1,001 Best Hot and Spicy Recipes (91 page)

 

Bottled Mexican hot sauce or a hot sauce from Chapter 2, to taste
24 whole clams, removed from their shells
1 onion, peeled and chopped
1 tomato, chopped
Juice of 6-8 Key limes
Salt, to taste
Freshly ground black pepper, to taste
¼ bunch fresh cilantro (optional)
2 pounds (1.1 kg) crushed ice (optional)

 

1.
In a container with a cover, combine all the ingredients except the cilantro and ice. Refrigerate the ceviche until it’s well-chilled. Serve it immediately or let the flavors marry and serve it up to 3 days later.

2.
To serve the ceviche Guaymas-style, save the clam shells and scrub them well. Fill 4 to 6 shallow bowls or plates with crushed ice. Nest the half shells into the ice and heap them with the ceviche. Garnish each plate with a sprig of cilantro.

 

Variation

Use fresh shucked oysters in place of the clams. Omit the tomato and add an 8-ounce (224 g) can of sliced water chestnuts and half a red bell pepper, seeds removed and chopped.

Yield: 4 servings

Heat Scale: Hot

 

30 fresh oysters, shucked and washed
½ cup (118 mL) white wine
¼ cup (59 mL) fresh lemon juice
½ teaspoon (2.5 mL) salt
1 cup (236 mL) chopped onion
3 cloves garlic, peeled and minced
¼ cup (59 mL) vinegar
¼ teaspoon (1.25 mL) freshly ground black pepper
4 jalapeño chiles, stems and seeds removed, thinly sliced
⅓ cup (79 mL) olive oil
Shredded mixed greens for serving

 

1.
Place the oysters in a medium saucepan. Add the wine, lemon juice, salt, and enough water to just cover. Bring the mixture to a light boil, reduce the heat to a simmer, and cook for 3 minutes. Drain the oysters, transfer them to a ceramic bowl, and set them aside.

2.
Bring 2 cups (473 mL) water to a boil. Turn off the heat, add the onion, and let it sit in the hot water for 2 minutes. Drain the onion and add it to the oysters, along with the garlic, vinegar, pepper, chiles, and olive oil. Toss the mixture lightly to distribute the ingredients. Chill for 4 hours and serve on shredded greens with slices of avocado and warm tortillas or toasted garlic bread.

Yield: 3-4 servings

Heat Scale: Hot

 

1 pound (454 g) fresh conch, pounded to tenderize and cut into bite-sized pieces
¼ cup (59 mL) fresh lime juice
¾ cup (177 mL) fresh lemon juice
1 habanero chile, stem and seeds removed, minced
1 cup (236 mL) finely chopped onion
¼ cup (59 mL) chopped cilantro
1 cup (236 mL) peeled and chopped tomato
¼ cup (59 mL) olive oil
1 teaspoon (5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper

 

1.
Put the cut-up conch in a shallow, glass pan and cover it with the lime and lemon juices. Marinate in the refrigerator for 5 hours. Drain the conch and transfer it to a mixing bowl.

2.
Add the chile, onion, cilantro, tomato, olive oil, salt, and pepper, mix, and serve.

Yield: 4 servings

Heat Scale: Medium

 

4 tomatoes, roasted, peeled, and chopped
1 cup (236 mL) chopped onion
½ cup (118 mL) chicken broth
½ cup (118 mL) water
3 chipotle chiles in adobo sauce, diced
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
8 green chiles (poblanos or New Mexican), roasted, peeled, stem and seeds removed
2 cups (473 mL) cooked, shredded crab
½ cup (118 mL) minced onion
1 teaspoon (5 mL) dried Mexican oregano or 2 teaspoons (10 mL) fresh, minced
2 tomatoes, peeled, seeded, and chopped
2-3 tablespoons (30-45 mL) chicken broth
1½ cups (354 mL) corn oil
½ cup (118 mL) all-purpose flour
3 egg whites, stiffly beaten

 

1.
In a small saucepan, combine the tomatoes, 1 cup (236 mL) chopped onion, chicken broth, water, chipotle chiles, salt, and pepper. Bring the mixture to a boil, lower the heat to a simmer, and simmer while you stuff the chiles.

2.
In a small bowl, mix together the crab, onion, oregano, and tomatoes. If the mixture seems dry, add the chicken stock 1 tablespoon (15 mL) at a time. Stuff the chiles with this mixture.

3.
In a frying pan, heat the oil over high heat. Dredge the stuffed chiles in the flour, dip them into the egg whites, and deep fry them in the oil for 2 minutes per side or until golden brown. Drain them on paper towels. Arrange the rellenos on a warm dinner plate and top them with warm salsa.

Yield: 6-8 servings

Heat Scale: Medium

 

12 fresh whole crabs, cooked, meat removed and shells reserved (or substitute 3 pounds [1.36 kg] freshly cooked crab legs)
¼ cup (59 mL) olive oil, plus more as needed
1 cup (236 mL) minced onions
3 cloves garlic, peeled and minced
1½ cups (354 mL) peeled, chopped tomatoes
4 serrano chiles, stems and seeds removed, minced
2 tablespoons (30 mL) minced parsley
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
¾ cup (177 mL) coarsely chopped green olives
⅔ cup (158 mL) dry bread crumbs
1 egg, beaten well
Thinly sliced lemons or limes for garnish
Minced parsley for garnish

 

1.
Preheat the oven to 350°F (180°C). Lightly oil the reserved crab shells or ovenproof shell ramekins.

2.
Coarsely chop the crab meat and set it aside.

3.
In a medium sauté pan, heat the oil over medium heat. Add the onions and garlic and sauté for 1 minute. Add the tomatoes, chiles, parsley, salt, and black pepper and sauté for another minute, stirring and tossing the mixture.

