Anyone into Mexican

[LizStreithorst]

This will be the next recipe I'll make. I could taste it by reading the recipe.

http://www.recipetineats.com/mexican-chipotle-pork-beans/

[brewmaster15]

Re: Anyone into Mexican

That looks might tasty Liz. How spicy will you make it? I'm partial to foods with a bit of a kick.

Al

[LizStreithorst]

Re: Anyone into Mexican

The chipotles in adobo are a little spicy hot, but I think I'll throw in at least one minced jalapeno with seeds.

[jeep]

Re: Anyone into Mexican

Looks good. I may try that one!!

[CliffsDiscus]

Re: Anyone into Mexican

Yummie, looks delicious and Happy Cinco De Mayo

[Second Hand Pat]

Re: Anyone into Mexican

Oh man, that looks yummy
Pat

[AquaticNerd]

Re: Anyone into Mexican

We're a huge fan of Mexican dishes. I've got some skirt steak marinating in the fridge right now to be turned into carne asada burritos/tacos tonight for dinner!

[LizStreithorst]

Re: Anyone into Mexican

Has anyone here made this yet? I finally did today. I wanted the flavor to meld overnight because a stew or slow cooked roast is better once the flavors have a chance to get comfy-cozy together. I gave the liquid a good taste, though, OMG, how excellent! Tomorrow I'll make the guacamole and some good Mexican rice to go with it. I can't wait.

[brewmaster15]

Re: Anyone into Mexican

Liz how was this?

[LizStreithorst]

Re: Anyone into Mexican

Superb. Exactly what my mind's taste buts told me how it would taste. Next time I will use a little less orange juice.

[AquaticNerd]

Re: Anyone into Mexican

Orange is a classic ingredient for carnitas which it looks like this recipe is based off of. I might give it a shot soon as carintas are one of my favorite dishes.

[discuspaul]

Re: Anyone into Mexican

I love Mexican too - one of my favorites is 'chicken enchiladas' (made with chipotle in adobo) - but the recipe below for Jumbo Shrimp Tacos is the one my wife and I love best - it's my own developed recipe that is based on a shrimp taco recipe I first enjoyed at a restaurant in Cabo San Lucas - the Baja - give it a try - if you like tacos, I think you'll love this one:




Simple, but 'Scrumptious' Jumbo Shrimp Tacos
(Recipe to make 2 tacos each for 2 persons

Ingredients:
- 4 - 8" soft flour tortillas
- 8- 10 Jumbo shrimps (i.e. prawns - 16-20 to the lb. size)- each sliced into 2 or 3 smallish bite-sized pieces

- Accompanying ingredients to toss over the fried shrimp pieces for finishing the tacos: (After sauteeing the shrimp pieces in melted butter for 2-3 minutes to cook them through & lightly brown them, just before you're ready to finish assembling the tacos).
Combine:
- Approx. 1 & 1/2 cups or so of finely shredded red or green cabbage
- 2 -4 finely slivered (julienne cut) green onions (green parts only)
- 1/4 jalapeno pepper, finely diced (seeds & inside ribs removed)
- Juice of 1/2 lime mixed through the above greens


Sauce to spoon and partially spread over the lightly browned & heated tortillas before adding the fried shrimps; & also later drizzled over the combined greens placed on top of the shrimps to finish the tacos:
Combine:

- 2 tbspns of both sour cream and mayo,
- 1 heaping tbspn of store-bought seafood sauce, (or more, to your liking)
- Juice of the other 1/2 of the lime,
- Dash of sugar
- Optional: several dashes of your favorite hot sauce, or 1/2 tspn finely dice jalapeno pepper (again - no seeds or ribs) for those who like more heat !


To sum up for clarity:
- Prepare the greens mixture ahead
- Also prepare the sauce ahead
- Fry the shrimps pieces in butter to cook & lightly brown,
- Separately warm & lightly brown the tortillas
- Spread some sauce on each warmed tortilla, over which you then add 6 or so pieces of the cooked shrimps to each tortilla
- Add a moderate handful of the mixed greens over the layered shrimp pieces on each taco, and drizzle more sauce over the greens
- Fold the tacos & enjoy !

Suggestion:
If you wish you could sprinkle a bit of this ' dry rub' mixture over the shrimp pieces before frying:
- 1/4 tspn each of dry powdered cumin, cayenne, celery salt, paprika, coriander, chili powder, salt and pepper, and, if you have it, ancho chile powder

I sometimes mix together a spicy sauce to mix into the pan fried shrimps, instead of the rub described above - like so:

-1 Heaping tsp. of catsup
- 1 tsp. of your favorite BBQ usuce (we like Diana's, but that may be only sold in Canada)
- 1 tsp of sriracha sauce
-( a bit of chipotle in adobo sauce would add a bit more "nip" to this sauce !)

[LizStreithorst]

Re: Anyone into Mexican

That sounds very tasty, Chef. But I'd like to see the chicken enchilada recipe more. I buy a lot of chicken thighs and legs. 8 bucks for 10 lbs. You cant beat that! I simmer the leg quarters with aromatics and pull the meat off them and use the liquid for broth. I'm always looking for good chicken recipes. The leg quarters give up most of their flavor to the broth. The meat itself doesn't have much flavor so I always need a flavorful sauce.

[discuspaul]

Re: Anyone into Mexican

ok Liz, but I haven't actually written this recipe down yet -so it's not sitting in my Documents library waiting to be copied and pasted here as I usually do - the recipe is simply in my head because I've made it a hundred times, and know it by heart.

I'll write it up soon and paste it here when I'm done.

[LizStreithorst]

Re: Anyone into Mexican

Thank you, Chef.