Tag Archives: Salsa Roja

Chilaquiles Rojos Con Camaron~ Zesty Shrimp Chilaquiles

If it were up to me, I seriously could eat Chilaquiles everday! Hearty, thick,  homemade corn tortilla chips tossed in a warm salsa and topped with a little crumbled mexican cheese and crema. Simply delicious. They can easily be served any time of day. Top with an over easy egg, instant brunch. Or toss is some shredded chicken, a layer of good melting cheese and you have a tasty and filling lunch or dinner. No need for any sides with this dish because it’s all about the toppings and layers of flavor one can create. So, do I eat Chilaquiles everday? No, I don’t. But that just makes preparing them all the more special. Once  a month, I will fry up a batch of chips and it’s a real treat. Today’s blog post was inpired by some tasty looking spice/seasoning blends I received from DennyMike’s via Cabot Cheese. The first  and only one I have tried so far was the Fintastic Savory Seafood Seasoning Blend. It’s right up my alley with flavors of onion, garlic, sea salt, lemon and lime. It was perfect for the shrimp I added to this plate of Chilaquiles Rojos con Camaron. 

Chilaquiles Rojos Con Camaron

Chilaquiles Rojos Con Camarones
For Shrimp
18 to 20 large shrimp. peeled and cleaned. Tails on, optional
Kosher salt
1 full tablespoon DennyMikes Finstastic seasoning
Olive oil
1 poblano, julienned
1 red fresno or jalapeño, diced or julienned
2/3 of a  small sweet onion, diced (reserve the other 1/3 for salsa)
2 cloves garlic, minced

Tips~ If you can’t find DennyMike’s blend, use your favorite blend for seafood or simply season with kosher salt and fresh cracked pepper.

DennyMike's Fintastic Seasoning

 

Chipotle Guajillo Salsa Con Tomatillo

Chipotle Guajillo Salsa Con Tomatillo

 


For Salsa
3 guajillos(dried red chiles)
2 cloves garlic
1/3 sweet onion
5 tomatillos, washed
2 to 3 chipotles in adobo
1 to 2 tablespoons adobo sauce from chipotles
1/3 cup cooking liquid
salt to taste

*The picture above was the salsa before I strained it.

Chipotle Guajillo Salsa Con Tomatillo

Tips~ If you have the time, try toasting the chile guajillo for a few minutes on a dry skillet at medium heat. This will add more smoky flavor to your salsa.

You will also need
12 to 14 oz homemade chips (about 20 corn tortillas)
1 recipe for chipotle guajillo salsa, see recipe
1/3 to 1/2 cup mexican crema
1/2 cup cotija cheese, crumbled
chopped cilantro
lime wedges and avocado slices

Chilaquiles Rojos Con CamaronTips~ If you prefer, roast the poblano first to prepare rajas. Bonus flavor!

Totopos- Homemade Tortilla ChipsTips~ I normally bake my chips, but I have discovered that the baked ones get soggy quicker when I prepare chilaquiles. The fried version stays crispy alot longer. Both the fried and baked version of the chips can be found right on site.

Directions

1. Season the shrimp lighlty with kosher salt. Add Fintastic seasoning. Drizzle with olive oil and toss to combine. Cover and let marinate for 1 hour in the refrigerator.

2. While shrimp marinates, prepare salsa. Remove the stems and seeds from chile guajillo. Rinse to wash off any dirt. Place guajillos, tomatillos, garlic and onion in a sauce pan. Cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Using a slotted spoon, add salsa ingredients to the blender. Also add the chipotles in adobo, adobo sauce, 1/3 cup coooking liquid and salt to taste. Blend on high until smooth. If too thick, add a little more water. Strain through a wire strainer to remove and skins left from chiles. Set aside.

3. When ready pull shrimp from the refrigerator 20 minutes before cook time. Preheat 2 tablespoons olive oil to medium for 3 to 4 minutes. Cook shrimp for about 2 1/2 to 3 minutes per side. Remove from pan. To that same pan, add 1 more tablespoon of olive oil. Add the  onion, garlic, poblano and fresno pepper. Season lightly with spice blend or salt and pepper. Saute for 5 minutes. Add shrimp back in, fresh lime juice and toss to combine. Remove from heat and cover to keep warm.


4. In a large skillet, add 1 tablespoon of olive oil and heat to medium.  When hot, add the salsa from blender and cook for just 2 minutes.  Cover because it will pop all over. Fold in the chips  with warm salsa and coat evenly. Transfer to serving dish, top with shrimp.  Garnish with mexican crema, cotija cheese,  avocado, lime and cilantro. Yields 4 servings.

