Coctel de Camarón

Shrimp Cocktail (Mexican Beach Style) 

From Margarita’s Kitchen

Calories: About 200 cal.

Serves:  8 portions

Note: Fresh for summer and always good for an appetizer.

You will need to cook the shrimp:

2          Pounds medium large shrimp (41/50), it is better if the shrimp is not clean and deveined, the shrimp will have a better taste

1/2      Onion

2          Garlic cloves

1          Bay leaf

            Sea Salt

Water to cover shrimp

For the Cocktail Sauce

1          Medium white onion minced

2          Well ripened medium beefsteak tomatoes minced

1 1/2   Cups of Ketchup

1          4 ounces tomato paste

3          Deseeded Jalapeno peppers minced (don’t forget to wear gloves)

1/2      Cup of the water used to cook the shrimp

4         Key Lime juice

1/2      Cup of chopped fresh cilantro

3          Avocados

            Salt

            Water crackers

Preparation

1.       Boil water and then place the shrimp with the onion, garlic, laurel leaf, and sea salt (to your taste) for about 3 minutes.

2.       Take the shrimp out and put it in a bowl with ice to stop cooking.

3.       In a different large bowl put the ½ cup of water where you cooked the shrimp, the onion, tomatoes, ketchup, tomato paste jalapenos, lime juice and salt and mix well.

4.       Add the shrimp, mix and put the dish in the refrigerator for a couple of hours.

5.       A few minutes before serving cut the avocados in small cubes and mix them with the cocktail.

6.       Serve with crackers!

NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle. 

Bisteces a la Mexicana

Filet of Beef, Mexican Style

From Elías’s Kitchen

Calories: About 300 cal.

Serves:  6 to 8 portions

This dish is ideal to serve a good number of people or hungry young men.  Set in the middle of the table and have everybody prepare tacos with it. To accompany the dish prepare white rice and a bag of corn tortillas. I wrap the tortillas in a clean cloth and put them in a dish directly to the microwave.

You will need

2lb          Thin cut beef flank filet

2lb          Tomatoes cut in small cubes

½             Large white onion minced

2              Garlic cloves minced

4              Serrano peppers cut in half, lengthwise (you may choose to put more or less) 

                 Sea Salt

Preparation

1)          In a large hot saucepan with canola oil or pam, sear the filets, one by one. Set them in a separate plate and keep the residual meat sauce in the saucepan

2)          In the same saucepan add a little more canola oil or pam, sauté the onions and the garlic, at a medium temperature, until the onion turns clear; make sure you move constantly to avoid burning the garlic; otherwise it will bitter the dish.

3)          Return the filets and the meat sauce to the saucepan, now add the tomatoes and serrano peppers.

4)          Immediately after adding all the ingredients, add a pint of beef broth to cover all the ingredients and some salt, to taste.

5)          Mix all the ingredients and  bring to a boil for about 5 minutes (this will blend the flavors)

6)          Lower the temperature to a simmer, and leave for about 15 minutes to cook the meat.

7)          Let the juice thicken for another 10 minutes.  

NOTE: The ingredients that are Mexican products can be found in a local Mexican store, or some stores have a Mexican products aisle.

Chilaquiles Verdes con Pollo

Green Chilaquiles with chicken

From Margarita’s Kitchen

Calories: You don’t want to know… Nah! A medium portion is about 350 cal.

Serves: 6 portions

This casserole is ideal for brunch, but it could also be a complete dish anytime of the day.

On another note: Not that anybody needs it, but it is a classic hangover remedy… Enjoy!

You will need

2     Boiled Chicken breasts (sub: canned chicken)

A bag of white tortilla chips (I prefer the brand Mission)

Mexican sour cream (I buy the brand Cacique or I sub with cottage cheese)

        Cotija cheese (sub: Feta cheese or shredded Monterrey Jack)

For the Salsa

20           Green tomatillos

2              Fresh jalapeños

¼            Medium size white onion

                Salt

(Avoid the work and substitute with Green Salsa by Herdez)

Preparation

1)          Boil the chicken breasts with salt and a piece of onion, when it is cooked shred the chicken.

2)           Put in the blender the green tomatillos, fresh jalapeños and white onion.

3)           In a saucepan put a little bit of canola oil, when it is hot pore the salsa and let it boil.

4)           Once the salsa is boiling for about 5 minutes turn the heat to warm.

5)           Set the shredded chicken and the tortilla chips in an ovenproof dish, pour slowly the salsa until the chips and the     chicken are soaking. If you add to many chips the dish will get mushy.

6)           Add the cheese, if you choose to use Monterrey Jack, set the covered dish in the oven at 350 degrees for 5 minutes until the cheese melts.

7)            Serve with a little bit of sour cream, and chopped onions on top.

                                        

NOTE: Ingredients that are Mexican products can be found in a local Mexican store, also, some stores have a Mexican products aisle.