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Cochinita Pibil |Pulled Pork Yucatan Style

Cochinita-Pibil_Yucatan-Style_ready-to-serve-Yes,-more-please!

The state of Yucatán is located in Southeast Mexico right at the tip of a peninsula and is mostly tropical forest. It is the location of important ancient Mayan cities like Chichen Itza, Izamal, Motul, Mayapan, Ek’Balam and Ichcaanzihoo, which now make up the modern city of Mérida. A tropical forest is filled with an abundance of living species including: Toucans, Guacamayas, Papagayos, Garzas, hummingbirds, serpents, crocodiles, wild boar, porcupines, changos iguanas, squirrels, armadillos, reindeer, and jaguars. All kinds of insects inhabit the forest from ants and wild bees to lightning bugs and mosquitos, all living together in a beautiful fertile land.

Nine thousand years ago this was the land that the Mayan choose to develop their civilization. A paradise of abundance of colors, nature, spices, and rainforest; all your senses are awaken in this land.

It is in the Yucatán where an important culinary fusion took place after the Spanish conquest: Spanish and Mayan cuisine. It is a belief that the people of Yucatán were the first Native Americans that tried the pork meat.

This fusion of cuisines gave origin to a New World cuisine, the Mestizo. These dishes which derive part of their origin from prehispanic ingredients, condiments and techniques were fused with the new ingredients from the old continent. Items like pork, spices, citrus, and different cooking techniques came together to create this New World cuisine.

Cochinita Pibil is one of the most renowned dishes in Yucatán. Its name comes from Cochinita = suckling pig or small pig, and Pibil in Mayan means “under the ground” referring to the cooking method that the Mayan developed. It is one of the dishes that I like the most from that region. It is really amusing and fun to prepare. There are two ingredients in this recipe that give character and its particular flavor: Annatto seeds and Bitter oranges. You might have to go on an adventure to find them, although now its easier than ever with all the specialized condiment stores and supermarkets with special sections for ethnic foods. Annatto seeds grow on the tropical forest of a little tree that gives a heart shaped fruit with spiky hairs.When the fruit is fully mature, it splits open revealing the beautiful red seeds. Besides having a culinary purpose, annatto seeds are also used for pigments and food coloring.

Cochinita-Pibil-Yucatan-Style_annatto-seeds

Cochinita Pibil is such a rewarding dish. A little love and effort go a long way. First, you work on a rub-marinade for the pork, marinate it overnight or for as long as twenty-four hours. Then make a pork bundle of banana leaves and bake it in the oven or in an outdoor charcoal pit for 3.5 to 4 hours. If you wish you can go all the way and bury it in the ground which is the traditional method. My recipe is more adapted for house or grill cooking. If you want to go with the traditional method send me an e-mail along with and invitation and I will help you cook it! : )

The best way to describe this Cochinita Pibil is addictive. The tangy oranges, the floral annatto seeds and the two types of pepper corns marry the rich pork flavor transforming the pork into the best succulent pork with an extraordinary flavor and tender texture. The pork remains moist from the Banana leaves pocket that keep the pork bundle warm and juicy. The banana leaves perfume the dish giving it an intangible unique quality.

Cochinita-Pibil-Yucatan-Style_Bitter-Orange-&-Garlic

Cochinita Pibil is traditionally served with garlic rice and black beans, in tacos, or tortas.
Other delicious dish preparations could be as a stuffing for enchiladas, poblano chiles or empanadas. For me I think is best on its own, with corn tortillas on the side, hand made if possible.
Quick pickled red onions with fresh habanero peppers and a grilled habanero pepper sauce on the side, a cold Mexican pilsner beer are Cochinita Pibil’s best companions… the way its served in Yucatán, the best juicy pork on the planet!

I know you’re gonna love this recipe as much as I do…. ask Ian!…Enjoy!

Cochinita-Pibil-Yucatan-Style_Yes,-more-please!

Cochinita Pibil Yucatan Style

Serves 6 Yucatecos, and 6-8 pork taco lovers.

8lbs.Pork butt or pork shoulder cut into large 3”x 4”cubes approx.
Pork butt tends to shrink a lot because of its fat content, always calculate at least 2 or 3 more pounds of what you think you will need. In this recipe 8 pounds, yields about 5-6 net pounds of pork meat.
2 white onions sliced on thin wedges.