4.
Mix in the reserved crab, olives, and bread crumbs. Mound this mixture lightly into the prepared crab shells or ramekins.

5.
Pour about 1 teaspoon (5 mL) of the beaten egg and a few drops of olive oil over each portion. Place the shells or ramekins on a baking sheet and bake for 20 minutes or until golden. Garnish with the sliced lemons or limes and the parsley and serve immediately.

Yield: 6 servings

Heat Scale: Medium to Hot

 

5 ancho chiles, stems and seeds removed
2 tomatoes, peeled and seeded
1 onion, peeled and chopped
¼ teaspoon (1.25 mL) salt
Corn oil as needed to fry tortillas
18 tortillas
2 tablespoons (30 mL) olive oil
2 cups (473 mL) finely chopped shrimp
2 tomatoes, crushed
1 onion, peeled and finely chopped
1 habanero chile, stem and seeds removed, minced
1½ cups (354 mL) finely chopped cooked potatoes
½ teaspoon (2.5 mL) salt
Freshly ground black pepper, to taste
2 cups (473 mL) thinly sliced onion, soaked in ½ cup (118 mL) vinegar
5 cups (1.2 L) finely shredded lettuce

 

1.
In a food processor, combine the ancho chiles, tomatoes, onion, and salt to a smooth purée. Set the mixture aside.

2.
In a deep skillet, heat the corn oil over high heat. Dip each tortilla in the ancho chile mixture, then fry them for a few seconds on each side and transfer them to paper towels to drain. Place the tortillas on a platter.

2.
In a medium skillet, heat the 2 tablespoons (30 mL) olive oil over medium heat. Add the shrimp, tomatoes, onion, chile, and potatoes. Lightly fry the mixture for 2 minutes, until the shrimp is cooked. Add the salt and pepper to taste. Divide this mixture among the tortillas and roll up each tortilla.

3.
Drain the onion-vinegar mixture thoroughly and sprinkle it over the tortillas, along with the shredded lettuce.

Yield: 3-4 servings

Heat Scale: Mild

 

6 ancho chiles, stems and seeds removed
2 cloves garlic, peeled
1 medium onion, peeled and coarsely chopped
3 medium tomatoes
2 tablespoons (30 mL) vegetable oil
1 pound (454 g) fresh whole shrimp
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
¼ cup (59 mL) coarsely chopped epazote
2 potatoes, peeled and cut in small cubes

 

1.
In a hot, dry skillet, toast the chiles for 1 minute, tossing constantly so they do not burn. Transfer the chiles to a heat-resistant bowl, add water to cover, and soak for 15 minutes. Drain the chiles and reserve the water.

2.
Put the drained chiles in a small blender with the garlic and onion. Purée the ingredients, adding more of the soaking water if necessary. Set this mixture aside.

3.
Roast the tomatoes by holding them over a gas flame until they blister or gently rolling them in a small, dry sauté pan over high heat until they start to blister. Remove the skins, crush them between your fingers, and set them aside. In a sauté pan, heat the vegetable oil over medium heat. Add the crumbled tomato skins and the tomatoes and sauté for 30 seconds. Add the reserved chile mixture and sauté for 30 seconds. Remove the pan from the heat and set aside.

4.
Wash the shrimp and place them in a small saucepan with water to cover. Add the salt, pepper, and epazote. Bring the water to a boil, reduce the heat to a simmer, and cook for 2 minutes. Remove the shrimp from the water and let them cool slightly. When they are cool to enough to handle, clean them and cut them in half lengthwise. Reserve the cooking water.

5.
Cook the potatoes in the shrimp water for 10 minutes, or until they are tender. Drain the potatoes, reserving 1 cup (236 mL) of the water. Add the sliced shrimp and the potatoes to the chile mixture and toss to blend. Heat the mixture and serve.

Yield: 4 servings

Heat Scale: Medium

 

2 dozen large, fresh shrimp
1 mulato chile, stem and seeds removed
1 ancho chile, stem and seeds removed
1 pasilla chile, stem and seeds removed
1 onion, peeled and cut into eighths
2 cloves garlic, peeled
½ teaspoon (2.5 mL) salt
2 teaspoons (10 mL) Mexican oregano
2 tablespoons (30 mL) white wine vinegar
2 tablespoons (30 mL) olive oil

 

1.
Preheat the oven to 350°F (180°C). Lightly oil a small casserole dish.

2.
Bring a small pot of water to a boil, rinse the shrimp in cold water, and add the shrimp to the pot. Boil for 3 minutes or until the shrimp turns pink. Drain the shrimp and let them cool. When they are cool enough to handle, peel them and set them aside.

3.
In a skillet over low heat, toast the chiles for 1 minute, tossing them and taking care that they don’t burn. Remove the pan from the heat and add hot water to cover the chiles. Let them soak for 10 minutes, then drain them.

4.
Transfer the chiles and the soaking water to a blender. Add the onion, garlic, salt, oregano, and white wine vinegar and purée until smooth.

5.
In a small skillet, heat the oil over medium heat. Pour in the puréed chile mixture and simmer for 5 minutes, adding more water if the mixture gets too thick. Add the shrimp, mix it with the chile sauce, and simmer for 30 seconds.

6.
Pour the shrimp mixture into the prepared casserole dish and bake for 5 minutes. Serve the shrimp hot from the oven.

Yield: 2-3 servings

Heat Scale: Medium