Sunday, April 29, 2012

Restaurant (Re)creation: Las Ventanas' Chipotle Shrimp & Chorizo Tacos

On a recent trip to Mexico, I had the pleasure of taking a cooking class with Fabrice Guisset, the Executive Chef at Las Ventanas. The pleasure quadrupled when I found out everyone else in my class cancelled, so I had my own private class.  I had put in some dish requests the night before and Fabrice took all of my requests and put together a great little menu.  We made ceviche (recipe to come), shrimp & chorizo tacos, and fresh guacamole. I choose to share the shrimp & chorizo tacos and guacamole now since I figured it would be the perfect Cinco De Mayo dish to cook for your friends. The guacamole is a simple traditional Mexican recipe and the shrimp taco is the perfect blend of sweet and spicy with a kick from the chorizo and chipotle peppers.  Nothing will compare to Fabrice's al fresco cooking class, but at least we can make some authentic Mexican dishes on Cinco de Mayo (and dream of poolside margaritas in the process!)

Serves 4



  • 3 Avocados
  • 1/2 bunch of cilantro
  • 1 jalapeño chili, seeds removed and diced 
  • 1 oz. fresh lime juice
  • salt

Shrimp & Chorizo Tacos

  • 1 pound raw medium size peeled shrimp, sliced in half lengthwise
  • 1/2 tsp salt
  • 8 oz chorizo
  • 1 pound finely chopped tomatoes
  • 1/3 cup sliced white onions
  • 2 pieces canned or dried chipotle chilies, cut into strips
  • 1 tbsp brown sugar
  • 1 piece holy leaf (optional)
  • 1 tbsp dry oregano
  • 1/2 bunch cilantro, chopped
  • Vegetable (or corn) oil
  • Small tortillas



-Cut the avocado in half and take out the seed.
-Scoop avocado into a bowl and mash with a fork to blend.
-Add the rest of the ingredients finely chopped and season with salt and lime juice.

Shrimp & Chorizo Tacos

-Heat a skillet over low heat and drizzle with vegetable oil.
-Crumble the meat of the chorizo into a skillet and cook until the fat is rendered out. 
-Add the onion to the pan and fry for about 5 minutes.
-Add the raw shrimp, brown sugar, herbs & chilies to the skillet.
-Adjust the seasoning and cook for about 10 minutes.
-Serve on a tortilla (or a tostada) with refried black beans, sour cream, queso fresco, and guacamole.

¡Buen Provecho!

Las Ventanas
Transpeninsular Hwy 23400 
San Jose del Cabo, 
Baja California Sur, Mexico

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