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Elotes, Chilaquiles, and Shrimp Mojo de Ajo

May 04, 2019 11:42 AM

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Chilaquiles:

  • 6 medium sized tomatillos, husked and rinsed
  • 2 jalapeño's, stems removed and deveined and seeded
  • 1 head of garlic
  • 3 TBS. olive oil
  • 1/3 cup of parsley, no stems, rough chop
  • 1/3 cup of cilantro, rough chop
  • 1/8 cup small diced onion
  • 2 tsp. cider vinegar
  • salt and pepper to taste

DIRECTIONS:

4 Corn tortillas, fried fresh and crisp, and quartered, or store purchased.

Preheat oven to 375 degrees and cut the top 1/3 of the head of garlic off and place into ramekin and cover with oil. Roast garlic for 45 mins until tender and golden.

Set oven broiler to HI and place the tomatillos and jalapeños on a small sheet tray approximately 2"-3" away from the heating element. You're looking to blister and char the skin so rotate the sheet tray to blacken evenly. Remove from broiler when fully charred and place directly into the blender.

To the blender add 2 cloves of roasted garlic, parsley and cilantro, and vinegar and puree. Season to taste and add the onion.

Pour the salsa verde over the warm quartered tortillas and garnish with cilantro.

Elotes  (Grilled Mexican Street Corn)

  • 6 ears of corn, husked
  • Vegetable oil, for brushing grill grate
  • 1 teaspoon chile powder
  • ½ teaspoon cayenne powder
  • 1/2 teaspoon smoked paprika
  • ¼ cup butter, softened 

Garnish:

  • Crumbled cotija cheese
  • Limes, cut into  wedges
  • Pickled jalapeño's
  • whole leaf cilantro
  • Diced red onion

DIRECTIONS:

Heat a gas grill to high. Brush grill grate with oil.

  1. Combine chile powder, smoked paprika and cayenne in a small bowl.
  2. Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
  3. Remove from grill and immediately brush each ear with butter.
  4. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture.
  5. Squeeze 1 lime wedge over each ear and serve.

Shrimp Mojo de ajo

  • 1 pound medium shrimp (21 - 26 ct.)—shelled and deveined, tails left on
  • 4 tsp reserved garlic oil
  • 1 head of garlic
  • 1 TBS. white wine
  • 2 chipotle in adobo sauce, seeded and minced
  • 1/2 cup of shrimp stock
  • 2 TBS butter. 
  • salt and pepper to taste
  • Chopped cilantro, for garnish
  • Lime wedges, for serving

DIRECTIONS:

Preheat oven to 375 degrees and cut the top 1/3 of the head of garlic off and place into ramekin and cover with oil. Roast garlic for 45 minutes until tender and golden.

  1. Remove the garlic cloves and smash with a fork or mortar and pestle with the minced chipotle.
  2. In a medium sauté pan heat half the garlic oil over medium high heat and then carefully lay in half of the shrimp but not over crowding the pan.
  3. Sauté shrimp on both sides and remove to plate.
  4. Sauté remaining shrimp in remaining garlic oil.
  5. After the second side is developing color add the shrimp on the plate back into the pan and then carefully deglaze with the wine.
  6. Add the garlic and chipotle mash into the pan and toss to coat.
  7. Add the stock and reduce slightly.
  8. Finish with butter and then garnish.

Credits

Muneib Chater

Copyright 2019 WNYT-TV LLC, a Hubbard Broadcasting Company. All rights reserved

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