Tacos with Trapiche wines
Complete your ultimate Taco night with the right Trapiche wines.
Sangria
Ingredients
750 ml Trapiche Oak Cask Cabernet Sauvignon
3 oz Apple juice
Fruit slices (oranges, green apples, limes, lemons, pineapples, mangoes, etc)
3 oz Brandy (optional)
Ice
1 litre 7Up / Diet 7Up / 7Up Cherry
Directions
- Combine cut fruit, wine, apple juice and brandy
- Let sit overnight in the fridge
- Just before serving, add 7Up and mix gently
- Serve over ice
Guacamole
Ingredients
4 Ripe avocados
Juice from ½ lime
1 cup Pico de gallo
Cumin, salt and pepper to taste
Directions
- Cut avocados in half, remove the pit and scoop out the middle into a medium bowl
- Add lime juice and mash with a fork until it reaches your desired consistency
- Add pico de gallo and gently stir to combine
- Season with cumin, salt and pepper to taste
- Serve immediately
Pair with : Trapiche Oak Cask Malbec
Chicken Fajitas
Ingredients
2 tbsp Lemon juice
1 tsp Chili powder
3 cups Bell pepper strips
1 Medium onion, thinly sliced
1 lb Boneless, skinless chicken breasts
Cumin, salt and pepper to taste
8 Flour tortillas, warmed
Vegetable oil
Directions
- In a medium bowl, mix together lemon juice, chili powder, cumin, salt and pepper
- Place chicken in a 13×9-inch pan, pour marinade over top and cover
- Place in fridge; marinate for at least 2 hours (overnight recommended)
- Heat 1 tbsp oil in a large skillet over high heat, add peppers and onion to skillet, cook until tender, and then remove from pan
- Drain marinade and set aside; place marinated chicken in pan. Heat over medium-high heat for 7 minutes or until tender, stirring occasionally
- Add 1 cup of remaining marinade, cover and let simmer until liquid evaporates
- Add peppers and onion to skillet; stir on low heat until hot
- Serve with warmed tortillas and desired toppings
Serving size : 4 people
Pair with : Trapiche Cabernet Sauvignon
Pork Carnitas
3 tbsp Orange juice
1 tbsp Lime juice
2 tbsp Black pepper
¼ cup Salt
1 tbsp Smoked paprika
10 lb Pork shoulder
Directions
- Preheat oven to 176°C
- Cut 10lb of pork into 4 smaller pieces of 2½ lb each
- Rub spices all over the pork
- Place prk in pan with orange juice and lime juice
- Cover meat and pan with foil; bake for 4 hours
- Pork shoulder is done when it can be shredded and is fork-tender
- Add peppers and onion to skillet; stir on low heat until hot
- Depending on the oven, up to one more hour of cooking may be needed
Serving size : 20 people
Pair with : Trapiche Malbec
For a fine selection of Trapiche wines, shop now at aeclub.com.my
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