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3 Cinco de Mayo recipes featuring tequila and HERDEZ salsa

GMAZ segment by Kaley O'Kelley

Posted on May 2, 2014 at 7:18 PM

Updated Friday, May 2 at 7:25 PM

PHOENIX - -Arizona's largest Cinco de Mayo Festival is taking place downtown on 200 E. Van Buren, called The Cinco De Mayo Phoenix Festival. It's a two-day event happening Saturday-Sunday, May 3-4.

Food Network Star Season 8 Finalist, Martita Jara, and HERDEZ Brand have developed some quick, easy and unique recipes using tequila, which she will demo for us in our kitchen.

Chipotle Tequila Barbeque Chicken Pizza
Ingredients:
For barbeque sauce:
1 (12-ounce) jar HERDEZ® Traditional Chipotle Cooking Sauce
1/3 cup tequila
1/3 cup ketchup
1/3 cup light agave nectar
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon pepper

4 tablespoons extra virgin olive oil, divided
2 cups chopped red onion
1 teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon chopped garlic
16 ounce store bought pizza dough, whole wheat or classic
1 ½ pounds shredded rotisserie chicken, skin removed
½ cup crumbled queso fresco

Instructions:
Heat oven 400°F.
In medium sauce pan, combine HERDEZ® Traditional Chipotle Cooking Sauce, tequila, ketchup, light agave nectar, Dijon mustard, ½ teaspoon kosher salt and  ¼ teaspoon pepper. Simmer medium low heat 25 minutes. Remove from heat and set aside.

Place skillet over medium heat. Add 2 tablespoons olive oil and heat. Add onion, 1 teaspoon salt and ¼ teaspoon pepper. Cook 20 minutes or until lightly caramelized. Remove from heat. Stir in chopped garlic and set aside.
Roll pizza dough on lightly floured surface into a 17x12-inch rectangle. Place rolled out pizza dough on 17x12-inch baking sheet and prick with a fork all over. Spread shredded chicken over dough, drizzle with most of the barbeque sauce, reserving about ¼ cup. Top with sautéed onions and crumbled cheese. Drizzle 2 tablespoons olive oil over pizza. Bake 25 minutes or until golden and crispy.

Mango Pasilla Tequila Wings
Ingredients:
For Sauce:
1 (12-ounce) jar HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce
½ cup Sauza® Tequila Silver
2 cups frozen mango chunks
2/3 cup amber agave nectar
1/3 cup ketchup
2 tablespoons peeled and chopped fresh ginger
1 tablespoon butter
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper

3 pounds chicken wings
2 tablespoon extra virgin olive oil
1½ teaspoons kosher salt
1 teaspoon fresh ground pepper
1 tablespoon butter, cubed
½ cup chipped green onions

Instructions:
Heat oven to 400°F.

Place all ingredients for sauce in medium saucepan over medium heat. Bring ingredients to simmer, stir to combine and allow to simmer 25 minutes. Remove from heat and allow to cool 10 minutes.
Pour cooled ingredients into blender and blend on high1 minute or until smooth. Pour back into saucepan and set aside.

Pat chicken wings dry with paper towels to remove as much moisture as possible. Place wings on aluminum lined baking sheet. Top wings with olive oil, salt and pepper and cubed butter. Combine until all wings are coated with oil and seasoning.

Spread wings on baking sheet in single layer. Bake 35 to 40 minutes or until golden and crispy.
Transfer wings from baking sheet to large mixing bowl. Pour ¾ cup sauce over wings and stir until wings are coated.
Place wings on serving platter. Top them with chopped green onions. Place remaining sauce in bowl on the side and enjoy!

Salmon Tequila Ceviche
Ingredients:
1 pound chopped raw salmon, skinned and boned
½ cup chopped red onion
1 teaspoon minced garlic
2 tablespoons minced jalapeño peppers
½ cup fresh lemon juice
½ cup fresh lime juice
¼ cup tequila
¼ cup HERDEZ® Salsa Verde
¼ cup mayonnaise
3½ teaspoons kosher salt
1 teaspoon fresh ground pepper
½ cup chopped cilantro
2 chopped avocados

Instructions:
In shallow glass bowl, combine salmon, red onion, garlic, jalapeño peppers, lemon juice, lime juice and tequila. Stir to combine. Cover with lid or plastic wrap and refrigerate 2 hours. 
Add HERDEZ® Salsa Verde, mayonnaise, salt and pepper to salmon mixture and mix to combine well. Toss in cilantro and avocado. Let stand 15 minutes at room temperature. Serve with tortilla chips.
 

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