cup cooking water, chiles de arbol, guajillo chiles, and cornstarch
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
Brown pork in hot oil in a large skillet; drain.
Stir in tomato, onion, bell pepper, garlic and cumin. Cover, reduce heat and simmer for about 15 minutes.
Stir in corn, squash and salt. Cover and simmer for about 30 minutes.
Heat a heavy skillet over med-high heat.
Add the chiles and toast on both sides, turning occasionally and pressing down with a spatula, until they soften and blister.
Remove from the pan.
Place in a heatproof bowl and pour the hot water over them.
Soak for 15 minutes, stirring once.
Drain, reserving 1 cup of the soaking liquid.
In a blender, combine the chiles and the reserved soaking liquid, garlic, and salt and puree until perfectly smooth.
In a small skillet over medium heat, toast the cumin, clove, and peppercorns ...
ortillas are best for this recipe, in any case when you
dd to the soup.(original recipe says this will make 1
heese
Add the Pico de Gallo in the middle of
nd whisk in the dulce de leche until it is completely
GET all ingredients needed for recipe and place in work station
Cook the shrimp using recipe Recipe#288186 , chill completely.
Once the shrimp is completely chilled, place 3 shrimp each into 4 schooners or large parfait glasses.
In a bowl mix all the remaining ingredients and pour over shrimp.
Serve at once, well chilled with crackers, crispy tortillas and a wedge of lime!
efrigerator overnight.
Combine Pico de Gallo ingredients in a small
irst time you make the recipe, and you can leave it
cups for remainder of recipe. I refrigerate overnight and then
auce .
To Make Molho de Piri Piri: Remove the stems
Pico de Gallo: Mix together the chopped
re boiling, toast the Chile de Arbols in a pan on
nto crust.
Pour dulce de leche into a microwave-safe
oaching, make the SALSA DE JITOMATE DE MICHOACAN:
(Chiles and tomatoes