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Below are some recipes we recommend for your Tequila tasting.

> Mexican Bar-B-Que Sauce
> Tequila Chili
> Tostada Salsa
> Oyster Salsa
> Pineapple Tequila Salsa
> Mushroom Delight
> Nachos in a Cup
> Chilaquiles Jalisco Style
> Grilled Mexican Corn with Cream
> Soft Warm Pork Tacos with Spicy Pinto Beans
> Tequila Burnished Sea Bass with Charred Tomatillo Green Chili Salsa
> Tequila Scallops with Peppers, Mangoes, and Avocado
> Tequila Shrimp
> Maria's Chili Beans
> Chorizo and Shrimp Fideo Cakes
> Tequila-Lime Thin Steak

Mexican Bar-B-Que Sauce:
Great with chicken, pork loin or ribs. You can also make mini sopes with beans and B-B-Q chicken.

– 3 Ancho chiles 3 cloves of garlic
– 1 gallon of water 1 medium onion
– ½ C vinegar ½ t. cumin
– 1 T oregano 1 clove
– salt & pepper to taste

1: Mix all ingredients in a medium saucepan over medium heat.
2: Remove from stove until cool.
3: Grind in food processor or blender.

This sauce can be stored up to one week. It is best to make this sauce and let sit overnight in the refrigerator for flavors to blend.

Tequila Chili:
Tired of the same old chili? This version with orange and Tequila is sure to surprise your tastebuds.

– 2 T oil
– 2 Lbs lean ground beef
– 1 chopped onion
– 2 jalapeño chilies - minced
– 1 t cumin
– 1 t salt
– ¼ t cloves
– 28 oz can chopped tomatoes
– ½ c orange juice
– ½ c Tequila
– ¼ c tomato paste
– 1 T grated orange peel

1: Heat oil. Sauté onions until soft. Add crumbled meat and cook until browned. Drain off liquid.
2: Add chilies, garlic, cumin, salt, and cloves.
3: Stir in tomatoes with juice, orange juice, Tequila, tomato paste and orange peel.
4: Bring to a boil then cover and reduce heat to low and simmer one hour.
5: Uncover and cook another 15 minutes or until thick.
6: Serve with garnished with sour cream, cheddar cheese, raw onions or over cooked spaghetti.

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Tostada Salsa:
This liquid salsa is great to spice up any meal. Use on chicken, tostadas, nachos, crispy bread sandwiches.

– 3 tomatoes cooked
– 3 cloves of garlic, finely chopped
– 6 pepper corns
– Pinch of cumin
– 1 T. oregano
– Salt to taste

1: Liquefy the tomatoes in the blender.
2: Add remaining ingredients to the tomatoes and blend.

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Oyster Salsa:

– 2 3 ¾ oz cans smoked oysters in oil, drained
– ¼ cup chopped green onion
– 1 diced tomato
– 2 T chopped cilantro
– The juice of 1 lemon
– Salt, Pepper & Hot Sauce (suggestions include Tamazuela, Valentina) to taste

1: Chop oysters & mix with onions, tomatoes & cilantro.
2: Squeeze the lemon juice over the mixture.
3: Season to taste with salt, pepper and hot sauce.
4: Serve with crackers.

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Pineapple Tequila Salsa
This is an amazing and versatile “condiment” great on chicken, fish, or with whipped cream and toasted pound cake

– 2 C chopped pineapple (fresh or canned)
– 3 T finely chopped fresh mint
– 1 seeded and finely chopped jalapeño
– 2 T fresh lime juice
– 1 T brown sugar
– 2 T Tequila

Mix all ingredients together 10 minutes before serving.

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Mushroom Delight:
Not all appetizers have to be spicy!

– 1 lbs large mushrooms
– 1 medium onion, finely chopped
– Maggi Seasoning sauce
– Worcestershire sauce
– 1 cube of beef bouillon
– salt to taste
– 1 C cilantro

1: In a large skillet, melt the butter.
2: Add mushrooms and sauté.
3: Then add the onions, cooking until tender.
4: Flavor with Maggi sauce, Worcestershire sauce. Add beef bouillon,stirring until dissolved. Add cilantro and continue sautéing for 10 minutes.
5: Taste the sauce. If needed, add salt. Cook 10 mins. more or until the mushrooms are well cooked.
6: Pour into an appetizer bowl & spike with colorful tooth picks.

