You have Tequila on your mind? Today - on International Tequila Day - is the perfect opportunity to rediscover the Mexican national drink.
Like wine, Tequila has many different flavours and a fascinating variety of aromas. The three best-known types of Tequila are:
- Tequila Blanco: colourless, bottled directly after distillation
- Tequila Reposado: golden, aged between 2-11 months in oak barrels
- Tequila Anejo: rich golden colour, aged between 1-3 year/s in oak barrels
And just like wine, tequila is supported in developing its full aromas by the right glass. Try a Tequila Reposado from the RIEDEL "O" Tequila glass. Connoisseurs drink Tequila warm and pure.
To go with Mexican Tequila we recommend Empanadas as a snack. Our suggestion for you: Arrange a tequila tasting with friends and serve the hearty filled dumplings. We have compiled a compact tasting guide and an empanada recipe for you, so you can have an enjoyable Tequila Day!
Proceed as for a wine tasting:
- Look at the distillate in the glass.
What colour is Tequila - light or strong? Is it watery or oily?
- Smell the filled glass.
Do you notice spicy, fruity or woody aromas? A "Tequila Aroma Wheel" (e.g. from the Internet) can help you determine this.
- Taste a little sip.
What's the first impression? Fruity-sweet or bitter-sharp? Is the taste light, heavy, full-bodied or flat? Do more nuances such as fruity, floral, wood, chocolate, etc. appear after a few seconds? How does the taste change after swallowing? Does it stay in the mouth for a long time or do the flavours disappear quickly?
- Smell the empty glass.
What other aromas do you perceive?
What is your verdict? Is the overall impression of appearance, smell and taste consistent?
- 800g wheat flour
- 2 tsp salt
- 180 ml vegetable oil
- 260 ml milk
- 2 shallots, finely diced
- 1 clove of garlic, finely diced
- 20g fresh parsley, coarsely chopped
- ½ chilli pepper (red), cut into thin slices
- 400g minced meat (e.g. lamb, beef, pork)
- 200 g canned tomatoes
- 100 g canned kidney beans
- 100 g canned corn
- ¼ tsp cumin
- 1 egg
- Salt and pepper
- Flour for the working surface
- Vegetable oil for frying
Put flour, salt and vegetable oil in a bowl. Slowly add milk and knead the mixture to a smooth dough. Wrap in cling film and leave to rest in the refrigerator for approx. 30 - 40 minutes.
Preheat oven to 180°C.
Heat some vegetable oil over medium heat in a large pan. Fry the shallots and garlic for 2 - 3 minutes until translucent. Add minced meat and brown for another 3 - 4 minutes. Add tomatoes, kidney beans and corn. Season with cumin, salt and pepper. Cook for another 3 - 4 minutes. Remove from the heat and stir in the chopped parsley.
Sprinkle the work surface with flour and roll out the dough thinly. Cut out circles of about 10 cm in size. Whisk the egg in a small bowl. Cover the dough pieces with the minced meat mixture only on one half of the circle, leaving one edge free. Brush the edge with egg, folder over the dough to close, and press the rim together with a fork.
Bake empanadas in preheated oven for approx. 25 - 30 minutes until golden brown.