Richard W. Rodriguez
Cocktail de Camarón
Rosario Ortega, co-owner and executive chef at West 7th Tex-Mex joint La Cabrona, shares colorful and scrumptious recipes for your next four-course culinary adventure. But be forewarned, these dishes are sure to become popular requests in any household that successfully makes them.
Cocktail de Camarón
Richard W. Rodriguez
Ingredients:
- 2 pounds 41-50 shrimp (peeled and deveined)
- 1 bottle of Clamato (32 ounces)
- 1 can of tomato sauce (15.6 ounces)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1/2 cup lime juice
- 1 tablespoon Tapatio sauce (you may add more if you like it spicy)
- 1 tablespoon fresh minced garlic
- 1 teaspoon salt and black pepper
- 3 tomatoes
- 1/2 onion
- 2 stalks of celery
- 1 bunch of cilantro
- 2 ripe avocados
- Optional: 1 serrano or couple jalapeños
Instructions:
Boil 6 cups of water with 2 generous tablespoons of salt. Add shrimp and boil for 5 minutes. The shrimp should turn a bright pink and opaque white color. Strain and set in the fridge to cool.
While the shrimp is cooling, dice tomatoes, onions, celery, cilantro, and optional jalapeño or serrano pepper.
For cocktail sauce, whisk together tomato sauce, tomato paste, Clamato, Tapatio, lime juice, Worcestershire sauce, minced garlic, black pepper, and salt to taste.
Combine chilled shrimp, diced vegetables, and cocktail sauce. Garnish with sliced avocado and serve with saltine crackers, tortilla chips, or tostadas.
Mole
Richard W. Rodriguez
Ingredients:
- Chicken
- 4 to 5 pounds bone-in chicken thighs
- 1 large onion
- Corn tortillas
- Salt to taste
Mole sauce:
- 1 bottle Doña Maria (8.25 ounces)
- 10 guajillo peppers
- 5 Ancho chiles
- 5 Chile de Cambray peppers (double the amount of this pepper if you like it spicy)
- 1 cup roasted peanuts
- 1 cup roasted sesame seeds
- 1 cup roasted pumpkin seeds
- 1 round chocolate Abuelita
- 1 teaspoon each: cumin, garlic powder, black pepper, bay leaves, thyme, cinnamon
- 3 to 4 whole cloves
Instructions:
Boil chicken with 6 cups water, 1/2 of the onion, and salt generously to taste. Boil until fully cooked for about 20 minutes. Once chicken is cooked, save the water you boiled the chicken in (you will use it later to blend with the sauce).
Prep the dry chiles, guajillo, ancho, and cambray. Remove the stem and seeds and boil in water for 10 minutes. Strain the water.
In a nonstick skillet, toast sesame seeds, peanuts, and pumpkin seeds. Remove, then lightly toast all spices in same skillet.
At the same time, fry the tortillas. Cover the entire bottom of a pan in a neutral cooking oil; you want them to be crispy but not burnt.
In a blender, add the toasted spices, roasted peanuts, sesame seeds, pumpkin seeds and blend with 1 cup of the chicken stock. Take out the mixture and set aside.
In the blender, add the fried tortillas and 2 cups of chicken broth. Take out and set aside.
In the blender, add the cooked and strained chiles with a cup of water.
In a bowl, dissolve the mole paste and chocolate Abuelita and a cup of chicken broth.
In a skillet, on medium heat with a couple tablespoons of neutral cooking oil, add blended chiles and cook for about 5 minutes, add the toasted spices/seeds/peanut mixture as well as the blended tortillas and cook for about 5 minutes. Lastly, add the mole and chocolate mixture. Taste for salt and simmer for 15 to 20 minutes. If sauce is too thick, add more chicken broth. If too thin, add more toasted tortillas.
Add cooked chicken back into the sauce and cook for another 10 minutes. Serve with fresh tortillas and Mexican rice on the side.
Chicken Tortilla Soup
Richard w. Rodriguez
Ingredients:
- 1 to 1 1/2-pound chicken breast
- 1 red bell pepper
- 1 large onion
- 2 tomatoes
- 1 stalk celery
- 1 bunch of cilantro
- 1 can corn (15.6 ounces)
- 1 can black beans (15.6 ounces)
- 2 boxes of chicken broth (32 ounces each)
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Salt to taste
Instructions:
Boil chicken with water, 1/2 of the onion and salt to taste. Boil until fully cooked for about 20 minutes. Take out, shred the chicken, and set aside.
Dice the bell peppers, onions, tomatoes, and celery into small dice. Sautee all the veggies and add garlic powder, black pepper, and salt to taste.
Add the chicken broth and let simmer for 15 to 20 minutes.
Drain the cans of corn and black beans and add to the broth.
Add shredded chicken and as much chopped cilantro as you wish. Let it continue to simmer for another 10 minutes and salt to taste.
You can garnish the soup with your favorite toppings. I like to use a couple avocado slices, shredded Monterey Jack cheese, and some tortilla strips.
Chocolate Tres Leches Abuelita
Richard W. Rodriguez
Ingredients:
Cake
- 1 1/2 cups all-purpose flour
- 5 eggs
- 1 cup sugar
- 2 tablespoons vanilla extract
- 1 teaspoon baking powder
- 1 cup cocoa powder
- 1/2 cup chocolate Abuelita powder
Milk Topping
- 1 can evaporated milk
- 1 can condensed milk
- 1 cup whole milk
- 1 cup Abuelita chocolate powder
- 1/2 cup cocoa powder
Instructions:
First, beat egg whites only to stiff peaks. Add yolks and mix. Add sugar, vanilla.
Combine dry ingredients — flour, baking powder, cocoa powder, and chocolate Abuelita powder.
Combine wet mixture and dry ingredients.
Bake 350 degrees for 28-32 minutes. While it’s baking, combine milk topping mixture.
Once the cake is ready, poke holes with a fork while it’s still hot.
Pour milk topping mixture over the top and set in the fridge until ready to enjoy.
Chef Rosario Ortega
Richard W. Rodriguez
Chef Rosario Ortega embarked on her culinary journey at an early age, finding inspiration in the lively confines of her hometown, Monterrey, Mexico. With each dish, she incorporates the rich tapestry of Mexican heritage, guided by the wisdom passed down through generations. Through dedication and practice, she has mastered her craft, infusing every recipe with the soulful flavors of her upbringing.
