Category Archives: Chiles/Hot Peppers

Camarones en Aguachile Rojo

You know how some recipes are just meant to be spicy? This is one of them. I mean the name alone tells you right away. Aguachile translated means chile water. Although there is no water, just fresh key lime juice which is essential to cook the fresh shrimp. I have prepared several versions of cebiche/ceviche where the seafood usually marinates for hours before it’s ready to serve. After 30 minutes, this shrimp was just perfect. This recipe could be prepared ahead of time. Since the shrimp marinates and cooks so quickly, you could prep all of the ingredients and finish assembling one hour before you are ready to serve.  The difference between agua chile and cebiche is that agua chile is served fresh, a short marinate/cooking time and cebic is for a longer period of time. I think next time I prepare this I will add in some  scallops and maybe some lump crab meat to garnish! 

 

Camarones en Aguachile Rojo-  Shrimp in a Spicy Red  Chile and  Lime

Camarones en Agua Chile Rojo

A quick marinating spicy shrimp recipe great as an appetizer, starter or light meal.

Ingredients

16 Xlarge shrimp, peeled and cleaned
Juice of 8 key limes

4 red fresno peppers, stems removed
2  to 3 habanero peppers, stems removed
Juice of 4 key limes
2 tablespoons grapeseed oil or any mild tasting oil
Salt to taste

1/2 cup red onion, thinly sliced
1 cup english cucumber, washed and sliced thin
2 tablespoons cilantro, chopped
Pepper to taste
Corn tortilla tostadas. You can find the recipe for Baked Tostadas on site!

Tips~For a milder version, try adding some sweet red bell pepper in place of the red fresno peppers.

Camarones en Agua Chile Rojo

Camarones en Agua Chile Rojo

Directions

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. Take the knife and carefully slice into where the shrimp curves in before the tail part on the inside. Or…you can butterfly them right in half. That would have been easier, ha, ha, ha!! Live and learn. 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. To the shrimp, 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.

3. To the 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. Pour this mixture over the shrimp/lime mixture making sure it’s mixed in evenly. Season with fresh cracked pepper.

4. Layer the cucumbers and onions over the top. Add cilantro, cover and chill for just 15 more minutes. The shrimp will be ready to eat after only 30 minutes, but you could leave it in until you are ready to eat. Before serving, mix all together. Serve with tostadas. Yields 4 servings.

Camarones en Agua Chile Rojo

After slicing the shrimp, make sure you remove all the veins that are visible and rinse well.

Camarones en Agua Chile Rojo

Can’t find key limes, just replace with regular limes. You won’t need as many.

Camarones en Agua Chile Rojo

My blender did not do the best job breaking down the red fresno peppers, but it worked out well in the end.

Camarones en Agua Chile Rojo

Place the other ingredients on top and don’t mix until 30 minutes before you serve the dish.

Camaorones en Agua Chile RojoI have to say, that the longer the dish sat, the tastier it was!

Camarones en Agua Chile Rojo

If you can’t find fresno peppers, you could prepare the green chile version using serrano peppers

Camarones en Agua Chile Rojo

Corn tostadas is the traditional way to accompany the aguachile

Camarones en Agua Chile

And don’t forget the avocado!!

Camarones en Agua Chile Rojo

As if the aguachile was not spicy enough, I had to add more habanero salsa on top!! Confessions of a Chilehead.

Agua Chile Rojo

Poppers ~ Wrapped, Dipped,Breaded and Battered (Jalapeños Rellenos)

This blog post just has the weekend written all over it! I am still amazed on how popular poppers have become. I was enjoying melted cheese and chile since I was kid, mmmmm… My mom’s Chile con Queso on a tostada sounds good right about now! Who knew stuffing it into the jalapeño would make miliion happy. Lol!  Below you will find a collection of all kinds of stuffed poppers, peppers, chiles…Wrapped, Dipped, Breaded(masa) and Battered. #ConfessionsofaChilehead….me gusta!

Chiles Torreados con Tequila!
Chiles Torreados con Tequila!

