Serves 4
Ingredients:
Guacamole
- 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
Directions:
Guacamole
-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
www.rosewoodhotels.com/en/lasventanas/
