Category Archives: Mariscos~Seafood

Chile de Arbol Ahi Tuna Tacos

Are you in the habit of freezing foods that you made too much of? I never used to be that person. I always had good intentions to freeze leftovers, then I would end up throwing them out when they were too old and growing  a foreign sumptin, sumptin on top, lol! Well, I have been reformed for a few years now and I have to say it works out great for us. I found what works for me and I cannot remember the last time I had to throw leftover food out. Of course, unless it’s some food item that cannot be frozen, then we have to eat it until gone, ha, ha, ha! The star freezer recipe of this delicious tuna taco is the oil and vinegar based chile de arbol salsa I prepared quite a while back.  In Spanish it is called  Salsa de Aceite Estilo Carretas. I had just about 3/4 of a cup left and I packed it in 1/4 cup storage containers. It freezes well and it is perfect for a kicked up marinade or added spice for many foods. I do incorporate dried chile peppers in many of my recipes, but there are times when I have so many, that I will prepare this salsa to preserve them even longer. If you have never tried ahi tuna steaks for fear of them being fishy tasting or hard to cook, I would urge you to pick some up soon! Just 3 minutes per side and you have the most perfect medium/rare, tender, melt in mouth fish you will ever have.  Fish tacos never tasted so good!

Chile de Arbol Ahi Tuna Tacos

Chile de Arbol Ahi Tuna Tacos

Ingredients
2 ahi tuna steaks(about 1 one pound total)
salt and fresh cracked pepper to taste
1/4 to 1/3 cup chile de arbol oil and vinegar based salsa(see link below)
Grapeseed or olive oil
1 tablespoon unsalted butter
1 lime
*1/4 to 1/3 cup white wine, beer or chicken broth

For Garnish
Pico de gallo
Avocado slices

Chile de Arbol Ahi Tuna Tacos

Tips~ This oil and vinegar based salsa can be used as a basting sauce for grilled chicken, pork or steak.  Heat level on salsa is between 6 and 8.

Chile de Arbol Tuna Steak Tacos

Directions

1. Season the tuna lightly with salt and pepper on both sides. Generously brush  with the chile de arbol salsa on both sides. Cover and marinate for 1 hour.

2. Remove tuna from refrigerator 20 to 25 minutes before you cook it. Preheat 2 tablespoons of grapeseed or olive oil  in a skillet to medium heat for a few minutes. When pan is very hot, sear tuna for 3 minutes per side. Remove from pan onto plate. and tent with foil paper.

3. To that same skillet, add 1 tablespoon unsalted butter, juice of 1 lime, 1/4 cup white wine, beer or chicken broth. Taste for  salt and pepper and cook at a low simmer for 5 minutes. Slice thin or into small chunks.  Pour sauce from pan over tuna. Serve with warm tortillas, pico de gallo and avocado slices. Yields 2 dinner servings or 4 starter servings.

Salsa de Aceite Estilo Las Carretas- Oil and Vinegar Based Chile de Arbol Salsa. Click onto picture to see full recipe.

Oil and Vinegar Based Chile de Arbol Salsa

Tips~ When preparing this salsa, I would suggest tearing or cutting them into smaller pieces before you cook them in the oil.

 

Chile de Arbol Ahi Tuna Steak Tacos

Tips~ Take the extra sauce and cover warm corn tortillas with it before adding tuna. 

Chile de Arbol Tuna Steak Tacos

Tips~ Click  and type Corn Tortillas into the search bar for homemade tortilla recipe. 

Peruvian Style Shrimp Chowder~ Chupe de Camarones

Chupe is a generic term in South America which refers to a variety of stews prepared with chicken, red meat, fish or shellfish. For today’s blog post, I decided to prepare a shrimp variety of this Peruvian Style Shrimp Chowder. Even though the temperature is warmer now, I always associate any seafood soup or chowder to a delicious summer menu. The inspiration for this recipe was the small jar of aji amarillo chile paste I was lucky enough to find. I have never seen the fresh variety of aji peppers, so this was the next best thing.  Some of the staples of a delicous chupe recipe are potatoes, eggs, peas and corn. I was out of corn on this day, but surprisingly had all of the other ingredients in my pantry and refrigertor. A popular way to serve up this delicious dish would be with a bright sunny side egg or poached egg on top. I ate the chowder so fast, I did not even take the time to try it with an egg on top! Lol! Next time.

