By The Tahona Society Editorial Team
Alquímico & Altos Tequila: The Perfect Match to Prepare Sustainable Cocktails
Sep 03, 2021
There is a certain joy about food! About food that you make for family, for friends. Let's celebrate National Taco Day!
In Mexico the concept of family is inextricable from the notion of sharing food–notably the kind that brings good times back to mind with every bite.
Altos tequila is exactly about that! While they take pride in the integrity of our sustainable practices that go well beyond what is in the bottle, their true promise is of times shared family style: new memories to cherish with our loved ones, the family we choose.
True: out of a much longer list of foods Mexicans love on the street, we are only including tacos that won’t present a big challenge when you are sourcing ingredients.
Still, they’re all about great flavors that pair beautifully with fresh Altos tequila cocktails or even a nip of neat!
Bear in mind that Mexican food is very much about the garnishes, salsas, among which each dinner guest is supposed to choose the one they want for themselves to give their nom noms that kick they love and crave, turning the humble taco into a treat for the eyes as well.
So make sure to make plenty! Happy National Taco Day!
1. Cut the guajillo chili peppers in order to devein and seed them.
2. Cut the chile ancho peppers, devein and seed them.
3. Put the chiles in boiling water and heat for 5-10 minutes or until soft. Drain well.
4. Sautée chopped onions in the necessary oil until transparent. Add the carrot: Cook for about 2 minutes, then add the celery. Cook for 1 minute and then add the pineapple. Cook for about 1 minute and then sprinkle with salt to help it “dry”. If the pineapple isn’t too sweet, you might need to add a little (1-2 tbsp) sugar here. Keep stirring until all the juices dry up and the pot starts “browning.” Deglaze with white vinegar. Reserve.
5. Dissolve the achiote paste in the orange juice, then place it in the blender with the guajillos and the ancho chiles, raw onion slice, garlic, cumin and oregano.
6. Blend well and place in a container. Add vinegar and a scoop of the escabeche, integrate well.
7. Cut in strips the pork steaks and marinate with the sauce of achiote and chiles.
8. Place in the refrigerator and let it stand overnight.
9. After this, strain the pork, heat a griddle, grill or pan and add 2 tablespoons of oil. The oil must be very hot, as we want to sear the meat. It is better if you cook the meat in small batches.
10. Serve the pork with tortillas, the escabeche and all the garnishes. To each taco, add salsas and a squeeze of lime.
Instead of the Achiote and guajillo, a preparation of chopped tomato, chopped onion and garlic could be used.
Shake vigorously in a shaker for 1 minute, strain into rocks glass with ice. Previously rimmed with cilantro and serrano salt. Garnish with pineapple triangle.
1. In a pan, fry the chorizo with little oil and smash it. Fry it until crispy.
2. Shred the cheese.
3. In a hot pan or griddle add the cheese and allow it to melt.
4. Mix the chorizo and the cheese. Serve hot.
5. Serve with flour tortillas and either green or red salsa.
Pour ingredients in highball. Stir to dissolve the agave mix. Add ice, top with soda. Rim with salt.
1. In a bowl we squeeze the oranges. We add vinegar and the achiote paste. Blend the mix everything together. Add the meat and marinate overnight.
2. Once the meat is marinated, use a pressure cooker and put the banana leaves at the bottom. Add the meat and all the mixture and cover it with water.
3.Heat it for 50 mins. Start at high heat and when it starts making sound, we turn it low heat.
4. Remove the meat from the pressure cooker. Strain the meat from the broth. Reserve the broth.
5. Add the meat in a bowl and with a fork shred the meat and remove the bones, so the meat becomes clean.
6. Chop the onions in julienne. In a pan heat two tablespoons of lard and add the onion and sauté until transparent.
7. Add the meat and sauté until crispy. Add the juice, just to moisten the meat. Be sure the meat is not too soupy. Cook it for 15 mins.
Chop 1/2 onion in julienne and in a bowl add 1/2 cup of vinegar and 1/2 cup of water. At the top of the bowl add slices of habanero chile. Choose red or yellow Habaneros for this, as they will look beautiful on top of the red onion. This will be your garnish for the tacos.
Put some Habanero chiles (complete) and a 1cm (about 3/4 of an inch) thick onion slice on a griddle without any oil, turn until they’re evenly brown. Then put them in a pan with a little oil for two or three minutes. Use the blender or a food processor to grind all the ingredients together.
Serve the meat with tortillas, refried black beans and lime wedges, garnish with the red onion preparation, add a drop or two of the salsa Habanera, some drops of lime. Enjoy!
Add all ingredients to a shaker with ice. Double strain into a chilled cocktail glass.
Garnish with a pineapple leaf.
1. Shred the chicken breast.
2. Roll the corn tortillas stuffed with the shredded chicken breast and insert a toothpick in the seam or edge of the tortilla to keep it rolled.
3. In 1/2 cup of canola oil or grapeseed oil deep fry the flautas until crispy.
4. Use paper towels to eliminate the excess of oil.
5. Serve with the following garnish: crema, salsa, cotija cheese and lettuce. Add salt.
6. Serve it with guacamole on the side.
Build all ingredients in mason jar glass over ice and stir. Garnish with a lime twist and jasmine flower.
Yields 12 tacos
1. Blend the cream, milk and chipotle in a blender or micro-bullet. Transfer the mixture in a small bowl and mix it with a spoon with the mayonnaise. Add salt. Set aside.
2. Dice the tomatoes, onion, chile serrano, lime and salt. Set aside.
3. Mix the flour, baking powder, salt and pepper with a whisker. Then add the eggs white and then the cold beer, until you have a batter the same texture as a pancake mix.
4. Cut the fish fillets in sticks and move them to a tray.
5. Heat the oil in a frying pan.
6. Sprinkle some flour on the fish sticks and with tongs, submerge the fish into the batter and fry it in a pan with oil until golden light brown and flip them over.
7. Serve the fish in a tortilla with the cabbage, chipotle mayo, pico de gallo, red salsa and lime.
Add all ingredients into a shaker with ice. Serve over a highball with ice. Garnish with a slice of cucumber and a sprig of peppermint.