How To Make Shrimp Cocktail

Ingredients

1 h 45 m4 servings  410 cals

• 1/3 cup Spanish onion, chopped
• 1/4 cup freshly squeezed lime juice
• 1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
• 2 roma (plum) tomatoes, chopped
• 1 cucumber, finely chopped
• 1 stalk celery, finely chopped
• 1 jalapeno pepper, seeded and finely chopped

• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 1/2 cups chilled tomato and clam juice cocktail (such as Clamato®)
• 1 cup chilled ketchup (such as Heinz®)
• 1 bunch fresh cilantro - stems discarded and leaves chopped
• 2 tablespoons hot pepper sauce (such as Valentina or Tapatio)
• 2 avocados - peeled, pitted, and chopped
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Directions

• Prep
  45 m
• Ready In
  1 h 45 m

1. Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
2. Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
3. 

How To Make Chicken Taquitos

Delicious Chicken Taquitos

Ingredients

• Vegetable oil for frying
• 2 cups cooked chicken, shredded
• 1 tablespoon of butter
• 1/2 cup grated onion
• 1/2 cup tomato puree
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/4 teaspoon dried oregano
• 1 teaspoon tomato paste
• 1/4 cup chopped fresh cilantro
• Salt and pepper
• 12 soft corn tortillas
• 1/3 cup cream cheese
• 1 avocado, pitted and sliced (tossed with lime juice and salt)
• 1 cup queso fresco, crumbled

Add any choice of salsa on top of the taquitos, and you can even add avocado or a delicious guacamole dip, sour cream, chopped lettuce and tomato slices.

Cooking Directions

1. eat the butter in a saucepan add the onion and cook for about 5 minutes. Add the tomato puree, garlic powder, cumin, chili powder, tomato paste, cilantro and oregano. Stir and cook for two minutes more.
2. Add the shredded chicken. Season with salt and pepper, cook for about 3 to 5 minutes.
3. eat the tortillas on a nonstick skillet or oven, then wrap them in aluminum foil to keep them warm.
4. o assemble: spread one tortilla with cream cheese, then top with about 2 tablespoons of the chicken mixture, roll and secure with a toothpick. Process with the remaining tortillas.
5. Heat the vegetable oil in a large skillet and when oil is hot, place about three to four flautas into the oil, and cook for about 1 minute on each side.
6. Drain the flautas on paper towels. Remove the toothpicks and serve warm with avocado slices, queso fresco and salsa

How To Make Chiles Rellenos

Chiles Rellenos

Traditional Chile Relleno

Serves: 2

• 4 green New Mexican Chiles, roasted, peeled, with stems left on
• 1/4 pound cheddar cheese or Monterey Jack, cut in sticks
• 3 eggs, separated
• 1 tablespoon water
• 3 tablespoons flour
• 1/4 teaspoon salt
• flour for dredging
• vegetable oil for frying

Directions: Make a slit in the side of each chile, and stuff the chiles with the cheese sticks. Dredge the chiles with the flour. Beat the egg whites until they form stiff peaks. Beat the yolks with the water, flour, and salt until thick and creamy. Fold the yolks into the whites. Dip the chiles in the mixture and fry in 2 to 3 inches of oil until they are a golden brown.

Serving suggestions: Serve with shredded lettuce and guacamole, Spanish rice or Mexican rice, and re-fried beans.

Delicious Chile Relleno

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How To Make Wet Burritos

DELICIOUS RED SAUCE WET BURRITO

INGREDIENTS

SERVINGS 6-8

• 1(3 lb) chuck roast, trim outer fat
• 1⁄2teaspoon seasoning salt (I use Johnnie's)
• 1⁄2teaspoon garlic powder
• 1⁄2teaspoon fresh coarse ground black pepper
• 1⁄2teaspoon cumin
• 1⁄2teaspoon chili powder
• 3tablespoons vegetable oil, more if needed
• 1(14 ounce) can beef broth
• 2(1 ounce) packetslawry's taco seasoning mix
• 1teaspoon Frank's red hot sauce
• 1tablespoon butter
• 6 -8large flour tortillas, burrito-sized
• refried beans
• thinly sliced tomatoes
• shredded lettuce
• 1(32 ounce) package colby-monterey jack cheese, shredded
• sour cream
• jalapeno, rings (optional)
• salsa (optional)
• black olives (optional)

• Colorado Sauce

• 3cups prepared spicy enchilada sauce
• 1cup prepared beef gravy

• DIRECTIONS

  
  
