Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

4 servings (2 tacos each)

INGREDIENTS for SAUCE:

• ¼ c thinly sliced green onions
• ¼ c chopped fresh cilantro
• 3 TBS mayonnaise
• 3 TBS sour cream
• 1 TBS grated lime zest (Hell, I used the whole lime!!)
• 2 TBS lime juice
• Salt  to taste
• 1 tsp minced garlic
• 1-2 whole chipotle in adobo minced (start with one and taste then add. This gives a GREAT kick!)

Combine all the ingredients in a bowl and set aside

INGREDIENTS for SHRIMP:

1. 8 Jumbo shrimp peeled, deveined grossly chopped (I used frozen Jumbos, thawed)
2. 1 TBS butter
3. 1 TBS olive oil
4. 1TBS minced garlic
5. 1/8 c minced red onion
6. 1 tsp Mexican seasoning  or make your own with cumin, coriander, smoked paprika etc)
7. 1 Avacado chopped
8. 7-8 grape tomatoes chopped
9. 2 c shredded cabbage in a bag
10. 4-5 (6-inch) corn tortillas or flour tortillas heated in microwave or oven

Sauté  butter, oil & garlic in large pan.  Then add minced red onion followed by chopped shrimp and cook for 5-6 minutes until shrimp is pink.  Add Mexican seasoning, continue stirring.  Take heated tortillas, put shrimp, followed by cabbage, then avocado, tomatoes and top with chipotle sauce and have plenty of napkins and some nice cold Negra Modelo Beers!!!!!!! You can even add green onions, more cilantro…whatever you have…the choice is all yours!!!!! ENJOY!!!

Spicy Steak Soft Tacos

Take the spicy Mexican spices and “cool” it down with raisins & allspice!  I see you shaking your head, but trust me…you will love the flavor!!!!

INGREDIENTS:

• 2- 6oz flat iron or 12 oz flank steak seasoned with S & P
• 1/2 C bottled red peppers, sliced thinly
• 1 cup of canned diced tomatoes w/green chilies
• 1/2 c raisins
• 2 TBS tomato paste
• 1 tsp chipolte in adobo
• 1 TBS ground cumin
• 1 tsp allspice
• 4 flour tortillas
• Chopped fresh cilantro
• Sour Cream

DIRECTIONS:

1.     Preheat grill, season steak

2.     Mix  diced tomatoes, raisins, tomato paste, cumin, allspice, chipotle in bowl, put aside

3.     Saute red peppers in skillet

4.     Add tomato mixture to skillet, mix and put on low

5.     Grill steak 2-3 minutes on each side for medium rare…

6.     Bring in steak, slice thinly across the grain and add to tomato mixture

7.     Grill or microwave the tortillas and then load them up with mixture

8.     Add feta or cheddar or whatever cheese you have lying around

9.     Put a dollop of sour cream and some fresh cilantro

And then “GO AT IT”!!!! Don’t forget the napkins!!!!!!!!

*****Thank you Bon Appetit for your recipe and the ability to “doctor” it!!!

Chili Rellanos a la Ixtapa

Chili Rellanos for 6

Chili Rellanos for 6

What you Need:

• 10 Pablamo chilies
• 1 lb Monterey Jack Cheese
• 6 eggs-separated
• ½ cup flour
• Toothpicks
• GLOVES!!!!!!!!!!! Trust me on this one!!!
• 1-2 c vegetable oil
• Paper towels
• Large frying pan
• Mixer

DIRECTIONS:

1.      GLOVES!!!! Have I mentioned that it would be “real” nice to have throw away gloves??!!!!

2.      Preheat oven at 425 degrees.

3.      Put the chilies on baking sheets and put in oven for 25 minutes until nice and burnt on the outsides.

4.      Take out of oven and cool. GO PUT YOUR GLOVES ON!!!! Once cooled, peel off “burnt” parts and then cut open and take out seeds.  This does NOT have to be perfect!!! Then, rinse under water and put aside.

5.      Take Monterey Jack cheese and cut into pieces (check video)

6.      Now, put the chilies on flat surface, then put cheese in the middle, fold the sides over and weave a toothpick through the sides (not piercing the cheese) No more than 3 toothpicks!!!! Again, does NOT have to be perfect!!!

7.      Put some flour on a plate or pan and then take the chilies and coat them with flour. This is important because it help keep the batter stick to the chilies. Put aside.

8.      Now, take the 6 egg whites and whip it up until peaked.  Then, fold the egg yolks into the blender and keep whipping. Next add ¼-1/2 c of flour…and keep on whipping…whip it good!!

9.      In a large frying pan, add 1-2 cups of vegetable oil so that it is 1-2 inches and heat ‘er up.

10.   Now, “WHERE ARE THOSE GLOVES”???? Put them on!!!

11.   Take the floured chili and dip it in the batter, then put it in the hot oil and cook. About a minute. Then turn it over, and do the same.  You want them golden brown. Once done, take them out and put on a paper towel and do the process again. Don’t do more than 2 at a time.

***While they are cooking, go and take the tooth picks out of the ones on the paper towel***

Remember…you put 3 in each one of them…now count..1-2-3 and make sure!!!

Now, you are ready to serve and I strongly suggest using my Spanish Sauce.  Check my blog at www.chefboyrd2.com for that recipe!!!!!