NOTE: If you’d like to make this spicy, you may add some Tamasula or Valentina bottled sauce.

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Nachos in a Cup:
– 1 bag of 12-16 oz. Pinto Beans – cooked (see instructions below)
– Crisp Tortilla Chips (store bought or homemade)
– Shredded Monterrey Jack Cheese (you can buy it in a block & shred it yourself or buy it already shredded)
– Pico de Gallo Salsa (store bought or homemade)
– Guacamole (store bought or homemade)
– Garnishes: chipotle slices, jalapeño slices, bottled salsa (brands like El Tapatio or Valentina), grilled onions, grilled Serrano chilies, sour cream
– Paper cupcake liners (silicone or foil liners last longer and look better)

1: Cook Pinto Beans – Boil a large pot of water. While the water is coming to a boil, rinse pinto beans and set aside.
2: Add the beans to the boiling water. Make sure there is at least twice as much water as needed to cover the beans.
3: Simmer until tender (around 3 hours). Tender means you can crush/bite them & they are completely soft.
4: Once beans are tender add a 1/8 cup of salt or salt to taste.
5: Let beans cook for an additional ½ hour.
Note: You can also cook the beans in a Crock Pot. Be sure that there is plenty of water – remember the beans will expand.

Tortilla Chips:
1: Buy Tortilla Chips (not Doritos). Mission brand or other restaurant quality chips will be fine. If you choose to make your own, buy Mission or Guerrero Corn Tortillas. Slice them like a pizza in quarters.
2: Pour 4 cups of vegetable oil in a deep pot. Heat on medium-high until the oil reaches a 325°-355°.
3: Place 10-12 tortilla chips in the oil.
4: Fry in oil until golden brown (about 5 minutes).
5: Drain on paper towels.

Pico de Gallo – You can either buy this or make it yourself.
– 1lb ripe tomatoes, seeded & diced
– 3 T chopped parsley,
– 1 t dried oregano
– 3 T red wine vinegar,
– 3 T extra-virgin olive oil,
– 1 medium onion, diced
– 4 Serrano chilies, finely diced
– 1 Jalapeno chili, finely diced
– salt & freshly ground pepper to taste

In a medium bowl, combine all the ingredients except the salt & pepper. Just before serving season to taste with salt & pepper.

Guacamole – You can either buy this or make it yourself.
– 4-5 avocados
– 1 cup of pico de gallo
– The juice of one lemon or lime (optional)

1: Peel & pit avocados. Place flesh into a medium bowl.
2: Mash with a potato masher, add Pico de Gallo then salt & pepper to taste.
3: To wake up the flavors add lime. The lime will also keep the guacamole from turning brown.
4: Because guacamole browns, don’t make too far in advance.
5: Seal with plastic wrap directly on top of guacamole to keep air out.

Assembly of Nachos in a Cup – Once you have all the ingredients you are ready to assemble Nachos in a Cup.
1: Take a spoonful of beans and place into the cup. Make sure the beans are hot.
2: Add a pinch of cheese.
3: Place these in the oven to keep warm until your guests arrive.
4: Once your guests arrive garnish with a chip. (Don’t add the chip early or it will become soggy). Garnish with any of the above options

You can make these nachos in the colors of the Mexican flag using sour cream, salsa, and guacamole.

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Chilaquiles Jalisco Style:
Great for breakfast, just fry an egg and place on top before serving. A cure for hangovers, or served as a side dish with Carne Asada.

– 2 grilled tomatoes 3 cloves garlic, finely chopped
– 1 chile guajillo 1 medium onion, finely chopped
– 1 T oil 1 C oil
– 2 chile ancho 10 corn tortillas (quartered)
– salt & pepper to taste choice of cheese, chicken, onion

For Salsa:
1: Grill tomatoes on a hot skillet until they are partially black.
2: Fry chilies in a skillet with 1 Tbsp. of vegetable oil.
3: Boil enough water in a medium saucepan to cover the chilies.
4: After frying the chilies, place chilies in the pot of water. Do not wash skillet. Leave oil in skillet, you will use it later.
5: Take saucepan off the heat. Let chilies sit in the hot water for 1 hour until cool.
6: Seed & de-vein chilies
7: Place all ingredients in a food processor or a blender & puree.