For the marinade:

6 tablespoons annatto seeds*
1 tablespoon whole black pepper
8-10 whole All spice peppercorns (upon size small=10 medium-large=8)
6 whole cloves
2 teaspoons cumin seeds
2″ stick Mexican cinnamon
1/2 teaspoon Mexican oregano
12 garlic cloves
1 Habanero chile de-seeded
1 tablespoon sea salt.
1- 1/2 cup of bitter oranges juice. Bitter oranges have a sour bitter flavor, highly acidic which complement and tenderize the meat.How to recognize them?
They have green and yellow rough skins, picture above.
(If you can’t find this kind of oranges, substitute for 1 cup orange juice and 1/2 cup white vinegar)

For the quick pickled red Onions:

2 medium red onions, sliced in thin wedges
4-5 Habanero peppers, thinly sliced or diced.
Juice of 1 lime
1/2 cup white or pineapple vinegar
1 teaspoon kosher salt

You will need the following to cook your Cochinita Pibil:

5-6 Banana Leaves
Heavy duty Foil paper

16″x13″ Ennamel, clay or stainless steel roasting pan

Note:

If you cannot get annatto seeds, you can substitute for achiote paste. It is not the same flavor, I really prefer to go with the seeds the flavor and the aroma is so much better. If you use the paste, use 3/4 of the paste bar, and use only 1/2 the amount of salt on the recipe.
The same with the rest of the spices, If you can get them whole the spices taste so much better. Why? Well once the spices are grounded the oils inside the seeds that give the aroma and flavor, start to oxidize,losing their intensity of flavor and aroma.

Cochinita-Pibil-Yucatan-Style_grinding-the-spices

Preparation Method:

1. Cut the pork into 3”x 4” cubes, set aside.
2. Grind the annatto seeds, black pepper, allspice, cinnamon, cloves, cumin seeds, oregano until powdered. You can use a stone mortar to pulverize the seeds or a coffee grinder. I do recommend fresh spices whole rather than powdered because the whole seeds retain much of their oils and are more fragrant. Since we are making all by scratch, it is worth the extra effort!
I do prefer to use a mortar, is more fun and the aroma of the spices while you grind them is amazing… if you are not so romantic like me..hehehe a coffee grinder will work, just remember that once you use it for spices, just use it for that purpose.

Cochinita-Pibil-Yucatan-Style_ground-spices
3. In a blender combine the garlic cloves, Habanero chiles, sea salt and orange juice. Blend.
4. In a glass container place the pork and all the blended marinade, massage the pork pieces until well covered. Cover with parchment paper and plastic wrap. Refrigerate, let it rest over night.

Cochinita-Pibil-Marinate
5. Next day remove your pork out of the fridge while you prepare the pan. You want the marinated pork not to be refrigerator cold when you place it in the oven. This allows the meat to cook more evenly and it will be more tender.
6. Move your oven rack to the lowest position in your oven. Preheat the oven at 325 F/160C Place the banana leaves inside the oven for 5-7 minutes.Afterwards they should be a little warm which will make them more pliable. With scissors cut off the banana leaves hard middle rib edge.
7. In a large roasting pan line the banana leaves in both directions, overlapping half way the leaves and placing them cross ways until you can not longer see the bottom of the pan. Place some banana leaves pieces on each corner to ensure there is no leaks.Leave the over hanging leaves, these will help us to make the bundle.
8. On top of the banana leaves place a layer of thin onion wedges and the marinated pork meat in the roasting pan. Add the marinate juices and cover with the over hanging banana leaf. You want to make a pork bundle. Make sure is all fully wrapped up. Take a look at the following images for visual directions.
9. Cover the entire pan bundle with aluminum foil. Tighten the edges fully to seal and contain the heat and moisture. Place the pot into the oven (or the just warm charcoal embers outside in a pit or carefully monitored grill) for 2.30 to 3.30 hours.

Cochinita-Pibil-Yucatan-Style_banana-Plantain-wraping-the-pork-bundle

10. Pull the cochinita out of the oven and before uncovering it, let it rest for at least 30 minutes.
11. While your pork is resting,  prepare your pickled onions by thinly slicing red onions and habbanero peppers. Slightly warm up the vinegar, and add the salt and lime juice to the onions. cover and leave them at room temperature, until the Cochinita is ready. The onions will became hot pink, and the vinegar will have the flavor of the spicy habaneros. Set up the table, get yourself a nice cold Mexican beer to drink.

Cochinita-Pibil-Yucatan-Style_quick-pickled-red-onions-and-habaneros
12.Unveil the Cochinita Pibil and with the help of two forks shreed the pork into smaller pieces, let the pork absorb those juices from the pan. The pork should be fork tender, juicy, moist…fragrant! the smell will fill your kitchen. You will almost hear the toucan screaming and the Mayan Jaguars slinking around behind you (watch out)… Time to eat!… Enjoy!
This Cochinita Pibil is best served with a side of white fluffy garlic rice, and black beans. Tacos are always a great option. corn or flour, what ever rocks your boat. Enjoy!

Cochinita-Pibil_Yucatan-Style_Yes,-more-please!

Cochinita-Pibil-Yucatan-Style_served-with-rice

Serve with Rice…or

Make the most amazing Cochinita Pibil Tacos!

Tacos-de-Cochinita-Pibil-Yucatan-Style..Bomba!Yes,-more-please!

