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4 Copas Recipes

Spicy Chicken Wings

10 chicken wings
1 tbsp cumin
1 tbsp paprika
1 tbsp flour
1 tbsp ground rosemary
1 tbsp ground mustard
1/4 tsp ground clove
1/8 cup 4 Copas Tequila Blanco
1 egg

Wash and clean the chicken wings. Mix the rest of the ingredients, and rub the mixture on the wings; let stand for two hours. Grill the chicken wings on low, for about 15-20 minutes, then serve.


Spice and Tequila Seasoned Meatballs

2 cups ground beef (1.6 lb)
2 cups mashed potatoes (1.6 lb)
1/4 cup 4 Copas Tequila Blanco
1/2 cup onion, finely chopped
1/2 tsp ground thyme
1/2 tsp ground oregano
1/2 cup milk
1 egg
1 tsp mustard powder
1 cream cheese package

Mix all the ingredients, except for the cream cheese, and refrigerate for one hour. Preheat the oven at 200º C (400º F). With your hands, make meat balls and bake them for 20 min. When you take them out of the oven, place them on a plate with a layer or two of paper towel, allow them to drain and let cool. Cut them in half, spread each half with cream cheese, and put together the halved meatballs, as if making sandwiches. Refrigerate for about 1/2 hour, then serve.

Rockefeller Oysters

12 oysters in their shells
1/4 cup 4 Copas Tequila Blanco
1/2 cup onion, finely chopped
1 cup spinach, washed and finely chopped
1 tbsp lime juice
Manchego cheese to taste (can be substituted with mozzarella cheese)
3 bacon strips, fried and cut into small squares
Coarse salt, as a base layer on the serving dish

Sautee the onion in a pan, then add the spinach and lime juice, season with salt and pepper, and cook for about 5 minutes. Then blend the spinach with the tequila and bring back to same pan, cook until sauce thickens slightly. Place an equal amount of spinach mixture and a piece of cheese or two on each oyster, and broil in the oven. Decorate by adding some bacon on each oyster and serve.

Mexican Pork Ribs

4 racks of pork ribs (thin racks, about 1.5 cm, or 1/2 in, thick)
1 onion, chopped
1/2 cup tomato puree
1/2 cup celery leaves, chopped
1cup 4 Copas Tequila Blanco
1 tbsp Néctar de Agave 4 Copas
1 tbsp salt
1/4 tbsp pepper

Preheat oven on low heat (120º C to 150º C, or 250º F to 300º F). In a pan, cook the ribs on medium heat until brown, then set the ribs aside. In the same pan, sautee the onion and celery leaves, and then add the tomato puree. Turn the heat to low and add the agave nectar, salt and pepper; cook for another 10 minutes. Place the ribs on a pyrex dish, add the tomato and onion mixture. Braise ribs in the oven for about 40 minutes until they are cooked through and are crusty and browned; pour small amounts of tequila or brush small amounts of oil over the ribs occasionally, to prevent the meat from drying up. Serve.

Barbecued Game Hens with Tequila and Tamarind Glaze

2 game hens
For the sauce
(chicken portions are enough for one, maximum two persons; quantities can be increased as necessary):
1 onion, chopped
2 garlic cloves, chopped
1 tsp ginger powder
1/3 cup. soy sauce
2 green chiles, diced
1 tbsp. tamarind pulp
2 tbsp. 4 Copas Agave Néctar
1/4 cup 4 Copas Tequila Blanco
Clean and skin the game hens.

Preheat the oven on low (120º C to 150º C, or 250º F to 300º F). In a pan, sautee the onion, then add the garlic, soy sauce, and tequila; let cook for about 10 minutes. Add the tamarind pulp and the sugar, cook for about 5 more minutes. (Optional: Mixture may be blended after cooking).
Pour the cooked mixture over the game hens and bake, in a covered pyrex dish, for about 20 or 30 minutes. Turn occasionally, and pierce hens on the thighs to check for cooking; hens are cooked when juices run clear. Hens should be uncovered to allow to brown for a few minutes before cooking is through.