Shrimp Tacos

When I first heard of Shrimp Tacos, I was a little skeptical. I was thinking of Mexican in more of a Sonoran sense, not Baja. Now they are one of my favorite dishes.

Shrimp Tacos
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin

1 1/2 pounds large shrimp, peeled
3 tablespoons butter, melted
2 large garlic cloves, minced
4 limes, cut into quarters
1/2 teaspoon kosher salt
8 6-inch corn tortillas
2 to 3 cups finely shredded green cabbage
fresh cilantro sprigs

Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic.

Baste the skewered shrimp with the garlic butter. Place them on a broiler rack with the limes. Cook in a preheated oven (300 degrees) about 4 minutes on each side or until the shrimp are opaque and the limes are browned.

To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, salsa, and fresh cilantro and a squeeze of lime juice.

Tamales

Tonight we are having homemade Tamales and whoa! did I bite off a little more than I can chew! We haven't tasted them yet... but they smell pretty good. It was labor intensive and I found a great website to walk me through the process. I can't say it much better then they can and it would take me 4 days to write it. So click here for the step by step recipe.

Mexican Rice

I saw my aunt make this once and so I am not sure if I did it perfectly, but it tasted pretty good so I must have done something right!

Mexican Rice
2 garlic cloves, minced
2 T. butter
1 cup rice
2 cups chicken broth
1 can tomato sauce

Saute the rice and garlic in the butter over medium heat until garlic is golden and rice begins to brown. Mix rice, broth and tomato sauce in a saucepan. Cook over medium high heat until boiling. Cover, reduce heat and let simmer until rice is tender.

Barbacoa Pork Tacos

Such a yummy treat to have Cafe Rio style food at home. And for a lot less money!

Barbacoa Pork
5 lb. boneless pork roast
12 oz. Dr. Pepper
16 oz. salsa
1-2 cups brown sugar (depending on how sweet you want it)

Cook in crock pot on low for 6-8 hours. Remove pork roast and shred. Return to juices in crock pot and simmer an additional 2-3 hours.

Serve with tortillas, lettuce, tomatoes, salsa, sour cream, cheese, etc. and Tomatillo Ranch Dressing.

Tomatillo Ranch Dressing

Tomatillo Ranch Dressing
1 packet Hidden Valley Ranch Buttermilk Dressing
1 c. buttermilk
1 c. plain yogurt or mayonnaise
3 tomatillos
2 cloves of garlic
1 c. fresh cilantro (washed and stemmed)
1/2 t. Cayenne Pepper

Put all ingredients into a blender and puree. Refrigerate and serve with Pork Tacos!