Cochinita-Pibil-Tacos-Yucatan-Style_Yes,-more-please!

Viva Mexico!…Enjoy!

Bomba!
Con esta cara de lec
y
esta figura de pec
te juro preciosa eshpet
que te puedo hacer jesmec!…

Mare, mare!

Music Pairing: La Maldita Vecindad – Mare

5 from 1 vote
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Cochinita Pibil | Pulled Pork Yucatan Style

Course Lunch, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes

Ingredients

  • 8lbs. Pork butt or pork shoulder, cut into large 3”x 4”cubes. Pork butt tends to shrink a lot because of its fat content, always calculate at least 2 or 3 more pounds of what you think you will need. In this recipe 8 pounds, yields about 5-6 net pounds of pork meat.
  • 2 medium white onions, sliced on thin wedges

For the marinade:

  • 6 tablespoons annatto seeds
  • 1 tablespoon whole black pepper
  • 8-10 whole all spice peppercons, aka pimienta gorda, upon s small=10 medium-large=8
  • 8 whole cloves
  • 1 tablespoon cumin seeds
  • 2" stick Mexican Cinnamon
  • 12 large garlic cloves
  • 1 habanero chiles, de-seeded
  • 1-1/2 tablespoon sea salt
  • 1-1/2 cups bitter oranges juice, Bitter oranges have a sour bitter flavor, highly acidic which complement and tenderize the meat. If you can’t find this kind of oranges, substitute for 1 cup orange juice and 1/2 cup white vinegar.

For the Quick Pickled Onions:

  • 2 medium red onions, sliced in thin wedges
  • 3-4 Habanero peppers, thinly sliced or diced.
  • 1 Lime, the juice
  • 1/2 cup white vinegar or pineapple vinegar
  • 1 teaspoon kosher salt

You will need the following to cook your Cochinita Pibil in:

  • 5-6 large Banana Leaves
  • Heavy duty foil paper
  • 16"x 13" Ennamel, clay or stainless steel roasting pan

Instructions

  1. 1. Cut the pork into 3”x 3” cubes, set aside.

    2. Grind the annatto seeds, black pepper, allspice, cinnamon, cloves, cumin seeds, oregano until powdered. You can use a stone mortar to pulverize the seeds or a coffee grinder. I do recommend fresh spices whole rather than powdered because the whole seeds retain much of their oils and are more fragrant. Since we are making all by scratch, it is worth the extra effort!

    I do prefer to use a mortar, is more fun and the aroma of the spices while you grind them is amazing… if you are not so romantic like me..hehehe a coffee grinder will work, just remember that once you use it for spices, just use it for that purpose.

    3. In a blender combine the garlic cloves, Habanero chiles, sea salt and orange juice. Blend.

    4. In a glass container place the pork and all the blended marinade, massage the pork pieces until well covered. Cover with parchment paper and plastic wrap. Refrigerate, let it rest over night.

    5. Next day remove your pork out of the fridge while you prepare the pan. You want the marinated pork not to be refrigerator cold when you place it in the oven. This allows the meat to cook more evenly and it will be more tender.

    6. Move your oven rack to the lowest position in your oven. Preheat the oven at 325 F/160C Place the banana leaves inside the oven for 5-7 minutes.Afterwards they should be a little warm which will make them more pliable. With scissors cut off the banana leaves hard middle rib edge.

    7. In a large roasting pan line the banana leaves in both directions, overlapping half way the leaves and placing them cross ways until you can not longer see the bottom of the pan. Place some banana leaves pieces on each corner to ensure there is no leaks.Leave the over hanging leaves, these will help us to make the bundle.

    8. On top of the banana leaves place a layer of thin onion wedges and the marinated pork meat in the roasting pan. Add the marinate juices and cover with the over hanging banana leaf. You want to make a pork bundle. Make sure is all fully wrapped up. Take a look at the following images for visual directions.

    9. Cover the entire pan bundle with aluminum foil. Tighten the edges fully to seal and contain the heat and moisture. Place the pot into the oven (or the just warm charcoal embers outside in a pit or carefully monitored grill) for 3.5 to 4 hours.

    10. Pull the cochinita out of the oven and before uncovering it, let it rest for at least 30 minutes.

    11. While your pork is resting, prepare your pickled onions by thinly slicing red onions and habbanero peppers. Slightly warm up the vinegar, and add the salt and lime juice to the onions. cover and leave them at room temperature, until the Cochinita is ready. The onions will became hot pink, and the vinegar will have the flavor of the spicy habaneros. Set up the table, get yourself a nice cold Mexican beer to drink.

    12. Unveil the Cochinita Pibil and with the help of two forks shreed the pork into smaller pieces, let the pork absorb those juices from the pan. The pork should be fork tender, juicy, moist…fragrant! the smell will fill your kitchen. You will almost hear the toucan screaming and the Mayan Jaguars slinking around behind you (watch out)… Time to eat!… Enjoy!

