You read that right.  A potato salad that contains Casa Capistrano Blanco Tequila, and pickle juice!  Inspired by our friend Rustin, we elevated our recipe to include a tequila pickle shot.

​When is the last time you put Tequila in potato salad?  You can leverage this recipe without it...but our Blanco Tequila adds great flavor to the recipe if you remove the alcohol first. Try that at your own risk. We made this for a recent event, and it disappeared very quickly.  We received many compliments and requests for the recipe...with some folks scraping the container with their fingers when there wasn't anything left.  Rustin, this one is for you!

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Ingredients
5.5 pounds of peeled russet potatoes (cut into 1/2 inch cubes)
4 eggs (to be boiled with the potatoes)
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4 stalks of celery (12in long each, finely chopped)
1 medium white onion (finely chopped)
1/3 red bell pepper, (finely chopped)
2 dashes of celery seed

1 cup McCormick Mayonnaise with lime
French's Yellow Mustard (to taste)
4 oz chopped dill relish
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4 oz dill pickle juice
4 oz Casa Capistrano Blanco Tequila

Salt
Pepper (finely ground)
Lawry's Seasoned Salt
Light sprinkle of Paprika over the top

Directions
1. Add diced potatoes to a deep pan.
2. Place eggs carefully within the potatoes and fill water to just cover the potatoes.
3. Bring to boil and cook for about 10 minutes.  Turn off and let stand for 3 minutes.
4. Carefully remove the eggs and place in a bowl with ice water.
5. Carefully drain the potatoes, return to pan and add scoops of ice and water sufficient to cover the potatoes with enough room for the ice to float above the potatoes.
6. Carefully stir the potatoes and add more ice as needed until the potatoes are chilled, then drain.
7. In a large bowl, place the chopped onion, chopped celery, bell pepper, relish, mayonnaise, mustard, and celery seed.  Mix.
8. Crack and peel hard boiled eggs.  Dice the eggs (we use an egg slicer 2x per egg.)
9. Add diced eggs to the mixture.
10. In a medium sized frying pan (stainless steel or nonstick), add the Casa Capistrano Blanco Tequila.
11. With good ventilation, heat the tequila until it starts to bubble.  Caution as the vapors are also flammable. We flambe the tequila carefully until the flames disappear.  Use caution if you try this.  When the alcohol has cooked out, add the pickle juice and turn off the heat.
12. Transfer the liquid to a pyrex cup and add ice to quickly cool the liquid.  As soon as the liquid is cool, remove the ice.  Add liquid to mixing bowl.
13. Add the drained potatoes to mix.
14. If the potato salad is too runny, begin to mash some of the potatoes against the side of the bowl while mixing until the desired consistency.
15. Check the salt and pepper level.  Add more salt, pepper, and Lawry's Seasoned Salt as desired. if you like more mustard in your potato salad, add to the desired level.
16. Transfer to a serving bowl or serving pan.  Sprinkle lightly with paprika before serving.  Sliced hard boiled eggs or bell pepper slices can be used as garnish.
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Ingredients
1 lb. pinto beans, 1 GALLON of water w/ 3 Tbsp Kosher salt
                   or
111oz can of Bush's Pinto Beans (Shortcut method)

1 Poblano chile
1 Red Bell Pepper
1 Jalapeño pepper

2 packets of Sazón Goya seasoning with Cilantro Y Achiote
1 bay leaf
Salt and Pepper to taste

2 Tbs. vegetable oil
1 medium yellow onion, halved and sliced
1 medium white onion, halved and sliced
3-4 fresh pieces of cilantro with stems attached

2 Tbsp. vegetable oil for peppers
8oz Casa Capistrano Reposado Tequila (separated into four two oz portions)
1 bottle of beer (Mexican or Texas preferred)

Directions
0. Plan if you are going to use dry beans or one 111oz can of Bush's Pinto Beans as a shortcut. For the shortcut method, use the can of beans in a large pot and skip to step 3.
1. Sort and rinse dried beans and put them in a large pot.
2. Add the gallon of water and 2.5 tablespoons of Kosher salt.  Soak the beans at least eight hours or overnight. Then drain and reserve.
3. Remove the stems and cut the Poblanos in half lengthwise.  Remove seeds. Make one slice into one side of the Jalapeño lengthwise and reserve for later.
4. Place the poblanos, skin side up, on baking tray and broil for 10-15 minutes until well blistered and partially blackened.
5. Place roasted peppers directly into a Ziplock bag, push out the air and close. This will steam the peppers and loosen the skins.
6. Peel off skins, slice lengthwise to quarter inch wide strips, cut strips into 1 in long strips. Reserve.
7. Rinse fresh cilantro and reserve.
8. If you soaked dry beans, drain and set aside. If using a large can of beans, open can but do not drain.
9. Heat oil in a large nonstick pot, over medium high heat, and sauté the onions with salt until translucent and they start brown, about 10 minutes.  Add the beans and cilantro.
10. In a large frying pan, heat the other oil. Add the sliced bell peppers.  Stir briefly 2-4 minutes. 
11. Add 2oz of Tequila to deglaze and flambe. When the flames die down, carefully remove the pan from the stove, add the next 2oz of Tequila and continue repeat this process until all tequila has been cooked and free of alcohol. Beware that to flambe the peppers, you will need to carefully manage the flames in a safe way.   You can boil out the alcohol without flambe.  Use your own discretion.
12. Add the contents of the peppers with any remaining liquid to the large pot.
13. If using dry beans in this recipe, add 3 cups of water to the large pot.
14. Mix contents well.  If you used dried beans, add salt as needed.
15. Add the two packages of Goya seasoning.  Add bay leaf.
16. Add black pepper as desired.  Place jalapeño on top, cover, and slow simmer until beans are ready. Canned beans will be ready in 20 minutes. Recipe with dried beans may take several hours. Add water as necessary.
18. Add the beer.
19. Continue cooking over for 30-40 minutes.  If broth is too thick, add more beer. If too thin, uncover and simmer some.  If not spicy enough, add cayenne to taste. Adjust salt.
20. Serve with optional chopped onion, lime wedges, cheese, or cornbread on the side.