Camarones al Mojo de Ajo (Mexican Garlic Shrimp)

Camarones al mojo de ajo is a traditional Mexican dish made with tender pieces of shrimp simmered in a sumptuous butter and garlic sauce.

Camarones al Mojo de Ajo 

Cuaresma is upon us and it's time to make all of our meatless and seafood favorites, because many of us living in Mexico refrain from eating meat on Fridays during Lent. I love any and all shrimp dishes, but my all-time absolute favorite is Camarones al Mojo de Ajo (Mexican Garlic Shrimp). This is one popular Mexican shrimp dish that you will find on the menu at any Mexican mariscos restaurant.

How to Make Mexican Camarones al Mojo de Ajo

Making Camarones al Mojo de Ajo at home is unbelievably quick and easy. All you need is butter, onion, garlic, shrimp, and parsley or cilantro. That's it... just five ingredients to make this traditional Mexican shrimp dish.

My least favorite part of cooking with shrimp is having to peel and devein them, so sometimes I leave the camarones unpeeled. Because half the fun of eating any Mexican shrimp dish is sucking on all of the delicious sauce. That is why when ordering a shrimp dish at any local mariscos restaurant, they ask if you want your shrimp pelado (peeled) o sin pelar (unpeeled).

Yield: 6 servingsAuthor: Leslie Limón

Camarones al Mojo de Ajo

Camarones al mojo de ajo is a tantalizing Mexican dish made with tender pieces of shrimp cooked in a sumptuous butter and garlic sauce.

prep time: 15 MINScook time: 15 MINStotal time: 30 mins

ingredients:

• 1/2 cup  butter
• 6 garlic cloves, minced 
• 1/2 medium white onion 
• 2-1/4 lbs. medium shrimp, peeled and deveined 
• 1/3 cup chopped fresh parsley or cilantro 

instructions

1. Melt butter in a large skillet over high heat. Saute garlic and onion for 2 to 3 minutes until onion turns translucent. 
2. Stir in shrimp; season lightly with salt. Let cook for 3 to 5 minutes until all the shrimp have turned pink. Cover, reduce heat to low, and let simmer for 3 to 5 minutes. Stir in the chopped fresh parsley or cilantro. Stir gently to combine. Remove from heat. Serve with toasted bread slices, Arroz Blanco, and a green salad. Buen provecho! 

http://www.lacocinadeleslie.com/2009/09/camarones-al-mojo-de-ajo.html

©La Cocina de Leslie

Created using The Recipes Generator

You might also like these delicious Mexican shrimp dishes:

• Coctel de Camaron (Mexican Shrimp Cocktail) 
• Camarones a la Mexicana (Mexican Style Shrimp) 
• Camarones a la Diabla (Spicy Deviled Shrimp)
• Easy Ceviche de Camaron (Shrimp Ceviche) 

02 March 2018

Camarones al Mojo de Ajo (Mexican Garlic Shrimp)

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Comfort Food Classics: Carne de Puerco con Chile

Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

Carne de Puerco con Chile was one of my suegra's (mother-in-law's) signature dishes--along with her Traditional Mexican Pozole Rojo and her Tostadas de Lomo (shredded pork tostadas)--and it was one of the first dishes she taught me how to make as a newlywed. Whenever she made it, my suegro (father-in-law) (who didn't like spicy food) would complain that the salsa/broth was too spicy, to which my suegra would respond that she had only added "un solo chilito!"

Whenever I made this dish during the four years that I was my father-in-law's caregiver, I was always sure to add un solo chilito (just one chile) to give the broth a little flavor without adding too much heat. Remembering that small detail about "un solo chilito" always brought a smile to my suegro's face, just as this dish always brings a smile to my family's face because it reminds them of my suegra.

The key to tender pieces of pork meat in your Carne de Puerco con Chile is to cook the pork meat first, then fry until golden brown before adding the homemade tomato and tomatillo salsa. For a more authentic Mexican flavor, like the kind you probably remember your abuelita (grandma) or tías  (aunts) making is to fry the pork in a little manteca de cerdo (lard), but you can also use vegetable oil. And finally, I add 8 dried árbol chiles which yields just the perfect amount of spice, but you can add as many or as few chiles as you'd like to fit your personal preference. Be sure to serve your homemade Carne de Puerco con Chile with plenty of Refried Beans, Ensalada de Nopales, and warm corn tortillas.