For Tortillas:
1: In a separate skillet, heat 1 cup of vegetable oil.
2: Fry tortilla quarters in the hot oil until crisp. You may also use a fryer. Time may vary from 20 mins. to 30 mins. Do not let tortillas turn brown.
3: Cool on paper towels.

Finishing:
1: Pour pureed sauce back into the skillet where you fried the chilies.
2: Place the fried tortilla quarters in the skillet with the sauce. Cook on low heat & stir.
3: Grate some cheese over the chilaquiles and/or place thin onion slices over the sauce. Cover.
4: Let sit for 10 minutes. Then, serve immediately so the fried tortilla quarters will not begin to wilt.

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Grilled Mexican Corn with Cream:
This recipe has been passed on for many generations

INGREDIENTS
– 4 fresh ears of corn - halved
– 1/3 C mayonnaise
– 1 1/3 C Mexican cream*
– ¼ C fresh cilantro, chopped
– 1 C fresh Mexican hard cheese – grated**
– 3 Limes – juiced
– Chipotle chili powder
– salt & pepper to taste
– Twist of lime for garnish

DIRECTIONS
1: Clean the corn by removing the husks & cutting in ½.
2: Insert a fireproof corn holder at the end of each ear of corn.
3: Grill corn on outside grill being sure to turn corn so it will roast evenly to slightly charred.
4: In a bowl mix mayonnaise, cream & cilantro together.
5: Take corn off of grill & set on serving platter. While corn is still warm, squeeze lime juice over it, slather with cream mix, shower with Mexican cheese, and season with chipotle chili, salt & pepper. Garnish with a twist of lime peel.

Tip: You may also use a skewer instead of fireproof corn holders. Or, try grilling the corn in a hot cast iron griddle pan.
* If you can’t find Mexican cream, you can substitute sour cream
** If you can’t find Mexican Hard Cheese, you can substitute freshly grated Parmesan or Romano cheese

Make sure to sip some good 100% Agave Tequila Reposado while cooking.

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Soft Warm Pork Tacos with Spicy Pinto Beans:
INGREDIENTS
BEANS:
– 2 C dried pinto beans (16 ounces), soaked overnight in cold water and drained
– water
– salt

SALSA:
– 1 T olive oil
– 1 medium onion, finely chopped
– 4 cloves of garlic, minced
– 1 large jalapeño pepper, seeded and minced (from a can)
– 2 medium tomatoes, seeded and coarsely chopped
– 1 teaspoon dried oregano
– 1 C parsley, finely chopped
– salt and freshly ground pepper

PORK:
– 1 Lbs. lean pork roast
– ½ C low-sodium chicken broth
– ½ red wine
– 1 medium red onion, chopped
– 1 head of garlic, peeled & thinly sliced
– 2 Jalapeño chili from a can, seeded & minced
– 2 Serrano chilies, seeded & minced
– 1 bay leaf
– Pinch of ground cumin
– Salt & freshly ground pepper

DIRECTIONS:
PREPARE THE BEANS:
1: In a large saucepan, pour beans in the pot. Add enough water to cover the beans (about 2 inches above the dried beans).
2: Bring to a boil. Simmer over low heat for 3 hours, stirring occasionally. You may also use a Crock Pot. Check level of water continuously. Add more water if beans begin to dry out.
3: In a medium skillet, heat olive oil. Add onion, garlic and jalapeño. Cook over moderate heat until softened, about 7 minutes.
4: After beans have been cooking for 2 ½ hrs., add mixture to the beans, along with the tomato, oregano and enough water to cover.
5: Season with salt and pepper and simmer until beans are tender, about 1 hour longer, replenishing the water if necessary.

MEANWHILE, COOK THE PORK:
1: Preheat the oven to 300°F. In an oven proof casserole, combine the broth with garlic, onion, jalapeño and serrano chilies, bay leaf, cumin and teaspoon each of salt and pepper and bring to a simmer.
2: Season the pork loin with salt and pepper and add it to the casserole.
3: Cover with foil and bake for about 1 hour, turning the pork once, until tender.
3: Transfer the pork to a plate and cover with plastic wrap until cool enough to shred.
4: Remove the bay leaf. Shred the pork into strips and stir into the broth.
5: Season with salt.
6: Fill warm tortillas with pork and serve with the pinto beans and salsa.

