TEQUILA, MEXICAN CREAM AND CHIPOTLE SHRIMP
Camarones al tequila
Serves 3 to 4
1 pound large shrimp, peeled and deveined
1/2 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 clove garlic, finely minced
1/4 cup Tequila Reposado
1/4 cup Mexican cream, Latin style cream, crème fraiche or heavy cream
1 tablespoon chipotle chiles in adobo sauce, or to taste
1 chipotle chile in adobo sauce, optional, seeded and minced
10 chives, sliced
Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.
In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
Serve immediately, with the chives sprinkled on top.
This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish.
GREEN CHILAQUILES IN A ROASTED TOMATILLO SAUCE
18-5″ corn tortillas
2 pounds green tomatillos, husked and rinsed
Half of a large white onion
1 or 2 serrano or jalapeño chiles
1 garlic clove
2 or 3 cilantro sprigs
2 cups vegetable or chicken broth
3 tablespoons vegetable oil, plus more for brushing tortillas
1/2 cup onion, thinly sliced
1/4 cup cilantro, chopped
1/2 cup queso fresco or cotija, or substitute with Farmer’s cheese or mild feta, crumbled
1/4 cup Mexican cream
To Prepare the Tortillas:
Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.
To Prepare the Tomatillo Sauce:
Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
Bake until tomatillos are soft and plump and all the ingredients look charred.
Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.
When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.
Mexican cream is rich, thick, tangy and slightly salty. It used to be hard to find in the US, but now you can find it in Latin or International stores, but also mainstream stores! In Mexico, you can find it in any grocery store, and there are richer versions in small towns and ranches, where the cream earns its name “Crema Fresca” and I bet you would feel like me: that you can finish a whole pint in spoonfuls.
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