A perfect Mexican-inspired appetizer to impress at a tapas party with friends.
Homemade tortilla chips made with our El Paso Tex-Mex spices served with a delicious smoker or BBQ braised beef and corn puree topped with tequila, bacon bits, El Paso spices and Original hot sauce.
A few slices of jalapeno peppers and cilantro as a finishing touch and you're done!
1 kg chuck roast
75 mL Rum & Chipotle Hot Sauce
3 tbsp. butter
5 ears of corn
¾ cup of 15% cream
2 oz. tequila
2 tbsp. El Paso Tex-Mex spices
5 to 6 drops of Original hot sauce
4 slices bacon, cooked and crumbled, to serve
3 tbsp. El Paso Tex-Mex Spice
2 tbsp. olive oil
1 jalapeno pepper to serve
Cilantro and lime wedges to serve
Braised Beef Ingredients
Corn Puree Ingredients
Tortilla Chip Ingredients
Brush both sides of chuck roast with Rum & Chipotle Hot Sauce and sprinkle with El Paso spices.
On the indirect BBQ or smoker preheated to 250°F place the meat directly on the grill for approximately 3 hours or until the internal temperature of the meat is 140°F.
Place meat in foil with butter, close tightly and continue cooking for about 2 hours or until internal temperature is 225°F. Shred and set aside.
On a high heat BBQ, place corn on the cob (with leaves) and cook for about 25 minutes, turning every 10 minutes. Remove the leaves and remove the kernels with a knife. In a blender, combine corn, cream, tequila, El Paso Tex-Mex spices and Original Hot Sauce. Add crumbled bacon and set aside.
Cut tortillas into 8 small triangles, in a bowl, mix well with olive oil and El Paso Tex-Mex spices. In the Air Fryer or in the oven, cook until the tortilla chips are crispy.
Serve with lime wedges, jalapenos and cilantro.
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