Monica Mateos

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Monica Mateos

Chiles Güeros Rellenos de Camarón en Salsa de Frijol

Name: Shrimp Stuffed Chiles Güeros in Bean Sauce
Prep time: 50 min
Cook time: 50 min
Yield: 3
Cuisine: Mexicana
Ingredients: 6 güero ppeppers; 1 clove of garlic for the sauce; 1/4 of onion for the sauce; 1 cup of black bean cooked, for the sauce; 2 cups of beans soup for the sauce; 1 tablespoon of epazote for the sauce; 1 Hoja santa leaf for the sauce; 2 tablespoons of vegetable oil divided; 1/2 cup of onion finely chopped; 1 tablespoon of garlic finely chopped; 1/2 kilo of shrimp small, clean and without shell; 1 cup of tomtato finely chopped; 2 tablespoons of fresh coriander finely chopped; enough of salt and pepper; enough of sour cream to serve; enough of pea in buds, to serve; enough of cherry tomato of colors and in halves, to serve

30 min

20 min

Easy

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Monica Mateos

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We love this recipe of Shrimp Stuffed Chiles Güeros in Bean Sauce, because it is a Mexican dish that stands out for its rich spicy flavor, combined with the texture of the beans.

For this Lent recipe we suggest you use Hoja Santa, because its intense aroma will enhance the flavor of your dish.

Ingredients

3 servings

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Preparation

In a comal over medium heat, roast the chiles, garlic and onion until they are blistered on all sides. Remove and place the chiles in a plastic bag, close and let sweat for 15 to 20 minutes.

Meanwhile, for the sauce, blend the beans with the broth, the garlic and the roasted onion, the epazote and the holy leaf until a homogeneous mixture is obtained.

Heat a tablespoon of oil and fry the bean sauce, cook for 10 minutes or until thick and season. Set aside.

For the filling, heat the rest of the oil and sauté the onion and garlic. Add the shrimp, cook a few minutes and add the tomato, season with salt, pepper and incorporate the cilantro. Remove and reserve.

Remove the chiles from the bag, peel them and carefully cut each one in half. With the help of a spoon remove the seeds and remove the veins.

Fill the chiles with the shrimp mixture. Serve the bean sauce as thin layer base, arrange the chilies and decorate with sour cream, sprouts and cherry tomato. Enjoy

PRESENTATION

Serve a thin layer of bean sauce in the plate, the chilies, decorate with sour cream, coriander sprouts and cherry tomatoes.

TIPS

The Hoja Santa, momo or acuyo leave is an aromatic plant widely used in Mexican cuisine, especially in the southern states. Its its intense aroma gives a unique touch to the preparations, so you must use it carefully, as it provides an intense flavor.