    This Cochinita Pibil is best served with a side of white fluffy garlic rice, and black beans. Tacos are always a great option. corn or flour, what ever rocks your boat. Enjoy!

Recipe Notes

 

 

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Mexican Shrimp Cocktail

 

Mexican-Shrimp-Cocktail_Yes,-more-please!

Hold your horses! Hide the children! What you are about to see is food rated “R” at its best! My Mexican Shrimp Cocktail is to die for. Fresh, delicious, and savory; it’s the perfect simple light meal for a hot summer afternoon. This juicy cold and light savory cocktail is a meal in itself. What makes it Mexican style? Well the whole combination of vegetables, accoutrement, and the cold broth. It’s a savory broth made with shrimp shells and seasoned with fresh orange and lime juice, ketchup, and some dashes of hot sauce. The result is this light fresh savory broth that goes incredibly well with the shrimp. In my opinion there’s no need to buy those bottled clam juices when you can get the most natural flavor out of your shrimp!
This Mexican Shrimp Cocktail is an entrée rather than an appetizer with a dipping sauce as served in the States. In Mexico, this cocktail is typically served on the coastal cities as an iconic refreshing staple and a must have if you are spending your day on the beach. In the city, shrimp cocktail is widely known as the number one ‘hangover elixir.’
There are many variations in which more than one shellfish is added to this concoction. Common ingredients include octopus, clams, oysters, baby scallops. It is called “Vuelve a la vida” which translates to “come back to life” because its invigorating attributes. That, I can not guarantee, however I assure you that it will refresh and invigorate you on a summer afternoon. In my case, I just love the simplicity of flavors and the way the shrimp skins cooked as a base produce a magic broth with depth and character!

Prepare this dreamy cocktail for yourself ! You can make it in advance, since it is served cold on chilled glasses. For parties you can serve it with all the vegetable accoutrement on the side which allows your guests to customize their own. Keep it ice-cold at all times. It is truly a great summer crowd pleaser. Enjoy!

I can assure you this recipe will be part of your repertoire for many years to come.
Happy Summer, Enjoy!

Mexican-Shrimp-Cocktail_ingredients

Mexican Shrimp Cocktail

Serrves 2 sailors 4 mermaids

This cocktail is light and refreshing, it can serve two as a meal or four to six as an appetizer. This recipe can easily be doubled or tripled upon family size, or a friendly party crowd.

1 – ½ lbs. Jumbo or medium large shrimp, peeled save the skins and deveined.

For the shrimp stock:
The reserved skins from the shrimp.
2 celery stalks
¼ wedge of a white onion.
2-3 sprigs of fresh thyme
1/2 teaspoon Sea salt
¼ teaspoon black pepper

Seasonings for the cold cocktail broth:
The juice of one small Valencia orange
3 large limes + 1 or 2 more to garnish.
¼-1/2 cup ketchup sauce
A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.

Prepare cocktail with:
2 roma tomatoes, small diced
1 small white or purple onion, small diced
1 medium cucumber seedless such as jade or English cucumber, small diced. 
¼ cup finely chopped cilantro
1 chile Serrano or Jalapeno with seeds.
1 small Hass avocado

Serve with:
Saltine crackers or Tostadas
Plantain Chips
And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)

Preparation Method:

1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)
2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.Mexican-Shrimp-Cocktail_peel-and-devein-the-shrimp
3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.

Mexican-Shrimp-Cocktail_save-the-skins-to-make-a-broth
4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.
5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~

Mexican-shrimp-cocktail_how-to-boil-shrimp-
6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).
7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.

Mexican-Shrimp-Cocktail_cooling-the-broth
8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.
9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.

Mexican-Shrimp-Cocktail_Season-the-broth
10. Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!
Mexican-Shrimp-Cocktail_ready-to-serve!Mexican-Shrimp-Cocktail_authentic

You know you want it!

Mexican Shrimp Cocktail

www.yes-moreplease.com

Refreshing, light this Mexican cocktail its perfect for a pool party or a weekend of leisure at home. remember to have a very very cold beer, Ceveza bien fria! Enjoy!

Course Brunch, Lunch, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 4 sailors or 4 mermaids

Ingredients

  • 1-1/2 ibs. Jumbo Shrimp, peeled, save the peels and deveined

For the shrimp stock:

  • 2 celery stalks
  • 2-3 sprigs fresh thyme
  • 1/4 wedge of a white onion.
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt

Seasonings for the cocktail broth:

  • 1 the juice of one small Valencia orange
  • 3 large limes, plus 1 or 2 more to garnish.
  • 1/4-1/2 cup ketchup sauce
  • A few dashes of your favorite Mexican Bottled Hot Sauce, I prefer Cholula, Valentina or Huichol.

