Shot again, but I am head-over-heels in love with this product as a condiment!
That’s right.
Hornito’s Lime Shot is the best thing to hit my kitchen since the George Foreman Grill! I absolutely love cooking with it and have several recipes I’ve tried and love that I know you’ll find quite handy as you entertain and barbeque this summer!
[Tweet “I don’t ever want to drink @hornitos Lime Shot again, but I am head-over-heels in love with it!”]
But I must reiterate:
DO NOT DRINK THE LIME SHOT!
This is not tequila as we know and love it. It is diffused and infused and not at all what we would consider a sipping tequila.
[Tweet “DO NOT DRINK THE LIME SHOT! @hornitos”]
But it is a fantastic cooking tequila!
So, when the dust settled, I found Hornito’s Lime Shot to be a winner, but not for the purpose Hornito’s intended. Lucky for me I set aside my prejudice and took a shot on this cliche’.
Following are several summertime recipes you’ll love mixing up with Hornito’s Lime Shot:
Grilled Chicken Breast Tenders for Fajitas & Salads
4lbs Chicken Breast Tenders or sliced Chicken Breasts
½ Cup Hornitos Lime Shot
2Tbsp Fajita seasoning or 1 Capful of your favorite Mrs Dash.
Place all ingredients in a Ziploc bag, seal and massage to mix. Place the bag in a bowl (you never know when they’ll sprout a leak) and marinate in the refrigerator 6-8 hours or more. Grill on gas, open flame or on a George Foreman grill. This chicken will cook quickly and be tender, juicy and tasty!
[Tweet “Grilled Chicken Breast Tenders for Fajitas & Salads @hornitos”]
The first time we made these, we prepared them in the morning and grilled them that night. They were phenomenal! We used them in fajitas and salads all week.
The next time we made them, we marinated them overnight and grilled the next evening. Still great!
Serving suggestion: For low-carb, have these on romaine leaves. If you aren’t concerned with carbs, gluten, or have any other bread phobias, throw those babies on a tortilla, dress with cheese & salsa, and enjoy! We accompanied ours with a delicious JLP Golden Lime Margarita that was another delightful surprise in that it was the best pre-mixed margarita Mike or I had ever had.
Place all ingredients in a crock pot and mix thoroughly. Cook covered on low for 8-12 hours.
Pull pieces apart with two forks to shred the meat. It should just fall apart. Mix again to be sure it all gets covered with seasoning and keep on warm setting until ready to eat. If you aren’t entertaining and just can’t eat this much, tuck half of it away in an airtight container in the freezer. It keeps well.
[Tweet “Crock Pot Chicken Tacos with @hornitos Lime Shot”]
Crock Pot Refried Beans
2lbs dry Pinto Beans (Soak overnight in water and rinse)
1 Cup Salsa (any flavor)
1 Large Onion (chopped)
½ Cup Hornitos Lime Shot
1 Roasted hatch Green Chile (or a small can of chilis or jalapenos)
4 Cloves Garlic (or crushed/powdered equivalent)
Add all ingredients to a crock pot, cover with water, then add 4 more cups of water. Cook on high until it reaches the consistency you prefer. If it is too soupy, allow it to cook with the cover removed until enough water has evaporated to suit your taste. If they aren’t soft enough, add water as necessary.
If I’m in a hurry, I’ll mash them with a potato masher after they’ve cooked soft. If not, I’ll forget about them and just cook them on low for a couple days. Big batches like this work great because they keep well in the refrigerator and freeze well.
[Tweet “Crock Pot Refried Beans with @hornitos Lime Shot: Delicious!”]
Cole Slaw
½ Cup Miracle Whip (or Mayonnaise)
¼ Cup Hornitos Lime Shot
2tsp sugar
1tsp Wild Hibiscus Pyramid Salt Flakes (You’ll love the color!)
1 Thinly Sliced or Chopped Onion
¼ Cup Chopped Fresh Cilantro
2 (14oz) Packages Coleslaw (or shred ½ head Cabbage + ½ Bag Carrots)
Place first 6 ingredients in a large bowl and mix well. Add Coleslaw (or Cabbage & Carrots) and mix well. Add Miracle Whip (or Mayonnaise) to taste and chill until served.
*Entertaining tip: Fill a bowl the size of your serving bowl ½ full with ice and then set your serving bowl on top of the ice. This will keep your slaw fresh even on a warm summer day.
[Tweet “Cole Slaw made with @hornitos Lime Shot? YES!”]
For more great recipes you can make even better with Hornito’s Lime Shot, check out our Pinterest Pinboard specifically for Hornito’s Lime Shot. (But don’t drink it!)
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
Yes, we went there! The good folks at Hornitos were kind enough to send us some samples so we did what we do – Tasting & Testing. Look for our review of Lime Shot – and the reason why you absolutely must have this in your kitchen – coming this week!
