Tacos + Tequila
Apr 11, 2019 05:49PM
● By Dawn Garcia
Recipe from Myn-Tu
• 2 pieces wonton shells
• 2 oz cooked lobster
• 4 stalks chives, chopped
• ½ oz micro greens
• 1 lemon
• 2 pieces aji amarillo
• 2 oz Hellman’s mayonnaise
• 1 small beet
• 1 cup sweet chili sauce
• 1 avocado
• 1 bunch cilantro
• 50 milliliters yuzu juice
• ¼ oz tofu
AJI AMARILLO AIOLI
STEP 1: Remove the seeds from the aji amarillo and boil in hot water for 15 minutes.
STEP 2: Once it gets cold, blend it with 1 oz of Hellman’s mayonnaise.
STEP 3: Blend beet with sweet chili sauce and Hellman’s mayonnaise.
STEP 1: Blend avocado and cilantro until liquid.
STEP 1: Blend tofu and yuzu until liquid.
STEP 1: Chop the cooked lobster and chives. Mixed with aji amarillo aioli.
STEP 2: Fry wonton skin in vegetable oil until crispy.
STEP 3: Fill them with the lobster mix.
STEP 4: Put the three sauces (avocado aioli, yuzu tofu, and beet sauce) on top of the lobster mix.
STEP 5: Spread some micro greens as garnish on top.
STEP 6: Cut the lemon in half and then in a V shape and place on each side of each wonton skin so they will stand up.
Cocktail from Ron Barceló Gran Añejo
• 2 oz Ron Barceló Gran Añejo
• 0.75 oz Green/Earl Grey tea-infused simple syrup
• 1 egg white
• 1 oz lemon juice
• 1 cup sugar
• 1 oz Naughty Tea
• Sage as garnish
STEP 1: Steep for usual amount of time. (For example, four to five minutes for an Earl Grey simple syrup, or two to three minutes for a green tea simple syrup.) Strain out the tea leaves and bring the tea to a rolling boil over high heat. Stir in sugar until dissolved completely.
STEP 2: Add all ingredients into the shaker. Shake vigorously until egg white foams.
STEP 3: Pour into glass. Top with Naughty Tea and garnish with a sage sprig.