Get your fiesta started this Cinco de Mayo at one of Z’Tejas five Valley locations. Their 6thStreet Margaritas and Chambord Margaritas will be only $5 and you can grab a Corona for $2. In case you decide you need some food to go with your drinks, tacos will be only 55 cents from 3 to 7 p.m. Z’Tejas has also shared tequila-infused cocktail and taco recipes from its greatest menu hits! Mix these up for your friends for some serious kitchen cred.
Happy celebrating and Feliz Cinco de Mayo!
6th Street Rocks
1.25 oz Sauza Gold Tequila
.75 oz Triple Sec
2 oz Z’Tejas Margarita Mix
Squeeze of lime
Tequila Pork Taco
Corn tortilla (or tortilla of choice)
2 oz Tequila-Braised Pork
1 oz Pico de Gallo (or salsa of choice)
Top with Cotija Cheese
4.5 pounds pork shoulder
4 teaspoons fresh garlic
2 cups water
2 ounces guajillo peppers, dried
0.2 ounces Chile de árbol, dried
0.5 ounces Achiote paste
4 tablespoons salt, kosher
4 cups milk
0.5 cup tequila (Sauza)
2 bay leaves
2 teaspoons whole peppercorns
Cut the pork shoulder into pieces and poke each piece several times with a sharp knife and fill with chopped garlic.
Boil the water and add the guajillo chiles and the Chile de árbol and boil for three minutes. Blend with the Achiote paste until smooth. Once smooth, strain to remove all seeds and tough pieces. Coat all sides of the pork with this rub.
After applying the child rub, salt all sides of the poke liberally and place in pan.
Pour the milk and tequila around the pork as to remove as little salt and chile rub as possible.
Place the bay leaves and the whole peppercorns in a piece of cheesecloth tied with kitchen twine and place in the milk and tequila mixture. This will get the flavor into the braising liquid without the peppercorns being too assertive.
Wrap the pork three times with plastic wrap and then once in foil and cook at 300 degrees for 4 hours. Once tender, remove the cheesecloth, shred, and serve.