Cazadores presented a night of food and drink featuring their portfolio

Earlier this week I had the pleasure of meeting up with the Cazadores Tequila crew and other guests to experience an evening of tequila cocktails and a meal featuring the lovely Mexican spirit. The fun went down at 632 Hudson, one of my favorite events spaces. Thanks for Rob Loud Photography for all the images!
You might all ready know I’m a fan of Cazadores tequila-I use it the Mexican Bouquet at the Raines Law Room (blanco, St Germain, rose syrup and lemon juice). So I jumped at the chance to see it used in both food an cocktails.
First off, brand ambassador Tania Osequera walked guests through a tasting of the Cazadores line of blanco, reposado and anejo. She proudly shared that the brand uses no added colors or flavors so it’s strictly agave and wood (in the case of reposado and anejo) that imparts the taste and color. She also shared that Cazadores uses a slow-cooking process for roasting the agave (22 hours in stainless steel). We were also served a variety of tequila cocktails, my favorite was a blanco, grapefruit and aperol mix. There were also a variety of infusions made with the blanco tequila, the highlight for me was the apple/cucumber/black pepper version. My only disappointment was spotting a bottle of sour mix on a bar (aren’t we over that!)
The cocktail continued with dinner, where award-winning chef Roberto Santibanez cooked us a lovely 4-course meal. He shared some genuine enthusiasm at working with the brand, saying it’s well-loved in Mexico and his elders always drank it while he was growing up. My favorite part of the meal was a skirt steak with anejo-mushroom sauce, for the complete recipe see the end of this post! The night ended with a lovely array of dessert, including Mexican Brownies and Chocolate Torito, which both included Cazadores Reposado.

Sauce:
¾ lb. mixed wild mushrooms
1 c. finely chopped white onion
3 garlic cloves, finely chopped
1 serrano chile, finely chopped
1 tsp. chopped fresh thyme
½ tsp. coarsely ground black pepper
¼ tsp. ground cumin
3 bay leaves
3 Tbsp. olive oil
½ tsp. fine salt
1/3 c. Tequila CAZADORES® Añejo
1 c. heavy cream
Skirt Steak:
2 lbs. skirt steak, cut into 4 pieces
1 1/4 tsp. salt
1 tsp. black pepper
1 small lime, halved
1 to 2 Tbsp. olive oil
½ c. water for deglazing
Spiced Glazed Carrots:
1 lb. large carrots, peeled
and cut into thin rounds
1 tsp. sugar
1/4 tsp. chipotle chile powder
1/4 tsp. fine salt
1 tsp. cider vinegar
1 Tbsp. olive oil
Toss together mushrooms, onion, garlic, serrano chile, thyme, pepper, cumin, and bay leaves. Heat oil in a 12-inch heavy skillet
over high heat. Add mushroom mixture and sauté, stirring and tossing, until all liquid has evaporated and mushrooms are wilted
and golden around edges, about 5 minutes. Very carefully, add Tequila CAZADORES® Añejo. Add cream and simmer to thicken
slightly, 2 to 3 minutes, and more salt if needed.
Pat steaks dry and season liberally with salt and pepper. Squeeze lime halves over both sides of steak and let stand 5 to 10 minutes. Heat a large skillet over high heat. Add olive oil and sear steaks in two batches, turning once until well browned, 3 to 4 minutes per side for medium-rare. Transfer steaks to a plate and keep warm. Deglaze skillet with water, stirring and scraping bottom to incorporate brown bits. Add sauce and stir over medium heat until heated through. Spoon sauce over steaks and serve.
Preheat oven to 450°F. Toss carrots with all other ingredients and
spread in a shallow baking pan. Bake until carrots are tender,
stirring once or twice, 10 to 15 minutes.

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