Yield: 8 servingsAuthor: Leslie Limón

Carne de Puerco con Chile

prep time: 15 MINScook time: 1 hour and 45 MINStotal time: 1 hours and 60 mins

Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

INGREDIENTS:

• 2 lbs. pork stew meat, cut into bite-size pieces
• 1/2 medium white onion
• 4 garlic cloves, divided
• 6 sprigs fresh cilantro
• 1-1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 16 cups water, divided
• 6 roma tomatoes
• 12 tomatillos, husks removed
• 8 dried árbol chiles
• 2 tablespoons manteca (lard) or vegetable oil
• Refried Beans
• Ensalada de Nopales

INSTRUCTIONS:

1. Bring the pork stew meat, onion, 2 cloves of garlic, cilantro, salt, black pepper, and 10 cups of the water to a boil in a Dutch oven over high heat, skimming off any foam that rises to the top. Cover and reduce heat to low; let simmer for about 90 minutes until the pork meat is tender.
2. While the meat is cooking, prepare the salsa by bringing the tomatoes and tomatillos to a boil over high heat in a large saucepan with the remaining 6 cups of water; add the dried árbol chiles. Cover and reduce heat to low; let simmer for 10 to 12 minutes until the tomatoes are cooked through. Remove from heat and let cool slightly.
3. Remove the cooked tomatoes, tomatillos, and árbol chiles with a slotted spoon and transfer to a blender cup; puree until smooth. Set aside.
4. Remove the onion, garlic, and cilantro from the pork meat. Strain and reserve the pork broth. Return the pork meat to the Dutch oven over high heat and fry in the manteca or vegetable oil until golden brown. Stir in the tomato salsa and 2 cups of the reserved pork broth. Bring to a boil; season with salt to taste. Cover and reduce heat to low; let simmer for 20 minutes.
5. To serve, ladle Carne de Puerco con Chile into bowls. Serve with a side of Refried Beans, Ensalada de Nopales, and warm corn tortillas. Enjoy!

http://www.lacocinadeleslie.com/2009/10/not-your-average-chili-con-carne.html

La Cocina de Leslie

Created using The Recipes Generator

03 October 2017

Comfort Food Classics: Carne de Puerco con Chile

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Salsa Macha

Salsa macha is an oil-based Mexican salsa made with golden fried garlic and dried árbol chiles.

If you like spicy Mexican salsas, you are going to love Salsa Macha! It's a simple, three ingredient salsa that is rich in flavor and heavy on the heat. The small town we call home is known for producing the best árbol chiles in the world, and in this salsa the unique earthy flavor of the chile de árbol de Yahualica really shines through. A little bit of this salsa goes a long way, so use sparingly. Salsa macha can be served with soups like menudo, Pozole Rojo, Cocido (beef stew), and/or Caldo de Pollo (chicken soup), but it's also delicious served over everything from carne asada to eggs and even a fresh green salad.

23 May 2017

Salsa Macha

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Sopa de Fideo a los Cuatro Chiles (Mexican Fideo Soup w/ Four Chiles)

Sopa de Fideo a los Cuatro Chiles is a traditional Mexican fideo soup in a tomato broth seasoned with four types of chiles.

We are finally experiencing cooler temperatures here in Mexico which makes it perfect weather to enjoy a bowl of a comforting sopa (soup). You are never too old to enjoy a bowl of Sopa de Fideo. If traditional Sopa de Fideo can cure what ails you, this version made with four varieties of chiles is no exception. Each of the chiles adds flavor, earthiness, and a touch of smokiness. While we removed all of the seeds from the chiles, which is where most of the heat comes from, this soup still has some kick to it. Sopa de Fideo a los Cuatro Chiles is the perfect soup to nurse you back to health when you are feeling under the weather, or for those days when you’re just looking for something that’ll warm you up on a crisp fall afternoon.  

