MasterChef judge, and our 2017 HOMBRE of the Year in Culinary Arts, Chef Aarón Sánchez, along with Tequila CAZADORES are on a quest. At an intimate cooking and cocktail-making class in New York City the launch of Tortilla Awards was announced. The event is the brand’s new national tortilla-making competition which pays tribute to the unsung hero of Mexican cuisine, the tortilla.

Chef Sánchez showed guests how to make guacamole, tacos, and homemade tortillas using his own recipes and shared all of the different ways tortillas can be used. Since you can’t have tacos without tequila, Tequila CAZADORES global brand ambassador, Manny  Hinojosa, taught guests how to mix up refreshing cocktails perfect for summer.

Hosted by Chef Sánchez the Tortilla Awards are a three-city event series that will take place in Los Angeles (6/26), Chicago (7/24) and Austin (9/11) throughout the summer. The Tortilla Awards will highlight each respective cities’ five best tortilla makers and challenge them to put their best dish forward.

Chef Aarón Sánchez and Tequila CAZADORES Brand Ambassador Many Hinojosa

Like you can’t have the best cocktail without the best tequila, we all know you can’t have the best taco without the best tortilla. The contestants will be put to the test by four judges, including a local food critic, bartender, ambassador Manny Hinojosa and Chef Aarón Sánchez, who will look at a number of criteria including texture, taste, presentation and how well the dish pairs with the event’s local 
cocktail. 
At the end of each event the winner will be crowned the best tortilla maker in their city.

Summer Cocktails

Prickly Pear & Agave Mule
Crafted by Manny Hinojosa, Global Brand Ambassador of Tequila CAZADORES
Ingredients:
1 1/2 parts Tequila CAZADORES Blanco
¼ oz. St. Germain
1 oz. lime juice
3/4 oz. agave nectar
1 oz. Perfect Puree Prickly Pear
Manny’s Salt Rim
Method:
In a mixing glass, add all the ingredients with ice, shake and serve on the rocks (salt rim optional).
Garnish with a lime wedge.

Cazadores Margarita
Ingredients:
1 1/2 parts Tequila CAZADORES Reposado
½ oz. Patron Citronage
3/4 oz. agave nectar
3/4 oz. lime juice
Method:
In a mixing glass, add all the ingredients with ice, shake and serve onthe rocks (salt rim optional).
Garnish with a lime wedge.

FOOD RECIPES BY AARÓN SÁNCHEZ:
Elote Croquetas
Yield: About 36 croquetas (8 to 10 servings)
Ingredients:
4 ears corn, shucked
1 1⁄2 quarts canola oil
2 eggs
1 cup milk
1 cup flour
3⁄4 cup cornmeal
2 teaspoons salt
1 1⁄2 teaspoons baking powder
2 teaspoons chili powder, divided 1⁄2 teaspoon cayenne pepper
1 cup crema
1⁄2 cup cotija cheese
1 tablespoon lime juice
Instructions:
1.Set the corn directly over a medium-high flame, on a grill or gas stove, and cook for 2 to 3 minutes per side, until they’re charred all over. Set aside to cool. When they’re cool enough to handle, cut the kernels off the corn.
2.Fill a Dutch oven or pot with the canola oil; if you have a thermometer, clip it to the side of the pot. Bring it to 360F over medium heat and line a plate or rack with paper towels.
3.Meanwhile, make the batter: Whisk the eggs with the milk in a large bowl. Separately, combine the flour, cornmeal, salt, baking powder, 1 teaspoon chili powder, and cayenne pepper. Gradually add the dry ingredients to the egg mixture and stir just to combine. Fold in the corn kernels.
4.Drop heaping tablespoons of batter into the hot oil (be careful so it doesn’t splash), working in batches so the pot isn’t crowded. Cook for 3 to 4 minutes, until they’re a deep golden brown all over; use a slotted spoon to turn them after 2 minutes if they’re not cooking evenly. When they’re ready, remove them to cool on the lined plate and repeat with the remaining batter.
5.To make the dipping sauce, combine the crema, cotija cheese, lime juice, and remaining teaspoon chili powder.
Eat the croquetas while they’re warm.

RECIPE//CORN TORTILLAS (TORTILLAS DE MAIZ)
16 small tortillas2 cups instant corn flour (masaharina)1 1/3 cup of warm water
1.Heat griddle (preferably Teflon) over medium game andhave ready. Mix corn flour (masaharina) and warm water together to form a soft dough. Pinch of pieces of dough about the size of a ping pong ball. Dampen hands and roll ball around in the palms of your hands to smooth it. Keep dough covered with damp towel or in a plastic bag to prevent it from drying.
2. Open tortilla press and lay a plastic bag on the bottom half. Place a ball of dough a little off center, more towards the hinge side.
3. Cover with second plastic bag and press with palm of hand first, to flatten ball slightly.
4. Close and press firmly, then open. Peel top plastic bag off, dampen hands, and lift up the plastic bag with tortilla resting on it.
5. Now transfer tortilla, dough side down, to your hand.
6. With your free hand, carefully peel the bag off the dough.
Equipment
2 sandwich-size plastic bags (6 3/4 by8 1/3 inches)
Tortilla press

RECIPE//FLOUR TORTILLAS (TORTILLAS DE HARINA)
About 36 regular size or 42 to 48 miniature size
6 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 heaping cup vegetable shortening
2 cups warm water, or a little more
1. Mix dry ingredients (it is not necessary to sift them), work in shortening with yours hands until you get the consistency of oatmeal, and then pour in the lukewarm water all at once. Mix well and knead for 2 or 3 minutes. Dough should be most but manageable—a little drier than biscuit dough. Coat with a little oil or more soft shortening and put into plastic bag for 20 minutes until dough is soft.
2. Take a large piece of dough and squeeze out a portion about the size of a Ping-Pong ball.
3. Roll the ball around in the palms of your hands until smooth. (It is best to prepare half the dough in balls while you keep the remaining half in the plastic bag so it won’t dry out.)
4. Using the tips of your fingers, flatten each ball slightly, then roll out with a rolling pin to the size of a saucer.
5. Heat your griddle hot, and cook the tortillas like flapjacks until they are cooked through and have developed brown spots. Do not allow scorching—lowering heat as necessary to maintain an even temperature. The tortilla will puff up slightly as it cooks. Once you have turned a tortilla an completed the cooking cycle on both sides, press down with your spatula for about 30 seconds or more on all edges of the round so that you produce a flat, golden disk, crisp and tasty.
Do this on both sides.
6. Cool on a clean dishtowel.