nd top with chopped onion, crema/sour cream and cilantro, if
and allspice.
Place the calabaza puree, sugar, butter, and eggs
In medium bowl, place shrimp, cilantro, garlic, jalapeno and olive oil.
Marinate 2 to 8 hours.
In large, heavy skillet, place 2 tablespoons of oil from marinade and heat on high until hot.
Add red and green peppers and onions and saute 3 to 4 minutes.
Remove shrimp from marinade and add to skillet.
Saute 2 minutes or until done.
Serve shrimp and vegetables with tortillas, Guacamole and Pico de Gallo.
NOTE: homemade herbes de Provence is easy to make. **
ith a layer of dulce de leche.
Variations: *Filled cookies
Boil 1 L water in a saucepan.
Cut squash into cubes.
Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks.
Clean the leak, reserve a part of it for garnish and slice the rest.
Peel the potato and cut into stew chunks.
Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat.
Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek.
oint proceed to make the crema pastelera (sort of vanilla pudding
ith the 3 tbsp of crema, mix well and let cool
ayer shredded cabbage, chicken, pico de gallo, remaining avocado cut into
prinkle over soup. Add Mexican crema to each bowl.
Place cilantro leaves in a blender with 1 cup of the chicken stock and blend to form a puree. Set aside.
Melt the butter in a large saucepan, add the onion and garlic, and saute until soft but not brown. Add the flour and stir to make a roux. Gradually add the remaining broth, stirring with a whisk after each addition.
Add the cilantro puree, stirring to blend thoroughly. Cover and simmer 15 to 20 minutes. The soup may be made ahead up to this step.
Stir in the cream, place in serving bowls and garnish with shredded cheese and a ...
pread a little bit of crema mexicana on it. Top with
nd drizzle or dab of Crema.
OOPS! Forgot to mention
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
Note:
A kilo is 2.2 pounds and queso doble crema is like Velveeta.
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
Serve immediately with spicy lime crema and garnish with lime wedges.
nto crust.
Pour dulce de leche into a microwave-safe
To make the jalapeno crema, combine chopped lime, lime juice, jalapeno slices and brine in a small food processor. Process until finely chopped. Add cream and blitz until just starting to thicken. Season to taste then transfer to a serving bowl.
To make the red cabbage slaw, toss shredded cabbage in a serving bowl with lime juice and olive oil. Season then sprinkle with toasted sesame seeds and cilantro.
Distribute beef filling, cabbage and crema between warm tortillas. Serve with hot chili sauce and lime wedges.