  1. Season each side of roast evenly with seasoning salt, garlic powder, pepper, cumin and chili powder using a 1/4 teaspoons each per side.
  2. Heat pressure cooker (without lid) with vegetable oil over medium-high heat.(I use an 8 quart Presto one.).
  3. When hot, place roast in carefully.
  4. Brown each side, this should take about 3-5 minutes per side depending on how hot the pot/oil is. Just brown each side nicely is all. Not a big deal! ;).
  5. Add beef broth and turn heat down to medium.
  6. Place on top securely, place on regulator.
  7. Heat til regulator starts rocking. (This takes about 10-15 minutes at most.).
  8. Adjust heat til regulator is at a nice, even steady rock. (If it's rocking really slow, turn the heat up a TINY TAD, and vice-versa.).
  9. When regulator starts to rock, set timer for 50 minutes.
  10. After 50 minutes, turn off heat and let it sit, (let it drop on it's own accord), til it is cool/safe to open. Check all parts/vents to make sure before opening.
  11. Remove lid. Remove beef to a plate, cover with a papertowel to keep warm and moist.
  12. Pour off 2 cups broth from pot into heatproof measuring cup, discard excess or save for another use.
  13. Put beef back into pot and add broth.
  14. Shred beef with 2 forks.
  15. Add 1 cup water, taco seasoning packets, hot sauce and butter.
  16. Bring to a boil, reduce heat and simmer about 15-20 minutes or til thick. Turn off heat, set aside.
  17. Warm tortillas in microwave (nicely separated) for about 10-20 seconds on high just til pliable.
  18. THINLY spread each (one side)with refried beans, then put a bit more straight across center to your liking.
  19. Place thinly sliced tomatoes across center of beans, overlapping. (3 to 6 THIN slices depending on the size of your tomatoes, I use Romas, large tomatoes may need to be halved first.).
  20. Top with a nice amount of shredded lettuce keeping it all in the center straight across.
  21. Pile each (on top of lettuce), with the shredded beef mixture.
  22. Fold top side over, covering, and then bottom side over. (*You can fold outside edges over first, crimping them in then do the upper and lower big sides if desired, to hold everything in better, but it isn't necessary, just do how you like it. Either way, it comes out just fine! :).
  23. Turn over and place that side down into 2 13x9 pans. (Seam/folded side down, tomatoes will now be the top side.).
  24. In medium bowl, make Colorado sauce by mixing enchilada sauce and beef gravy together well.
  25. Pour evenly over burritos.
  26. Totally smother both pans with cheese. This will seem like a lot, but it's right on! Pile the cheese up! Not kidding! This is what really makes them "wet burritos"! :).
  27. Bake in 350 oven for about 20-25 minutes, or til cheese is melted but not browned.
  28. Plate using large spatula! Use 2 if needed!
  29. Top with whatever you like such as sour cream, salsa, jalapeno rings, black olives, etc.!
  30. I like to serve this with Spanish rice, and tortilla chips with the leftover refried beans and salsa!
  31. *If you only want to make a few at a time, don't assemble til you are going to eat them. Preheat beef mixture in microwave before assembling for even heat throughout before baking. Baking time is the same.
  32. ENJOY!

  1. You can also make a green sauce wet burrito as well, just substitute the red chili sauce with any green sauce of your choice. Or you can boil green tomatillos and green serranos, then put them inside the grinder and grind them up. There you wil have your green sauce.

  

  Green Sauce Wet Burrito

  2. 
     

How To Make These Delicious Aguachiles

INGREDIENTS

• 1lb fresh shrimp
• 4serrano chilies, stemmed and rough chopped
• 5 -6limes, juiced
• 1⁄3cup cilantro                              
• 1 1⁄4teaspoons salt, 1/2 teaspoon of pepper  
• 1⁄2small red onion, finely sliced
• 1⁄31cucumber
• 1avocado, slices
• 8 -10tostadas
• When you make these aguachiles, you add as many serrano peppers as you like, it all depends on how spicy you want it.

DIRECTIONS

1. You will need to butterfly and devein your shrimp. Using a sharp knife, cut each shrimp lengthwise along the back. For larger shrimp, cut them cleanly into two halves. For smaller shrimp, do not cut all the way through so that the two halves stay together. Once open, remove the gray line of guts running through the center of the shrimp.
2. In a blender, add the chilies, lime juice, cilantro, and the first teaspoon of salt. Blend until the chilies are just broken up. Don't worry about making a smooth paste. A few chunks of chili are not a problem.
3. Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 - 20 minutes. You will know it's done when the surface of the shellfish begins to turn opaque and white. If the sauce does not completely cover the shellfish, stir the mixture after about 5 minutes to ensure it marinates evenly.
4. While the shellfish is marinating, peel the cucumber and scrape out the seeds. Cut into 1/2 inch cubes.
5. To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.
6.