Deliciously Surprising Ways to Use Tequila as a Cooking Ingredient
Nov. 24, 2015
If you think the only way to enjoy tequila is in a shot glass or a refreshing pitcher of margarita, think again. From appetizers to desserts, the Mexican spirit can also add a unique kick to your dishes, especially if you want to crank up a summery feel to a dinner party. Here’s a cheat sheet on what basic recipes to incorporate tequila into and why the flavor profile works.
In salad dressing. The bright vegetal flavor of a blanco tequila is perfect to blend into a citrus-based vinaigrette. Mix together two parts Patrón Silver, one part fresh lime juice, three parts olive oil, lemon zest and salt/pepper to taste.
In gazpacho. A splash of Patrón Silver added to your favorite cold tomato soup recipe will enhance the acidity of the tomatoes.
In a beurre blanc sauce. A Reposado tequila adds an extra woodiness that you don’t normally get with regular white wine.
In marinades for BBQ. The alcohol heightens the aromas and enhances flavor since it is able to carry the flavor compounds of the marinade (i.e. garlic, herbs, etc.) into the meat better. Try Patrón Reposado which has a woody, smoky finish.
In dessert. Tequila can be added to a number of classic desserts to bring up fruit aromas ( Patrón Silver), complement rich chocolate ( Añejo) or add a little something extra to a fresh-baked cake (try Patrón XO Cafe). So the next time you poach pears, whip up a chocolate sauce or make cake batter, try substituting some or all of the liquid in the recipe for tequila instead.
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