Tacos Topped With...Tequila? Finger Food Just Got A Lot More Awesome

Rather than drinking it, cooking with premium tequila has its merits, people! So, why not try moving your Avión from the bar to the pantry, if only for a couple of days? Worst case scenario, you may miss out on a few margarita-induced mistakes. But best case scenario: dinner gets a lot more fun!
Enter: a recipe for chorizo-potato tacos with Avión vegetable escabeche! Courtesy of the brilliant Chefs de Cuisine behind Richard Sandoval-owned haunts, Luz Martinez of Pampano and David Gonzalez of Maya, these tacos testify to tequila's major versatility for all things tasty.
Listen, if we are actually going to ask you all, dear readers, to put away your shot glasses, the least we could do was consult the acknowledged authorities of contemporary Mexican cuisine. Nope, as serious as we are about spirits, we wouldn't lead you astray!
Chorizo-Potato Tacos with Tequila Avión Vegetable Escabeche
(Serves 4)
3 tbsp canola oil
1 lb ground beef
1 white onion; chopped
3 cloves garlic
1 lb Mexican chorizo
4 yukon gold potatoes; peeled and diced
1 recipe avocado salsa verde
1 recipe vegetable escabeche
4 oz queso fresco; crumbled
8 corn tortillas; toasted and kept warm
Bring a large sauté pan to high heat on the stove. Brown the chorizo and ground beef until well browned and then remove to a plate off heat. In the same pan, sauté the onions, garlic and potatoes until the potatoes are cooked through. Add the chorizo and beef mixture and cook for an additional 5 minutes, or until developed. Place taco filling into warm tortillas and top with salsa, escabeche and queso fresco. Serve immediately.
Avocado Salsa Verde
1/2 lb tomatillos; peeled and washed
1/2 oz Serrano chiles
4 tbsp cilantro; chopped
Juice of 1/2 lime
1 shallot; chopped
1 avocado; peeled, seeded and flesh removed
Pour all ingredients into a blender and blend on high speed until smooth. Season with salt and pepper.
Avión Tequila Vegetable Escabeche
1 small red onion; sliced paper-thin
1 chayote; peeled and julienned
1 carrot; peeled and julienned
1 habenero; sliced thin, no seeds
2 tbsp canola oil
1 bay leaf
1 tsp Mexican oregano
2 tbsp white vinegar
1 tbsp Avión Tequila
1 tsp sugar
Juice of 1 lime
Salt to taste
Place the onions and habaneros into a large bowl and toss with the salt and sugar. Let marinate for about an hour at room temperature. In a sauté pan add the oil and herbs and bring to high heat to infuse the oil, being sure not to burn. Add the vinegar, tequila and the sugar/salt mixture, drained from the onion/habaneros. Remove from the heat and let cool slightly. Combine all ingredients together and then refrigerate.
Photo: Courtesy of Avión

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