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
18 to 20 large shrimp. peeled and cleaned. Tails on, optional
1 full tablespoon DennyMikes Finstastic seasoning
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.
Chipotle Guajillo Salsa Con Tomatillo
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.
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
lime wedges and avocado slices
Tips~ If you prefer, roast the poblano first to prepare rajas. Bonus flavor!
Tips~ 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.
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.
My better half’s plate…no cheese and noooo to crema! He’s crazy! Lol!
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!