12ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into ¼-inch pieces
Fresh serrano chiles to taste, (roughly 3 to 5), or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
1/4cup chopped cilantro, thick bottom stems removed
1large garlic clove, peeled and very finely chopped
1small white onion, finely chopped
1tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
2teaspoons fresh lime juice (optional, but you might like the zing it adds)
About 1/3cup vegetable oil, divided use
1pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than ½ inch
15 corn tortillas
8ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)
For guacamole :
This guacamole is so easy and good! It goes well with tacos or with chips or in a torta. I used
2 large serraonos (chopped
4 cloves garlic (chopped)
3 green onions
1/2 bunch of cilantro
1 large lemon juice ( can use lime as well) Mix all ingredients, don’t mash it to much!
Lawrys salt to taste!
Making the” salsa. Scoop the tomatoes, chiles, cilantro, garlic and white onion into a bowl and mix well. Stir in the hot sauce, ketchup and optional lime juice. Taste and season with salt, usually about a scant teaspoon.
Making the shrimp filling. Heat a very large (12-inch), heavy skillet—nonstick works really well—over medium-high. Pour in 2 tablespoons of the oil and when it is hot, add the “salsa” vegetables. Cook, stirring regularly, until everything softens together, about 5 minutes. Scoop in the shrimp and stir until they are barely cooked through (they can still be slightly translucent at the center)—about 3 minutes. Scoop the shrimp mixture into a bowl, wash and dry the skillet, and return it to medium heat.
Assembling the encamaronadas. Heavily film the bottom of the skillet with oil. When hot, lay in a tortilla. After a few seconds, flip it, then scatter a couple of tablespoons of shredded cheese over one side, top with a generous tablespoon of the filling. Use tongs to fold the uncovered part of the tortilla over the filling, forming a turnover. Gently press flat. Continue to make encamaronadas in the same fashion until the skillet is full, frying them until crisp—2 to 3 minutes per side. As they become crisp, remove them to a plate lined with paper towels. Serve right away with more Mexican hot sauce.
For guacamole :
You can add or subtract any amount of any item to your taste. Add more lemon or serranos if you would like.
Will try to translate! No hating on my Spanish!!
Guacamole sensillo y delicioso, bueno con tacos, tortas oh totopos (chips)
2 serranos grandes
4 dientes de ajo
Pueden quitar o poner mas de cada cosa. Mas limon o chile o menos. Se puede poner limon verde. Se pone todo junto. No mescla mucho,
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