Tomorrow is National Tequila Day and in honor of the agave-based spirit out of Jalisco, Mexico, naturally we’ll be drinking…
Yes, wine, because we’re still feeling the after-effects of that one Cinco de Mayo — probably the same kind of Cinco de Mayo that you’ve experienced once before — that involved ten too many straight shots of such quality stuff that all it had on the label was “tequila.” We’re sure that one of these days the therapy will finally take effect and we won’t have the same bodily reaction to the idea of just a sip of tequila that we do now.
But until then, we’re happy to celebrate National Tequila Day by sharing with you, not a tequila drink, but something that just has tequila as part of the marinade: Tequila-marinated Carne Asada Tacos.
The recipe comes from Familia Camarena, which launched its tequila in March of this year. The Camarena Taco Truck has been traversing the streets of LA handing out free Camarena Tequila-infused tacos to Angelenos across the city.
Camarena Carne Asada Tacos
4 ounces Familia Camarena Reposado Tequila
1½ pounds boneless beef top sirloin, cut into thin bite-size slices
½ teaspoon salt
1 teaspoon freshly ground black pepper
Crushed red pepper to taste
1 (28-ounce) can tomatillos
2 fresh jalapeno peppers, seeded
4 tablespoons canola oil, divided
1 (10.5 ounce) can beef broth
½ large onion, chopped
1 bunch fresh cilantro, chopped
12 (3-inch) corn tortillas
Place sliced meat into a shallow bowl, and season with salt, black pepper and crushed red pepper. Pour in Familia Camarena Tequila Reposado, squeeze lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.
In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.
Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and sauté for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven.
To serve, place two tortillas on top of each other. Add desired amount of meat. Top with tomatillo sauce, onions and cilantro. Garnish with a wedge of lime, to be squeezed over taco before eating.
Makes 6 servings