TABASCO SABOR SOBE
If you couldn't make it to Aarón Sánchez Tacos After Dark Party at the Loews Miami Beach Hotel (which happens to be one of the hottest events of the South Beach Wine and Food Festival) don't worry we got you covered! Being that Tabasco was one of the sponsors of this event, we were able to kick off the 2017 SOBEWFF at Lolo's Cantina on Ocean Drive where Tabasco and Chef Richard Ampudia, known as the “Godfather of Mexican Street Food,” shared with us a variety of dishes created exclusively for the festival’s “Tacos After Dark” event, along with other bright and bold Tabasco-inspired dishes.
From octopus tacos, chicken quesadillas and rib-eye tacos to pumpkin guacamole and Tabasco granizado, guests couldn't get enough of Lolo's Cantina authentic Mexican Cuisine while sipping cocktails by Jose Luis Leon.
Since we have included here some of Chef Richard recipes featured last week at the Tabasco Party at Lolo's, now you can re-create them at home.
Find below the recipes of some of Chef Richard Ampudia’s dishes presented at SOBEWFF Aarón Sánchez Tacos After Dark Party. Enjoy!
Chipotle & Garlic Shrimp Tacos with Mango Salsa
6 corn tortillas
For shrimp marinade
1/2 cup vegetable or canola oil
6 garlic cloves, peeled
1/4 cup TABASCO® Chipotle Pepper Sauce
2/3 cup ketchup
2/3 cup agave syrup
1/3 cup lime juice
1/3 cup soy sauce, low sodium
18 pieces large shrimp, (16/20 size) clean and deveined without tails
For mango salsa
2 large fresh mangoes, ripe and sweet
4 tomatillos, medium
1/2 white onion, medium
4 plum tomatoes, medium
1/2 cup cilantro, lightly packed
3/4 cup lime juice
4 tablespoons TABASCO® Green Pepper Sauce
1 ripe Hass avocado, sliced
For shrimp marinade:
In a saucepan, add vegetable oil over low heat and fry garlic cloves for 20 minutes until soft and cooked all the way. Do not brown the garlic. Set aside to cool. Remove garlic from oil and place in food processor along with 1/2 of the garlic oil. Reserve the remaining garlic oil to grill shrimp and warm tortillas.
Add TABASCO® Chipotle Pepper Sauce, ketchup, agave syrup, lime juice and soy sauce to the food processor and mix until smooth. Marinate shrimp in the mixture 1-2 hours before grilling. For ease of handling you may skewer shrimp before grilling. The marinade can be prepared 24 hours ahead of time. Heat grill with remaining garlic oil and grill marinated shrimp for 2-3 minutes on each side, until marinade becomes a brown glaze. Remove from the grill and place three pieces of shrimp in each tortilla with avocado. Top with a generous serving of the mango salsa and serve. Makes 3 Servings.
Mayan Dip Spiced with TABASCO® Sauce
2 cups pumpkin seeds
1/4 white onion, cut in large pieces
1 plum tomato, whole
3 medium tomatillos, whole
1 garlic clove, unpeeled
3 tablespoons olive oil
4 tablespoons orange juice
1/2 cup fresh squeezed lime juice
1/4 cup TABASCO® Original Red Sauce
4 tablespoons fresh cilantro
Water only if needed for a smoother consistency (I like it chunky like
guacamole) ¼ teaspoon Kosher salt and freshly ground pepper.
Heat a cast iron pan over medium heat. Add pumpkin seeds and toast until they become aromatic, lightly browned and crunchy. Remove from cast iron pan and set aside to cool. Reserve a few seeds for garnish.
In a bowl, toss onion, tomato, tomatillos and garlic with 1 1/2 tablespoons of olive oil. Pour vegetable mixture into the same cast iron pan and cook for 10-12 minutes on high heat, making sure to turn often until the onions, garlic and tomatillos are lightly charred on the outside and soft on the inside. A little burnt skin will add flavor. Remove from heat, peel garlic and place all roasted vegetables in a bowl and allow them to cool down, make sure you add any juices from the pan.
Once vegetables have cooled, place all contents of bowl and add pumpkin seeds, orange juice, lime juice, TABASCO® Sauce, cilantro, salt and pepper to taste in the food processor and process until consistency is medium-smooth, similar to a grainy hummus/dip. For a smoother consistency, add cold water and process for a few more seconds. Taste the salt, pepper and chili levels and adjust to your personal preference. This dip is better if made at least 8 hours before serving and kept cold.
Serving Suggestion: Serve in a bowl and top with remaining olive oil, a few more drops of TABASCO® Sauce and extra pumpkin seeds. Serve with tortilla chips, vegetable crudité, crispy pork rinds or fresh mango. Makes 4 Cups.