mexican style

You can pretty much get Mexican food like tacos and burritos in just about any corner of the country these days. However, Mexican Shrimp Cocktails don't seem to have caught on elsewhere as they have in the Bay Area. Here's my version--you can adapt your own recipe using the listed ingredients and amounts as a rough guide.

Mexican-Style Shrimp Cocktail

clam juice

oregano

shrimp,

peeled, seeded, diced ripe tomatoes

English cucumber

celery

red onion

jalapeno peppers

ketchup

limes, juiced

cilantro,

Mexican-style sauce,

Hass avocado, cubed

Mexican-Style Shrimp Cocktail | Recipe Instructions - Step 1

Place clam juice and oregano in a saucepan; bring to a boil over medium-high heat. Add shrimp and stir just until shrimp turn pink and are not quite cooked through, about 2 minutes. Transfer shrimp to a bowl with a slotted spoon. Reserve liquid. Let shrimp cool to room temperature.


Mexican-Style Shrimp Cocktail | Recipe Instructions - Step 2

Place chopped tomatoes, cucumbers, celery, red onion, and jalapenos is a mixing bowl. Add ketchup, cooking liquid from the shrimp, lime juice, cilantro, and hot sauce. Gently mix until ingredients are well blended.


Mexican-Style Shrimp Cocktail | Recipe Instructions - Step 3

Chop shrimp into bite-size pieces, leaving a few whole for garnishes. Stir chopped pieces into the vegetable mixture. Wrap mixing bowl with plastic wrap. Place reserved shrimp in a bowl; wrap with plastic wrap. Refrigerate shrimp cocktail and reserved shrimp until thoroughly chilled, 2 to 3 hours.


Mexican-Style Shrimp Cocktail | Recipe Instructions - Step 4

If mixture seems a bit thick, add a little tomato juice or pickle juice. Stir in avocado cubes. Serve, if possible, in clear glass bowls. Top with reserved whole shrimp and some cilantro leaves.


Oh. My. GAWD!!! This was delicious. I didn&rsquo;t think there would be anyway I would love this style of shrimp cocktail better than the other kind I had been eating all of my life but boy, was I wrong! I couldn&rsquo;t find any clam juice anywhere, so I had to use Clamato. It was spicy so I omitted the cayenne pepper, and I added a little garlic salt that had parsley in it in addition to the parsley (because we are garlic lovers). Everything else I followed to a T. I made a huge bowl of it, thinking it would last but it was gone in 24 hours with just 3 of us eating it for breakfast, lunch and dinner! This is easily my favorite recipe I have found in years. Not to mention that aside from the ketchup, it is a pretty darn healthy meal (and snack) for anytime of the day. Thank you for sharing this recipe!

This has become a staple in our house made this several times and will make it again when our daughter's family visits from Vermont this Easter weekend. So good and very filling this is an entre not an appetizer. Serve with flour and corn tortillas I prefer corn tortillas!!

This was pretty good! I think I may have added too much cucumber BC it tasted a little watered down. And next time I ll add more avocado! I mean ya can t go wrong w more avocado!!!

Made as instructed best cocktail I have had!

This was the best shrimp cocktail ever! Served with warm naan bread and called it dinner. Perfect for summer!

This is perfect to bring to any party/gathering and I love that I can pretty much make it the night before (waiting to add the avocado right before serving). I used juice from half an orange in addition to the lime juice and it was perfect. This will be one of my staples from now on.

Do yourself a huge favor and make this shrimp appetizer! It is wonderful!

Hi Chef John,
Great recipe I'm a Mexican Chef well done and you are a GREAT Chef






,

This Friday night favourite is a great one to get kids practising their chopping skills. Bring all the toppings to the table and let everyone get stuck in.

Buddy's chicken fajitas

red pepper

x 150 grams skinless free-range chicken breast

sweet smoked paprika

cumin

olive oil

CORN SALSA

corn

spring onions

red chilli

coriander

lime

TO SERVE

wholemeal flour tortillas

iceberg lettuce

Cheddar cheese

½ a bunch of fresh coriander (15 grams)

natural yoghurt

Beautifully tender beef brisket brings game-changing flavour to this slow-cooker chilli con carne recipe. Give it a go!