Garnish with:

  • 2 roma tomatoes small diced
  • 1 small white or red onion, small diced
  • 1 medium cucumber, such as jade or English cucumber. small diced
  • 1/4 cup Cilantro, finely chopped
  • 1-2 Chiles Serranos or jalapeño, finely chopped
  • 1 small Hass avocado

Serve with:

  • Saltine crackers or Tostadas
  • Plantain Chips
  • And a really cold light Mexican beer (I prefer Modelo Especial or Victoria oh yeah!)

Instructions

  1. 1. Place two glass serving bowls in the freezer. (Mason jars, or glass mugs will work too.)

    2. Peel and de-vein the shrimp, reserve the skins and leave 4-6 unpeeled, tail-on shrimp for garnish.

    3. In a non-reactive pan place the shrimp skins, along with the celery stalks, onion wedge, thyme, a pinch of sea salt and some cracked black pepper. Add 3 cups of water and simmer for about 15- 20 minutes.

    4. Meantime, prepare all your vegetable accoutrement. Dice and chop the tomato, cucumber, onion, serrano or jalapeno peppers, limes, avocado and cilantro. Set aside.

    5. Check on your broth. With a slotted spoon, remove the skins and all the vegetables from the broth. Add the peeled and deveined shrimp to the hot broth and simmer the shrimp for about 2-3 minutes or until they change color and curl up.~Shrimp cook very fast so be attentive! You do not want rubbery overcooked shrimp!~

    6. With a slotted spoon, pull out the shrimp a little before you think they are ready. They will keep cooking with their residual heat. Place the shrimp on a plate with ice underneath. (see picture below).

    7. Fill a bowl halfway with ice and place a metal or glass bowl on top of the ice. Place a fine sieve on top of the bowl and drain the broth. With a wooden spoon, start whisking to cool off the broth until the temperature of the broth feels fresh and cooler.

    8. You should have around 2 to 2-1/2 cups of broth left, transfer the broth into a liquid measuring cup if you have more than 2 ½ cups discard the extra broth.

    9. Start seasoning the broth. Squeeze the juice of 3 limes, the juice of 1 small Valencia Orange, add Ketchup (I used my favorite: Sir Kensington’s spicy ketchup!) add a couple of dashes of hot sauce, the sea salt, and whisk. Taste and adjust flavor for salt or pepper.

    Pull out the frozen glass serving bowls and start arranging your cocktail. Start by layering the ingredients and add the seasoned broth at the end. No rules here! You can add as much or as little veggies as you want. Avocado is a must, highly necessary!, A little extra squeeze of lime juice, sprinkle some cilantro and an extra dash of hot sauce…Prepare for the stampede!.. you are gonna love it. Enjoy!

    Happy Cooking!

Music Pairing: Vereda Tropical-Esquivel

 

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Deviled Shrimp Camarones a la Diabla

Devil-Shrimp_Camarones-a-la-Diabla_spicy-hot!!!

Calling all the brave spicy souls! Are you there? … If you are one of them, keep reading because your ride to spicy heaven is here. Deviled Shrimp Camarones a la Diabla!
Why “a La Diabla” well because this recipe is *SPICY*, as in ~shzsshzzsshz~ that noise that your mouth makes when your mouth salivates, when your tongue tingle and sweats and you have rosy checks and almost start cursing HELL YES! Spicy shrimp It is a pleasurable torture… are you still with me?

This is a classic Mexican seafood dish. Where does it come from? Nobody knows. I’ve been Mexican all my life ~hehe~ and I do not know the origin of this dish. Go figure!. What I do know is that you can find Camarones a La Diabla on any menu of a seafront restaurant all along the coastal perimeter of the Mexican Republic. There are some rumors about the origin of this recipe comes from Sinaloa but it’s not unanimously agreed upon. Anyway, we Mexicans love any kind of spicy pledge.

In this recipe you are your own executioner as we say in Mexico. You “punish yourself” with the amount of spiciness you add. This recipe is for brave people, unless you want to end up eating tomato garlic sauce. Be brave-Be bold.

I balanced the spice by adding some orange juice to give a citrus background note and a more pleasurable spicy flavor. If you follow the recipe as it is written you will end up with spicy shrimp that makes you want more without being overwhelmed in fire. (I am brave, but I don’t want Ian to have a spicy comma, he almost has a Mexican palette when it comes to spicy foods…but still there’s some homework to do).

This recipe is one of my Mom’s favorite ~hi Mom!~ thinking of her wishing she was here on Mothers Day, sending her all the visual and shrimp love I can. This is for you Yoli!

She is one of the bravest women I know, I admire her and love her dearly. And oh my! spicy as she can be!..And sometimes like all Moms, a pleasurable torture!
I just love you so much shorty! Thank you for being such an awesome Lady, Happy Mother’s Day to all the spicy Moms out there.

