AGUACHILE ROJO

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These [very] hot summer days have had me reminisce of this Aguachile Rojo recipe we published on our Super Mamas page last year in partnership with Northgate.  The fresno and habanero chiles combination make for the perfect spice.  Make sure you buy extra tostadas, because believe me, everyone will want to dip the tostadas in the juice.  Also, this dish pairs beautifully with an I Love Micheladas.   Because let's keep it real, no ceviche dish is complete without a proper michelada, right?

PRO TIP: Save a tablespoon of the fresno chile sauce, and add about 1/2 cup of olive oil plus a squeeze of lime juice and salt to make a bright and delicious vinaigrette.  Use over any quinoa, bean and hardboiled egg salad.  Seriously, just having this vinaigrette laying around can make any salad (or hard boiled egg) taste fancy. 

Don't forget to tag me on the gram by using tag #MoleandMore or tagging me @BriciaLopez 

Preparation:

  1. Peel and clean the shrimp. Using a small, sharp knife, butterfly the shrimp open by slicing almost all the way through the back side. This will help the shrimp lay more flat while marinating and cooking.
  2. Rinse the shrimp in cold water and pat dry with paper towels and transfer back to shallow glass dish.
  3. Add the juice of the 8 key limes, making sure the shrimp is covered with lime juice. Cover and chill while you prep the rest of ingredients, about 15 min
  4. in a blender, add the red Fresno peppers, habaneros, juice of 4 key limes, grapeseed oil and salt to taste. Pulse or blend until desired consistency. Taste for salt.
  5. Pour this mixture over the shrimp/lime mixture making sure it’s mixed in evenly. Season with fresh cracked pepper.
  6. Layer the cucumbers, onions, and cilantro over the top. Chill for another 15 more minutes. make sure the shrimp has been chilling in the fridge for at least of a total of 30 minutes in total before serving, mix all together. Serve with tostadas. 

Ingredients:

  • 16 large shrimp, peeled and cleaned
  • Juice of 8 limes
  • 4 red Fresno peppers, stems removed
  • 2 to 3 habanero peppers, stems removed
  • Juice of 4 limes
  •  2 tablespoons Pompeian grapeseed oil
  • 1/2 cup red onion, thinly sliced
  • 1 cup English cucumber, thinly sliced
  •  2 tablespoons cilantro, chopped
  • Pepper 
  • Salt
  • Tostadas.

Posted on July 27, 2018 .

 
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Super Bowl is right around the corner.  Now let’s make it clear, I am not a football fan (at all), but  I do enjoy the halftime show plenty and of course, the commercials.   There’s been so much talk surrounding Super Bowl’s ratings this year.  Many are saying it may be the least watched Super Bowl in History.  One thing I know for certain though, whether you are watching live or not, or watching at all,  chances are you will be enjoying some great grub this coming weekend.  I cook up these Tortas de Chileajo whenever I am hosting guests.  They are super simple to make and also make for a GREAT vegan and vegetarian dish.   The secret is not only in the main recipe, but also in choosing the right kind of bread.  If you are in the LA area, I suggest you head to your local La Monarca bakery for their bolillos (They even make custom mini sizes if you order in advance).  If bread is not your thing, than grab a few tostadas and get ready to enjoy a clean, crisp and delicious bite.  I suggest you pair the tostada version with some of your favorite Guacamole Recipe.  

TORTAS CHILEAJO 

INSTRUCTIONS

Boil all vegetables separately with salt and bay leave until fully cooked, be careful not to over cook them.  Drain and set aside.  On a seperate bowl, cover the Guajillo peppers for 10 minutes with hot water so they soften (I like to use a pyrex glass container with a lid).  Reserve 3/4 cup of this water for next step

In a blender add the soften chiles, 3/4 cup of reserved water, garlic cloves, vinegar and cumin.  Blend until the the mix has a thick sauce consistency.  

Combine sauce with cooked veggies and toss until every vegetable has been fully covered.   Place this veggie mix on top of bollillos, top with cabbage and queso fresco.

 

INGREDIENTS 

6 oz Potatoes, peeled and finely chopped

6 oz Carrots, peeled and finely chopped

4 oz green beans, finely chopped

1 Bay leaf

2 tsp salt

9 Guajillo peppers, without the stem

6 garlic cloves

2 tsp vinegar

¼ teaspoon cumin

4 Bolillos, cut in half

1 cup Cabbage, shredded

Queso Fresco


 
Posted on January 31, 2018 .

 
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Posada season is upon us and I could not be more excited.  This year came and went in the blink of an eye and I want to make sure I enjoy these last few weeks left of the year to the fullest.  From Day of the Dead to Thanksgiving to now Christmas season, November and December are my favorite months of the year.   So many more things are happening in the next few weeks.  I am heading to Indio, CA to be part of this year’s Tamal Fest (yes, that exists here in California).  I partnered with Tabasco and bringing this Pozole tostada recipe to the festival.  I’m so excited and hope to meet some of you there!  I am also heading to Puerto Vallarta for my friends wedding and off to Oaxaca for the Holidays.  It’s been a crazy year and I’m very much looking forward to spending quality time with my family and cooking with my mom.  We are already thinking about what to have for our Holiday dinner.  Thinking rabo encendido with my mom’s green spaghetti or maybe a good barbacoa.  Who knows, but I will be sure to keep you updated on my Instagram.

In the meantime, enjoy this Pozole Tostada recipe.  The dehidrated hominy with oregano makes a huge difference.  You are going to love putting these on everything!  Make sure you don’t overcook them and that they remain soft on the inside, and crunchy on the outside.

Happy Cooking and Provecho!  

POZOLE SALAD TOSTADA

Makes 6 Servings

 Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

For Baked Hominy

1 1/2 cup canned Mexican Hominy, drained

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon ground oregano

For Guajillo Peppers and Oil

1/4 cup olive oil

2 dried guajillo peppers, slices in 1/4-inch rings

For Tostada Dressing

1 cup Mexican Crema

2 teaspoon ground oregano

1 teaspoon garlic salt

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon TABASCO® sauce

1/4 teaspoon ground cayenne pepper

For Salad

3 cups shredded cabbage

3 radishes, finely chopped

2 tablespoons red onion, finely chopped

1/2 lime, juiced

1/2 teaspoon TABASCO® Sauce

For Tostadas

Rotisserie chicken breasts, shredded

tostadas

 

 

PREPARATION

 

For Baked Hominy:

Preheat oven to 300F

Place the hominy on a parchment lined baking sheet so they are evenly spaced out.  Sprinkle sea salt, pepper and ground oregano.  bake for 15-20 minutes until hominy is dried and crunchy, but soft in the inside.  Set aside 

 

For Guajillo Peppers and Oil

In a cool pan, add the olive oil and giajillo peppers, and simmer over low heat for 7 minutes.  Remove peppers from oil, cool and reserve both the oil and pepper rings separately. 

 

For Tostada Dressing

In a bowl, whisk in the crema, oregano, garlic salt, chili powder, black pepper, TABASCO® Sauce, and cayenne pepper.  Whisking constantly, slowly drizzle in the reserved guajillo oil, 1 teaspoon at a time, until dressing is thickened and emulsified.  

 

For Salad

in a large bowl, combine cabbage, radishes, onion, lime juice, TABASCO® Sauce, and baked hominy. Mix well and let marinate for a few minutes.

 

Serving Suggestion

To assemble, spread each tostada with dressing, then layer it with shredded chicken, and top with salad.  Garnish with guajillo pepper rings

 
Posted on November 30, 2017 .