According to Hornitos:
This Memorial Day weekend, master the art of cocktail-and-food matching—and just in time for all the warm-weather backyard festivities. Your readers can fire up the grill with Hornitos® and try some of these seamless pairings of mouthwatering food and thirst-quenching cocktails.
Hornitos® Lime Shot takes the process out of the whole tequila experience. No need for blenders or the lick it-sip it-suck it ritual, this shot already combines the salt + tequila + lime!
Serve the shot chilled and in a salt-rimmed shot glass for the ultimate Memorial Day experience.
Patriot’s Plata
This cool, sweet drink offsets spicy heat of your summer barbecue
• 1 ½ parts Hornitos® Plata Tequila
• ¾ part Lime Juice
• ¾ part Pineapple Juice
• ¼ part Agave
• Pinch of Cilantro leaves
Preparation: Add all ingredients to a shaker with ice. Shake and strain into a coupe glass.
Hornitos® Tequila Lime Shot Chicken
• 1 cup Hornitos® Lime Shot
• ½ cup orange juice
• ¼ cup chopped fresh cilantro
• 2 tablespoons minced seeded jalapeño chilies
• 1 ½ tablespoons chili powder
• ¼ cup honey
• ¾ teaspoon ground black pepper
• 6 boneless chicken breast halves
Preparation: Before adding chicken, mix all other ingredients in a bowl to form a marinade. Once mixed, place marinade in a large resealable bag and add chicken. Refrigerate overnight. Once prepared, place chicken on the grill (low to medium heat) and cook for approximately 15-18 minutes. Remove chicken from the grill and enjoy your Memorial Day barbecue!
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
Cinco De Mayo means Mexican Party Foods! Try some of these recipes and dress your place up with a few of these decorations and you’ve got a fiesta!
On May 1862, the Mexican Army, against all odds, defeated the French forces in the Battle of Puebla. On Cinco de Mayo (Spanish for the 5th of May), many Mexicans around the world celebrate their Mexican ancestry and people of all backgrounds can take the time to appreciate Mexican culture.
One important part of Mexican culture is the delicious foods created with fresh fruits and vegetables, cinnamon, peppers and…tequila!
If you’re hosting your own fiesta in celebration of Cinco de Mayo, check out our Cinco de Mayo pinboard at the Tequila Aficionado Pinterest page. These recipes and decoration ideas will be sure to help you create the right festive atmosphere for your party.
[Tweet “Create a festive atmosphere for your Cinco de Mayo party!”]
[Tweet “Great Cinco de Mayo decorations for your fiesta!”]
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Learn all about tequila from field to glass and then get paid to share your love of agave spirits with others! Buy Them Both Now!
On April 17, 2011, fourteen of the Bay Area’s best mixologists competing in the Tequila Rocks cocktail competition, sponsored by Casa Noble Tequila, at A Taste of Tequila and Tamales by the Bay, an annual benefit event for Benchmark Institute. Each contestant had five minutes to mix an original cocktail using Casa Noble tequila (blanco, reposado, or añejo) as the base ingredient. Tequila Aficionado Senior Editor Ryan Kelley joined H. Joseph Ehrmann (owner/barman Elixir in San Francisco) and Virginia Miller (Bay Area food and drink writer) on the judging panel to select the top three cocktails. The event was hosted by Tres Executive Beverage Director Ashley Miller.
The winning cocktail recipes are posted below. The prize for first place included a bottle of Casa Noble Single Barrel Anejo, two Casa Noble engraved Riedel tequila glasses, and an engraved Tequila Rocks pitcher. (Read Ryan’s blog entry detailing his experience as a judge, including more information on this “a-maize-ing” event.)
First Place:
Council of Four Brian Means (Bartender at Chow)
Ingredients:
1.5 oz. Casa Noble Reposado tequila
0.5 oz. Amontillado sherry
0.5 oz. St. Germain liqueur
0.5 oz. lemongrass syrup
2 dashes lemon bitters
garnish: dehydrated Meyer lemon wheels with edible flowers stuck onto it by agave nectar
Directions:
Add cracked ice, shake and strain into a coupe glass.
Garnish and serve.
Second Place:
Hernan’s Hermanos Michael Callahan (Bartender at Azul)
Ingredients:
1.5 oz. Casa Noble Blanco tequila
1 oz. Txakolina Spanish wine
0.25 oz. St. Germain
2 drops celery bitters
3 drops lime bitters
garnish: mezcal-infused dehydrated apple crisp
Directions:
Combine all ingredients.
Stir and strain into coup.
Garnish with mezcal-infused dehydrated green apple crisp and serve.
TEQUILA LIME COLESLAW WITH CILANTRO
TEQUILA LIME SKIRT STEAK
INGREDIENTS
reated by Angela Laino 
Crock Pot Chicken Tacos
Place all ingredients in a crock pot and mix thoroughly. Cook covered on low for 8-12 hours.
Crock Pot Refried Beans
Hornitos® Tequila Lime Shot Chicken
