Tag Archive | Mexican recipe

Chipotle Shrimp Salad

Chipotles, often a key ingredient in many dishes in Mexican cuisine. This Mexican chili pepper is used to make various salsas. Chipotle peppers have a mild but earthy spiciness and can be ground and combined with other spices to make a meat or seafood marinade. They can be very spicy, but add enhanced flavor to this great summer salad.


Photo Aug 26, 5 52 18 PM

*1 pound frozen raw shrimp, thawed, peeled and deveined
*1 can Chipotle peppers, in their adobo sauce
* 1/2 cup brown jasmine rice
* 1/2 cup freshly cilantro, chopped
* 1 lime
* 1 tsp extra-virgin olive oil
* 1/2 (14.5 oz) black beans, drained and rinsed
* 1/2 cup frozen corn
* 1 tsp ground cumin
* 1 tsp chili powder
* 1 Head Butter Lettuce
* 1/2 cup cherry yellow tomatoes, halved
* 1 avocado, diced
* coarse salt and freshly ground pepper

1. Puree the Chipotle peppers and their sauce, some cilantro, olive oil, and 1/2 lime juice in a small food processor until smooth. Pour into a small baggy. Dump the shrimp into the baggy and squish the sauce all around them, getting everything all coated. Stick in the fridge and marinate at least 1/2 hour.
2. In the meantime, cook the rice in a rice with the cilantro and the juice from 1/2 the lime.
3. In a small saucepan add and heat the corn and beans. Season with a pinch of salt and pepper, along with the cumin and chili powder. Keep heated on low until you’re ready to assemble.
4. Grill the shrimp, searing the shrimp one on side for 2 minutes. Flip and sear another minute.
5. Wash and arrange butter lettuce in large salad bowl. Top with rice, corn and beans, shrimp, avocado and tomatoes.
6. Add Chipotle Honey Vinaigrette Dressing. Squirt and Garnish with lime!


Enchiladas – Fall Reicpe


2 8oz cans Las Palmas Enchilda sauce
12 Chicken tenderloin breasts
1/8 cup Olive Oil
1 Tbls Lime Juice
1 Tbls Chili Powder
Shredded cheddar/Monterey Jack cheese
8 Flour tortillas

1. Mix Olive oil, lime juice, and chili powder in a bowl and coat chicken. Saute chicken in frying pan until chicken is tender and almost done. Start to shred chicken in pan while it continues to cook.
2. Once shredded, add 1 8 oz can of Enchilada sauce to pan and simmer for 10 minutes.
3. Heat Flour Tortillas in a pan (no oil) one at a time. Put about a teaspoon of chicken in the tortilla with a handful of cheese. Roll tortilla an put in a light sprayed (with Pam) casserole dish. Fill the casserole dish with 8 enchilladas.
4. Add the 2nd 8oz can of Enchillada sauce on top of the 8 Enchilladas. Cover with cheese. Cover the casserole dish with foil, and bake 350 degrees for 20 minutes. Serve with refried beans