DennyMike's Fintastic Seafood Seasoning

My better half’s plate…no cheese and noooo to crema! He’s crazy! Lol!

Chilaquiles Rojos con Camarones

Tips~ No Mexican crema? I prepare my version of light crema with light sour cream, lime juice, water and salt to taste. I love it! Can’t find cotija cheese? Try some crumbled light feta, amazing!

Chilaquiles Rojos Con Camaron

Chilaquiles Rojos Con Camarones

A Duo of Smokin’ Salsa’s!

A Duo of Smokin’ Salsa’s 

If you could have seen my face the first time I tasted a salsa that had been smoked! Just when I thought I had tried just about every salsa known to man, lol! It was during a trip to Austin, Texas while visiting my brother Ismael and his wife Janet Lynn. My sister in law is an accomplished cook and she literally cook run circles around me in the kitchen, ha, ha, ha!!! I love that girl! The love of cooking and good home cooked food rubbed off onto my brother Ismael and he loves to grill and smoke all kinds of dishes.

The salsa was he prepared that night consisted of tomatoes, serranos and onions with lot’s of lime and salt. I am not sure what kind of wood he used to smoke it, but the flavor was amazingly delicious. This spring and summer, my goal is to learn a little more about using my charcoal grill to smoke different meats. Now I can add salsa tot hat list as well. I was very happy with the results of my first attempt at preparing a smoked salsa! Thanks Ismael and Janet!

There is nothing like homemade salsa, fresh, roasted, cooked grilled and now SMOKED!
There is nothing like homemade salsa, fresh, roasted, cooked grilled and now SMOKED!
Smokin' Salsa Roja and Smokin' Salsa Verde
Smokin’ Salsa Roja and Smokin’ Salsa Verde


For Smokin’ Salsa Roja
8 to 10 roma tomatoes
4 red fresno peppers
2 jalapeño peppers
1/2 large white onion
Juice of 1/2 lime
Salt to taste

 

Hickory Smokin' Salsa Roja, Roma Tomatoes, Fresno and Jalapeño Peppers, White Onions
Hickory Smokin’ Salsa Roja, Roma Tomatoes, Fresno and Jalapeño Peppers, White Onions


For Smokin’ Salsa Verde
8 to 10 tomatillos
4 to 6 serrano peppers
2 poblano peppers
1/2 large white onion
Juice of 1/2 lime
Salt to taste

 

Hickory Smokin' Salsa Verde, Tomatillos, Serrano Peppers, Poblanos and White Onions
Hickory Smokin’ Salsa Verde, Tomatillos, Serrano Peppers, Poblanos and White Onions

*You will also need about 4 to 5 cups of hickory chips that have been soaked in water.

1. Wash all the vegetables and place them in a metal dish that is lined with foil paper. Make sure pan will fit on one side of grill with lid closed.

2. Build your charcoal fire one one side of grill. We use lump charcoal. Preheat until you reach 275 to 300 degrees F. Add 4 cups soaked hickory chips to one side of hot charcoals, in the center of grill. Once they start smoking, add the pan of vegetables to the indirect heat and cook with lid closed for 30 minutes.

2. Turn all the vegetables over and move pan to the direct heat and continue cooking for another 30 minutes or until tomatoes and tomatillos are soft. You want most of the skins on the peppers to blacken and blister as well. You want to try and keep the lid closed as much as you can.

4. I like to process all my veggies separately by pulsing them in the food processor. I find that by doing this, I avoid big chunks of tomato or onion left behind. But if you like your salsa’s more smooth, you can process or blend all together.

5. For the SalsaVverde: Add tomatillos, poblanos, serranos and 1/2 of the onion. Season with lime juice and salt to taste. For the Salsa Roja: In a separate bowl, add all of the remaining ingredients. Season to taste. Serve warm or at room temperature. Each salsa yields about 5 cups each. Cool completely and store in airtight containers in the coldest part of your refrigerator. It will keep for up to 10 days.

Smoked Chile Peppers, Tomatoes, Tomatillos and Onions ...
Smoked Chile Peppers, Tomatoes, Tomatillos and Onions …

 


Tips~ After salsa has been refrigerated, I like to serve only the salsa I know I will need in a small bowl. This will prevent the salsa from spoiling. The constant temperature change is not good for any food.