 

Chupe de Camarones~
 Peruvian Style Shrimp Chowder

Chupe de Camarones-Peruvian Style Shrimp Chowder

 

Chupe de Camarones-Peruvian Style Shrimp Chowder

Ingredients

1 1/2 pounds large shrimp, peeled and cleaned. Reserve shrimp shells
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup onion, diced
4 cloves garlic, minced
3 carrots, diced
Salt and pepper
3 tablespoons aji chile paste
4 roma tomatoes, diced
1 teaspoon oregano, crushed
1/2 teaspoon cumin seeds, crushed
2 bay leaves
6 cups chicken broth
2 cups shrimp broth from shells
1 tablespoon red wine vinegar
1 pound small white or yellow potatoes, quartered
2 eggs, beaten and tempered
1 1/2 cups cabbage, chopped
3/4 cup peas
1 cup milk at room temperature (Some recipes call for evaporated milk)

For Garnish
Queso Fresco, crumbled
Cilantro, chopped

Chupe de Camarones-Peruvian Shrimp Chowder

Chupe de Camarones

Chupe de Camarones

Chupe de Camarones-Peruvian Style Shrimp Chowder

I was fortunate enough to find this product of Aji Amarillo at the local market which carries a large variety of ethnic foods. If you cannot find this,  For a medium heat paste, you could roast some sweet yellow peppers with habanero peppers. Seed them and puree with just  a little water and salt. 

Directions

1. After you peel and clean the shrimp, transfer the shells to a sauce pan and cover with 2 cups of water. Bring to a boil, reduce heat and cook for 5 minutes. Remove from heat and set aside.

2. In a large dutch oven pot, add the butter and olive oil. Heat to medium, add the onion, garlic and carrots. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the aji paste and cook for 2 more minutes.

3. Add the tomatoes, oregano, cumin and bay leaves. Add another pinch of salt and pepper and cook for 5 minutes. Add the chicken broth, vinegar and strain shrimp stock directly into soup. Bring to a boil, reduce to a simmer and taste for salt.

4. Add the potatoes and bring back up to a simmer. Cook for 10 minutes. To the beaten eggs,slowly stream in about 1/3 cup of hot broth from soup, whisking the whole time. Add egg mixture to the soup and stir to combine. Add in the cabbage, peas and room temperature milk. When soup comes back up to a simmer, add in the shrimp and cook for 5 more minutes. Remove from heat, cover and let sit for 5 more minutes. Garnish with queso fresco and cilantro. Yields 6-8 servings.

Chupe de Camorones

I strained the shrimp stock right into the chowder/soup base.

Chupe de Camarones-Peruvian Style Shrimp Chowder

Surf and Turf~ Shrimp and Chicken Grilled in a Spicy Mexican Mole Sauce

This version of a quick mole (mo-leh) sauce came together fairly quickly. I was undecided on how I wanted to season both chicken and shrimp I had sitting in front of me. I saw I had a little chile ancho sauce leftover, so that led me to this tasty sauce. I tried to add some of the most essential ingredients that make up a mole sauce. Must have dried chiles, peanuts, sesame seeds, more chile and of course chocolate! I was very happy with the results and will do it again soon! We literally stood at the kitchen counter enjoying the shrimp, after pictures, while the chicken cooked the rest of the way.  My inspiriation for this sauce, was watching Rick Bayless the day before prepare a beautiful pepian sauce over chicken. I can’t wait to try that recipe! Buen Provecho and happy grilling!

