Cooking With Cholula Hot Sauce - Part 2

Alright, a couple of posts ago I made some spicy fajitas with some Cholula chili garlic hot sauce and washed that down with a Nogne O Imperial IPA.  I was itching to try another one of these Cholula flavors so it was time for some chili lime pork!  This really was a pretty simple dish... pork tenderloin filets, with some olive oil, Slap Ya Mama cajun seasoning, one lime juiced up, and then the chili lime hot sauce! 

While the pork was cooking (about 45 minutes in the oven on 375) it was time for a side, dish, so I whipped up some lentils real quick and boiled them in a little crab boil for an extra kick.  With about five minutes left for the pork I added some shredded cheese because who doesn't like cheese?  Shortly after that, a quick spicy dinner was served.

 I'd recommend another IPA with this dish, something fresh and hoppy to work well with the spices and the lime.  And just because this dish has some lime, don't just grab a cheap Mexican import and throw a lime in it.  Please!  Cheers!

Cholula Hot Sauce & Nogne O Imperial IPA

A few weeks ago I received a set of four hot sauces from Cholula, a Mexican company claiming to be the "flavorful fire" so I figured it was time for a little cooking and beer pairing.  The 4-pack of sauces came with the original flavor, chili lime, chipotle, and chili garlic.  I had some fajita beef on hand, so I figured a garlic and jalapeno beef fajita with some chili garlic hot sauce would be pretty tasty... especially paired with the right beer!

The recipe itself was pretty simple, diced up pieces of beef with some olive oil, minced jalapenos and garlic, Cholula chili garlic sauce, and a little Slap Ya Mama cajun seasoning.  I blackened the beef in a cast iron skillet while I debated which beer would be good with some fajitas.  With the hot sauce, another round of hot sauce coming, and the cajun seasoning, I anticipated a bit of a spicy fajita, so I opted to go for a Nogne O Imperial IPA (@nogneo).  I figured a big hoppy beer would counter the spice well and help quench a little bit of burning between bites.

 After the meat was done cooking it was fajita time... a few black olive slices, a generous helping of shredded cheese (4 cheese Mexican blend!) and a little more garlic chili Cholula hot sauce completed each one.  They ended up really nice, spicy and flavorful which was complimented well by the extra hoppy Nogne O beer.  

Cheers, and always remember to drink well when you eat well!