Creamy Chipotle Shrimp Tostadas

Tostadas de Camarones Enchipotladas
Makes 50 "tostadas" or chips, enough for 12 to 15 as a pass-around appetizer
Recipe from Season 3 of Mexico - One Plate at a Time

The only thing I changed was that I didn't use squash blossoms and I couldn't find salad shrimp so mine were a bit bigger and I cut some of them up.
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Ingredients
1 large red ripe tomato
2 canned chipotle chiles en adobo, plus 2 tablespoons of the canning sauce
1 medium red onion, chopped into small dice
1 green onion, root end removed, then chopped finely
1 pound cooked, peeled, small "salad" shrimp (fresh has better flavor and texture than frozen; if frozen defrost overnight in refrigerator)
1 teaspoon chopped fresh thyme
2 to 3 tablespoons chopped fresh cilantro
3/4 cup crème fraiche, Mexican crema or homemade sour cream
Salt
A handful of squash blossoms (optional)
About 50 thick, homestyle tortilla chips or Guerrero-style chalupitas (or 20 to 25 4-inch crisp tostadas)
About 1/2 cup crumbled Mexican queso fresco or other crumbly fresh cheese such as salted, pressed farmer’s cheese or feta
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Directions
1. The shrimp mixture. Cut out the core of the tomato (where it attached to the plant), then cut in half widthwise. Squeeze each half gently to remove the seeds; discard. Cut tomato into 1/4-inch dice and scoop into a bowl. Remove the chiles from the can, then scoop the 2 tablespoons canning sauce into the bowl with the tomatoes. Slit open the chiles and scrape out the seeds. Chop chiles into small pieces and add to the bowl, along with the red onion, green onion, shrimp, herbs and crème fraiche or Mexican crema. Mix gently but thoroughly, then taste and season with salt (usually about 1 generous teaspoon).
2. Assemble and garnish the tostadas. If using the squash blossoms, pull off the little green sepals around the bottom of each flower, then carefully break off each flower from its base, dislodging the petals (they’ll stay together as a single unit) from the bulbous bottom; the pointy pistils inside should stay attached to the base. Cut the flower petals crosswise into thin strips.
Just before serving, pile a portion of the shrimp mixture onto each of the chips, chalupitas or tostadas and arrange on a serving platter. Sprinkle with the cheese and then the optional squash blossoms and serve right away.

Guac with sun dried tomatoes

5 avacados
1/2 head garlic - roasted & smashed
6 sun dried tomatoes - chopped
1/2 chopped white onion (soak onion in cold water and apple cider vineger for about 10 mins before putting into mix)
1 finely chopped jalepeno
Juice of 1 lime
salt/pepper to taste

Mix it all together & serve with chips or as topping for any Mexican dish. Yum!

Mango Mojito

Makes 1 drink
10 mint leaves, plus 1 nice sprig for garnish
2 ounces lime juice
1 tablespoon granulated sugar
2 tablespoons pureed fresh mango
Crushed ice
2 ounces good quality white rum, like Bacardi's
1 lime wedge
Club soda
Muddle mint leaves with lime and sugar in a tall cool glass (old fashion if available.) Stir in mango puree. Add crushed ice and stir in rum. Throw in a lime wedge and top off with club soda. Garnish with mint sprig and serve.

Southwestern-Style Shrimp Taco Salad

Yield: 6 servings
Ingredients
1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon ground cumin
2 teaspoons minced garlic
2 teaspoons maple syrup
2 teaspoons chipotle hot sauce
3/4 pound medium shrimp, peeled and deveined
2 ears shucked corn
Cooking spray
1 cup chopped romaine lettuce
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
3 plum tomatoes, chopped
2 ounces baked blue corn tortilla chips (about 1 1/2 cups)
1/3 cup light sour cream
1/4 cup diced peeled avocado
Lime wedges (optional)
Preparation
1. Prepare grill to medium-high heat.

2. Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.

3. Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.

4. Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.

Black Bean Chicken Salad

Ingredients
6 cups torn lettuce
1 1/2 cups cubed cooked chicken breast
1 (15 ounce) can black beans, rinsed and drained
1 cup chopped seeded tomatoes
1 cup chopped green pepper
1/2 cup sliced red onion
1/2 cup shredded reduced-fat Cheddar cheese
LIME VINAIGRETTE:
1/4 cup minced fresh cilantro or parsley
1/4 cup chopped seeded tomato
1 tablespoon cider vinegar
1 tablespoon olive or canola oil
1 tablespoon lime juice
1/2 teaspoon grated lime peel
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon chili powder
Directions
1.In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.

Chicken Enchiladas

Serves 6 – 8

Ingredients:
2 TBSP oil
2 tsp chili powder
1 (8 oz) can stewed tomatoes
1 (4 oz) can chopped green chilies, drained
1 (15 oz) can tomato sauce
3 cups cooked chicken
1 (8 oz) sour cream (or plain yogurt)
1 medium onion (diced)
2 oz shredded cheddar cheese
½ cups + 2 oz (approx ½ cup) shredded Monterey Jack
10 (8 inch) flour tortillas

Directions: About 1 ¼ hours before serving:
1) In 10” skillet over medium heat, cook onion in oil until tender. Stir in chili powder, cook 1 minute. Add tomato sauce, stewed tomatoes, ½ tsp salt, over high heat until boiling. Reduce to low; simmer 10 minutes until sauce thickens.
2) In large bowl mix chicken, chilies, sour cream and ½ tsp salt. Place about 1/3 cup chicken mix along one edge of tortilla; roll
3) (Preheat 350 degrees) Spoon ½ of the tomato sauce into 13 x 9 pan. Sprinkle with ½ of each cheese. Place tortilla seam side down on top of cheese, spoon remaining sauce over, then cheese. Bake uncovered 30 minutes until hot and bubbly.

Overnight Horchata

10 servings

1-2/3c uncooked white long-grain rice;
8c water;
1/4c sugar;
4 cinnamon sticks ;
2c milk;
3/4c+2T sweetened condensed milk;
2-1/2t vanilla extract.

I had to split the recipe for blending. The original recipe called for 1/2 cup sugar and 2 cinnamon sticks - I used less sugar and more cinnamon.

Blend all ingredients for a minute - transfer to plastic container.
Refridgerate overnight
Strain befor serving ( i strained it several times through a sieve because of the cinammon - coffee filters didnt work)

Fried Ice Cream

This made 10 servings
Vanilla Ice Cream
6 egg whites
3-4 tbsp of light corn syrup
3 c crushed corn flakes
2 c crushed Nilla Waffers
dash of cinnamon
Oil

1. Form Ice Cream balls and freezer 4 hours (i found after 1 hour in the freezer i was able to really mold them)
2. Use 3 egg whites with 1-2 tbsp of corn syrup to coat balls and dip in cornflake
and nilla waffer mix. Sprinkle with Cinnamon. Freeze 2-3 hours
3. Repeat Step 2
4. Heat Oil to 375° and fry for about 15-25 sec/ until golden brown
5. drain on papertowel
6. serve and enjoy with whip cream, chocolate sauce, and of course cherries!