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Recipe: Camarones a la Diabla and Fresh Agave Margarita

Recipes

Camarones a la Diabla

Ingredients:
•    14 large shrimp, deveined,
leave tails intact
•    6 chiles de arbol, roasted
•    2 large garlic cloves, chopped
•    1 tomato, boiled
•    2 Tablespoons olive oil
•    ¿ cup of chopped red onion
•    ½ can of tomato sauce
•    Salt to taste
•    ½ teaspoon pepper
•    ¼ teaspoon cayenne pepper
•    ½ cup ketchup (optional)
•    1 Tablespoon butter
•    Squeeze of lime juice
•    Handful of chopped cilantro

Directions:
1.    Rinse shrimp, and pat dry.
2.    Place the chiles de arbol, garlic and boiled tomato in a blender and blend until smooth.
3.    Add olive oil to a saucepan, and sauté onion until caramelized.
4.    Add chile de arbol puree, canned tomato sauce and seasonings,
let simmer (add ketchup if desired).
5.    Once mixture is slightly thickened, add shrimp and let cook until done,
about 7 minutes; stir occasionally.
6.    Stir in butter and a squeeze of lime juice.
7.    Top with a sprinkle of cilantro. If more spice is desired,
add more cayenne pepper.

Fresh Agave Margarita
Ingredients:
•    1 ¾ ounces Espolon Reposado Tequila
•    ½ ounce Cointreau
•    Juice of 1 lime
•    1 ounce agave nectar
Directions:
•    Mix ingredients, and serve on the rocks in a salted glass.

About Chef Cortes
Gilberto Cortes is owner and chef of El Azteca in Clarksville. Chef Cortes emigrated from Guadalajara, Mexico, more than 30 years ago. While Chef Cortes does not have formal culinary training, his passion and skill for Mexican cuisine are thanks to his mother, who shared treasured family recipes with him over the years. Chef Cortes takes pride in his traditionalist approach to Mexican cuisine; he enjoys seeing generation after generation fall in love with his family’s recipes.

Chef Cortes reflects:
One of Chef Cortes’ favorite dishes for kicking off the summer season is Camarones a la Diabla. It is a light but filling dish that brings out the wonderful bold flavor of the chile de arbol, which was a staple in his mother’s kitchen.

About El Azteca
12210 Clarksville Pike • Clarksville • 410-531-3001 • elaztecamaryland.com 

Copyright © 2014, The Baltimore Sun
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