 

 

Beer Battered Poppers Stuffed with Cheese and Bacon. This is for a large batch of poppers, but you could certainly just cut the ingredients in half for a smaller batch.

Beer Battered Poppers Stuffed with Cheese and Bacon
Beer Battered Poppers Stuffed with Cheese and Bacon

Ingredients

25 to 30 roasted jalapeños, seeds and membranes removed, see instructions below

Partially roasted jalapeños work well for poppers with a batter or breading. The flour adheres much better than on a raw pepper.
Partially roasted jalapeños work well for poppers with a batter or breading. The flour adheres much better than on a raw pepper. A  “T”  shaped cut right below the base makes it much easier to remove the seeds and membranes.

For Filling
8 ounces cream cheese, softened
1 cup pepper jack, shredded
1/2 cup sharp cheddar, shredded
1 teaspoon garlic powder
1 teaspoon onion powder
1/3 teaspoon cumin
1/3 teaspoon smoked paprika
4 thick cut strips of bacon, cooked and chopped fine

Beer Batter
1 cup all purpose flour
1/2 teaspoon each of:
garlic powder
onion powder
smoked paprika
pepper
salt
12 ounces light beer

You will also need
Oil for frying
flour for dusting

Beer Battered Poppers Stuffed with Cheese and Bacon
Beer Battered Poppers Stuffed with Cheese and Bacon

Directions

1. Mix the cheese together, add spices listed and bacon.stir well to combine. Fill the prepared jalapeños with cheese mixture, just enough to fill, do not over stuff. Refrigerate for a few hours or overnight.

2. In a bowl, combine all of the ingredients to make the beer batter and whisk until smooth, let set for up to 1 hour. Preheat 2 cups of oil to medium heat for 8 to 10 minutes.

3. Dredge the peppers lightly in flour to coat. Dip into batter and fry in hot oil for 3 to 4 minutes or until golden and crispy. Drain onto baking sheet lined with paper towels.

 

Beer Battered Jalapeño Poppers Stuffed with Crab #QueRicaVida. Click onto picture for full recipe @ Que Rica Vida

Beer Battered Jalapeño Poppers Stuffed with Crab
Beer Battered Jalapeño Poppers Stuffed with Crab

 

Beer Battered Stuffed Poppers with Tomato Jam @the Hispanic Kitchen. Click onto picture for full recipe.

Beer Battered Stuffed Popper with Tomato Jam
Beer Battered Stuffed Popper with Tomato Jam

 

The Bomb, Tex Mex Egg Rolls. A Jalapeño Poppers stuffed into an eggroll. Click onto picture to see full recipe @the Hispanic Kitchen.

The Bomb, Tex Mex Eggrolls
The Bomb, Tex Mex Eggrolls

 

Spicy Masa Crusted Poppers Stuffed with Spanish Chorizo and Manchego Cheese. Click onto picture to see full recipe @the HispanicKitchen.

Spicy Masa Crusted Poppers
Spicy Masa Crusted Poppers

 

Bacon Wrapped Jalapeño Popper. Click onto picture to see the full recipe @the Hispanic Kitchen.

Bacon Wrapped Jalapeño Popper
Bacon Wrapped Jalapeño Popper

 

Beer Battered Stuffed Anaheim Peppers. Technically still a “Popper”, lol!  An oversized Anahiem pepper stuffed with cheese. Click onto picture to see full recipe @the Hispanic Kitchen. 

Beer Battered Stuffed anaheim Peppers
Beer Battered Stuffed anaheim Peppers

 

Bacon Wrapped Poppers Stuffed with Beef Picadillo. Click onto picture for full recipe @the Hispanic Kitchen. 

Bacon Wrapped Poppers Stuffed with Beef Chorizo Picadillo
Bacon Wrapped Poppers Stuffed with Beef Chorizo Picadillo

 

Grilled Shrimp Poppers with Chorizo and Bacon. Click onto picture for full recipe at the Hispanic Kitchen.

Grilled Shrimp Poppers with Chorizo and Bacon
Grilled Shrimp Poppers with Chorizo and Bacon

 

Steak and Cheese Stuffed Hot Poppers. Click onto picture to see full recipe @the Hispanic Kitchen.