SPANISH SAUCE FOR RELLENOS

2 TBS olive oil
½ medium onion, julienne
1 TBS chopped garlic
1 jalapeno, seeded & julienne
1 red pepper, seeded & julienne
1 yellow pepper, seeded & julienne
1 orange pepper, seeded & julienne
1 roma tomato, seeded & julienne
1 (4 oz) can tomato sauce
Use same amount of water as in tomato can

Heat olive oil in a skillet to the smoking point and then add onions, peppers and tomatoes and sauté for about 2 mins. Add the garlic and sauté another minute. Add tomato sauce, water and simmer for 10 minutes. Adjust the seasoning with salt & pepper and then serve on top of chili relleno servings.

This recipe makes 4 servings.

Shrimp Tacos with Mango Salsa

 

 

 

 

Shrimp Tacos

(serves 4)

INGREDIENTS:

• 1 lb shrimp, peeled & deveined
• 4 TBS butter
• 4 TBS honey
• 1 pkg flour soft taco shells (10 to a pack)

DIRECTIONS:

1.      Melt butter & honey in sauce pan

2.      Saute shrimp in pan, cooking until pink, then turn over and do same. Approx 4-5 mins

3.      Heat soft tacos in dampened paper towel in microwave for 30 seconds

4.      Take “2” taco shells and put together then spoon cooked shrimp on ½ and add salsa.

Mango Salsa

INGREDIENTS:

• 2 roma tomatoes seeded & diced
• 2 mangos, peeled & diced
• 1 small red pepper, cored, seeded & chopped coarsely
• 1 small red onion, diced
• ½  small Jicima peeled & diced
• ¼ c chopped fresh cilantro
• 1 med garlic, peeled & minced
• ½ jalapeño chili, seeded & minced (more if you want!!)
• 2 limes juiced
• ¼ c of mango or orange juice
• *** 1 tsp of Lupitas secret hot sauce***** (another recipe!!)

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

Stuffed Poblano Chilies with Shrimp & Chorizo & Rice

I have been making chili rellenos for years, but being down here in Mexico they are fond of stuffing the chilies with things other than just cheese.  So, I found a recipe that combined chorizo (Mexican sausage that is hot) and shrimp and then added other things to it and made it for 9 people here and they loved it…so, here’s the recipe and of course you can substitute hot italian sausage for the chorizo, or use mild sausage…the choice is up to you!!!!  You can follow the recipe the way I did it…or “step out of the box” and wing it on your own!!!  That’s the fun of this blog…whatever works, is my motto!!!

This recipe served 9 people!!!

INGREDIENTS:

• 1 TBS oil
• 1/2 lb of chorizo or any kind of sausage
• 1/2 red pepper, diced
• 1/2 yellow pepper, diced
• 1/2 onion, diced
• 1/2 serano pepper, minced
• 2 TBS minced garlic
• 1 c white rice
• 1 c chicken broth
• 1/2 c white wine (one that you would drink!!!)
• 1/2 c water
• 9 lg Poblano chilies
• 1 lb shrimp, shelled & deveined and cut into 1/2 ” pieces
• 1 1/2 c chichuahua cheese (Monterey jack will be just fine or pepper jack for some zing)

DIRECTIONS:

Pre Heat Oven to 400 degrees.  Put poblano chilies on a baking dish and cook in oven for 15-20 mins.  Remove from oven and cool.  Once cooled, cut top 1/4 of chili and remove ribs and seeds. put a slit down the front the chili to open it up and put aside.

1. in medium saucepan, heat the oil and add the chorizo and cook for about 3 mins
2. add peppers (red & yellow), serano, onions, garlic and cook until translucent.
3. add the rice & cook until all the grains are coated with oil
4. add the shrimp and cook about 2-3 mins
5. now add all the liguids (chix broth, wine, water) and stir over high heat for another 3 mins then cover & reduce heat to low for 20 mins. Check rice for doneness….

When rice is finished cooking, take the slit chilies and stuff the rice mixture into them and set back on a baking pan and put all of them in the oven for 10 mins. Remove from the oven and then add the shredded chichuahua or monterey jack cheese and cover the peppers with cheese and put under broiler for 2-3 min to melt the cheese.  Take out and top with salsa or sour cream and voila…another great meal!!!

Holy Guacamole!!!!

Guacamole

►

Hello There!

Don’t know if people will even read this but I am starting with my “favorite” staple….guacamole!! You’ve got to love “guac”…and this is the thime of year when avacado’s are plentiful and tomatoes are the BEST!!!  Be sure to buy “ripe” avacado’s…they are soft when you squeeze them!

Here’s what you will need:

• 5 ripe avacado’s
• 3 roma tomatoes, with seeds removed and diced
• 1/2 C of red onion chopped
• 1 TBLS minced garlic
• 1 chipolte pepper in adobo chopped
• 1/4C of chopped cilantro
• 1-2 tsp kosher salt
• 1-2 tsp cumin
• 1-2 tsp red pepper flakes or chili pepper
• Lime juice for whole lime squeezed into bowl
• some salsa in a jar…to add flavor

Then get a potato masher and start mashing!!!!  As you are doing this, taste it and see whether or not you want to add more seasoning…it’s all personal preference…but DO taste it!!!!  Start off slow with the chipolte pepper because you can always add to it…not the other way around!!!   Then, once you are happy with it, get the corn chips out, crack a nice cold beer and ENJOY!!!!!