Chipotle Shrimp Tacos by Executive Chef José Bossuet Martínez
Chipotle Shrimp Tacos by Executive Chef José Bossuet Martínez,
Fiesta Americana Grand Chapultepec in Mexico City
Serves eight people
Creamy chipotle salsa:
1 cup of chopped tomatillo (green tomato), seeds removed
1/3 cup of chopped white onion
1/2 teaspoon of diced garlic
1/4 cup of chipotle peppers in adobo sauce
1/2 cup of whipping cream
24 peeled and de-veined shrimp (use #15 jumbo shrimp)
2 pounds of taco-size tortillas (little tortillas or half of a regular tortilla)
Vegetable oil for frying
Salt and black pepper to taste
Avocado slices (2 ripe and firm avocados)
Diced cilantro (2 tablespoons)
Sautéed red onion (1 cup of red onion, 2 tablespoons olive oil, salt)
1 cup of refried black beans
Boil water, and add the tomatillos, onion and garlic. Then, simmer for 20 minutes. Add the peppers and whipping cream, and then simmer for 10 additional minutes. Remove from heat and allow to cool, mixing all ingredients into a smooth and creamy sauce. Set aside until ready to serve. Reheat if desired.
Season the shrimp with salt and pepper. Fill the tortillas with shrimp to form tacos, and then use the toothpicks to hold them together. Fry until golden brown. Sauté the onion in olive oil, and season to taste the onion is ready when it appears to be translucent. Add garnishes and cream sauce to cooked tacos, and then put everything on the plate to serve.
Goes great with tequila!