Thinking of you Yoli…Enjoy!

Shrimp-a-la-Diabla_ingredients

Deviled Shrimp Camarones a la Diabla

Serves 4 spicy brave souls

2 lbs. Medium size Shrimp. I used Gulf shrimp, skin off, tale on and deveined.
6 tablespoons of butter
1 good glug of extra virgin olive oil
½ cup white onion finely diced
8-10 garlic cloves finely chopped
¼ cup tomato paste
1/2- ¾ cup freshly squeeze orange juice (approx 1 large juicy sweet orange, if your orange is to sweet, please add 1 teaspoon of white or rice vinegar)
1 teaspoon orange zest.
½ cup Cholula sauce
¼ cup Valentina or Huichol hot sauce
2 chiles chipotles in adobo sauce pureed
(you can buy the 2 oz little cans they work great for this recipe)
Salt and black pepper to taste.

* If you are not feeling so brave, reduce the Cholula sauce by half, omit the Valentina hot sauce, and use just one chipotle.

For the Garlic- Butter Rice:

White garlic rice
Serves 4 or 2 sailors.

1 cup white rice
2 tablespoons butter
1 glug of extra virgin olive oil
2 large garlic cloves cut in halves
1 bay leaf
1 teaspoon salt
2 cups chicken stock or water

Preparation method:

In a medium size pot over medium heat melt butter and oil, add the rice, garlic cloves and bay leaf.
Stir constantly until the rice is to slightly toasted, (it will turn off white slightly golden) see picture below.

Add the 2 cups of water. Cover the pot with a lid until the water rich to a rolling boil.
At this point-set the temperature to low with the lid on. (my advise for good rice, do not look at it do not stir it, do not keep poking it or removing the lid. Rice is a lonely cooker. He likes to bloom in private. So set your timer at 20 minutes and go and peel the shrimp… hehehe)

Deviled-Shrimp_Camarones-a-la-Diabla_White-rice

* 25 min. later…Check your rice. Has the timer gone of? When it does just taste a little bit for doneness and make sure all the water has evaporated. If not give it 5 more minutes, then turn off the heat and leave the rice covered on the stove to keep it warm. Once you are ready to serve it, with a fork, please fluff the rice. It makes it airy and light…

Fluff-the-rice-please!

Let’s talk about shrimp…

Skin on or skin of /head on head of.. that’s the dilemma!…
Is totally up to you! You are in charge of this decision. It’s up to which mood are you and flavor profile. Head on is a delicacy! makes the sauce a bit creamier and intense sea flavor. Also and most important,  the shrimp skins add tons off flavor to the sauce.With this said, not a lot of people likes this shrimp intensity and the heads can be a bit intimidating,  those big black shrimpy eyes looking at you, bring the sun glasses please!…In my opinion,  I find skin on is fun and messy, a whole different adventure. But again my friend, you decide on your mood an make your call.

This time I choose skin off and head off (since this recipe is thinking of you mom, I know this is the way you like them!)…so while my rice is cooking I started by peeling the shrimp.
I leave the tales on they look so good and devein them with a little pairing knife run it onto the back of the shrimp and remove the black vein under the running water.

Devil-Shrimp_Camarones-a-la-Diabla_hot!!!

Cooking the shrimp:

1. In a heavy bottom pot, over medium heat melt the butter, add a glug of extra virgin olive oil. Once the butter is bubbling add the finely chopped onions and garlic. Saute for 3-4 minutes until a bit translucent.
Add shrimp and cook for about 3-4 minutes until they start to curl but still look a bit translucent. At this point take out the shrimp into a bowl, set a side.

2.At this point you will have some butter, olive oil, garlic, onions and some shrimp juices in the pot. Add the tomato paste cook for 1-2 minutes. Add the Orange juice, the zest and all the chilli sauces. Mix until well combined. Cook for 3-4 minutes, adjust for salt and black pepper. Taste for acidity. If is to sweet add a bit of vinegar. If is to spicy you are on the right track. this is the moment to adjust the sauce.

3. Add the shrimp to the sauce, until well combined and toss and cook for another 2-3 minutes. It really does not take longer for shrimp to cook, you do not want over cook, pasty, grainy shrimp…yikes!, so watch out!.

A2_Deviled-Shrimp_Camarones-a-la-Diabla_-Yes,-more-please!-

 I which you could smell this … insanely good, butter, garlic, spices, uff!

(Where are you Mom???!!!)

Shrimp-ala-Diabla_Ready-and-spicy_Yes,-more-please!

Shrimp-a-la-Diabla_Amaroines-a-la-diabla,-Yes,-more-please!

Time to Eat!, serve a generous amount of rice and your shrimp a la diabla on the side with

enough sauce to cover them, a green salad with a simple dressed with lemon salt and olive oil.