Steak and Cheese Stuffed Hot Poppers
Steak and Cheese Stuffed Hot Poppers

 

Cherry Bomb Peppers Stuffed with Crab Cake Fixin’s. I took my favorite crab cake recipe and stuffed in into the fresh cherry peppers and baked them for 30 minutes @ #50 degrees F.

Cherry Bomb Peppers Stuffed with Crab Cake
Cherry Bomb Peppers Stuffed with Crab Cake

 

 Bacon Wrapped Cheese Stuffed Anaheim Peppers. A mix of cream cheese, crumbled queso fresco and shredded jack cheese stuffed into a fresh Anaheim pepper half. Wrapped with two strips of bacon and baked on a baking sheet lined with a wire rack @ 400 degrees for 15 to 20 minutes, then under the broiler for a minute until bacon was crisp.

Grilled, Bacon Wrapped Cheese Stuffed anaheim Peppers
Grilled, Bacon Wrapped Cheese Stuffed anaheim Peppers

Stuck on Jasmine~ Learning to Cook Rice

After many years of cooking rice dishes, I have to admit that both my husband and I are hooked on jasmine rice. I will also admit that I have tried every boxed, pre- mixed, par boiled and rice o roni that was ever made, lol!! I am not sure why I was so intimidated when it came to preparing my Mom’s recipe for Mexican Red Rice. It may be that I knew my version would never be as wonderful as hers. Or so I thought…. I can finally say that I am happy with my rice making skills now. I don’t fuss too much when it come to preparing rice recipes. Every cook has a method that works for them, whether it’s soaking, rinsing, steaming or toasting the rice. This is a collection of some of my favorites I have experimented with. Most all prepared with jasmine rice and a few with brown rice or quinoa. The first recipe was from my most recent cooking class where we prepared a fresh batch of Mexican chorizo and added it to the rice! My new favorite…for now.

 

Homemade Mexican chorizo added to Mexican red Rice.
Homemade Mexican chorizo added to Mexican red Rice.

from the cooking class….. picture by Celeste

Mexican Red Rice with homemade chorizo and Chicken Tinga Tostada
Mexican Red Rice with homemade chorizo and Chicken Tinga Tostada

 

Chorizo Rice

Ingredients:
2 tablespoons olive oil
1 cup of long-grain rice (I like to use Jasmine rice)
1 small white onion, diced
1 to cloves of garlic, minced
1/2 cup uncooked Mexican chorizo
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
½ teaspoon black pepper
Salt to taste
2 cups of chicken broth
1/4 cup of tomato sauce or 2 fresh Roma tomatoes, blended
1/2 cup of peas and carrots mixed, fresh or frozen. We used a vegetable mix this time
Chopped cilantro, optional

Directions

1. In a large pan, heat 2 tablespoons of oil to medium heat. Add the rice and saute for a few minutes or until the rice becomes aromatic and slightly opaque. Add the onions and the garlic and cook for just 2 minutes. Move the rice mixture to the outer edges of the pan and add the chorizo to the center of the pan. Cook for 5 to 6 minutes, breaking apart with wooden spoon until crumbly.

2. Add all the dry spices and stir well to combine. Add the tomato sauce and broth, stir well and taste for salt. Bring to a boil, reduce heat to low, cover and cook for 10 minutes without disturbing the rice.

3. Add the peas and carrots evenly to the top of the rice. Cover and continue cooking until all of the liquid has evaporated. Total cooking time is about 18 to 20 minutes or so. (If rice doesn’t look like it is cooking evenly, gently stir with a fork and add 2 to 3 tablespoons of broth or water, cover and continue cooking.)

4. Remove from heat once liquid has evaporated and let stand for 10 minutes. When ready to serve, fluff with a fork and fold in the fresh cilantro if using. Yields up to 6 servings.

