Coconut Shrimp – EASY, DELICIOUS AND QUICK

 

Receta de Camarones al coco

If you like salty dishes with bittersweet touches, coconut shrimp in tamarind sauce are ideal for you, as this is a recipe native to the Mexican Pacific coast that consists of crispy shrimp breaded with grated coconut and accompanied by a delicious bittersweet tamarind sauce. In RecipesGratis we will show you the ingredients and the step by step of this exquisite coconut shrimp recipe that will surprise you with its combination of textures and flavours.

Steps to follow to make this recipe:

1

Finely chop the onion, garlic, habanero pepper and ginger to prepare the tamarind sauce. You can add more or less of these ingredients, according to your taste and how spicy you want the sauce.

Receta de Camarones al coco - Paso 1

2

Melt butter and vegetable oil in a saucepan over medium heat. Add onion, garlic, chili, ginger and sauté until transparent.

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4

Once the mixture boils, add the water, tamarind pulp and honey. Season with salt and pepper to taste and let the tamarind sauce simmer over low heat for 10 minutes to bring flavors together. Reserve until serving time.

Tip: If you feel the sauce is too thick you can add a little more water.

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5

To prepare the coconut shrimps, pass the shrimps through the beaten egg and batter them with the grated coconut. Repeat this procedure one more time to cover them completely. In this recipe we will use clean shrimp, without head but with tail.

Tip: Add a little salt and pepper to the beaten egg to make the coconut shrimp taste better

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6

Fry the coconut shrimp in hot oil until golden brown.

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7

Place fried shrimp on absorbent paper to drain excess fat.

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8

Serve the coconut shrimp recipe while still hot. We hope you enjoy this Mexican coconut shrimp recipe, and if during the process any questions or suggestions arise, don’t hesitate to write your comments. Keep exploring that with Free Recipes you can learn how to prepare homemade tamarind pulp and many more delicious fruit recipes.

Receta de Camarones al coco - Paso 8

 

How to make coconut shrimp with other sauces

Although we have opted for coconut shrimp with tamarind sauce for its flavor and texture, the truth is that you can accompany this delicious and simple aperitif with the sauce you like. Here are some ideas:

Which option did you choose? Remember that for the coconut shrimp to be very crunchy, it is essential to fry them in plenty of very hot oil and, above all, make a double batter.

Beef with tomatoes and chili

Prescription beef with tomatoes, garlic, chili, caraway and oregano

 

Description of preparation:

Cut beef into small pieces. Big slice of onions. Run garlic and chili through the press. Fry the dried chili in a dry pan over medium heat until aromatic, 2 to 3 minutes on each side. Remove the stem and seeds. Put the chili in a big bowl and pour hot water. Give me 30 minutes to stand. Remove the chili from the water, mash in a blender with 1/2 cup of remaining liquid.

Heat a big pot on high heat. Add 2 tablespoons of oil. Season with beef 2 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Fry the beef, adding more oil if necessary, for about 10 minutes. Put it on a plate. Add the remaining tablespoon of oil, onions, garlic and chili jalapenos to the pot. Cook on medium heat until the onions are clear, about five minutes. Add the caraway and oregano, cook, stirring all the time, until aroma appears, from 30 seconds to 1 minute.

Add fried beef and chili puree. Add tomatoes with juice, water and 1/2 teaspoon of salt. Bring it to a boil. Reduce the heat and cook with the lid until the meat is tender, 2 1/2 to 3 hours. Add some water if necessary. Spice up the salt, mix with the vinegar.

Serve the dish right away. Can be stored in the fridge for up to 3 days.

Destination:
For dinner
The main ingredient:
Meat / Beef / Chile
A dish:
Hot meals
Kitchen geography:
Mexican

Ingredients:

  • Chili, 90 grams
  • of vegetable oil – 3 tablespoons
  • Beef – 1.5 kilograms
  • salt and ground pepper – to taste
  • bulbs – 2 grand
  • garlic – 7-8 Toothpicks
  • Chili Jalapeno, 2 grand
  • Ground caraway – 2 1/2 teaspoons
  • Dried oregano – 5.5 teaspoons
  • 1 tomato can (900 g) with juice
  • Water – 4 Glasses
  • Vinegar – 2-3 teaspoons

Number of servings: 6-8

 

Chiles stuffed with baked ground beef

 

Receta de Chiles rellenos de carne molida al horno

Learn with Free Recipes how to prepare chili peppers stuffed with baked ground beef in just a few steps. Stuffed chiles are a typical Mexican dish of great versatility, both in the fillings and in the types of chiles that can be used. In this recipe we will occupy jalapeño chiles, which makes it an excellent choice for both a main course and to consume as a snack watching a football match. So keep reading and don’t miss the step by step of these delicious and healthy chili peppers stuffed with baked meat.