Shrimp-ala-Diabla_Ready-and-spicy-brave-souls_Yes,-more-please!

 

Be brave ~Shhz ha, Sshz ha shhzzha~ Enjoy!

Cooking Music Paring: Peggy Lee-Fever

https://youtu.be/X7_k_0dKknA

 

 

Deviled Shrimp Camarones a la Diabla

www.yes-moreplease.com

A dreamy spicy shrimp, serve with fluffy garlic rice, and a green refreshing salad.

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 little devils

Ingredients

  • 2 lbs. medium size Shrimp, I used Gulf shrimp, skin off, tale on and deveined.
  • 6 tablespoons Butter
  • 1 glug Extra Virgin Olive Oil
  • 1/2 cup white onion, diced
  • 8 large garlic cloves, finely choped
  • 1/4 cup tomato paste
  • 1/2 cup Cholula hot sauce*
  • 1/4 cup Valentina or Huichol hot sauce
  • 2 chiles chipotles in adobo sauce pureed, you can buy the 2 oz little cans they work great for this recipe
  • 1/2 -3/4 cup freshly squeeze orange juice, about 1 large juicy orange, if your orange is too sweet add 1 teaspoon of vinegar.
  • 1 teaspoon orange zezt
  • 1 teaspoon sea salt, to taste
  • 1/4 teaspoon fresh black pepper, to taste

For the garlic-butter-rice:

  • 1 cup long grain rice
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 2-4 large garlic cloves, cut in halves
  • 1 medium bay leaf
  • 1 teaspoon salt
  • 2 cups chicken stock, or water

Instructions


  1. Prepare the Rice:

    1. In a medium size pot over medium heat melt butter and oil, add the rice, garlic cloves and bay leaf. Stir constantly until the rice is to slightly toasted, it will turn off white slightly golden.

    2. Add the 2 cups of water. Cover the pot with a lid until the water rich to a rolling boil. At this point-set the temperature to low with the lid on. (my advise for good rice, do not look at it do not stir it, do not keep poking it or removing the lid. Rice is a lonely cooker. He likes to bloom in private. So set your timer at 20 minutes and go and peel the shrimp… hehehe)

    * 25 min. later…Check your rice. Has the timer gone of? When it does just taste a little bit for doneness and make sure all the water has evaporated. If not give it 5 more minutes, then turn off the heat and leave the rice covered on the stove to keep it warm. Once you are ready to serve it, with a fork, please fluff the rice. It makes it airy and light…

    Cooking the shrimp:

    1. In a heavy bottom pot, over medium heat melt the butter, add a glug of extra virgin olive oil. Once the butter is bubbling add the finely chopped onions and garlic. Saute for 3-4 minutes until a bit translucent.

    2. Add shrimp and cook for about 3-4 minutes until they start to curl but still look a bit translucent. At this point take out the shrimp into a bowl, set a side.

    3. At this point you will have some butter, olive oil, garlic, onions and some shrimp juices in the pot. Add the tomato paste cook for 1-2 minutes. Add the Orange juice, the zest and the chilli sauce. Mix until well combined. Cook for 3-4 minutes, adjust for salt and black pepper. Taste for acidity. If is to sweet add a bit of vinegar. If is to spicy you are on the right track. this is the moment to adjust the sauce.

    4. Add the shrimp to the sauce, until well combined and toss and cook for another 2-3 minutes. It really does not take longer for shrimp to cook, you do not want over cook, pasty, grainy shrimp…yikes, so watch out!. Enjoy!

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Roasted Pumpkin-Poblano Soup

Warm and velvety and with a hint of roasted sweetness….It is inevitable to succumb to the cliche of pumpkin soup. I assure you there are 1,000 recipes out there with all different combinations spices, creamy, vegan, vegetarian…This version is my humble version of the Roasted pumpkin-poblano soup.

For the past few years, I’ve been making my vegetable soups under one principle: “do not add chicken stock”. Yes, it is that simple. I don’t want, under any circumstance, my broccoli soup to taste like chicken (or my potatoes, carrots, or any vegetable to taste like the bird). I want to savor the flavor of the vegetable. It is certainly a challenge to follow this principle because our inner chicken stock flavored souls desperately want to add more “depth of flavor”. For me, this is totally wrong. The way I make my vegetable soups are by enhancing the vegetables using different cooking methods like roasting, grilling, braising; all these cooking methods bring out the vegetable qualities, enhance the sweetness and flavor concentration to the soup. And yes, at times just a little help from other vegetable friends can harmonize the flavor.