 

Savory Chicken Rice with Toasted Cumin Seeds and Lime

Savory Chicken Rice with Toasted Cumin and Lime
Savory Chicken Rice with Toasted Cumin and Lime



2 tablespoons olive oil
1 cup jasmine rice
1/3 cup red onion, diced
1/3 cup red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, minced
2 teaspoons cumin seeds, crushed
1 packet of Knorr brand Sazon with annatto
1 packet of Goya brand chicken bouillon granules (always use homemade stock if available, but this works in a pinch)
2 cups water
1 red fresno pepper
Salt and pepper, to taste
1/2 cup fresh green beans, chopped fine
1 medium carrot, diced
Zest and juice of 1 lime

 

Savory Chicken Rice with Toasted Cumin and Lime
Savory Chicken Rice with Toasted Cumin and Lime

 

Directions 

1. Add the 2 tablespoons of olive oil to a skillet. Heat to medium and add the rice. Toast the rice until it become aromatic and begins to brown slightly.

2. Add the onions, bell pepper, jalapeno and garlic and saute for another 5 minutes. Push the rice to the outer edges of the pan. Add the crushed cumin seeds to the center and toast for a few minutes.

3. Add the Sazon, chicken bouillon, water and fresno pepper. Stir gently and season to taste with salt and pepper. Bring to a boil, reduce to low, cover and continue cooking for 10 minutes.  Add the fresh veggies to the rice and spreed out evenly over the top. Cover and continue cooking for another 8 to 10 minutes or until all of the liquid is absorbed.  Remove from heat and let stand for 10 minutes. Before serving, add the zest and juice of the lime and fluff with a fork. Yields 6 servings.

 

Mexican Style Red Rice with Quinoa

Mexican Style Red Rice with Quinoa
Mexican Style Red Rice with Quinoa



2 tablespoons olive oil
1/3 cup red onion, diced
1 serrano pepper, sliced in half (lengthwise)
1/3 cup red bell pepper, diced
2 cloves garlic, minced
2 roma tomatoes, diced
1 1/2 tablespoons tomato paste or 1/4 cup tomato sauce
1 1/2 cups chicken broth
1/2 teaspoon cumin
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
Salt to taste
1 cup uncooked quinoa
2 tabespoons lemon fresh juice
1/4 cup green onions, sliced

Directions

1. Preheat the olive oil on medium heat for a minute. Add the onions, serrano, bell pepper and garlic. Cook for 3 to 5 minutes.

2. Add the tomatoes and tomato paste or sauce. Season lightly with salt and pepper and let cook for 5 minutes.

3. Add in the broth, cumin, pepper, smoked paprika and salt to taste. Bring to a boil, add in the quinoa, making sure you spread it out evenly. Push it down slightly so it is covered with broth. Reduce heat, cover and continue cooking for 13 to 18 minutes or until most of the broth has evaporated. Remove from heat and let stand for 10 minutes. Add fresh lemon juice, green onions and fluff with a fork before serving. Yields up to 6 servings.

 

Savory Mango Rice

A Savory Mango Rice Recipe I Developed for Hispanic Kitchen. Click Onto Picture to see Recipe
A Savory Mango Rice Recipe I Developed for Hispanic Kitchen. Click Onto Picture to see Recipe

 

Cilantro Chile Rice

Cilantro Chile Rice
Cilantro Chile Rice, click onto picture for recipe

 

Arroz Huerfano~ Orphan Rice, my Tia Minerva’s Recipe

Arroz Huerfano~Orphan Rice, my Tia Minerva's Recipe
Arroz Huerfano~Orphan Rice, my Tia Minerva’s Recipe, click onto picture for recipe

 

Mexican Brown Rice

Mexican Brown Rice Recipe Using Parboiled Rice
Mexican Brown Rice Recipe Using Parboiled Rice, click onto picture for recipe

 

Arroz Cremoso Poblano (Creamy/Cheesy Poblano Rice)

Arroz Cremoso (Creamy/Cheesy Poblano Rice)
Arroz Cremoso (Creamy/Cheesy Poblano Rice), click onto picture for recipe

 

And the last one….My Mom’s Mexican Red Rice. This is my best attempt at recreating my Mom’s recipe with my little twist of some added spices.

My Mom's Mexican Red Rice
My Mom’s Mexican Red Rice, click onto picture to see recipe