Steps to follow to make this recipe:

1

Roast jalapeños either in a frying pan with little oil or over direct heat.

Receta de Chiles rellenos de carne molida al horno - Paso 1

2

Once the skin is slightly toasted, place the roasted jalapeño peppers in a plastic bag and add a tablespoon of salt, making it easier to peel. Let stand for 10 minutes.

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3

After the resting time, peel the jalapeños using a little water.

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5

To prepare the filling mix the ground beef with finely chopped vegetables, soy sauce, tomato puree, salt and honey. If you prefer you can add spicy sauce or some other condiment.

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6

Stuff the jalapeño peppers with the ground beef and bake the stuffed peppers in the oven at 200 ºC for 30 minutes or until the meat is well cooked. Remember that the baking time will depend on the power and brand of your oven.

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7

Serve chiles stuffed with baked meat while still warm and enjoy them as a snack with your favorite sauce, or as a main course with white rice and corn tortillas as a side dish. Feel free to try this rich and nutritious Mexican recipe of chili peppers stuffed with ground beef and if during the process any question or suggestion arises, please do not hesitate to write your comments.

Receta de Chiles rellenos de carne molida al horno - Paso 7

 

Beef steak with vegetables

Prescription for Mexican steak with vegetable side dishes

 

Description of preparation:

1. Sprinkle the steak with ground pepper and caraway.
2. Put the frying pan on medium heat. Add olive oil. Fry the meat for six minutes on each side. Put the steak aside.
3. Heat olive oil and brown sugar in another frying pan.
4. Add the onions and cook until brownish. Add Poblano and sweet pepper, sliced tomatoes and ground cumin. Cook until “softening” the pepper.
5. Pour in white wine and salt. Cook until almost all the liquids have evaporated. Pepper it up.
6. Add the sliced coriander.
7. Slice a steak into thin slices.

Appointment:
For lunch
Main ingredient:
Meat / Beef
Dish:
Hot meals / Steak
Kitchen geography:
Mexican

Ingredients:

  • Beefsteak – 200 grams
  • ground cumin – 1/4 teaspoons
  • black pepper – 1 grand
  • Olive oil – 1 tablespoon
  • brown sugar – 2 tablespoons
  • onion – 1 piece (roughly sliced)
  • pepper Poblano – 2 pieces (slice in small pieces)
  • red pepper – 1 piece (cut into small pieces)
  • Tomatoes – 2 pieces (cut into small pieces)
  • Caraway – 1/8 teaspoons
  • salt – 1/4 teaspoon
  • white wine – 60 Milliliters

Number of servings: 4

 

Mexican capirotada with panela – Traditional for Lent!

 

Receta de Capirotada mexicana con panela

The capirotada con piloncillo is a typical Mexican dessert from the states of Jalisco, Sinaloa, Sonora and Nuevo León that is normally prepared during the waking season or Lent. This delicious dessert consists of toasted bread (traditionally hard bread was used) cut into slices that are put to cook along with pieces of coconut, raisins, and peanuts, covered with piloncillo syrup and grated table cheese. Although today there are hundreds of variants for the Mexican capirotada recipe with panela, you can be sure that they are all delicious so don’t stay with the craving and keep reading the step by step we have prepared for you in Free Recipes.

Steps to follow to make this recipe:

1

Cut the bread into slices of a finger wide.

Receta de Capirotada mexicana con panela - Paso 1

2

Place the slices on a baking sheet and toast the bread. In this case we are preparing Mexican capirotada in the oven, but you can also brown the bread in a frying pan, or as some people do, fry it in oil.

Receta de Capirotada mexicana con panela - Paso 2

3

For the honey, heat the water with the piloncillo and the spices. Once it boils, cook over medium heat, stirring constantly for 10 minutes or until the syrup is lightly honeyed.

Receta de Capirotada mexicana con panela - Paso 3

4

Once the honey is made, place a layer of toasted bread in the bottom of a refractory or baking tray, previously greased with oil or butter. Pour some dulce de piloncillo over the layer of toasted bread.

Receta de Capirotada mexicana con panela - Paso 4

5

Add a layer of raisins, cheese, peanuts and grated coconut. You can also add guava, orange peel, nuts or substitute blueberries and walnuts for raisins and peanuts. The only limit to this recipe will be your whim.

Receta de Capirotada mexicana con panela - Paso 5

6

Place another layer of toasted bread on top and repeat the procedure until you finish the ingredients or fill the refractory. Finish the capirotada dessert with a layer of honey and grated cheese, and bake at 185 ºC for 10 minutes or until the cheese melts.

