Grab your Tequila and Margarita Maker—It’s Cinco de Mayo this weekend and this meal is a great way to celebrate. Invite your friends and family to enjoy the spicy smoky flavors of chipolte shrimp, amazing shredded beef tacos and homemade guacamole. Put on your sombreros and shake your maracas because you will love every bite of this feast.
The guacamole recipe is from the restaurant Tejas. Roasted garlic and green Tabasco make this our favorite.
Chipolte peppers are essentially smoked jalapenos. You can find them in the Mexican aisle at any grocer. These shrimp are deliciously spicy and not for the faint of heart.
When I found this recipe for Escabeche Slaw–in the Washington Post of all places– it permanently replaced shredded lettuce. And Street Sauce?—just the name makes me happy. When I put this all together I smiled. Perfect flavors and just the right heat.
You can make the shredded beef ahead of time and keep it warm in your crockpot. Which is a good idea because your friends and family will be coming back for more. This is also great for summer parties and and weekend gatherings.
Cut the top off a head of garlic. Drizzle with olive oil and wrap in foil. Bake for one hour at 400 degrees until garlic is soft. Mash avocados, and roasted garlic. Add all remaining ingredients and adjust seasoning to taste.
Chipolte Cream Shrimp
3 garlic cloves, unpeeled
1 28–ounce can tomatoes in juice (preferably fire-roasted),
2 to 3 canned chipotle chiles en adobo, removed from their canning liquid, seeded if you wish and roughly chopped
1 tablespoon olive oil
2/3 cup Mexican crema, creme fraiche or heavy (whipping) cream
3/4 teaspoon (or more) fresh black pepper
1/2 teaspoon Mexican oregano
1 1/4 pounds medium-to-large shrimp, peeled and deveined, cut into 1/2-inch pieces
Roast the unpeeled garlic in oven for 1 hour at 400 degrees.
In a blender or food processor, combine the garlic, tomatoes and chipotle chiles; blend to a smooth puree. In a medium (10-inch) skillet, heat the oil over medium-high. Add the puree and stir until reduced to the consistency of tomato paste, 5 minutes or so. Stir in the cream, pepper and oregano, reduce the heat to medium and let simmer for several minutes for the flavors to come together. Taste and season with salt, usually 1/2 teaspoon. Add the shrimp and stir until they are just cooked through (just losing their translucency at the center), about 3 minutes. Serve immediately
Braised Beef Tacos With Escabeche Slaw and Street Sauce
2 pounds beef Round (I get a 2-pack at Costco)
Freshly ground black pepper
Extra-virgin olive oil
2 cloves garlic, smashed
1 large onion, sliced
1 (28-ounce) can crushed tomatoes, (recommended: San Marzano)
1 tablespoon ancho chile powder
1 tablespoon cayenne pepper
1 tablespoon ground cumin
3 bay leaves
Cabbage Escabeche (Nacho Slaw)
4 jalapeño peppers, stemmed, seeded and chopped fine. Use less jalapeños if you like less heat.
1 bag of coleslaw mix
1/4 cup chopped parsley
1 cup apple cider vinegar
2 1/2 tablespoons kosher salt
1 tablespoon sugar
Combine the jalapeno peppers, coleslaw mix, and parsley in a
large bowl. Add the vinegar and toss to coat evenly, then add the salt and sugar. Mix well, then cover with plastic wrap. Refrigerate for 2 hours, then drain in a colander.
The slaw is ready to use right away; or transfer it to a heavy-duty plastic resealable food storage bag, seal and refrigerate for up to 4 days, shaking to redistribute the contents each day.
I like to double this recipe because I use it on everything.
1/2 cup mayonnaise
2 tablespoons rice wine vinegar
1 tablespoon horseradish
1 teaspoon Cholula Hot Sauce
1 tablespoon chopped cilantro
Mix together and refrigerate.
Get plenty of corn and flour tortillas, queso fresco cheese, and salsa.
To serve, spread the Street Sauce on the bottom, followed by the shredded beef, the slaw and any other fixings of your choosing.