06 October 2015

Sopa de Fideo a los Cuatro Chiles (Mexican Fideo Soup w/ Four Chiles)

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Roasted Poblano Burger w/ Chile de Arbol Guacamole {She Made/Ella Hace}

For me, nothing says summer like throwing a few burgers on the grill in the backyard.  Or the back patio as is the case with me.  That's why for this month's edition for She Made/Ella Hace, with my good friend girlichef, I chose hamburgers.

I don't like to brag, but burgers are kind of my specialty.  My signature burger is my Mexi-Burger w/ Grilled Pineapple, which I love, but it's not my favorite.  My favorite burger is actually this Roasted Poblano Burger w/ Chile de Arbol Guacamole that combines three of my favorite things: poblano peppers, pickled red onion, and guacamole.

The guacamole is one of my favorites and it's so easy to make.  All you need is a couple of avocados and the Homemade Red Pepper Flakes I shared with you not too long ago.  But if chile de arbol isn't your thing, or you can't find them at your local grocery store, another tasty guacamole you can use is this smoky Chipotle Guacamole.

After you're done reading this recipe, don't forget to visit girlichef's blog to check out her Piggy Burgers w/ Sundried Tomato Ketchup.

Roasted Poblano Burger w/ Chile de Arbol Guacamole 

Ingredients:

• 1 large red onion
• 3 limes
• 6 poblano peppers
• 1 tablespoon vegetable oil 
• 1 lb. ground beef
• 1 lb. ground pork 
• 1/3 cup dry bread crumbs 
• 1 large egg
• 1 teaspoon seasoning salt
• 1/2 teaspoon ground black pepper
• 1 clove garlic, finely minced
• 4 avocados 
• Dried arbol chilies 
• Mexican crema
• Hamburger buns

Directions:
Thinly slice 3/4 of the red onion into rings. (Reserve the remaining quarter of onion for the hamburger meat mixture.) In a medium bowl, toss together the red onion rings and the juice from 3 limes.  Season lightly with salt; cover and refrigerate until ready to use.  

Roast the 6 poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred.  Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes.  (Remember this allows the peppers to sweat, making it much easier to peel.)  Remove the charred skin, stems, and seeds from the peppers.  Slice the poblano peppers into thin strips.  Heat one tablespoon of oil in a medium skillet over medium-high heat.  Add the poblano pepper strips and saute for about 5 minutes; season lightly with salt.  

Combine the ground pork and ground beef in a large mixing bowl.  Grate the remaining 1/4 red onion directly over the meat.  Stir in the bread crumbs, large egg, minced garlic, seasoning salt, and ground black pepper.  Mix until well combined. Divide the meat mixture into 8 to 12 equal parts and shape into balls; refrigerate until ready to use.  (I like to do this step while the poblano peppers are sweating.)  

In a small skillet, toast a handful of arbol chilies for about 30 seconds to 60 seconds just until the chilies begin to darken in color; remove from heat and discard stems.  In a blender grind the chiles de arbol until very fine.  Mash the avocados in a bowl and season with salt.  Stir in 1 teaspoon of the ground arbol chile flakes, adding more until the guacamole has reached the right amount of heat. (I like my guacamole spicy, so I start by adding a whole tablespoon of ground chile de arbol.)  Cover guacamole with plastic wrap (to prevent browning) and refrigerate until ready to use. 

Shape each ball of meat into a patty.  Grill or fry until desired doneness.   Top with slices of asadero cheese or queso fresco.  

To serve the hamburgers, spread Mexican crema on toasted hamburger buns.  Place a cooked hamburger patty on the bottom bun and top with roasted poblano strips, pickled red onion, and guacamole.  Top with remaining bun.  Enjoy!!! 

Now click on over to girlichef's blog to check out her delicious Piggy Burgers with Sundried Tomato Ketchup.