Pumpkin has a delicate flavor so it is easy to mask, yet easier to harmonize. I love roasting or braizing. In this case, I chose to roast the pumpkin and add some caramelized sweet onions to bring out the sweet and earthy flavor of the pumpkin. Roasted poblanos, charred sweet corn, and some tortilla crisps play perfectly in this soup and add contrast in texture. With no doubt, it is one of my favorite soups to make, so easy and comforting. It freezes well if you want to store it for a quick-thaw meal and I just can tell you that after the photo shooting this soup was our good comforting dinner…

Roasted_Pumpkin_soup_ roasting&pureeRoasted_Pumpkin-Poblano_Soup_puree

Roasting pumpkin is easy and so rewarding, I love the way the house smells, it’s a welcoming to fall. When getting ready for the pumpkin season, I usually pick 2 small pumpkins the size of a volley-ball or smaller. They are easier to cut in half and they cook faster than the bigger ones. Once I cut them in half, I scrape all the inner seeds, save them for feature roasting if I feel like-, and I place the pumpkin halves flat side down on a full sheet tray covered with foil rubbed with some oil to avoid from sticking. I bake them on the lower rack in the oven at high-temperature 450F for 25-35 minutes or until a paring knife inserts easily through the skin. Remove them from oven and let them cool off. Using a spoon I scrape all the pumpkin ~this is my favorite part so I don’t have to peel the pumpkin, which is hard and lots of work~.  Once I scrape all pumpkin into a bowl, I use my handy-dandy immersion blender to puree the pumpkin. About each pumpkin half yields 1 to 1.5 cups or puree depending on the size of the pumpkin, then I make little reusable bags with 1 or 2 cups of the puree depending on the recipes I want to make, and freeze. 2 pumpkins is usually all the pumpkin I need and I’m ready for the season! Click on this link to check a How to roast a pumpkin tutorial with step by step photos and how to make a delicious pumpkin seed snack!

Roasted Pumpkin-Poblano soup

Serves 2 hungry persons as the main dish for dinner or 4 starter soups.

2 cups roasted pumpkin purée (I do prefer natural and roasting my own, you will need about 1 small pumpkin the size of a softball. You can use canned, about 2- 8oz cans, but it is definitely not my favorite option)
4 cups water
1 small sweet yellow onion caramelized
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1/4 -1/2 teaspoon grated nutmeg

Garnish with:

2 poblanos roasted, skin, devein and cut into strips
1 cup of charred corn kernels, about 1-2 ears of corn depending on size
¼ cup of Mexican cream or Greek yogurt, If using Greek yogurt dilute with a bit of water and add a pinch of salt.
2 corn tortillas, thinly cut into strips, baked or fried

Roasted_Pumpkin-Poblano_Soup_Garnish-Toppings

Directions:

Over medium-high heat using a heavy bottom soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and keep on cooking until deep golden brown and caramelized.
Add pumpkin puree, water salt, pepper nutmeg. With the help of an immersion blender blend the soup until smooth.Let it simmer until bubbly hot. Adjust the liquids and salt if needed, for desired consistency and taste. At last, right before serving, add the tablespoon of butter and stir until melted and incorporated.

Roasted_Pumpkin_Poblano_Soup_caramelized onions-fried tortilla strips

Serve warm in a soup bowl and garnish with the warm poblanos, charred corn, and thinly fried tortilla strips.
You can add a dollop of Greek yogurt or a swirl of cream.

For vegan:

Use: vegan butter and replace cream swirl with any soy or coconut or almond based cream.

Roasted_Pumpkin-Poblano_Soup_serving presentation

Music Pairing: The smashing Pumpkins, Tonight, Tonight


Roasted Pumpkin-Poblano Soup

Warm up with this cozy Mexican spin on a fall pumpkin soup!

Course Soup
Cuisine Mexican
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 4 people
Author Mariana McEnroe

Ingredients

  • 2 cups roasted pumpkin purée I do prefer natural and roasting my own, you will need about 1 small pumpkin the size of a softball. You can use canned, about 2- 8oz cans, but it is definitely not my favorite option
  • 4 cups water or vegetable stock
  • 1 small sweet onion, caramelized
  • 1 tablesspoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1/4 -1/2 teaspoon grated nutmeg

Garnish with:

  • 2 large roasted poblanos, skin, deveined and cut into strips
  • 1 cup charred corn kernels, about 2 small ears of corn depending on size
  • 1/4 cup Greek yogurt, diluted with some milk or water and pinch of salt
  • 2 pieces corn tortillas, thinly cut into strips, baked or fried.

Instructions

  1. Over medium-high heat in a soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and let them become brown and caramelized. About 7-8 minutes.

    Add pumpkin puree, water/or/vegetable stock, salt, white pepper, nutmeg. Let it simmer until bubbly hot. Adjust the liquids for desired consistency. 

    At last, add the tablespoon of butter and stir until melted and incorporated.

    Serve warm in a soup bowl and garnish with the poblanos, charred corn, and thinly fried tortilla strips.

    You can add a dollop of Greek yogurt or a swirl of Mexican crema. Enjoy!

 

 

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