03/01/2025
Todo {te} Peña
75 oz Cointreau
1.5 oz Al Pastor Taco Reposado Tequila*
1 oz Lime Tepache**
3 Drops 20% Saline Solution
To a glass, add all of your ingredients and ice. Stir until chilled then strain into a glass garnished with purple onion skin dyed pineapple twine infused with cointreau and a guajillo salt rim held by a lime oleo sacrum. Lastly, squeeze a fresh lime wedge over the cocktail as you would a taco!
Growing up, stopping at the local Mexican restaurant for al pastor tacos was the highlight of my day. As I learned about the culture, I discovered tepache, a fermented pineapple beverage, which inspired me to combine my two favorite pineapple creations in a margarita. Cointreau’s velvety texture balanced the savory taco-infused tequila and the tangy tepache, while a spritz of Cointreau on the pineapple garnish adds an aromatic twist. A touch of saline brings it all together, with that bright citrus elevating the drink. Whether nostalgic or adventurous, this Cointreau-inspired sustainable cocktail is a must-try!
*Al Pastor Taco Reposado Tequila
1 Cup Reposado Tequila (I used Tequila Carrera)
1 Teaspoon Mexican Oregano
1 Teaspoon Ground Cumin
3 Cloves of Garlic, Peeled and Crushed
1 Ancho Chili, Destemmed and Deseeded
1 Guajillo Chili, Destemmed and Desseded
1 Chipotle Chili and 1 Teaspoon Chipotle Chili Sauce5 Cup Fresh Cut Pineapple
2 Corn Tortillas
Put one tortilla at a time on a pan over medium heat. As soon as the tortilla starts to puff up, flip it; each side should be lightly toasted. "Bloom" all of your spices to include the oregano, cumin, garlic, ancho chili, and guajillo chili by adding them to a pan on medium heat and stirring until fragrant: about 30 - 60 seconds. Lastly, cook one pound of bacon in the same pan used to bloom the spices. Once cooked, let the bacon grease cool slightly then pour into a jar with the tequila. Break up the tortilla into smaller pieces and add to the tequila along with all of the spices, finally adding the chipotle chili, sauce, and pineapple. Let infuse for at least 24 hours.
**Lime Tepache
9 Cups Water
1 Whole Piloncillo (16.7 Grams)
2 Pineapple Cores and Skins
Slowly heat the water and piloncillo until dissolved; add to a glass jar with the pineapple cores and skins. Cover and stir every day until there's a white layer of bubbles at the top. Strain and divide into two separate jars. For this recipe, I put 900 milligrams of the tepache, 100 milligrams of fresh lime (save the skins for an oleo sacrum!), and 3 cinnamon sticks into a jar and let infuze and further ferment until ready to use.
Notes:
For pineapple twine, take the pineapple leaves (I found that freezing them prior to helps) individually and use the back of a spoon to gently scrape away the "green" leaving the fibers underneath. Let dry then roll together until twine forms. Then, if you use onions as garnish for your tacos, now is a great time to put those skins to use! Add the skins to hot water then add the twine; top with a weight and let dye until desired color is achieved then dry again.
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