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26 July 2013

Roasted Poblano Burger w/ Chile de Arbol Guacamole {She Made/Ella Hace}

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Spicy Tequila-Lime Shrimp Tacos {She Made/Ella Hace}

My husband isn't a big seafood eater.  He'll eat tilapia, if I make it.  Oddly enough, he really likes octopus.  But the seafood he loves most of all is shrimp.  So he was super excited when I told him that Girlichef and I were going to be talking shrimp for this month's installment of She Made/Ella Hace.  Hubby would be a very happy man if I made him Coctel de Camaron (Mexican Shrimp Cocktail) at least once a week.  But I get bored eating the same thing week after week, so I try to mix things up.  These Spicy Tequila-Lime Shrimp Tacos are Hubby's second favorite shrimp dish.  They're full of spice from the ground arbol chilies, but they also have tasty undertones from the tequila and lime that linger on your tongue and the back of your throat.

When reading through the ingredients list, do not be alarmed by the 12 dried arbol chilies.  They're not all going into this dish!  I promise. That would be just way too much spice.  Before I get to the super easy Spicy  Tequila-Lime Shrimp recipe, I'm going to teach you how to make your own Homemade Red Pepper Flakes.  You can use the Homemade Red Pepper Flakes to season everything from fish to pizza to pasta.   When I get back from our annual Semana Santa (Holy Week) camping trip, I'm going to share one of my favorite guacamole recipes with you.  

Spicy Tequila-Lime Shrimp Tacos



Ingredients:

• 12 dried chilies de arbol, stems removed
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 pound medium shrimp, peeled & deveined
• 1/4 cup tequila
• 2 tablespoons fresh lime juice
• 1/2 to 1 teaspoon Homemade Red Pepper Flakes
• Corn tortillas

Garnish:

• Shredded cabbage
• Pico de Gallo
• Lime wedges
• Homemade red pepper flakes (optional) 

How to make Homemade Red Pepper Flakes:
In a small skillet over low heat, toast the dried chiles de arbol, tossing constantly, just until they start to brown.  Remove from heat.

Puree the toasted chilies in a blender cup until you have tiny little flakes.  Pour the red pepper flakes into a cute little shaker or an airtight container.  Enjoy!!!  

And now onto the shrimp... 
Heat the olive oil and butter in a medium skillet over medium-high heat, just until the butter has melted.  Add the shrimp and saute until they've all turned a bright orange color.

Add the tequila, lime juice, and the red pepper flakes to the shrimp.  Cover and let simmer until all of the liquid has been absorbed.

For each taco, spoon a couple of tablespoons of the Spicy Tequila-Lime Shrimp onto two warm corn tortillas stacked on top of each other.  Garnish with shredded cabbage, Pico de Gallo, and a squeeze of fresh lime juice.  Enjoy!!!  

Now head on over to Girlichef's blog to check out her amazing Queso Flameado w/ Shrimp & Salsa Ranchera!
 





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27 March 2013

Spicy Tequila-Lime Shrimp Tacos {She Made/Ella Hace}

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Cherry Tomato & Panela Cheese Salad w/ Chile de Arbol Infused Olive Oil

I usually only prepare this salad duing the summer, when I'm in the mood for something light and refreshing.  But lately, my favorite produce vendor has had these gorgeous little cherry tomatoes that are so full of flavor, I just had to try them in this salad.

Granted, this salad isn't a traditional Mexican recipe, but it is my Mexican twist on the Italian Caprese Salad, substituting Queso Panela and chopped cilantro for the fresh mozzarella cheese and basil.  And to top it all off, a spicy Chile de Arbol infused olive oil.

I can't remember the last time I had such great tasting tomatoes.  One of my fellow Mexpats described them best saying, "They're like little sugar bombs going off in your mouth!"  And I couldn't agree more.  I don't know how long these tasty little gems will be available at the markets here in Mexico, but for now, I can't get enough of them.

Cherry Tomato & Panela Cheese Salad w/ Chile de Arbol Infused Olive Oil

Ingredients:

• 1 lb. cherry tomatoes, quartered
• 6 to 8 oz. Panela cheese, cut into bite-size pieces
• 1 to 2 tablespoons fresh cilantro, chopped
• Chile de Arbol Olive Oil (recipe below) 

Directions:
In a medium bow, gently toss together the cherry tomatoes, panela cheese and cilantro.  Season with salt and pepper.