Pork Belly Recipes~Spicy Pork Tacos with Serrano Jalapeño Salsa

For the longest time I have been wanting to cook a recipe that involved pork belly. The problem was that I could not find it in any of my local markets. Finally last weekend while shopping for some beef at my new favorite market, I stopped dead in my tracks! Pork Belly!!! A three pound pack for only 6 bucks…What?? I was so excited I forgot all about the beef! LOl!!

So the first thing I do is call on the help of my good friend and diehard foodie Alan Choat. Thanks to facebook and a food group that we both belong to, we met and became instant friends. As far as I am concerned, Alan knows everything when it comes to cooking pork. He suggested the Asian inspired spices and  an easy cooking method.  It was to die for! Of course the first thing I thought of was tacos, pork tacos. So delicious! Check out the next post below for Carniceria Style Chicharron en Salsa Roja.

Sriracha Seared Pork Belly Tacos
Sriracha Seared Pork Belly Tacos

* This recipe requires overnight marinating

1 1/2 pounds pork belly

1 teaspoon sea salt
1 teaspoon Chinese five spice, optional
2 tablespoons soy sauce

Pork Belly with Chinese Five Spice
Pork Belly with Chinese Five Spice

For Salsa
6 serrano peppers
2 pickled jalapeños, diced
1 small red onion, sliced into thin strips (1/2 cup)
1 clove garlic
2 roma tomatoes, seeded and diced
Juice of 1 lime
2 tablespoons rice wine vinegar
4 tablespoons olive oil
1/4 teaspoon fresh cracked pepper
Salt to taste

You will also need
1/3 cup sriracha hot sauce
8 to 10 corn tortillas
Cilantro for garnish

Sriracha Seared Pork Belly Tacos with a Serrano Jalapeño Salsa
Sriracha Seared Pork Belly Tacos with a Serrano Jalapeño Salsa

Directions

1. Combine the sea salt and Chinese five spice in a small bowl. Season the pork belly on both sides, add the soy sauce and rub in to season all over. Place the pork belly on a plate and refrigerate overnight uncovered.

2. Remove pork belly from refrigerator 30 minutes before cooking. Preheat oven to 500 degrees F. Place the pork , skin side up on a wire rack, lined with a baking sheet. Bake for 10 minutes at 500 degrees, lower temperature to 325 degrees and roast for another 90 minutes. Remove from oven and let cool before slicing.

3. While the pork is cooking, prepare the salsa. Combine all of the ingredients in the order listed. Stir well to combine, season with salt to taste. Cover and set aside.

4. Preheat a large skillet to medium heat for 5 minutes. Slice the pork into 1/2 inch thick slices or thinner if you’d like. Add to hot pan and cook until pork starts to brown nicely. Toss with sriracha hot sauce and cook just until warm. Serve with warm corn tortillas and salsa. Garnish with cilantro. Yields 4 servings.

Tips~ The only real tip I can offer is to double the recipe and freeze half of the pork belly for later! It’s that good, lol!!

 

Carniceria Style Chicharron en Salsa Roja. Once you learn to cook your own pork belly, you can freeze it and use it in countless recipes. And when I prepared my pork belly recipe from above, I knew I would be making my own Carniceria Style Chicharron en Salsa! July, 02, 2014

Carniceria Style Chicharron en Salsa Roja
Carniceria Style Chicharron en Salsa Roja


*Meaty pork chicharron made from slow cooked pork belly

1 pound cooked pork belly, sliced into 1/2 in. pieces
1/3 cup onions, diced
2 serranos, minced

2 cloves garlic, minced
2 roma tomatoes, chopped
Splash of water
Salt and pepper to taste

 

Carniceria Style Chicharron en Salsa Roja
Carniceria Style Chicharron en Salsa Roja

 

1. In a cast iron pan on medium/low heat, add the sliced pork belly. Cook for 35 to 45 minutes or until the fat starts to render out and the pork becomes crispy in most spots. If it’s too dry, you can add a tablespoon of oil. A faster version would be to deep fry them, but I prefer this method.

2. While the pork is cooking, add the tomatoes to the blender, along with a splash of water. Blend until smooth, set aside.

3. Add the onions, serrano and garlic to the pork and continue cooking for 5 minutes. Add the tomato sauce from blender, mix well, lower heat and cook until it becomes thick and reduces. Taste for salt. Serve right away with beans, warm tortillas and avocado slices. Yields 4 servings.

Carniceria Style Chicharron en Salsa Roja
Carniceria Style Chicharron en Salsa Roja