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
Put the gelatin in half a cup of warm water, stir until transparent.
Mix the ponche crema together with the evaporated and condensed milk.
Add the gelatin and stir the mixture.
Combine the fruit cocktail, with the ponche crema mix.
Grease a pyrex bowl with a little vegetable oil. Pour the mixture into the greased pyrex. Arrange the cookies on top.
Put the bowl in the refrigerator for about 4 hours. Once the mixture thickens, slide a knife along the edges.
Topple the cake on a pie plate and serve.
oint proceed to make the crema pastelera (sort of vanilla pudding
nd top with chopped onion, crema/sour cream and cilantro, if
ith the 3 tbsp of crema, mix well and let cool
ayer shredded cabbage, chicken, pico de gallo, remaining avocado cut into
owl.
1 cup Poblano Crema, recipe follows.
Grill the poblanos
prinkle over soup. Add Mexican crema to each bowl.
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.
squeeze excess liquid from pico de gallo.
Mix all ingredients