A Taste of Mexico with Chef Jeanne Raffetto-Tentis

SPICED PLANTAIN CHIPS w Mango Salsa                                  Serves 4 as a snack
2t dried red pepper flakes
2t sea salt flakes or kosher salt
2t freshly grated orange zest
4c peanut oil for frying
2-3 large green plantains
Mango Salsa
1 medium-hot red chili, such as Fresno, jalapeno, Anaheim, or poblano, roasted, skinned, seeded and sliced
½-1 Serrano chili (red or green) sliced
1 medium mango, peeled, stone removed, and flesh finely diced
½ papaya, peeled, seeded and diced
1 small red onion, finely diced
Juice of 2 limes
Juice of 1 orange
2T light soy sauce
2 garlic cloves, chopped or pressed
2t superfine sugar
Mix together the pepper flakes, salt, and orange zest.  Heat oil to 375 degrees.
Peel plantains and either slice them in disks or make long slices using a mandolin slicer or vegetable peeler.  Fry in batches until crispy and drain on paper towel.  Toss while hot in salt mixture.  Continue until all are fried.
To make salsa, mix all ingredients together or puree coarsely in a food processor. 
Spoon over chips or use as a dipping sauce. 
SOPA de CHORIZO y FRIJOLES ROJOS                                   Serves 8
Recipe by Jeanne Raffetto Tentis
1 lb Spanish style chorizo or smoked pork link sausage
1 T extra virgin olive oil (if necessary)
½ c chopped onions
2 cloves garlic, minced
2 c tomatoes, crushed
4 c beef broth
1 small can red beans
½ c long grain white rice
1 t ea. paprika & chili powder (preferably Mexican style)
½ t ea. sea salt and freshly ground pepper
1 c shredded cheddar or and cilantro for garnish (optional)
Cut sausage into ¼ inch pieces. 
Depending on the fat content of the sausage you may or may not need the olive oil.  If necessary, heat 1 T olive oil in large skillet.  Fry sausage over medium heat until lightly  browned.  Remove from pan and drain fat leaving 2 T.
Sauté onions and garlic until soft but not brown.
Place sausage, onion mixture in a large soup pot. 
Add tomatoes, beef broth, red beans, rice, paprika, and chili powder.
Bring to a boil, reduce heat, cover and slow simmer for 30 minutes or until rice is tender.
Season with salt and pepper.
Garnish with shredded cheese and/or cilantro, if desired.
Serve hot.
NOTE:  Goes well with warm flour tortillas or can be served with crisp corn tortillas.
Can be made the day before and reheated.  If serving the next day, cook the rice separately and add when reheating.
BAJA-STYLE SHRIMP BURRITOS                                              Serves 6
Ala: Cathy Peterson
2 T vegetable oil
½ c chopped onion
¾ c long-grain rice
¾ t cumin
¾ t garlic salt
1 ½ c chicken broth
½ c canned diced tomatoes
1 can (16 oz.) refried beans
¾ t garlic salt
½ t ground black pepper
1 lb. fresh shrimp, peeled and deveined
2 t garlic, minced
½ c plain yogurt
½ c mayonnaise
2 t pureed chipotle peppers in adobo sauce
6 10-inch flour tortillas, warmed in oven
3 c cheddar cheese, shredded
1/3 c salsa
Heat the vegetable oil in a saucepan over medium heat.  Add onion and cook until tender, stirring frequently.  Stir in rice and season with the cumin and ¾ t garlic salt.  Cook and stir until the rice is lightly toasted, about 5 minutes.  Pour in chicken broth and the diced tomatoes.  Bring to a boil, cover and cook over low heat for 15-20 minutes or until all the liquid is absorbed.
Meanwhile, in a small saucepan, stir together the beans, ¾ t garlic salt and black pepper.  Cook over low heat, stirring occasionally until heated through.
Place shrimp in a bowl and stir in garlic until shrimp is coated.  Drizzle with a small amount of vegetable oil and toss again.  Heat a skillet over medium-high heat.  Sauté shrimp until it turns bright pink, being very careful not to overcook.
In a small bowl, stir together yogurt, mayonnaise and chipotle peppers until smooth.  Refrigerate until ready to use.
Place about ¼ c of cheese onto each warmed tortilla.  Place about ½ c of the shrimp on the cheese and top with ¼ c beans and ¼ c rice.  Spread on about 1 T chipotle sauce and salsa to taste.  Roll up and serve.


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