Slow-cooker chilli con carne

beef brisket

bay leaves

cumin seeds

coriander seeds

chilli powder

plain flour

plum tomatoes

soffrito mix

black beans

beef stock

Nothing beats this cheesy kimchi and garlic chicken quesadilla! It's totally moreish and flavour-packed with a delicious, paired with a chive butter. 

Kimchi garlic chicken quesadillas

chicken thighs

garlic powder

½ tsp chilli powder

curry powder (or mild/hot, depending on your preference)

tbsp light soy sauce

½ tsp MSG (optional)

sugar

tortilla wraps

mozzarella, shredded

kimchi, finely chopped

onion, finely diced

unsalted butter

paprika

garlic cloves, finely chopped

chives,

coriander,

lime,

salt and black pepper

For the avocado cream

sour cream

avocados, cubed

salt

juice of 1 lime

water

Put the chicken thighs into a bowl with the garlic powder, chilli powder, curry powder, light soy sauce, MSG (if using), sugar, a pinch of salt, black pepper and 1 tablespoon of the olive oil. Mix well to coat thoroughly.

Next, make the avocado cream. Combine all the ingredients in a food processor and blend until smooth. Pour into a bowl and set aside.

Heat the remaining tablespoon of olive oil in a frying pan over a medium-high heat for 1–2 minutes, then gently place the chicken thighs in the pan and cook for 3–4 minutes on each side until slightly charred. Remove from the pan and leave to rest for 3–4 minutes, then chop into small pieces.

Grab a tortilla wrap and scatter half of the mozzarella on one half, spreading it all the way to the edge. Top with half the chicken, half the kimchi and half the diced onion, making sure to spread them out over the cheese. Fold the empty side of the tortilla over to close the quesadilla. Repeat with the remaining tortilla.

Melt 2 tablespoons of butter in a frying pan over a medium-high heat, then add the paprika and garlic. Cook for 2–3 minutes until fragrant, then reduce the heat to medium-low and add the chives.

Melt another tablespoon of butter in the pan and swirl to coat, then place the two folded tortillas in the pan, with the cheese on the bottom. Gently press down with your fingers. Cook for 2 minutes, then flip and add the remaining tablespoon of butter to the pan. Cook for a further 2 minutes, or until the cheese has melted and the tortilla has turned golden.

Remove the tortillas and slice them in half into triangles. Place two halves on a plate and drizzle over the garlic and chive butter. Sprinkle with the chopped coriander and garnish with lime wedges. Dip into the avocado cream or spoon onto each bite.

Prepare to tantalize your taste buds with my all-time Fave Birria Tacos recipe! Picture tender, shredded beef, oozing with cheese, and crisped to perfection—these are hands down the best homemade tacos you&#039;ll ever sink your teeth into. We&#039;re talking braising a rich birria de rez, crafting a flavorsome consomé, and frying up tacos with luscious Oaxacan cheese. Get ready for taco perfection! Make-ahead, Gluten-free, Dairy-free + Vegan option.

My Fave Birria Tacos

guajillo peppers

ancho chiles

chipotle peppers

onion, chopped

garlic

tomatoes

beef stock ((You can sub with water))

Tbsp apple cider vinegar

Tbsps Mexican oregano

thyme

tsp cumin

tsp cinnamon

tsp smoked paprika

tsp allspice

lbs. organic chuck roast beef, chopped into medium-large chunks

Tbsp Extra virgin olive oil

tsp sea salt

tsp black pepper

onion, diced

organic beef stock

organic corn tortillas

Oaxaca cheese

cilantro

Pico de Gallo

Remove the stems and seeds from all of the dried ancho and guajillo chiles and add the beef stock to a medium-sized pot and bring to a boil. Next, add chiles, turn off the heat and cover and allow it to sit for 15-20 minutes.

When the peppers are softened, add them to a high-powered blender or food processor along with the remaining ingredients and blend until smooth and thick. NOTE: You can add another ½ cup or more of beef stock (or water) for desired consistency + less thickness.

TO MAKE THE CHILI PASTE:

Preheat the oven to 350 degrees Fahrenheit.

