Since tepache tastes like beer, Compton began brainstorming what foods go well with beer; wings and Asian food came to mind. He settled on hot wings with a tepache glaze, served with fried rice cooked in tepache. He considered using the tepache as a marinade, but worried that the bromaline in pineapple—a compound that’s a natural meat tenderizer—would make the meat mushy.
Fried rice 1 C long-grain white rice 2 C tepache 4 tsp grape-seed oil 2 oz chorizo verde or similar sausage 1/2 C broccoli florets 1/4 C fresh pineapple 1 T pickled ginger, minced 1 clove garlic, minced 1 scallion, thinly sliced 2 tsp Worcestershire sauce Salt and black pepper to taste
Glaze 1/4 C cherry bomb or other hot pepper pickling liquid 3/4 C tepache 2 T honey 1 cherry bomb or other pickled hot pepper, minced 1 clove garlic, minced 1 T butter salt and black pepper, to taste
