It's Tiempo for Cinco de Mayo
Thursday, May 5, 2011 at 1:24PM Although we're celebrating a battle victory south of the border, you don't need to go all the way to Mexico to find great Mexican eating and drinking possibilities. Here, courtesy of the folks at Epsolón Tequila, are two locally sourced recipes that you'll savor con amor.
Bucking Borracho
Created by Adam Schuman, Beverage Director
Fatty Crew, New York
INGREDIENTS
2 oz. Espolón Tequila Reposado
.25 oz. Ginger Syrup
.5 oz. Lemon Juice
.5 oz. Lime Juice
2 dashes Blended Chocolate Bitters (equal parts Fee Brothers Aztec Chocolate and Bitter Truth Xocolatl Bitters)
1.5 oz. Ginger Beer
Lemon Slice
Mint Sprig
PREPARATION
In a shaker mix tequila, ginger syrup, lemon juice, lime juice and chocolate bitters with ice. Shake and strain into an iced highball, leaving enough room to top with chilled ginger beer. Garnish with lemon and mint.
El Diablo Braised Tacos de Lengua
El Diablo Taco Truck, Brooklyn, NY
Makes roughly 7-8 tacos
INGREDIENTS
½ beef tongue, cleaned
2 ½ cups water
2 cups beef stock
½ white onion, chopped
2 garlic cloves, crushed
1 jalapeño, sliced
2 tomatoes, halved and sliced
½ cup chopped cilantro
½ bottle dark Mexican beer
1 tbs. vegetable oil
Salt & pepper
Queso Fresco
Lime
Corn Tortillas
Salsa
PREPARATION
Season beef tongue generously with salt and pepper. Sauté onions, garlic, jalapeño and tomatoes in a heavy pot with vegetable oil for 5 mins. Add water, beef stock and dark beer to sautéed vegetables and bring to boil. Add beef tongue and chopped cilantro to a heavy pot and salt to taste. Simmer covered until tender, turning tongue once. Braise for about 3 hours. Cool uncovered in broth. Remove tongue and cut into 1/4-inch slices. Dress with queso fresco, onions, cilantro and a wedge of lime. Serve on a corn tortilla and top with salsa.