In a dutch oven over medium-high heat, add the olive oil. Once heated, add the chopped beef chunks and sear on each side (seasoning each side with salt, black pepper, and garlic powder) for 3-4 minutes or until golden. Remove seared meat from pot and set onto a plate with paper towel. NOTE: If needed, you can work in batches until all meat are seared.

In the same pot, add the onions, sautéing until fragrant and translucent, about 1-2 minutes. Add the chili paste and stir together, allowing everything to simmer for about 1-2 minutes. Add the beef stock and water, stirring to combine. Add the seared beef and stir again and reduce the heat to low and allow to simmer for another minute or so.

TO MAKE THE &#39;MEAT&#39;:

Carefully, transfer the dutch oven into the oven and let everything slowly cook and braise for about 2 1/2 hours or until the beef is really tender and can be easily shredded using forks.

Remove from oven and begin shredding all of the meat until completely &quot;pulled&quot; in texture. NOTE: You want to have a good amount of sauciness to serve over the tortillas (plus for dipping).

LET EVERYTHING BRAISE IN THE OVEN:

Remove 1 cup of the broth/liquid from the cooked beef and add to a small bowl.  Add some fresh chopped cilantro to the top and set aside as the dipping sauce.

In a medium skillet or fry pan (ensure that it&#39;s entirely non-stick for the best ease; not a cast iron) over medium heat, add 1 tablespoon of olive oil and using a paper towel, gently wipe it evenly at the base of the skillet.

Carefully dip a tortilla at the top part of the dipping sauce (aka consomme) and place it in the heated skillet/pan and fry for a few seconds. Top with shredded beef, diced onions, chopped parsley, and shredded cheese. Flip in half and allow the cheese to melt and become gooey before flipping it carefully onto the opposite side again for a nice &quot;char&quot;. Remove from heat once golden on both side and repeat until all tacos are made.

Serve with the dipping sauce, Pico de Gallo, or whatever else you love and enjoy!

Bon Appetit!

TO ASSEMBLE THE TACOS:

It doesn’t tell you when to put in half the ingredients listed such as garlic/tomatoes/ seasoning/apple vinegar etc. and so I just dumped it all into the Dutch oven hoping for the best but it frustrated me.

So confused, making right now &amp; it says to boil HALF A CUP of stock then add dry chilis, cover and simmer for 15-20. Well it’s been 6 mins, and the stock burnt down, chilis are burnt and now having to restart…. Maybe be a little more specific if you’re supposed to keep heat high or lower, or just add more liquid idk but very discouraging way to start this recipe….

Absolutely! Chicken cooks faster than beef, especially if it's thinly sliced or shredded. Keep an eye on it to avoid overcooking—should be done in much less time. I'm  enjoyed this  recipe. Thanks for sharing.

My husband and I love Mexican because it reminds me of when he proposed to me in  Mexico. Long story short, he had me try birria tacos for the first time and I nearly shed a tear at home good they were. I tried your recipe like many others and I must say, your version is as or very close to what I ate in Mexico. My fam loves it and also I tried your apple crisp recipe, top notch!!! Great work!!

How many times have you thrown away old salad leaves? Too many! Put them to good use in this black bean taco filling.

Black bean taco filling

smoked paprika

mixed salad leaves,

Peel and finely slice the garlic, then place in a large frying pan on a medium-high heat with 1 tablespoon of olive oil. Fry for 1 minute, then pour in the beans (juice and all) and stir in the smoked paprika.

Let it bubble down to a thick sauce, then stir through the salad leaves until wilted and season to perfection with sea salt and black pepper.

Serve on your favourite taco shells with tomato salsa, charred tinned sweetcorn and a squeeze of lime juice.

Top 6 mexican style recipes from across the web

The most viewed mexican style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mexican-Style Shrimp Cocktail

Buddy's chicken fajitas

Slow-cooker chilli con carne

Kimchi garlic chicken quesadillas

My Fave Birria Tacos

Black bean taco filling

Top 6 mexican style recipes from across the web

The most viewed mexican style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican-Style Shrimp Cocktail

Buddy's chicken fajitas

Slow-cooker chilli con carne

Kimchi garlic chicken quesadillas

My Fave Birria Tacos

Black bean taco filling

The most viewed mexican style recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine