Bold-Super-Bowl-Recipes-from-Chef-Aarón-Sánchez-MainPhoto

Bold-Super-Bowl-Recipes-from-Chef-Aarón-Sánchez-MainPhoto

Chef Aarón Sánchez of Food Network’s Chopped and Cooking Channel’s Taco Trip has created these Super Bowl recipes to heat up football fans all over the country during Super Bowl weekend. Each recipe is easy to make. They feature a blend of Aarón’s signature style with the bold flavor of Tabasco®, for a touchdown moment in every bite. So start prepping for the Big Game Day with these delicious tailgate goodies.

Read Related: Snacks for the Super Bowl: Six Layer Dip & Beer Sangria

TOUCHDOWN TACOS WITH MEZCAL-LIME COLESLAW
Makes: About 20 tacos

Ingredients:
For the Tacos:

8 guajillo chiles, stemmed and seeded
3 pounds boneless beef short ribs
1½ Tbsp. kosher salt
1½ Tbsp. cacao powder (or no-sugar-added cocoa powder)
2 Tbsp. vegetable oil, more if needed
1 cup yellow onion, coarsely chopped
1 cup celery, coarsely chopped
1 cup carrots, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup tomato paste
1 cup red wine, preferably Madeira
4 cups beef stock
2 tsp. ground cumin
1 tsp. freshly ground black pepper
1½ Tbsp. dried Mexican oregano
10 Tbsp. (1, 5-oz bottle) TABASCO® Original Red Sauce
Corn tortillas (soft or hard)
Chopped onions, for garnish
Chopped cilantro, for garnish
Lime wedges, for garnish

For the Mezcal-Lime Coleslaw:

¼ cup mezcal (or orange liqueur)
½ cup granulated sugar
¼ cup fresh-squeezed lime juice
¼ cup orange juice
1 pound (16-ounce package) store bought coleslaw mix
¼ cup apple cider vinegar
¼ cup chopped cilantro
Salt and pepper, to taste

Instructions:
For the Tacos:

1. Preheat the oven to 325°F.
2. Lightly toast the chiles in a dry, heavy skillet over medium heat for 30 seconds on each side, just until they become fragrant, but not blackened. Transfer to a plate and set aside.
2. Season the beef with salt and cacao powder. Heat 2 tablespoons of oil in a dutch oven, or other heavy pot, with a lid over medium-high heat. Once the oil is hot, add the meat and sear for about 3 minutes on each side. Work in batches to avoid crowding if necessary, until the pieces have formed a uniformly brown crust. Add more oil to the pot, as needed, to prevent burning. When the pieces are ready, set aside on a plate.
4. Reduce the heat to medium. Using the same pot, add the onion, celery and carrots and cook for about 5 minutes. Add the garlic and cook for 2 minutes, then add the tomato paste and cook for another 2 minutes.
5. Pour in the wine and stock to deglaze the pan, making sure to scrape any bits off the bottom of the pan. Add the toasted chiles and turn the heat to low. Simmer uncovered, stirring occasionally, for about 5 minutes, until the chiles have softened and are pliable.
6. Add the cumin, pepper, oregano, and Tabasco Sauce. Return the meat to the pot and cover. Transfer to the oven and cook for about 3-4 hours, stirring occasionally.

For the Coleslaw:
1. Heat the mezcal in a sauté pan on medium heat until it flames (be careful because the flame can get pretty high!) and the alcohol burns off.
2. Once the flame dies down, add the sugar and heat until dissolved. Add the lime and orange juices; bring to a boil and reduce by half. Remove from heat and let it cool.
3. In a large bowl, combine juice mixture with apple cider vinegar and cilantro, then toss in coleslaw mix and season with salt and pepper to taste. Set aside.

Note: If you are using orange liqueur, combine all the liquid ingredients and sugar and reduce by half, then follow the remaining steps.

To Assemble:
1. Remove meat from the sauce with tongs. Using the tongs or forks shred the meat.
2. Strain the sauce, and once the meat has been shredded, incorporate some of the sauce back into the meat.
3. Taste and add salt, if necessary.
4. Build the tacos by adding the meat first and then coleslaw. Finish with chopped onions and cilantro. Serve with lime wedge.

