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News 4 Cooks: Camarones a las dos tipos - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Camarones a las dos tipos

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El Cisne: Camarones a las dos tipos

Shrimp – U 15, meaning 15 shrimp per pound, we use a Mexican Sea of Cortez Gulf shrimp these are wild caught and not farmed.

Cook the shrimp in a  sauce pan along-side the two sauces, (or in the sauce if desired) until golden orange color appears.

Culichi Sauce:

5 poblano chilies( roasted peeled and deseeded)

¼ Bunch of cilantro-finely chopped

3 garlic cloves-finely chopped

2-4 Tsp chicken bouillon

1 cup of heavy cream

½  cup of whole milk

Salt and pepper to taste

First one will blend the poblano peppers with the milk and

cilantro to make a puree.              

Second let the garlic brown in 2 tbls of olive oil, and lastly

add the following of the ingredients. Simmer until it reaches 140F.

Adobada Sauce:

3 guajillo Chile

4 pasilla chilies

½ cup water

½ cup white vinegar

1 med onion chopped

5 garlic cloves

1tbls cumin

2-3 tbls tomato paste

1 Tbls Flour

First one will blend the chiles water and vinegarinto a puree.

Second let onion & garlic brown in 2 Tbls of olive oil. Lastly add the following of the ingredients. Simmer until it reaches 140F.

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