Alitas Del Diablo Recipes

DE DIABLO MARGARITA

De Diablo Margarita image

Provided by Food Network

Time 5m

Yield 1 cocktail (plus additional strawberry puree)

Number Of Ingredients 8

Ingredients

1 pint fresh strawberries, stemmed
Sugar, as needed
Lime wedge, for glass rim
Chile pepper seasoning powder, such as Tajin, for glass rim
1 1/2 ounces jalapeno-flavored tequila, such as Tanteo Jalapeno Tequila
1 1/2 ounces sour mix
1 ounce mezcal, such as Del Maguey Crema Mezcal San Luis Del Rio
1 slice jalapeno pepper

Steps:

For the strawberry puree: Add the strawberries and sugar to taste to a food processor and puree.
For the cocktail: Moisten the rim of a rocks glass with the lime wedge. Pour some chile seasoning powder onto a saucer and dip half of the rim of the glass in it to coat.
Put the tequila, sour mix, mezcal, jalapeno slice and 1 1/2 ounces of the strawberry puree in the prepared glass with crushed ice and stir. Enjoy.

HUEVOS DIABLOS

Huevos Diablos image

A flavorful quick Mexican breakfast or brunch recipe. You can dial the heat up or down with the cayenne. I usually double the sauce and it freezes wonderfully.

Provided by momtoXandI

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
1 teaspoon Worcestershire sauce
1 dash cayenne pepper
¾ cup freshly grated Parmesan cheese, divided
6 large eggs
2 tablespoons butter
1 dash paprika
6 (6 inch) corn tortillas, warmed

Steps:

Heat olive oil in a heavy saucepan over medium heat. Cook onion until soft, translucent, and just beginning to brown, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, Worcestershire sauce, and cayenne pepper. Bring to a simmer, lower heat, and cook tomato sauce for about 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Stir 1/2 cup grated Parmesan cheese into tomato sauce. Add 1/4 cup of sauce to 6 small oven-safe bowls. Break 1 egg on top of each and dot with butter. Sprinkle with Parmesan cheese and a dash of paprika for color.
Bake in the preheated oven, uncovered, just until egg whites are set but yolks are still soft, 10 to 20 minutes. Serve with tortillas.

Nutrition Facts : Calories 276 calories, Carbohydrate 19.5 g, Cholesterol 205 mg, Fat 17.2 g, Fiber 3.3 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 361.4 mg, Sugar 1.6 g

THE ORIGINAL CAMARONES A LA DIABLA

The Original Camarones a la Diabla image

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Provided by Jennifer Aleman

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Steps:

Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

Huevos Del Diablo (Eggs of the Devil) image

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

Provided by CaribbeanQueen

Categories < 30 Mins

Time 20m

Yield 24 serving(s)

Number Of Ingredients 9

Ingredients

12 eggs, boiled, cooled
1/4 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 tablespoon thai chili paste (to taste)
2 tablespoons jalapenos, minced (to taste)
2 tablespoons scallions, minced
2 tablespoons cilantro, minced (save some for garnish)
salt and pepper, to taste
pickled ginger, for garnish

Steps:

Cut cooled eggs in half. Scoop out the yolk.
Mash the yolks with next 6 ingredients. Season with salt and pepper.
Mix well.
Fill egg halves.
Garnish with cilantro and pickled ginger.
Chill and serve.

CLASSIC EL DIABLO

Classic El Diablo image

Bright, bubbly and refreshing to drink, the El Diablo combines tequila with rich, sweetly acidic crème de cassis, fresh lime juice and sharply spiced ginger beer. To ensure a balanced cocktail, use a ginger beer with a low sugar content rather than a more sugar-forward ginger ale.

Provided by Rebekah Peppler

Categories cocktails

Yield 1 drink

Number Of Ingredients 5

Ingredients

Ice
1 1/2 ounces reposado tequila
3/4 ounce fresh lime juice
1/2 ounce crème de cassis
2 to 3 ounces ginger beer

Steps:

In an ice-filled shaker, combine the tequila, lime juice and crème de cassis. Shake until well chilled. Fill a Collins glass with ice, strain the cocktail into the glass and top with ginger beer.