These were probably the best shrimp tacos I’ve had — at home, in a restaurant, or otherwise. I doubled-down on the corn tortillas for each taco, and heated them on a cast iron griddle with a little bit of canola oil. Then I added shredded jack cheese and the shrimp, and I let them continue heating on the griddle until the cheese was melted.
Rick made an avocado-peanut salsa to go on them, but I just made my usual MasterChomp Guacamole.
Rick Bayless grills up some delicious chiles rellenos stuffed with shrimp and cheese on Mexico: One Plate at a Time
This is a great chile relleno recipe that doesn’t involve battering and frying, which I would say is the most intimidating aspect of making chiles rellenos at home. Instead, Chef Bayless grills the stuffed chiles in corn husks in order to both steam them and hold in the contents. If you don’t know where to find corn husks, I’ve seen them both in Mexican grocery stores (obviously) or even the Mexican section of many supermarkets. Just don’t forget to soak them before use!
FUN FACT: Chiles rellenos translates to stuffed chiles.
What could be better than a freshly made, gooey, warm quesadilla? Rick answers the question by showing us how to make the flour tortillas from scratch. What could be better than that?
