The Perfect Pairing: Taco & Margarita Recipes

It's hard to name a better pair than margaritas and tacos, and with National Taco Day coming up on October 7, there's no better time to celebrate the delicious duo!

We've got three taco and margarita pairings to add to your menus on this special Taco Tuesday!

Arrachera Tacos

Ingredients:

4 oz. The Perfect Purée Carmelized Pineapple Concentrate, thawed

4 lbs. flank steak or carne asada

2 oz. fresh lime juice

1 oz. Worcestershire sauce

3 garlic cloves, chopped

3 cilantro sprigs, chopped

1 tsp. adobo chipotle, chopped

½ tsp. salt

½ tsp. fresh ground pepper

Directions:

1. In a large zip lock bag, combine all the ingredients, including meat.
2. Place in the refrigerator for a minimum of six hours.
3. Grill meat at desired temperature.

Pair With:

Mango Margarita

Ingredients:

1oz Chinola Mango Liqueur

2oz Tequila or Mezcal

1oz Lime Juice

0.5oz Agave

To Make It Spicy, Add 2 Dashes Spicy Bitters Rim glass with salt (optional).

Garnish: Lime wheel

Directions:

1. Shake ingredients with ice.
2. Strain over fresh ice.
3. Garnish with lime wheel. 

Grilled Shrimp Tacos with Peach Ginger Slaw

Ingredients:

½ cup The Perfect Purée Peach Ginger blend, thawed

olive oil

1lb. large shrimp

salt to taste

1 bag coleslaw mix

½ cup walnuts, chopped

¼ cup scallions, thinly sliced

1 15 oz. can chickpeas

1 cup homemade aioli

1 package flour tortillas

Directions:

1. Season the shrimp with salt and oil. In a medium sauté pan over medium high heat, add the shrimp and cook until pink in color.
2. In a large bowl, mix the coleslaw mixture with the Peach Ginger blend, walnuts, scallions, and salt to taste.
3. In another sauté pan over medium high heat, sauté the chickpeas in olive oil until crispy. Set aside and season with salt to taste.
4. Heat the tortillas up on a small griddle until bubbles begin to form.
5. On a plate of choice, layer your tortillas with aioli, shrimp, chickpeas, and slaw. Serve and enjoy!

Pair With:

Hibiscus Margarita

Ingredients: 
1 oz Mezcal Unión Uno
0.5 oz Cointreau
0.5 oz Ancho Reyes Original
0.5 oz Hibiscus and Cardamom Syrup
1 oz Pomegranate Juice
0.75 oz Lime Juice

Garnish:
Pineapple Triangle
Pink peppercorn salt rim

Directions:

1. Rim an old fashioned glass with pink peppercorn salt.
2. Add all ingredients to the shaker.
3. Add ice and shake.
4. Double strain into rimmed glass.
5. Use pineapple triangles as a garnish.

Tacos Placeros

Ingredients:

1 oz. The Perfect Purée Red Jalapeño Puree, thawed

2 oz. The Perfect Purée Blood Orange Concentrate, thawed

2 lbs. of flank steak or carne asada

½ tsp. oregano powder

½ tsp. black ground pepper

½ tsp. of salt

½ onion, sliced

2 oz. soy sauce

2 oz. fresh lime juice

4 oz. orange juice

Directions:

1. In a large zip lock bag, combine all the ingredients, including meat.
2. Place in the refrigerator for a minimum of six hours.
3. Grill meat at desired temperature.

Pair With:

Sumo Orange Margarita 

Ingredients: 

1.5 oz Dulce Vida Organic Blanco Tequila

1 oz. Fresh Squeezed Lime Juice

0.5 oz Agave

1 oz Fresh Squeezed Sumo Orange Juice

Directions: 

1. Add all ingredients into a shaker with ice. 

2. Shake until chilled. 

3. Garnish with a sumo orange wheel and a lime wheel. 

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