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Tequila Burnished Sea Bass with Charred Tomatillo Green Chili Salsa:
Salsa
Ingredients:
– 2 tomatillas
– 1/2 poblano chili
– 1/2 onion -- diced
– 5 seeded jalapeno -- rough cut
– 3 sprigs cilantro -- chopped
– 1 scallion
– 1 clove garlic
– 2 dashes of green tabasco
– 1 T. lime juice
– Salt and pepper to taste

Method:
In cast iron skillet, char the tomatillos. In a pan, add charred tomatillos, garlic, jalapenos, scallions and poblanos chillis. Roast in oven at 350 degrees for 30 minutes. Let cool in refrigerator. When cooled, add cilantro and salt. Blend with mixer.

Sea Bass
Ingredients:
– 5 oz Sea Bass
– Splash of Tequila
– Kosher Salt- to taste
– Freshly ground black pepper- to taste

Method:
1: Marinate Sea Bass with a splash of Tequila then season to taste.
2: Sear on flat top griddle to desired temperature. (Seared medium rare/medium: 2-3 minutes on each side; seared well done: 2 1/2 - 4 minutes)
3: Spoon salsa onto Sea Bass and enjoy.

Chef Joshua Bettis
Loews Ventana Canyon Resort

Even as a child, Chef Josh has always had a passion for cooking.
A Chicago native, he graduated from the University of the Ozarks in Arkansas and then moved to Arizona where he graduated from the Scottsdale Culinary Institute. From there, he joined the team at the Ventana Room at the Loews Ventana Canyon Resort.
After working in the upscale restaurant under two Chef de Cuisines for four years, he moved to Ireland and worked as the Executive Sous Chef of the Ballygerry House Hotel in Tralee, County Kerry. Following that position, he took over as the Chef de Partie of the Five Star Killarney Park Hotel in Killarney, Ireland.
His love of Arizona eventually brought him back to the Ventana Room, under the direction of renowned Chef Philippe Trosch. During that time, the Ventana Room achieved the prestigious AAA rated Five Diamond Award of Excellence, and remains Tucson's only Five Diamond restaurant.
A gifted artist and culinary master, Chef Josh is currently the Executive Sous Chef of the Ventana Room.

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Tequila Scallops with Peppers, Mangoes, and Avocado:
This is a colorful and flavorful main course guaranteed to “wow” your guests.
– 1 Yellow Pepper
– 1 Red Pepper
– 1 Orange Pepper
– 12 Cherry Tomatoes
– 1T Olive Oil
– 1 ½ lbs scallops
– ¼ C Lime juice
– ¼ C Tequila
– 1/3 C Fresh Basil
– 3 T Butter
– 1 C Avocado
– 1 C Mango

1: Broil the pepper close to the broiler until charred on all sides.
2: Put into paper bag while still hot and let stand for 10 minutes.
3: Remove the peel and the seeds and cut the pepper meat into small strips.
4: Broil the tomatoes until brown and blistered
5: Heat oil in a large skillet.
6: Add the scallops and cook for 2 minutes.
7: Remove from heat, flip scallops and add lime juice and Tequila.
8: Return to heat and simmer until scallops are cooked through and the liquid is reduced by ½ (about 3 minutes).
9: Remove the scallops using a slotted spoon.
10: Add peppers, tomatoes, and basil to the cooking liquid.
11: Add butter 1 T at a time whisking until melted.
12: Season with salt & pepper. Return the scallops to the mixture.
Serve the scallops over rice or noodles. Sprinkle with diced avocado and mango.

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Tequila Shrimp:
– 1 teaspoon olive oil
– 1 teaspoon butter
– 6 medium shrimp, peeled and deveined
– 1 teaspoon chopped garlic
– 2 teaspoons diced red onion
– 1/3 cup lime juice
– 1/4 cup diced tomatoes
– 1 teaspoon minced cilantro
– 1/3 cup Tequila
– Dash of salt and pepper

1: Heat olive oil and butter in a sautÈ pan over medium-high heat.
2: Add shrimp, garlic and onion and sautÈ until shrimp starts to turn pink (one minute at most).
3: Add lime juice, tomatoes and cilantro.
4: When shrimp are fully cooked (two to three minutes) -- this is an important note -- take the pan off any heat before adding alcohol, then add Tequila and let sauce thicken. 5: 5: Add salt and pepper.
6: You can also cook by placing on the barbecue.
Makes two servings.

