SHRIMP AND PASILLA CHILE TACOS
Mexican dinner ready in 30 minutes! Enjoy these shrimp and pasilla chile tacos made using Progresso® chicken broth and Old El Paso® tortillas.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 12
Number Of Ingredients 12
Steps:
- In medium bowl, soak pasilla chiles in hot water about 1 minute. Remove and discard seeds. Chop chiles; set aside.
- In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir about 3 minutes or until onion is tender. Add shrimp; cook about 2 minutes or until shrimp turn pink. Stir in chiles, marjoram, bay leaves and salt. Stir in chicken broth; cook and stir 2 to 3 minutes or until mixture is reduced.
- Add tomatoes and cilantro; cook 1 minute. Remove bay leaves. Cool slightly. Spoon about 1/2 cup mixture onto each tortilla. Roll up tortillas.
Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 50 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Taco, Sodium 480 mg, Sugar 2 g, TransFat 1/2 g
CHILE LIME GRILLED SHRIMP TACOS
Provided by Sandra Lee
Time 51m
Yield 12 tacos
Number Of Ingredients 11
Steps:
- Marinate the shrimp in the chili and lime marinade for at least 5 minutes but no more than 30 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Brush the grill with a paper towel that has been soaked in cooking oil. Remove the shrimp from the marinade and place on the grill. Grill the shrimp until cooked through, 2 to 3 minutes per side.
- Mix the sour cream with chipotle and adobe sauce.
- Wrap the tortillas in a damp towel. Place on a plate and microwave for 45 seconds.
- Build the taco with the shrimp, cabbage, onion and guacamole and top with the chipotle sour cream. Garnish with lime wedges.
GRILLED SHRIMP WITH ANCHO PASILLA SAUCE
Categories Backyard BBQ Shrimp Hot Pepper Grill Grill/Barbecue Healthy Gourmet
Yield Makes 16 to 24 tacos
Number Of Ingredients 8
Steps:
- Soak skewers in water at least 30 minutes and up to several hours.
- Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 6 shrimp onto them (this will facilitate turning them on the grill). Thread remaining shrimp onto pairs of skewers in same manner. Brush both sides of shrimp with ancho pasilla sauce and discard any remaining sauce. Marinate shrimp, covered and chilled, at least 30 minutes and up to 6 hours.
- Prepare grill.
- Grill shrimp on a well-oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side, or until just cooked through. (Alternatively, shrimp may be broiled on rack of a broiler pan under a preheated broiler about 3 inches from heat 3 to 4 minutes on each side.)
- Remove shrimp from skewers and serve with accompaniments.
SALSA ROJA
Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.
Provided by Jarrett Melendez
Time 45m
Yield Makes 4½ cups
Number Of Ingredients 10
Steps:
- Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
- Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.
TANGY PASILLA SHRIMP (CAMARONES EN ESCABECHE ROJO)
A Rick Bayless recipe from season 9 of Mexico, One Plate at a Time. A simple recipe with delicious complex flavors, and just pleasantly spicy. Good with corn tortillas as a taco filling, or at room temp as an appetizer, or over cooked rice to trap all the delicious sauce.
Provided by zeldaz51
Categories Mexican
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a very large (12-inch) skillet, heat the olive oil over medium. Add the chile pieces and stir until fragrant, about 1 minute. (Don't cook them too long, as they'll burn and taste bitter). Add the red onion and cook another minute while the onion wilts slightly. Add the balsamic vinegar, sugar, 1/3 cup water and 3/4 teaspoon of salt. Simmer another minute to allow the flavors to come together.
- Add the shrimp to the skillet with the sauce. Cook, stirring, until they are just barely cooked through (they will turn pink but be slightly translucent at the center), 6 to 8 minutes. Put the shrimp into a shallow serving bowl and garnish with the cilantro leaves. This dish is delicious served warm, at room temperature or cool.
Nutrition Facts : Calories 248, Fat 14.8, SaturatedFat 2, Cholesterol 143.2, Sodium 651.4, Carbohydrate 12, Fiber 0.8, Sugar 8.2, Protein 16.6
SEARED SHRIMP WITH TANGERINE, CILANTRO, AND PASILLA CHILE
Another recipe from my favorite cookbook, Baja: Cooking on the Edge. I haven't tried it yet, but I have loved every recipe I have made from the book so this has got to be good.
Provided by cookiedog
Categories Citrus
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Make the sauce: in a saucepan over medium heat, melt the butter and saute the shallot, garlic, and ginger until just softened; do not brown.
