SH LLC
This Emapanada de Camarón Adobado is a favorite at El Mariachi Tequila Bar & Grill in Chicago — now it can be on the menu at your restaurant, too! It’s a sneak peak at what you’ll find in el Restaurante’s November/December issue coming soon! Watch for it in your inboxes and at elrestaurante.com late next week.
Makes 6 servings
The Poblano Cream Salsa:
4 c. heavy cream
1 t. chicken base or salt
5 poblanos, seeded and diced
3 cloves garlic
¼ onion, diced
The Chipotle Shrimp Filling:
1 oz. oil
1 lb. shrimp, peeled and deveined
2 bunches green onions, diced
2 cloves garlic, diced
Pinch each salt and ground pepper
5 oz. spicy or mild salsa
2 T. sour cream
The Green Masa:
2 bunches fresh cilantro
1 clove garlic
3 c. corn flour or masa harina, such as Maseca
The Empanadas:
Oil, for frying
2 oz. shredded Chihuahua cheese
Pickled red onions or micro greens, for serving
For the poblano cream salsa: Bring the cream, chicken base, poblanos, garlic and onion to a boil in a saucepan. Cook 4 to 5 minutes, then remove from the heat. Blend and cool.
For the chipotle shrimp filling: Heat a large skillet over medium-low heat; add the oil. Add the shrimp, green onions, garlic, salt and pepper and cook for 3 to 4 minutes. Bring to a very low heat and mix in the salsa and sour cream. Set aside to cool.
For the green masa: Blend the cilantro, garlic and 1 cup water in a bowl. In another bowl, add the corn masa. Slowly incorporate the blended cilantro water and mix the dough with your hands until it reaches the proper texture (similar to Play-Doh.) Place about 3 ounces dough into a tortilla press to make a tortilla. Repeat to make more.
For the empanadas: Preheat a fryer to 300°F.
Place a tortilla flat on a cutting board. Add 3 ounces shrimp filling and some Chihuahua cheese, then close the tortilla with an empanada maker or with your hands. Make sure the ends are all sealed properly. Repeat to make more. Place in the fryer until fully cooked and golden brown, 4 to 5 minutes. Place 3 ounces poblano cream sauce on the bottom of a plate, then 2 empanadas. Top with pickled red onions or micro greens.