Just before serving, drizzle with Chile de Arbol olive oil.  Enjoy!!!

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Chile de Arbol Olive Oil is a fragrant, chile infused oil that can be used in salad dressings and vinaigrettes, to saute fish, shrimp, chicken, beef or pork and can be used in just about any savory recipe that calls for olive oil.

Chile de Arbol Olive Oil

Ingredients:

• 3/4 cup extra virgin olive oil (you can also use canola oil)
• 3 to 5 dried arbol chilies

Directions:

Heat a medium skillet over medium heat.  Toast the arbol chilies for about a minute.  Carefully pour in the oil and reduce heat.  Simmer over low heat for about 5 minutes or until the chilies start to darken.  Remove from heat and let cool.  

Pour cooled oil into glass bottle and stir in 1 chopped arbol chile.  Cover tightly and store at room temperature.  Enjoy!!! 

Don't forget to join me this month as we celebrate Tomatoes for this month's Food of the Month Club.

 

14 January 2012

Cherry Tomato & Panela Cheese Salad w/ Chile de Arbol Infused Olive Oil

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Crema de Frijol {Creamy Bean Soup}

Very seldom do I make something so incredibly simple and delicious that I am at a loss for words.  But that's exactly what has happened to me with this creamy and silky Crema de Frijol (Creamy Bean Soup).

I will say one thing about this soup... I wish I had made more!  Actually, every time I make it, I wonder why I don't make it more often.

Crema de Frijol is a creamy bean soup made with beans, Mexican crema, chile de arbol and butter.

It's so easy that it doesn't matter what kind of bean you use.  Any bean will work in this soup.  (I used a combination of Peruano and Flor de junio.)  The only "must" in this soup is the chile de arbol.  I've tried making it with other chilies, like canned chipotles en adobo and dried ancho chilies, both of which I love, but their flavor outshines that of the beans.   But with chile de arbol, this soup becomes a whole different story.  A love story, of sorts, because the two flavors complement each other so well.  They bring out the best in each other and you can't imagine one living without the other.

Crema de Frijol
(Creamy Bean Soup)

Ingredients:

• 2 to 3 Arbol Chilies
• 3 cups Cooked Beans (with broth) (Canned beans will work too!) 
• 2 tablespoons butter
• 3/4 cup Mexican crema

Directions:
In a skillet or comal, toast the chiles de arbol over medium heat for 1 to 2 minutes, just until they release their aroma.  Remove the stems from the chilies.

Puree the beans with the toasted chiles de arbol in a blender or food processor until smooth.  If the mixture is too thick, add one cup of water.

Melt the butter in a 2-quart saucepan over medium heat.  Pour the bean puree into the saucepan.  Let cook, stirring occasionally, just until it begins to boil.  Reduce heat and stir in the Mexican crema.  Let simmer for about 2 minutes.  Season with salt, if necessary.

Garnish with chile de arbol flakes.  Enjoy!!!

Linking up with:

09 January 2012

Crema de Frijol {Creamy Bean Soup}

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Enfrijoladas

They say that the quickest way to a man's heart is through his stomach.  In most cases, it's been proven to be true.  But I also find that it's the easiest way to get my Hubby to do something for me that I don't want to do.

That's where today's recipe comes in.

Hubby loves Enfrijoladas.  There's nothing he wouldn't do to have them.  It reminds me of those commercials, "What would you do for a Klondike bar?"  But with Hubby it's more like "What would you do for an Enfrijolada?"

Enfrijoladas are very similar to Enchiladas, except their made with a creamy bean and roasted chile de arbol salsa. 

As I've mentioned before, I can't handle a lot of heat when it comes to chilies.  So, for this recipe I only used 3 chiles de arbol.  Just enough to give it a nice flavor and very little heat.  Next time I'll add another chile.  If you prefer more heat, go ahead and double the amount of chilies.  Just remember that the flavor of the chile intensifies once it's cooled down.
 

