Shrimp a la Diabla- Deviled Shrimp

Ingredients:

•2 Guajillo chile peppers
•5 Arbol chile peppers
•5 Serrano or Jalapeno's chile peppers
•1 28-oz can tomato puree
•1 stick of butter
•1 medium onion, finely chopped
•1/2 head of garlic, minced or 1 tsp minced garlic from jar
•2 Lbs shrimps, peeled and de-veined, tail intact or not
•Salt to taste


Directions:

Boil the chiles in a large pot for about 10 minutes until soft. Remove and allow them to cool a bit. Remove the stems.Blend the chiles and tomato puree in a blender until smooth. Pour through a strainer and set aside.

Melt butter in a large heavy-bottomed pan over medium-high heat. Add the onion and garlic and cook until tender. Add the shrimps and sauté for about 1 minute. Add the strained chile sauce and salt to taste. Simmer another 3 to 5 minutes. Be careful not to overcook the shrimps.

Serve with Mexican Rice (or white rice to temper the heat of the spicy shrimps), beans, and warm corn tortillas. Hope you’ll enjoy it!!

Guacamole

Ingredients:

•2-3 Large Avocados
•1 Clove Garlic, peeled and minced
•1/2 Cup Onion (preferably Red Onion) finely chopped
•1/2 Cup Roma Tomato, seeds removed, finely chopped
•1/2 Cup Cilantro, finely chopped
•1 Habanero, Serrano or Jalapeño Chile Pepper, minced, optional (remove seeds to reduce spiciness)
•Juice of 1 Lime
•1 Tablespoon Cumin
•Salt to Taste
Directions:

Cut the avocados in half. Remove the pits, but save them! Scoop the avocado halves from the skins, and then mash with a fork. Add the other ingredients and mix well. Add the avocado pits to the finished guacamole. This helps prevent it from turning brown. It’s best to cover and refrigerate for a good hour prior to serving to maximize the intensity of the flavors.

Serve with Carne Asada, Fajita, Huevos a la Mexicana, tostadas, or anything else that sounds tempting. Enjoy!!

Caldo de Res (Beef Soup)

Ingredients:

•2 Tablespoons Vegetable Oil
•1 pkg of beef stew meat or any other kind of beef that you like to eat
•Salt to Taste
•Freshly Ground Black Pepper to taste
•1 Onion coarsely chopped
•4 Cloves Garlic, minced
•1 Large Tomato, chopped, or 1 (14.5 oz) Can diced tomato
•1 Teaspoon Cumin
•3 Cups Beef stock
•4 Cup Water
•3 Potatoes, coarsely chopped
•3 Carrots, coarsely chopped
•1 Cup Green Beans, halved
•2 Chayote, peeled and coarsely chopped,(optional)
•2 Ears Corn, shucked and cut into thirds, or about 1 cup canned corn
•1 Cup Cilantro, Chopped
•2 Zucchinis, coarsely chopped
•1/2 Head Cabbage, Chopped
•3 Limes, quartered
•4 Radishes, quartered
•1-2 Habanero, Jalapeño, or Serrano Chile Peppers, minced,(optional)

Directions:

Set a heavy-bottomed pot over medium-high heat. Add the oil, meat,and salt and pepper to taste.

When the meat is browned, add the onion, garlic, tomato, and cumin and cook about 5 minutes until tender.

Add the beef stock and enough water to cover the meat and bones by about 2 inches. Reduce heat to low, Cover, and simmer about 1 hour, or until meat is tender.

Add any remaining water, the potatoes, carrots, green beans, chayote, corn, and about 1/4 cup cilantro. Simmer until vegetables are tender.

Add the zucchini and cabbage and simmer another 10 minutes or until tender.

Serve soup hot, garnishing with freshly squeezed lime juice, radishes, and peppers to taste.Serve with plenty of corn tortillas. Enjoy :D

Taquito-Enchilada Bake

1 (20-oz.) can red enchilada sauce
1 box any kind of taquitos( I uses Delimex beef taquitos from walmart)
1 1/2 cups shredded 3-cheese Mexican blend, divided
1 (16-oz.) can refried beans
1/3 cup each: sliced green onions and diced red onions (combined)
1 (2.25-oz.) can sliced black olives, drained (optional)
Sour Cream (optional)

Preheat oven to 375°F. Pour 1/3 of the enchilada sauce into a lightly greased 11x7x2-inch baking dish. Arrange 1/2 of the Taquitos over enchilada sauce. Evenly spread heated refried beans over taquitos. Layer 1/3 more sauce, 1/2 the onion mixture and 1/2 the shredded cheese. Top with remaining taquitos and enchilada sauce. Bake, covered, for 25 minutes or until heated through. The last 5 minutes of baking, top with remaining cheese. Garnish with onions and olives. Serve with sour cream if desired. Makes 4 to 6 servings. Enjoy :D

Mexican Tortilla Soup

Ingredients:

•4 Tablespoons Olive Oil or any other kinds of oil
•3 Garlic cloves, minced
•1 Onion, finely chopped
•2 Cups Celery, chopped
•1-2 Jalapeños or Habanero chiles, minced, or to taste
•7-8 Cups Chicken Stock
•1 Tablespoon Cumin
•4 Bone-in or Boneless Chicken Breasts
•3 Medium Tomatoes, peeled, seeded and finely chopped
•1/4 Cup Freshly Squeezed Lime Juice, or to taste
•Salt to Taste
•5-6 Corn (or flour) Tortilla or now ready tortilla Chips
•2 Avocados, pitted, peeled, and diced
•1 Cup Cilantro, Chopped
•Panela, Oaxaca, or Mozzarella cheese, diced or shredded, optional
•Lime wedges, optional
Directions:

In a heavy-bottomed pot set over medium heat sauté garlic and onion in about 2 tablespoons of oil until tender. Add celery and chiles and cook another 5 minutes. Add chicken stock, cumin, and chicken breasts. Bring to a boil, then reduce heat to low and simmer 20-25 minutes.

Remove chicken, cool, and shred. Return the shredded chicken to the soup along with the tomatoes and the lime juice and salt to taste. Continue to simmer on low.

If using tortillas, cut them into little strips. heat about 2 tablespoons of olive oil in a small skillet set over medium heat. Fry the tortillas strips until browned and crispy. Drain them on a plate lined with a couple layers of paper towel.

Ladle soup into bowls and top off with some avocado, cilantro, cheese and fried tortilla strips (or tortilla chips). Serve with additional lime wedges to add more to taste individually as desired. Enjoy!!