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Mexican | |
| Chorizo and Shrimp: Two 9-ounce tubes Mexican chorizo (I like V&V Supremo) 8 ounces U12 shrimp, peeled, tails removed and deveined, coarsely chopped 2 tablespoons lime juice Kosher salt and freshly ground black pepper Grilled Pineapple Relish: 6 slices fresh pineapple 1 yellow onion, 1-inch slices 1 tablespoon avocado oil 2 tablespoons chopped fresh cilantro 1 jalapeño or Fresno chile, seeded and diced Zest and juice of 1 lime Kosher salt and freshly ground black pepper Avocado Crema: 1/2 cup fresh cilantro leaves, chopped 1/4 cup crema Mexicana 1 avocado, chopped Zest and juice of 1 lime Kosher salt and freshly ground black pepper To Serve: 8 corn tortillas, oiled and lightly griddled until slightly golden and pliable Fresh radishes, sliced on a mandoline Fresh cilantro leaves, for garnish | |
| For the chorizo and shrimp: Sauté the chorizo in a large nonstick pan on medium-high heat until caramelized and cooked through, about 12 minutes. Strain and drain most of the fat, reserving about 2 tablespoons fat in the pan. Add the shrimp and saute, tossing every minute until well browned and just cooked through, 3 to 4 minutes. Take off the heat and add the drained chorizo back to the pan. Add the lime juice, then season to taste. Set aside and keep warm. For the pineapple relish: Heat a grill or grill pan to medium-high heat. Drizzle the pineapple and onion with the oil and place on the grill. Char, 3 to 4 minutes per side. Remove from the grill, then dice the pineapple and charred onion. Add to a medium bowl, then add the cilantro, jalapeño, lime zest and juice. Season with salt and pepper. For the avocado crema: Place the cilantro, crema Mexicana, avocado and lime zest in a food processor and pulse until smooth. Season with salt and pepper. (When storing the crema, place a piece of plastic wrap pressed on top of the sauce to keep from browning.) Serve the chorizo and shrimp on the tortillas, garnished with the radishes, cilantro, relish and crema. | |
Unrated | |
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