Enfrijoladas

Ingredients:

• 1 to 1-1/2 pounds of pork shoulder roast, cut in large chunks
• 1 small onion
• 1 clove garlic
• 1 sprig cilantro
• Arbol chilies
• 4 cups cooked beans
• 4 to 5 cups bean broth, water or chicken broth
• 1 cube chicken bouillon (I use Knorr Suiza)*
• Corn Tortillas
• Queso Fresco, crumbled (about 2 cups)
• Chopped onion (optional)
• Mexican Crema

Directions:
Place the pork in a 4-quart saucepan with the onion, garlic and cilantro; season generously with salt and black pepper.  Fill the saucepan with just enough water to cover the meat and bring to a boil over high heat.

 
When the meat comes to a boil, reduce the heat to medium-low.  With a large spoon, skim off any white foam.  (You don't want a murky broth.)  Cover the saucepan and let the meat simmer until very little water is left in the saucepan and the meat is tender.  (About 90 minutes, depending on your stove.)  Shred the meat and set aside.

Once the meat has finished cooking, toast the chiles de arbol in a comal or small skillet for a couple of minutes or until the chilies turn a dark color.  Remove the stems and seeds.

In a blender, puree the beans, bean broth and chilies until smooth.  IF using beans that you just finished cooking, like I did, remember to cover the top of the blender with a kitchen towel to prevent burns and/or splatters.  

Heat 1 tablespoon of vegetable oil in a 2-quart saucepan over medium heat.  Pour the bean puree into the saucepan.  The bean puree should be the consistency of a creamy soup.  Add more broth if necessary.  Season with the chicken bouillon.  Cook until heated through. 

Heat 1 to 2 tablespoons of oil in a small skillet over medium heat. Fry tortillas in oil. (No more than 30 seconds per side.)  You want the tortillas to be pliable, not hard and crispy.  Frying the tortilla in oil ensures that it won't fall apart in the sauce.

Dip the tortilla into the bean sauce, making sure to let the extra sauce drain back into the pan.

Transfer tortilla to a plate.  Top tortilla with shredded pork, queso fresco and chopped onion.

Fold in half and transfer to a serving platter.

Top with more bean sauce, Mexican crema and queso fresco.  Serve with Mexican Rice.  Enjoy!!!

19 January 2011

Enfrijoladas

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Chilito de Chorizo {Chorizo Chili}

It's easy to throw a meal together with a few basic ingredients, be it breakfast, lunch or dinner.

You will find that in most Mexican kitchens, we always have Chile de Molcajete and Frijoles de la Olla (Cooked Beans) in our refrigerator.  Those two staples alone are the beginning to a number of great meals.  But today, as I opened the fridge, I noticed that I still had 1/2 a kilo of chorizo just waiting to be used in something delicious, like Chilito de Chorizo.  Yummmm!   

Chilito de Chorizo
(Chorizo Chili)

Ingredients:

• 24 tomatillos
• Dried Chile de Arbol
• 1 pound Chorizo (pork or turkey)
• Cooked Beans (canned or homemade) *optional

Directions:
Remove and discard the husks from the tomatillos.  Rinse the tomatillos and place in a medium saucepan with a few Chiles de Arbol.  (I use 2 or 3, but if you can handle the heat add more!)  Fill the saucepan with enough water to cover the tomatillos.  Cook the tomatillos over medium-high heat until the tomatillos are tender.  

Let the tomatillos cool slightly, then transfer them and the chilies to a blender cup and puree until smooth.  (If the salsa is too thick, add some of the water that the tomatillos were cooked in.)  Season with salt; set aside.

In a medium non-stick skillet, brown the chorizo over medium-high heat until it is fully cooked.  (Chorizo releases it's own fat, so I don't add any oil.)  

Once the chorizo is ready, carefully pour in the tomatillo salsa.  Reduce the heat to low and let the Chilito simmer for 5 to 10 minutes.

Ladle the Chilito into a bowl, add some Cooked Beans if you like and serve with warm corn tortillas.  Enjoy!!!

With Love,

24 June 2010

Chilito de Chorizo {Chorizo Chili}

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