Who doesn’t love a good taco! Whip up a yummy taco recipe with a twist thanks to this recipe from our friends at Mexicue!
For these tacos Mexicue took the things everyone loves about New Orleans preparation of shrimp, added another layer of bold flavor & heat with dried ancho chilies and fresh charred jalapeños, and put them in taco form. They are great for a family style Sunday night dinner with friends and family. They pack some heat so we suggest serving with ice cold beverage!
For more info, visit mexicue.com!
Ingredients:
· ½ cup unsalted butter
· ½ cup AP flour
· 4 cups yellow onions, finely chopped
· 2 cups celery, finely chopped
· 1 cloves garlic, minced
· 1 14.5 oz can chopped tomatoes with juice
· 2 cups shrimp stock (chicken stock works well too)
· 1/2 cup chopped grilled jalapeños
· 1 tablespoons Worcestershire
· 1 tablespoons lemon juice
· 1 teaspoon ancho chili powder
· 2 tablespoons Cajun rub
· 1 bay leaves
· 1 teaspoon Kosher Salt
· 3 lbs shrimp
· 20 flour tortillas
· 1 cup cotija cheese
· ¼ cup fresh cilantro, chopped
Directions:
1. In a large heavy bottomed pot, melt butter over medium high heat. Whisk in flower slowly and stir to make a roux the color of light copper. This should take about 8-10 minutes, but keep a careful eye on it.
2. Add the onions, celery, and garlic and cook for 10-15 minutes, until the vegetables start to soften.
3. Add the tomatoes, stock, grilled jalapeños, Worcestershire, lemon juice, chili powder, Cajun rub, salt, and bay leaves.
4. Bring to a boil over high heat and then lower heat and simmer the mixture for one hour.
5. Add the shrimp and cook for about five minutes until the shrimp are cooked through.
6. Grill the tortillas for a minute or so on each side.
7. Assemble tacos by adding shrimp with some sauce to grilled tortillas and top with queso fresco, and cilantro.
