Best Tacos Pepe Recipe

Clarify milks (make ahead, yields ~1.5 oz clarified milk each)

This clarifying uses acid and gentle heat to separate solids. For clarified evaporated milk: in a small saucepan, warm 1 cup evaporated milk to 120°F (50°C). Slowly whisk in 1 tablespoon white vinegar or juice of 1 lime, then remove from heat and let sit 20 minutes until curds form. Strain through a fine cheesecloth or coffee filter into a container; press gently to extract liquid. Chill. For clarified sweetened condensed milk: dilute 1/2 cup sweetened condensed milk with 1/4 cup water, warm to 100–110°F (38–43°C), add 1 teaspoon white vinegar, let curdle 15–20 minutes, then strain through cheesecloth. Collect the clear whey-like liquid. Use only the clear portions; yields small volumes, but sufficient for this cocktail. Store refrigerated up to 3 days.

Quick lacto-ferment (recommended to prepare 3–7 days ahead)

Chop one ripe pineapple and place in a clean jar. Mix 1 tablespoon non-iodized salt per 2 cups pineapple, toss to coat, and press fruit down to release juice. Cover with a weight so fruit stays submerged, seal loosely, and ferment at room temperature 3–7 days, tasting daily until pleasantly tangy. Strain solids and reserve the liquid as lacto-fermented pineapple juice. Refrigerate. For this cocktail you need 1 oz per drink.

Make cilantro-infused simple syrup

Bring 1/2 cup water and 1/2 cup sugar to a simmer until sugar dissolves. Remove from heat, add a handful (about 1 cup loosely packed) cilantro leaves and stems, cover, and steep 10 minutes. Strain out solids, cool, and refrigerate. Use 0.5 oz per cocktail. Keeps 7–10 days refrigerated.

Prepare glass: combine fine salt and sugar on a small plate. Wet rim of a chilled rocks or coupe glass with lime wheel and dip into the salt-sugar mix to coat lightly. Chill glass briefly.

In a cocktail shaker, add 2 oz Concha reposado tequila, 0.5 oz clarified evaporated milk, 0.25 oz clarified condensed milk, 1 oz lacto-fermented pineapple juice, 0.5 oz fresh lime juice, 0.5 oz cilantro simple syrup, 0.25 oz orange liqueur (optional), and 2 dashes Angostura bitters.

Add ice (about 6 cubes) and shake vigorously for 12–18 seconds until the shaker is well chilled and slightly frosty. Vigorous shaking helps incorporate the clarified dairy and aerate the drink for a silky texture.

Double strain the cocktail into the prepared chilled glass using a fine mesh strainer (to catch any tiny curds or cilantro bits) over fresh ice if serving on the rocks, or neat in a coupe.

Garnish: slap 2 cilantro sprigs between your palms to release aromatics and place on the drink alongside a lime wheel. Optionally rest a dehydrated pineapple chip on the rim for visual appeal.

Serve immediately. Sip and note the interplay of bright lacto-fermented pineapple and lime, herbaceous cilantro, mellow reposado, and the silky, slightly sweet clarified milks.