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Maria’s Chili Beans:
– 1/2 pound dried pinto beans, soaked overnight in ¾ C water and drained
– 3 cups chicken stock, low-sodium broth or beef broth
– 1/2 lb. chorizo, pulled apart and cut into small ½” pieces (Cacique is a good choice)
– one 2-ounce piece of smoked ham
– 1 medium tomato, seeded and coarsely chopped
– 1 small onion, peeled and quartered
– 1 parsley sprig
– 1 oregano sprig
– salt and freshly ground pepper
– lime wedges, for serving

1: In a large pot, combine the pinto beans with the stock, chorizo, ham, tomato, onion, parsley and oregano and bring to a boil.
2: Simmer over low heat, skimming occasionally, until the beans are tender, about 3 hours.
3: Discard the parsley.
4: Season the chili beans with salt and pepper.
5: Serve and garnish with the lime wedges.

MAKE AHEAD: This can be refrigerated for up to 3 days. Reheat on low.

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Chorizo and Shrimp Fideo Cakes
– ½ lb. fideos (fine pasta nests) or angel-hair pasta broken into 3” lengths
– 2 C low sodium chicken stock
– 1 C dry white wine
– big pinch of saffron threads
– ½ lbs medium shrimp—shelled, deveined and cut into 1/2-inch pieces (reserve shells)
– ¼ C extra virgin olive oil
– 4 ounces chorizo, finely diced
– 4 cloves of garlic, minced
– big pinch of crushed red pepper
– salt
– 4 large egg whites
– ½ c. mayonnaise
– Juice from one fresh lemon

1: In a medium frying pan, roast fideos for until lightly browned (about 8 minutes).
2: In a medium saucepan, combine stock, wine, saffron and shrimp shells; bring to a boil.
3: Remove from the heat, cover and let stand for 1 hour. Discard the shrimp shells.

4: In a large saucepan, heat 1 tablespoon of olive oil.
5: Add the chorizo and minced garlic. Cook over moderate heat until the garlic is a golden brown.
6: Add the crushed red pepper, fideos and the shrimp stock and bring to a boil. Cook over medium heat, stirring constantly, until the fideos are al dente and the sauce is creamy, around 5 minutes or so.
7: Now stir in the shrimp and season with salt. Remove from the heat and let cool to room temperature.
8: Stir in the egg whites and refrigerate for 1 hour.
9: Shape mixture into 20-24 1-inch balls; flatten to about ½ inch thick. Set them on a baking sheet and refrigerate for 1 hour.
10: In a bowl, blend the mayonnaise, minced garlic and lemon juice. Whisk in 2 tablespoons of the oil and season with salt.
12: In a large cast-iron skillet, heat 1 tablespoon of oil.
13: Add 3 cakes and fry over high heat until browned on the bottom, about 4 minutes. 14: Turn the cakes, reduce the heat to medium and fry until heated through, about 3 minutes longer.
15: Place a paper towel on a plate and transfer fideo cakes to plate and keep warm.
16: Repeat with the remaining oil and cakes. Top the fideo cakes with the garlic mayonnaise and serve warm.

This makes a great for appetizer - Yummmm! Buen Provecho.

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Tequila-Lime Thin Steak
– Grated zest of one large lime or 2 small limes
– ½ C lime juice
– ¼ C Tequila
– 2 T soy sauce
– 2 T olive oil
– 1-½ T minced garlic
– ¼ C chopped cilantro
– pinch of cumin
– 1 T dried oregano, crushed
– 1 t. sea salt
– 1 flank steak or 1½ to 2 lbs of strip steak or pork chops

1: Mix the lime zest and juice, Tequila, soy sauce, olive oil, garlic, cilantro, cumin, oregano and salt in a medium bowl
2: For best results us a plastic Ziplock bag. Place steak in bag and pour the Tequila marinade over the steak. Seal the bag and place in the refrigerator. Remember to turn the bag at least twice. Marinate at least 2 hours. For best results, marinate steaks overnight.
3: Oil BBQ rack. Preheat grill on medium-high.
4: Grill the steak to desired doneness
5: Let meat “rest” for 10 minutes.
6: Cut into thin strips, across the grain.
7: Serve with warm corn tortillas, pinto beans and pico de gallo.

Serves 4 to 6.

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