Receta de Capirotada mexicana con panela - Paso 6

7

The Mexican capirotada with panela is served hot or cold, you can accompany it with tea, coffee or a rich glass of cold milk and enjoy it in Lent or throughout the year.

Receta de Capirotada mexicana con panela - Paso 7

 

Wheat tortilla – step-by-step recipe with photo

 


Tortilla is a national Mexican tortilla. Used in many Mexican dishes, as well as regular bread

 

Description of preparation:

The tortilla story goes back to Spain. But with its pleasant taste and simplicity in cooking it has won the titles of a traditional dish in Mexico. Mexicans use it for different dishes, like tacos. Tortilla does not contain yeast and is easily absorbed by the body. You’ll see that the tortilla at home is much easier to prepare than regular bread. If you are interested in this dish and want to know how to make a tortilla, read my recipe.

Destination:
I’ll be right back
The main ingredient:
Flour / Wheat flour
A dish:
Baking / Bread / Snacks / Tortilla
Kitchen geography:
Mexican
Diet:
Vegetarian food

Ingredients:

  • Bakery powder – 1 teaspoon
  • Warm water – 1 glass
  • Vegetable oil – 50 Milliliters
  • Flour – 4 Glasses
  • Salt – 1 teaspoon

Number of servings: 3-4

How to make “Wheat Tortilla”

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First, mix all the dry ingredients in a cup. Then pour in water and vegetable oil. Replace the tortilla dough.

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Leave the dough to insist on 10 minutes.

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From the ready-made dough, first roll a long “sausage” and then slice it into the same pieces.

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Wheat flour tortillas are almost ready. All we have to do is fry on both sides!

 

Vegan Buddha Bowl – Mexican stylus !

 

Receta de Buddha bowl vegano

Buddha bowl recipes, also known as Buddha bowls, are becoming more and more famous and are increasingly used to prepare meals and dinners rich, balanced, varied and healthy. This five-layer Mexican-style vegan bowl Buddha I bring to RecipesFree is a delicious combination of ingredients that are widely used in Mexican gastronomy, for example: beans, avocado and pico de gallo, carnita (textured soybean), etc.

Steps to follow to make this recipe:

1

Poach 1 onion and 2 cloves of garlic in a pot with a little oil.

2

Add the soaked black beans and a teaspoon of cumin and one teaspoon of salt, cover them with water and cook until they are soft, the water evaporates and a thick sauce is left on the bottom.

Tip: If you don’t have enough time, use the boiled beans.

3

Meanwhile cook the sweet potato wrapped in foil in the oven until soft for 30 minutes. Peel it and cut it into slices.

Tip: Another quicker option is to cook the sweet potato in water until soft.

4

Soak textured soybeans in warm vegetable broth for at least 10 minutes. Heat a skillet with oil and sauté textured soybeans with Mexican spices and paprika for about 5 minutes.

Receta de Buddha bowl vegano - Paso 4

5

Prepare the pico de gallo for the Mexican Buddha bowl by dicing the tomato, onion, avocado and chop the cilantro. We reserved some avocado slices for decoration. Mix the chopped vegetables with the corn and seasoned with lemon juice.

6

Assemble the Mexican Buddha bowl by placing the first layer of roasted sweet potato slices in the bottom. Place the second layer of soya carnita on top and the third layer of black beans.

Receta de Buddha bowl vegano - Paso 6

7

Place the fourth layer of grated vegan cheese on top and heat it a little in the hot oven so that it melts a little. For this recipe I used homemade vegan cheese, you can find the recipe in my Free Recipes profile and my Vegspiration blog.

Receta de Buddha bowl vegano - Paso 7

8

Finally, place the fifth layer of rooster beak. Decorate with a few slices of jalapeños and avocado slices and serve the vegan Mexican-style Buddha Bowl.

Receta de Buddha bowl vegano - Paso 8

 

Corn tortilla – step-by-step recipe with photo

 


Corn tortilla is prepared according to the principle of usual, but instead of wheat corn flour is added. For those who are interested in how to make tortilla, my tortilla corn recipe

 

Description of preparation:

Cornflour tortillas are even better for me than wheat tortillas. Cornmeal contains many nutrients such as vitamins B, zinc, iron, calcium. Cornmeal promotes blood circulation, normal gastric and intestinal function. And to get all the useful properties without knocking them down and mixing them with other products, it is enough to cook corn tortilla. It can be used for many Mexican national dishes. Enjoy your meal.

