An untraditional take on a traditional German main dish, this ragout recipe uses just 7 ingredients. If you like your food spicy, Jalapeño-Tequila Ragout delivers. Serve this Geschnetzeltes recipe with rice and a soothing beer.
Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1 T. oil
- 1-2 fresh jalapeño peppers, seeded and cut into thin slices
- 1 lb. boneless, skinless chicken meat, cut into long, thin strips.
- 4 T. tequila (splurge on the good stuff for this recipe, like Sauza Hornitos or Milagro Reposado)
- 2 c. heavy cream
- Salt, to taste
- Pepper, to taste
Preparation:
Notes:
- Always check the spicyness of the jalapeños before adding them. You can do that by cutting a very small sliver and placing it on your tongue. Note how long it is there before the burning sensation begins and adjust pepper amounts accordingly.
- The grocery store often stocks jalapeño peppers called “Fooled You”, which are not hot at all. Even within the same bin at the store, you may find large variations in their spicyness. Since they are usually cheap, buy several extra, just in case.
- Wash your hands after handling jalapeño peppers or use gloves. Do not rub your eyes or touch your face while preparing peppers.
Heat the oil in a pan, add the jalapeño pepper slices and cook, stirring, for 3 minutes. Remove peppers from pan to a small bowl. Add the meat and sauté until no longer pink. Deglaze the pan with 2 tablespoons of tequila (or one shotglass full), add the cream and the peppers and boil gently until cream is reduced by half. Taste the sauce and add salt, pepper and more tequila, as necessary.
Serve over rice or noodles.
