tapas tequila sunrise
5 hours (cooking) + 30 minutes • 4 servings


A perfect Mexican-inspired starter to impress during a tapas evening with friends. Homemade tortilla chips made with our El Paso Tex-Mex spices served with delicious braised beef to make in the smoker or on the BBQ and corn puree enhanced with tequila, bacon bits, El Paso spices and sauce spicy Original. Beautiful slices of jalapeno peppers and coriander as a finishing touch and that's it!



  • 1 kg of chuck roast
  • 50 g El Paso Tex-Mex spices
  • 75 ml Rum & Chipotle hot sauce
  • 3 tbsp. tablespoon of butter


  • 5 ears of corn
  • ¾ cup of 15% cream
  • 2 oz tequila
  • 2 tbsp. tbsp El Paso Tex-Mex spice
  • 5 to 6 drops of Original hot sauce
  • 4 slices of bacon, cooked and crumbled to serve


  • 4 tortillas
  • 3 tbsp. tbsp El Paso Tex-Mex spice
  • 2 tbsp. tablespoon of olive oil
  • 1 jalapeno pepper to serve
  • Cilantro and lime wedges to serve


  1. Brush the chuck roast on both sides with the Rum & Chipotle hot sauce and sprinkle with the El Paso spices.
  2. On the BBQ using indirect cooking or on the smoker preheated to 250°F, place the piece of meat directly on the grill for approximately 3 hours or until the internal temperature of the meat is 140°F.
  3. Place the piece of meat in aluminum foil with the butter, close well and continue cooking for about 2 hours or until the internal cooking is 225°F. Shred and set aside.
  4. On the BBQ at high temperature, place the corn cobs (with leaves) and cook for about 25 minutes, turning every 10 minutes. Remove the leaves and remove the seeds using a knife. In a blender, combine corn, cream, tequila, El Paso Tex-Mex spices and Original hot sauce. Add the crumbled bacon and set aside.
  5. Cut the tortillas into 8 small triangles, in a bowl, mix well with the olive oil and El Paso Tex-Mex spices. In the Air Fryer or oven, cook until the tortilla chips are nice and crispy.
  6. Serve with lime wedges, jalapeno slices and cilantro.

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