Rick Bayless Recipes

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MEXICAN-STYLE SHRIMP COCKTAIL



Mexican-Style Shrimp Cocktail image

Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.

Provided by Rick Bayless

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 pound Jumbo shrimp, peeled and deveined
1 cup ketchup
1 cup freshly-squeezed lime juice, plus 2 tbsp
1 tablespoon hot sauce, preferably Mexican (add more to taste)
2 tablespoons extra-virgin olive oil
1/3 cup chopped cilantro, plus several sprigs for garnish
1/2 medium white onion, chopped (about 1/2 cup)
1 cup jícama and/or cucumber, diced and peeled
1 avocado, peeled, pitted and cubed
Several lime slices for garnish
Tostadas, chips or saltine crackers for serving

Steps:

  • Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
  • For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
  • In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
  • Garnish with lime and serve with tostadas, chips, or saltine crackers.

RICK BAYLESS'S CHILE COLORADO



Rick Bayless's Chile Colorado image

Make and share this Rick Bayless's Chile Colorado recipe from Food.com.

Provided by Andtototoo

Categories     Pork

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs pork shoulder
8 dried New Mexico chiles
1/2 onion, diced
3 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 cup oil
salt, as needed
ground black pepper, as needed
water, as needed

Steps:

  • Wash the pork, remove excess fat, cube and set aside.
  • Take the New Mexico chilies (or use dried California chilies which are also mild) and remove the stems, veins, and seeds. Break the chilies into big pieces.
  • Heat a nonstick fryng pan over medium heat. When hot, add 1/3 of the chilies and cook just until they start to change color, pressing down occasionally with a spachula. Flip over the chilies and repeat on the second side. Remove. Repeat with the last two batches of the chilies.
  • Put the toasted chilies into a pie plate, fill part-way full with water and top with a salad or other smallish plate. Let the chilies soak for 30-45 minutes.
  • Once the dried chilies are done soaking, put them into a food processor or blender along with the onion, garlic, oregano and cumin. Add some of the soaking liquid (at least one cup or more) and puree. Strain through a wire mesh. Set the red chili sauce aside.
  • Meanwhile, in the same nonstick frying pan, heat it over medium-high heat. When the pan is hot add 1/4 cup oi and when the oil is warm, add half of the meat cubes. Use a spachula to turn over the meat as it cooks. When the meat gets brown spots, remove the first batch, and repeat with the remaining meat cubes.
  • Readd all of the meat back into the frying pan. Add the red chili sauce and cook until the sauce has thickened.
  • Next, put the meat and sauce into a medium-largish size saucepan. Add 1 1/2 - 2 cups water.
  • Bring the liquid to a boil, cover, reduce heat to medium-low and cook about one hour or until the meat is very tender and the sauce is thick.
  • Add salt and pepper to taste.
  • If the sauce is too runny because there is too much liquid, increase heat to high and boil away the liquid unti the sauce thickens. You can also add 1-2 Table. masa to the sauce to thicken it as it boils.
  • If desired, you can reduce the amount of meat to 1 - 1 1/2 lbs. and add one 16 oz. can drained pinto beans the last 15 minutes of cooking.

RICK BAYLESS SHREDDED BEEF



Rick Bayless Shredded Beef image

Make and share this Rick Bayless Shredded Beef recipe from Food.com.

Provided by pro home chef

Categories     Mexican

Time 1h55m

Yield 10 serving(s)

Number Of Ingredients 7

1 1/4 lbs boneless beef chuck steaks, cut into 4 pieces
3 small white onions, diced
4 garlic cloves, peeled and finely chopped
1 tablespoon vegetable oil
1 (28 ounce) can whole tomatoes with juice, drained and chopped
2 -3 serranos, stemmed seeded and very finely chopped
salt

Steps:

  • In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks--don't worry that there are bits of onion and garlic mixed with the meat.
  • Wash and dry the saucepan, set it over medium heat and add 1 tablespoon oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat.

Nutrition Facts : Calories 36.1, Fat 1.5, SaturatedFat 0.2, Sodium 114.7, Carbohydrate 5.6, Fiber 1.2, Sugar 2.8, Protein 0.9

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