Cooking with Tequila – Rimann Liquors

Cooking with Tequila

August 1, 2013

Think tequila and margarita’s come to mind.  Yet there are many ways to use this spirit  harvested from the agave plant in the kitchen.  We would like to share a few of our favorites.

Tequila and Lime Pork Spareribs

Recipe Courtesy Emeril Lagasse

  • 1 rack of pork spareribs (about 3 lbs)
  • salt
  • freshly ground black pepper
  • 1 cup olive oil
  • 4 limes, juiced
  • 1/2 cup tequila
  • 1/4 cup finely chopped onions
  • 2 T minced garlic
  • 2 medium jalapenos, stemmed, seeded and finely chopped
  • 2 T finely chopped fresh cilantro leaves

Season the ribs with salt and pepper. In a small mixing bowl, whisk the oil, lime juice, tequila, onions, garlic, jalapenos and cilantro. Whisk well. Season with salt and pepper. Place the ribs, meat side down, in a glass baking dish. Pour the marinade over the ribs, coating each side completely. Cover with plastic wrap and refrigerate overnight (at least 12 hours), turning every couple of hours. Remove from the refrigerator and bring the ribs to room temperature. Preheat the grill on low. Place the ribs, meat side down, and slow grill the ribs, turning and basting every 15 minutes. Cook for about 1 1/2 to 2 hours, or until the ribs are tender. Remove from the grill and slice into individual ribs.

Serves 2 to 3

Tequila Mexican Cheese Dip

In this cheese dip, better known as queso fundido in Spanish, the tequila not only shines through but gives the melted cheese a luscious texture. Typical salsa ingredients (tomato, onion, chile, cilantro) mingle with the cheese, to make an unforgetable Mexican dip. This dip needs to be eaten as soon as it’s made or kept warm (for a relatively short time) in a chafing dish.

  • 1 T olive oil
  • 1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4 inch pieces
  • 1 medium white onion, cut into 1/4-inch pieces
  • hot green chile(s) to taste, (roughly 1 large jalapeno or 2 large serranos), stemmed, seeded and finely chopped
  • 3 T tequila, preferably a silver tequila
  • 8 oz Mexican melting cheese (such as Chihuahua, quesdilla or asadero) or Monterey Jack, mild cheddar or brick, shredded (about 2 cups)
  • 1/2 cup loosely packed chopped cilantro

Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. (If you tip the pan toward an open gas flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with chips to dip.

Tequila Salsa

Spicy Tequila Salsa

This salsa recipe is quick and easy.  It has just enough tequila for extra flavor, but not so much to be too potent.  Blanco tequila works best, but resposado also works well and adds a rich agave flavor to the mix.

  • 4 Serrano chilies, chopped- stems and seeds removed
  • 2 Tbsp olive oil
  • 2 large tomatoes, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp fresh cilantro, chopped
  • 1/2 cup lime juice
  • 1/4 cup water
  • 1/3 cup blanco tequila


  1. Mix tomatoes, onions, chilies, garlic, cilantro and oil until all items are coated in the oil.
  2. Mix in lime, water and tequila.
  3. Leave as is for chunky style or puree for smooth, paste style.
  4. Add salt and pepper to taste.

  Tequila Sunrise Cake

An Amy’s Cooking Adventures Original Recipe


  • 1 package plain yellow cake mix
  • 1 package vanilla instant pudding
  • ¾ cup orange juice
  • ½ cup canola oil
  • ½ cup tequila
  • 4 large eggs
  • ½ tsp orange extract
  • ½ tsp vanilla extract
  • Orange & red gel food coloring (optional)



Preheat the oven to 350 degrees F and spray three 8-inch round pans with non stick spray.

Combine all of the ingredients (except for the food coloring) into the bowl of a stand mixer.  Mix on low until combined, then switch to medium and beat until smooth, about 2 minutes.

Separate the batter evenly into 3 separate bowls (about 2 cups of batter per bowl).  Tint the first bowl orange, the second bowl orange-red, and the third bowl red.  Scrape the batter into the prepared pans and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Move the cakes to wire racks and cool for 10 minutes.  Then run a knife along the edges of the pans and flip to remove the cakes.  Cool completely.

Tequila Buttercream Icing

  • 1 ½ cups Crisco vegetable shortening
  • 6 cups powdered sugar
  • 1 ½ tbsp meringue powder
  • ½ tsp vanilla extract
  • 2 tbsp tequila
  • 4-5 tbsp water

Place the ingredients into the bowl of a stand mixer.  Mix on low until combined.  Then switch the speed to medium and mix until smooth and fluffy, about 2 minutes. Tint, if desired.


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