Created by Chef Aarón Sánchez of Paloma and Johnny Sánchez 

Bold-Super-Bowl-Recipes-from-Chef-Aarón-Sánchez-Photo2

SUPER GRILLED SHRIMP WITH HABANERO BUTTER
Makes: 3 to 4 servings

Ingredients:
For the Shrimp:

1 cup extra-virgin olive oil
12 garlic cloves, peeled
¼ cup TABASCO® Chipotle Sauce, or more to taste
¼ cup chopped fresh cilantro
Grated zest of 1 lime
1 tsp. salt
16 extra-large shrimp, tail on
Salt and pepper, to taste
For the Habanero Butter:
½ cup butter, softened
1 Tbsp. garlic, minced
1 Tbsp. shallots, minced
½ tsp. salt
1 Tbsp. TABASCO® Habanero Sauce, or more to taste

Instructions:
For the Shrimp:

1. Preheat oven to 300°F.
2. Pour the oil into a heavy, ovenproof medium saucepan and add the garlic. Cover the pot with foil, transfer to the oven, and cook until the garlic turns a nutty brown and is very soft (like cream cheese) for about 45 minutes. Remove the pot from the oven and let the garlic and oil cool to room temperature.
3. Transfer the garlic and the now garlic-infused oil into a food processor or blender. Add the Tabasco Chipotle Sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.
4. Preheat a grill or grill pan to medium heat.
5. Clean the shrimp and pat dry using a paper towel. Thread the shrimp onto the skewers, 3 to 4 shrimp per skewer.
Tip: soak skewers in water prior to using to prevent them from burning.
6. Brush a generous amount of the sauce onto each side of the shrimp, then lightly season with salt and pepper. Cook on the grill for approximately 1-2 minutes on each side.

For the Habanero Butter:
Combine all the ingredients in a glass bowl and mix until well incorporated. For additional spice, lightly brush each side of the shrimp with the Habanero Butter while grilling, or serve with shrimp for dipping.

Created by Chef Aarón Sánchez of Paloma and Johnny Sánchez

Bold-Super-Bowl-Recipes-from-Chef-Aarón-Sánchez-Photo3

ALBÓNDIGAS SLIDERS WITH JALAPEÑO AIOLI

Makes:  6 servings; approx. 18 sliders

Ingredients:
For the Meatballs:

½ pound ground beef
½ pound ground pork
½ cup panko breadcrumbs
½ cup veal or beef stock, divided
¼ cup roasted and diced poblano peppers
½ cup minced carrots
½ cup chopped white or yellow onion, divided
6 Tbsp. grated Cotija cheese
1 large egg
1 large egg yolk
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley leaves
1 tsp. salt
½ tsp. ground black pepper
¼ cup vegetable oil
2 Tbsp. olive oil
6 garlic cloves, chopped
1 28-ounce can crushed tomatoes
10 Tbsp. (or 1, 5-oz bottle)TABASCO® Chipotle Sauce
18 slider buns, split horizontally
Cotija cheese, for garnish

For the Jalapeño Aioli:

1 cup mayonnaise
6 Tbsp. TABASCO® Green Jalapeño Sauce, or more to taste
10 mint leaves
Salt and pepper, to taste

Instructions:
For the Meatballs:

1.In a large bowl, mix the ground beef, ground pork, breadcrumbs, ¼ cup of stock, poblano peppers, carrots, ¼ cup of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper.
2. Once mixed, use your hands to form 18, 2-inch balls.  Set aside.
3. Heat vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, fry meatballs until brown all over, turning as each side browns. Transfer to plate. Pour out the drippings from the skillet, and reserve.
4. Reduce heat to medium.  Using the same skillet, add olive oil and sauté remaining ¼ cup onions and garlic until the onions just begin to brown, approximately 3-5 minutes.
5. Add the tomatoes and remaining ¼ cup stock. Bring to a boil, scraping up browned bits from the bottom of the pan. Add the meatballs and Tabasco Chipotle Sauce.
6. Cover with a lid slightly ajar and simmer, stirring occasionally, until meatballs are cooked through, about 30 minutes.

For the Jalapeño Aioli:
While the meatballs are cooking, place the mayonnaise, Tabasco Green Jalapeño Sauce and mint leaves into a food processor and blend until smooth. Season with salt and pepper and transfer to a small bowl.

To Assemble the Sliders:
Lay out the bottoms of the slider rolls. Remove the meatballs from the skillet and place one on each roll, then drizzle with some of the tomato sauce and sprinkle cheese on top. Spread the Jalapeño Aioli on the tops of each bun and cover. Serve immediately.

Created by Chef Aarón Sánchez of Paloma and Johnny Sánchez 

Bold-Super-Bowl-Recipes-from-Chef-Aarón-Sánchez-Photo4

MVP MICHELADA
Makes: 2 servings

Ingredients:
12 oz. Dos Equis Ambar
¼ cup lime juice
½ tsp. Worcestershire sauce
½ tsp. TABASCO® Original Red Sauce
¼ tsp. soy sauce
¼ cup tomato juice
2 pinches red pepper flakes or chili powder
Salt, for rim
Ice

Instructions:
Fill two salt-rimmed beer mugs with ice. In a pitcher, combine Dos Equis Ambar, lime juice, Worcestershire sauce, Tabasco Sauce, soy sauce and tomato juice and stir well. Pour into glasses and sprinkle with a pinch of red pepper or chili powder. Pour into glasses and sprinkle with a pinch of red pepper or chili powder.

Photos courtesy of Tabasco®

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