ENCHILADAS DE CAMARÓN | ENSALADA DE NOPALES
Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to be sharing with you how to make the best enchiladas de camarón/ shrimp enchiladas, served with a side of nopal salad! Seriously the perfect combo!
???? keep in mind like every recipe and every household there are tons of variations that make this delicious recipe, you can always adjust it to your taste, I really hope you enjoy it as much as me and my family do, and as always if you do please forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel please hit that subscribe button so you can be part of our family!!!!!! ????
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Ingredients: makes 16 enchiladas but it’s all going to depend on how big you make them ????
Corn tortillas
Monterey Jack or queso Oaxaca
Oil
1-2 lbs raw shrimp
1/2 white onion
6 roma tomatoes
Chile chipotle in adobo sauce
3 garlic clove
Salt/pepper
???? Ensalada de Nopales (cactus salad)
Chop your nopales( cactus) into small cubes, Rinse them real good , then Boil with 1/4 onion, 1 garlic clove, 1 small bunch of cilantro and salt. After its done drain the water and allow to cook down.
Mix in 1/4 chopped onion
2 roma tomatoes
1 cucumber
1 Chile Serrano
1 small bunch of cilantro
1 lime
Garlic salt
Black pepper
Queso fresco
1 serving of love ????
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Cooking with Chef Katy: QDOBA's Chicken Tortilla Soup
Learn to make QDOBA’s Chicken Tortilla Soup from our very own Chef Katy in just 7 EASY steps! ????????
Ingredients:
- Leftover Cooked Chicken
- ???? Fire Roasted Diced Tomatoes- 1 can
- Olive or Vegetable Oil
- 1 Onion
- 2 Dried Peppers (Pasilla Negra or Pasilla Ancho Chile)
- 5 garlic cloves
- 8 cups broth, stock, or water
- 1 tsp Mexican Oregano (optional)
- Salt
???? Garnishes: Shredded Cheese, Sour Cream, Lime Wedges, Guacamole or Sliced Avocado, Tortilla Chips
Step 1: Open can of tomato and place into a blender.
Step 2: Slice onions and set aside. Mince garlic and set aside. Remove stems from chiles and cut chiles into roughly 1-inch pieces.
Step 3: Add 1 tbsp of oil to a stockpot and set heat to medium-high. Add onion and chiles. Cook, stirring frequently until onion turns golden brown and chiles are aromatic and softened. Add garlic and stir for 1 more minute. Transfer onions and chile to the blender.
Step 4: Add half of the chicken stock, Mexican Oregano, and a pinch of salt to the blender. Blend until completely smooth.
Step 5: Return pot to the stove and set over medium heat. Add 2 more tbsp oil. Use a medium-mesh strainer to strain the puree directly to the pan.
Step 6: Bring to a simmer and stir puree frequently to avoid burning or sticking to the pan. Add the remaining 4 cups of stock and chicken to the pan and bring to a simmer. Taste and add more salt if needed.
Step 7: Ladle soup into bowls and top with broken tortilla chips and your favorite garnishes.
Enjoy! ????
Shrimp Tortilla Soup | Price Chopper Cooking How-To
Shrimp Tortilla Soup
Prep: 10 minutes Cook: 31 minutes Serves: 6
1½ pounds raw 16-20 count peeled and deveined shrimp, tails removed if necessary
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons avocado oil
1 container (14 ounces) recipe ready mirepoix soup starter
1 package (1 ounce) less-sodium taco seasoning
1 container (32 ounces) unsalted chicken stock
2 cans (4 ounces each) diced green chiles
1 can (14.5 ounces) diced tomatoes
6 (6-inch) yellow corn tortillas, cut into pieces
½ cup packed fresh cilantro plus additional for garnish (optional)
1 tablespoon fresh lime juice
Sour cream, diced avocado and/or tortilla strips for garnish (optional)
1. Pat shrimp dry with paper towel; sprinkle with salt and pepper. In large saucepot, heat oil over medium-high heat; add shrimp and cook 4 minutes or until almost opaque, stirring occasionally. With slotted spoon, transfer shrimp to cutting board; cool and cut into ½-inch pieces.
2. In same saucepot, cook mirepoix and seasoning over medium-high heat 5 minutes or until onions are translucent, stirring frequently. Stir in stock, chiles and tomatoes with their juice; heat to a boil, scraping browned bits from bottom of saucepot with wooden spoon. Reduce heat to medium-low; cook 15 minutes, stirring frequently. Increase heat to medium; stir in tortillas and cook 5 minutes or until tortillas are very tender. Stir in cilantro and lime juice.
3. With stick blender or blender, purée soup until almost smooth, and return to saucepot, if necessary. Stir in shrimp; cook over medium heat 2 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, stirring frequently. Makes about 9 cups.
4. Serve soup garnished with sour cream, avocado, tortilla strips and/or cilantro, if desired.
Approximate nutritional values per serving (1½ cups): 296 Calories, 8g Fat (1g Saturated), 198mg Cholesterol, 896mg Sodium, 24g Carbohydrates, 5g Fiber, 8g Sugars, 31g Protein
Chef Tip
The mirepoix soup starter can be replaced with 1 cup each chopped white onion, celery and carrots.
Blackened Shrimp Chimichangas
Blackened Shrimp Chimichangas
In this video I show you an amazing Tex-Mex/Cajun fusion recipe that is not only easy to do, but has an incredible flavor and texture that you are going to love! Blackened Shrimp Chimichangas!
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Enchiladas como las hacemos aca en Michoacan De mi Rancho a Tu Cocina
Enchiladas como las hacemos aca en Michoacan De mi Rancho a Tu Cocina asi disfrutamos de unas enchiladas aca en Michoacan y en mi rancho nos encantan
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Recipe on the Back Season 2 Ep 7: Enchilada Soup
On this week's episode of Recipe On The Back, I'm making Enchilada Soup from the back of a can of Las Palmas enchilada sauce. I won't lie, this wasn't the best. But it's worth a watch!
Ingredients:
3 cans (14.5 oz) ready-to-serve beef broth
2 cans (14.5 oz) stewed tomatoes
1 can (28 oz) Las Palmas Enchilada Sauce
3/4 cup finely chopped onions
2 garlic cloves
1 teaspoon cumin
1 teaspoon dried oregano leaves
3/4 teaspoon pepper
10 (6-inch) corn tortillas, cut into 1/2 inch strips
2 cups shredded Monterey Jack Cheese
Directions:
1. In dutch oven or large saucepan combine all ingredients except oil, tortillas and cheese. Bring to a boil; reduce heat to low and simmer uncovered 30 minutes.
2. Meanwhile, in a large skillet heat oil to 375°F. Add a few tortilla strips to the hot oil. Cook 1 to 2 minutes or until crisp. Using a slotted spoon remove strips; drain on paper towels. Repeat with remaining strips.
3. To serve soup place a generous handful of tortilla strips and some of the cheese in large individual soup bowls. Fill bowls with soup, garnish with remaining cheese and tortilla chips.