 

For Quick Spicy Mole Sauce

Spicy Mole Sauce
Spicy Mole Sauce


2 chile ancho
1/4 cup spicy tomato salsa, homemade or store bought
1 1/2 to 2 tablespoons creamy peanut butter
3/4 cup chicken broth
2 tablespoons olive oil
1 tablespoon apple cider vinegar

*1 1/2 teaspoons dark chocolate cocoa powder
1 1/2 teaspoons Mexican oregano
2 teaspoons toasted sesame seeds, plus more for garnish
1/2 teaspoon anise seeds
1 full  teaspoon crushed chile piquin or red pepper flakes
1/3 teaspoon pepper
Pinch of cinnamon
Salt to taste

Tips~ For many homemade salsa recipes type in salsa or hot sauce in the search bar. You can find many, many recipes on site.

 

Directions For Sauce

1. Remove the stems and seeds from chile ancho and rinse off. Place in a glass bowl, cover with water and cook in the microwave for 5 to 7 minutes. Remove from microwave and let steep for a few minutes.

2. Drain all the water from peppers and transfer to the blender. Add all of the remaining ingredients into the blender. Blend on high until smooth and creamy. Taste for salt.

Quick Spicy Mole Sauce

 

 

 Grilled Shrimp in a Spicy  Mole Sauce

Grilled Shrimp in a Spicy Mole Sauce

16 large shrimp, peeled and cleaned
salt
pepper
Chile de arbol powder or cayenne pepper
1/3 cup mole sauce
oil for grill
toasted sesame seeds
lime

Grilled Shrimp in a Spicy Mole Sauce

 

Grilled Shrimp in a Spicy Mole Sauce
Directions For Shrimp

1. After you clean shrimp, season lightly with salt, pepper and chile de arbol powder. Add in the 1/3 cup mole sauce and stir to coat evenly. Cover and marinate for 30 to 40 minutes.

2. Prepare grill. Brush grates with oil. Cook the shrimp on preheated medium/high grill for 2 to 3 minutes per side. To serve, add a little more mole sauce to serving dish, add the shrimp. Garnish with toasted sesame seeds and lime wedges. Serve with tostadas or chips. Yields up to 4 servings as an appetizer.

Grilled Shrimp in a Spicy Mole Sauce

 

Grilled Shrimp in a Spicy Mole Sauce

 

 

Grilled Chicken  in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

2 pounds boneless chicken thighs
salt and pepper
garlic powder
3/4 cup mole sauce (see recipe)
oil for grill
toasted sesame seeds
lime wedges

Grilled Chicken in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

Directions For Chicken

1. Trim away any extra fat from chicken thighs. If thighs are thick, pound them out slightly so they are more even. Season the chicken lightly with salt, pepper and garlic powder, Place in glass dish or heavy plastic bag. Pour in 3/4 cup of sauce over the chicken to coat evenly. Marinate for 2 to 4 hours.

2. Remove chicken from refrigerator 30 to 40 minutes before cooking. While the chicken comes to room temperature, prepare your outdoor grill for indirect cooking. Heat to medium/high. When ready, Place the chicken on the hot side of the grill and cook for 5 minutes per side.

3. Transfer over to the cool side and continue cooking with lid closed for about 45 to 50 minutes.  Baste the chicken with some of the extra sauce when you flip it over. You are looking for an internal temperature of 165 degrees F. Check the smaller pieces first and remove from grill as they are done. Cover with foil and let chicken rest until ready to serve. Grnish with more toasted sesame seeds and lime wedges. Yields 6 servings.

Grilled Chicken in a Spicy Mole Sauce

 

Grilled Chicken in a Spicy Mole Sauce

The first night we had the chicken over a fresh arugula salad with pickled red onions, tasty!!

 

Grilled Chicken in a Spicy Mole Sauce

And the next day, I sliced up the chicken, added extra sauce and made a quick torta with some toasted bolillo rolls! Yum!

Grilled Chicken in a Spicy Mole Sauce

 

Richard Grilling. He loves it!

I had to share. My husband Richard is a big help when I want to grill. He loves preppring the grill, but loves playing with fire even more, lol!