These taquitos are a little different from the typical chicken or beef taquito in that they are filled with a flavorful and fresh tomato sauce and little chunks of shrimp. I was especially fond of the little pieces of shrimp that fell out of the taquito when frying, becoming rather golden and crispy in the hot oil. The recipe below includes an option for a tomato broth, which can be served over the taquitos, but I decided to forego it and instead topped my taquitos with the remaining tomato sauce from the filling. Either way, you can't go wrong with these, especially if shrimp is your thing!
Shrimp Taquitos
Adapted from Fiesta at Rick's
by Rick Bayless
Makes about 15
For the Filling:
1 T (15ml) Olive Oil
1/2 medium onion,cut into 1/4" dice
2 garlic cloves, crushed or finely chopped
2 jalapenos, finely diced
1 teaspoon ground Cumin
3/4 lb Tomatoes (2 medium sized tomatoes), diced into 1/4" or ran through food processor's coarse grating disc
1 lb shrimp, peeled, de-veined, and cut into 1/2" pieces
3 to 4 tablespoons chopped fresh Cilantro
salt, to taste
12 thin corn tortillas
Oil for frying (enough to have a depth of 2" in your pan), preferably Grape Seed Oil or Peanut Oil
Tomato Broth Recipe Ingredients
3/4 lb (340 g) ripe Tomatoes, roughly chopped
1/2 med. Sweet Onion, roughly chopped
2 cloves Garlic, peeled and roughly chopped
1 T Olive Oil
2 c Chicken or Shrimp broth
Make the filling
1. In a large saute pan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent, @ 3-4 minutes, then add garlic, chilies, and cumin and cook for another minute.
2. Add the tomatoes and cook, stirring occasionally, until it reduces to a thick sauce, about ketchup consistency. Add the shrimp and cook for one minute. Remove from heat and allow to cool. Stir in cilantro and season with sea salt to taste.
If serving with Tomato Broth, make now. *recipe follows
Roll and Fry Tacos 1. Heat the oil to about 350-375º, or until hot enough a drop of water reacts quickly when flicked in oil. Grab two tortillas at a time with a pair of tongs, and dip them for few seconds in the oil to soften then. Pat dry with paper towels and pile them into a single stack.
2. Spoon 3 T of filling in a line across the bottom of the tortillas. Tightly roll them up the tacos, then skewer with toothpicks to keep them closed.
3. Fry the tacos in the hot oil for about 1.5 minutes, then turn over and finish frying until golden. Drain on paper towels and serve immediately with tomato broth poured over.
2. Heat the olive oil in a medium saucepan. When hot enough to sizzle a drop of the puree, add all of the puree, cook and stir until noticeably thicker and darker, @ five minutes. Add the broth, bring to a boil and simmer on medium-low for 30 minutes. It should have a "soupy" consistency. Add a little water if necessary. Season with sea salt to taste.
If serving with Tomato Broth, make now. *recipe follows
Roll and Fry Tacos
2. Spoon 3 T of filling in a line across the bottom of the tortillas. Tightly roll them up the tacos, then skewer with toothpicks to keep them closed.
3. Fry the tacos in the hot oil for about 1.5 minutes, then turn over and finish frying until golden. Drain on paper towels and serve immediately with tomato broth poured over.
Tomato Broth Directions
1. Combine tomatoes, onion, and garlic in a blender. Puree until smooth.2. Heat the olive oil in a medium saucepan. When hot enough to sizzle a drop of the puree, add all of the puree, cook and stir until noticeably thicker and darker, @ five minutes. Add the broth, bring to a boil and simmer on medium-low for 30 minutes. It should have a "soupy" consistency. Add a little water if necessary. Season with sea salt to taste.
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