Destination:
I’ll be right back
The main ingredient:
Flour / Cornflour
A dish:
Baking / Bread / Snacks / Pies / Tortilla
Kitchen geography:
Mexican
Diet:
Vegetarian food

Ingredients:

  • Cornmeal – 2 Glasses
  • Warm water – 1.5 glasses
  • Vegetable oil – 3-4 tablespoons
  • Salt to taste

Number of servings: 3-4

How to make “Corn Tortilla”

Тортилья кукурузная - фото шаг 1

Mix all the ingredients and mix the dough.

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Tear off one tablespoon of dough from the test.

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Roll this piece of dough into a 0.5cm thick flatbread.

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Put the scones away from each other. Let them dry up a little bit. Five minutes.

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Fry the tortillas on both sides until they turn brown. You see how easy it is to make corn tortilla!

 

We’ll do our best to make sure you don’t get in trouble

 

Receta de Guacamole sin tomate ni cebolla

This time I come to RecipesFree with a basic guacamole recipe without tomato or onion. The simplest way to prepare this delicious avocado cream that has become so famous all over the world. A few months ago I brought you an original recipe of guacamole with delicious pomegranate and ideal to serve as an aperitif or at a snack dinner. This recipe, however, I like more to mix with other things such as wraps with chicken or legumes, to make toasts, etc … Even so, as a dip or cream with a few simple Mexican nachos is also fantastic. This onion and tomato free guacamole has a great cilantro aroma and fantastic consistency, and is made in a minute. In my house it is never missing 🙂

Steps to follow to make this recipe:

1

For this basic homemade guacamole I especially like the avocados to be very ripe. Real soft! 🙂 If they have any very black parts, we take them off. We empty all the meat and put it in a bowl.

Receta de Guacamole sin tomate ni cebolla - Paso 1

2

With a fork or a mashing utensil, we crush them well.

Receta de Guacamole sin tomate ni cebolla - Paso 2

3

We chop the cilantro (it is not necessary if we then go through the mixer, but I like to do it to release aroma) and add it to the bowl along with lemon juice and salt to taste.

Receta de Guacamole sin tomate ni cebolla - Paso 3

4

Beat well until the desired consistency is obtained in the soft guacamole. There’s no need to beat. A lot of people like bigger pieces. If it’s more of a snack like when I prepare guacamole with pomegranate I like it better not to beat it, but if I make this basic recipe, especially thinking of using it in wraps or on bread, I like it better to beat it and get a very creamy consistency. That’s to your liking.

Receta de Guacamole sin tomate ni cebolla - Paso 4

5

When we have the guacamole ready, without tomato or onion, we keep it in the fridge until a little before eating time, when we take it out about 20 minutes before so that it can be tempered. And whatever you’re accompanying him with, it’s great!

If you enter my blog Mins Cocina you will discover many more recipes to prepare simple but tasty dishes.

Receta de Guacamole sin tomate ni cebolla - Paso 5

 

Vegan Romeritos – just like the traditional ones!

 

Receta de Romeritos veganos

Romeritos are a type of quelite, a word derived from the Nahuatl word “quilitl” and meaning edible grass. This plant, which is different from the rosemary that gives smell, is traditionally served with mole, nopales, shrimp and potatoes. Romeritos are very representative of Mexican cuisine and are normally eaten at Christmas, although they are also considered part of the vigil food, which does not include red meat. If you don’t eat seafood, fish or any other animal product and you want to enjoy this delicious dish, don’t worry, at RecetasGrátis we have prepared a special version of this recipe for you. Read on to discover step by step how to prepare Mexican vegan romeritos.

Steps to follow to make this recipe:

1

Clean the vegetables to start preparing the recipe for vegan rosemary. It also chops the nopales in squares.

Receta de Romeritos veganos - Paso 1

2

Cook the potato, the romeritos and the nopales, all separately. When cooking nopales you can add a pinch of bicarbonate to cut the baba.

Receta de Romeritos veganos - Paso 2

3

Once the vegetables are ready, dissolve the mole paste with a little water. If you want to add more flavor to the dish, you can use the water in which you cooked the potato.

Receta de Romeritos veganos - Paso 3

4

Add the nopales to the mole along with the potatoes and let them season over medium heat for five minutes, stirring constantly.

Receta de Romeritos veganos - Paso 4

5

Finally, add the romeritos and remove from heat to prevent them from beating. This dish is typically served with shrimp powder cakes, you can omit them if you prefer or, as I have done, replace them with vegan lentil croquettes.

Receta de Romeritos veganos - Paso 5

6

Serve vegan romeritos while they’re hot. Accompany them with corn tortillas and your favorite soda – just like the traditional ones! We hope you enjoy this Mexican vegan recipe, and if you have any questions or suggestions, don’t hesitate to write your comments. Keep browsing the site to discover many more vegan and Lenten recipes.

Receta de Romeritos veganos - Paso 6