We are Molito Mexicano

Hello everybody! Do you know which day is today?! SUNDAY! and Sunday is Molito Mexicano day! For this occasion we bring you a delicious recipe for your Sunday afternoon (ok, ok… admittedly, maybe not THIS Sunday, but the next!).

But first, a brief context about this recipe, maybe you all are wonder: why that name? well, its story starts this way: In a cold, cold winter, looong time ago (2 years ago, to be precisely), Juans was (as always -_- ) very busy but both were hungry… sooo hungry. So, Ritz, as always so adventurous, decided to explore in search for food the outskirts of the mysterious city of Nijmegen… then she went to the supermarket, bought some shrimps and garlic, A LOT of garlic (god knows why!) and returned home. There, she found random stuff to mix and voila! The most awesome shrimps tacos were summoned into existence!

Seriously, they are… uuuffff!!... but don’t take my word for that (you know better not to believe EVERYTHING you read online, right?!) Now, go out to buy nice fresh shrimps (even if it is cold… believe me, just do it!)

Here is the complete list of ingredients that you’ll need:

Shrimps:

I.1) ½ kg shrimps, peel and clean them. Cut them open in the middle along the back and clean if you wish

I.2) 13-14 large cloves. Half finely chopped and the other half as a paste.

*Oil to fried them :D

Dip:

I.3) 1 middle size onion, peeled and cut in halves, one of which chopped

I.4) Creme fraiche (200 gr)

I.5) 2 heaping tbsp mayonnaise

I.6) Chipotle chilli or just about any other chilli (2-4 tbsp if in sauce or 1 pc)

This might be a bit tricky, but you have to get creative. We think any chilli would give a nice taste.

*tbsp=table spoon

Final touch:

I.7) 1 avocado in slices

I.8) Red cabbage, finely chopped

I.9) 1 can of black beans

I.10) 4 flour tortillas or corn tortillas; the latter are better, however if you can't find them anywhere, like us in Nijmegen, flour tortillas are just great. Our favourites are the “Mesa Mexicana Tortillas.”

Preparation for:

Shrimps:

For this step you have cleaned and cut the shrimps already. Second, in a pan pour some oil (not to much) and saute the finely chopped garlic together with the shrimps. You have to be careful not to burn the garlic, so keep an eye on it and keep stirring. Once the water has evaporated (because the shrimps will exude water) add the garlic as a paste. Set the flame low. Keep stirring and please P-L-E-A-S-E, be extra careful in this step, otherwise you won’t have anything to eat and you will starve. Ok, seriously, if the garlic gets burnt, it will be very bitter, like my heart if you didn’t pay attention ;(. You will know that it is done, when the shrimps are kinda gold.

Dip:

Put everything in the blender! :P Seriously, that’s it!

Rewind… we will explain it… we don’t want any complains here in our lovely blog :D

Formula= Blender + half onion + 200gr Creme fraiche + mayonnaise + a pinch of salt + chipotle or any chilli sauce (be conservative in the quantity, you can always add more) + ON button… Wait… remember to put the lid on!  + OFF button + taste it + add salt if needed.

Yes, that easy, you don’t have to cook it, or fridge it…

Beans:

Fry the chopped onion, add the black beans and if you have chicken broth or beef broth (cubes) add it too, it will upgrade the flavor. When it is all mixed, smash them until you have a kind of paste.

THE TACO…

Warm the tortillas in a pan, one by one.

Here is the magic trick, maybe your first taco will be messy but the following ones will be better, do not panic!

Ok, ready? warm one tortilla for less than a minute, put it on a plate and spread the bean paste on the tortilla, then 5 or 6 shrimps on top (of course also some garlic, don’t be shy!), add the red cabbage, 2 avocado slices and finally, the chipotle dip! Bend the tortilla or wrap it.

Repeat that process until your belly is full and you are happy as this face -- :D

* Our soundtrack suggestion while you cook:  https://www.youtube.com/watch?v=kcKOd_wy0XI&list=PLQYpNxam4VgtFgqfK0He5uezqx9N89ufB&index=2

We hope you will enjoy it as much as we did this afternoon. A couple of beers and good company will be the perfect match for this recipe.