- Mix the cornstarch with 1 cup of the tangerinejuice until dissolved. Add to the pan and cook, stirring, until thickened. Add the remaining 1 cup of juice. (Don't let the juice boil or it will lose it's delicate flavor).
- Turn off the heat an dset the sauce aside for 15 minutes, then strain through a fine sieve and keep warm over very low heat while you cook the shrimp.
- In a large frying pan or well-seasoned wok, heat the oil over high heat until it shimmers.
- Pat the shrimp dry with a paper towel and add to the pan all at once. After about 5 minutes, when the shrimp are half-cooked (curled and pink but slightly soft), add the tomatoes, crushed chile, and salt. Cook and stir just until the shrimp are firm; do not overcook.
- Remove the pan from the heat an dstir in 1/4 cup of the strained sauce and half of the cilantro. Squeeze the lemon over the shrimp.
- Heap the shrimp and tomatoes onto heated serving plates. Drizzle each serving with some of the remaining sauce, sprinkle with some cilantro and ground chile, and serve.
Nutrition Facts : Calories 276.3, Fat 9.7, SaturatedFat 3.4, Cholesterol 298.2, Sodium 337.5, Carbohydrate 6.8, Fiber 1.2, Sugar 0.1, Protein 39.2
SHRIMP TACODILLAS
These shrimp tacos are a cross between a taco and a quesadilla. They are crispy on the outside with a melty and cheesy interior. Top tacodillas with sliced avocado, a squeeze of fresh lime juice, and hot sauce, such as Tapatio®. Delicious and easy to prepare.
Provided by Yoly
Categories Shrimp Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C) and place an oven rack on the lowest position. Brush 2 baking sheets with 1 tablespoon vegetable oil each.
- Heat extra-virgin olive oil in a skillet until shimmering. Add tomatoes, onion, cilantro, ketchup, garlic, serrano chile, salt, and pepper; cook until the onions are translucent, 6 to 8 minutes. Add shrimp and cook until shrimp are opaque but not cooked all the way, about 2 minutes; they will continue to cook in the oven. Remove from the heat.
- Place 5 tortillas on one prepared baking sheet and 4 on the other. Brush tops of tortillas with remaining 1 tablespoon vegetable oil. Divide pepper Jack cheese evenly amongst all 9 tortillas. Evenly divide shrimp mixture on top of cheese.
- Bake one sheet at a time in the preheated oven until tortillas start to turn golden brown and cheese has melted, 7 to 9 minutes.
- Working as fast as possible, remove tacodillas to a serving platter, one at a time, folding in half like tacos.
Nutrition Facts : Calories 637 calories, Carbohydrate 38.1 g, Cholesterol 243.3 mg, Fat 37.7 g, Fiber 5.6 g, Protein 37.5 g, SaturatedFat 14.4 g, Sodium 1297.6 mg, Sugar 6.2 g
SHRIMP SOUP WITH PASILLA CHILES
_Sopa de Camarones con Chile Pasilla_ Fried pasilla chile strips add an alluring crunch and intense caramelized flavor.
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Cut 4 chile halves into fine strips. Heat 1 tablespoon oil in small skillet over high heat. Add chile strips and fry until crisp, about 10 seconds. Drain; reserve for garnish. Toast remaining chile halves in medium skillet over medium-high heat 1 minute. Transfer to bowl of cold water; soak 30 minutes. Drain; rinse with cold water.
- Bring 1 1/2 cups water to boil in small saucepan. Add tomatillos and boil until soft, about 15 minutes. Drain. Puree tomatillos, soaked chiles, and garlic in blender. Heat 3 tablespoons oil in large saucepan over medium-high heat. Add onion and sauté until translucent, about 2 minutes. Add chile puree and stir over medium heat until puree thickens slightly, about 5 minutes.
- Bring 5 cups water to boil in large pot. Add shrimp shells and boil 10 minutes. Strain shrimp broth into chile puree. Toast tortilla directly atop burner until crisp and blackened in spots, about 4 minutes. Add tortilla to chile puree, then epazote leaves. Simmer over medium heat until tortilla is soft, about 15 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; season with salt. Bring to boil. Add shrimp and simmer until just cooked through, about 3 minutes. Ladle soup into bowls; garnish with fried chile strips and serve with lime wedges.
CHIPOTLE SHRIMP TACOS
Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Provided by rvelasquez
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
- Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Nutrition Facts : Calories 376.6 calories, Carbohydrate 26.2 g, Cholesterol 315.7 mg, Fat 11.1 g, Fiber 4.2 g, Protein 41.9 g, SaturatedFat 3.3 g, Sodium 830.3 mg, Sugar 1.1 g
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