Chili Orange Tequila Sauce For Meats |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 48 |
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While traveling through New Mexico several years ago I stopped at a small out of the way Mexican restrauant for dinner. I had the house special a steak with a spicy orange Tequila sauce. I love trying to duplicate foodsI have enjoyed. Read more . This is very close! Try using different heat of peppers to suit your taste. Ingredients:
2 large oranges |
4-6 roasted serrano peppers, peeled |
1 lare sweet onion, cut into 1/4-1/2 inch strips |
4 cloves garlic, chopped medium |
1/4 cup tequila |
2 tablespoons butter |
1 tablespoon honey |
Directions:
1. To roast the peppers:
2. Grill until the skins are charred or toss them in the oven at 450 degrees on a sheet pan until blistered. Put into a paper bag and roll down the top and let sit for approximately 20 minutes. The skins should peel off easily.
3. Seed and cup peppers into 1/2 inch strips
4. With a zester remove the peel of the oranges into strips
5. Squeeze the oranges and set aside the juice
6. In a heavy saucepan or skillet melt butter
7. Add orange zest, onions, peppers and garlic and cook until soft
8. Stand back and add the Tequila and tip toward the flame to ignigte or use a match. When the flame goes out add the orance juice and honey
9. Simmer until thickens
10. Spoon over a nice grilled steak or chicken breast.
11. Sauce will keep up to one month in the fridge
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