Directions For the sauce: Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from ...

1. Hierva en suficiente agua los chiles guajillo y de árbol por diez minutos, cuele y licúe con el puré de tomate, crema, mayonesa, chile chipotle, consomé de pollo, ajo y cebolla, hasta lograr una ...

The sign on the window ballyhoos the joint’s Mexican food and seafood, but it shouldn’t be pimping either — certainly not its camarones a la diabla…unless you’re pining for shrimp that tastes like ...

1. Rinse shrimp, and pat dry. 2. Place the chiles de arbol, garlic and boiled tomato in a blender and blend until smooth. 3. Add olive oil to a saucepan, and sauté onion until caramelized. 4. Add ...

Cuando la gente llega al abrasador desierto de Phoenix, donde los veranos alcanzan los 118 grados y un buen día de octubre trae tardes de 90 grados, lo más probable es que el antojo inmediato no sea ...

When I was growing up, shrimp was often in rotation in my family home. My tio (uncle) Juan would visit and whip up just about every Mexican shrimp dish possible. He has been a chef my whole life, ...

When I was growing up, shrimp was often in rotation in my family home. My tio (uncle) Juan would visit and whip up just about every Mexican shrimp dish possible. He has been a chef my whole life, ...

Place the ancho chilis in a small sauce pan over a low heat. Add chicken stock and steep about 15-20 minutes. When peppers are softened, pour them in a blender with the stock. Add tomatoes, garlic ...

Festiva’s version of the traditionally spicy shrimp dish tones things down—but not by much. A sweet sofrito—the chunky sauce used as a base in many Latin-American dishes—is cooked with plantains and ...