SHRIMP A LA HUICHOL

 

14 oz. stick of unsalted butter

1 kilo of shrimp (2.2 lbs.)

1 bottle of salsa huichol

salt to taste

2 lemons or limes sliced

 

saute unpeeled shrimo in melted butter until almost cooked add salsa huichol and salt to taste. contunue cooking until shrimo are cooked and well basted with salsa huichol being careful not to over cook shrimp

Place cooked mixture in serving platter and garnish with lemon or lime slices.

 

BOATMAN'S BROTH

 

3 large tomatoes, chopped

1 large onion, chopped

4 cloves of garlic, chopped

1 tbs. olive oil

2 quarts of water

5 serrano peppers, whole

1 small piece of hepazote

2.2 lbs. of fish, in chunks

1 bottle of salsa huichol

 

 

Saute the tomatoes, onion and garlic in olive oil until transparent and soft. Add water bring to a boil. Add serranos, hepazote, fish and salt to taste. Simmer until fish is soft and flaky. Serve accompanied with salsa huichol.

 

CRAB IN TOMATO SAUCE

 

1.1  lbs. tomatoes.

1 onion

2 cloves of garlic

1 small piece of fresh mint raw chopped serranos, to taste

6 tbs. cooking oil

1 tsp vinegar

2.2 lbs. crabmeat, well cleaned and pick over

olives

capers

1 bottle of salsa huichol

 

in food processor, process tomatoes, onion and garlic set aside, hand chop fresh mint, amount of chopped serranos you desire and vinegar.

Sauté all of these ingredients in oil add the crab, olives and capers, simmer. Serve whit salsa huichol.

 

STUFFED CRAB SHELLS

 

Using recipe for crab in tomato sauce; fill clean crab shell whit ingredients, sprinkle whit crumbs and drizzle with heat ed olive oil bake at 375 degrees for 5 minutes.

 

BREADED FISH FILETS

 

Season fish whit salt, pepper and lemon juice set aside, in a separate container mix together salsa huichol, 1 egg and small, amount of water, set aside. In separate container mix together equal amounts of  flour and corm meal. Season mixture with salt and pepper if you desire.

 

Dip fish filets into flour mixture, then into egg mixture, then into flour mixture, put on waxed paper. Fry filets in oil until golden brown.

 

 

FISH WITH MAYONNAISE SAUCE

 

In a bowl combine mayonnaise, small new peas, chopped pimientos, chopped green pepper and desired amount of salsa huichol, on a serving platter lined whit lettuce leaves place either friend-breaded fish or broiled fish and bathe in mayonnaise sauce.

 

FISH IN GARLIC BUTTER

 

Season fish filets with salt, pepper and lemon juice set aside. In a separate saucepan sauté finel y chopped garlic in olive oil being careful not to burn garlic, sauté only until garlic begins to turn golden, keep warm. Meanwhile fry the fish filets is small amount  of oil until almost golden, add garlic oil, salt, pepper and desired amount of salsa huichol and continue cooking until well basted with all ingredients.

 

PICKLED FISH

 

2.2 lbs. fish filets

8 ancho peppers

1 tsp. whole cumin

1 tsp. oregano leaves

1 whole head of garlic

½ cup vinegar

5 tbs of olive oil

½ tsp. salt

1 onion

1 small can sliced jalapenos

1 bottle of salsa huichol

 

 

sauté sliced fish filets in oil until cooked, set aside to cool. Place ancho chiles in hot water just  enough to cover, soak for 15 minutes then process the chilies with cumin, oregano and garlic. When well blended strain into a container an add the vinegar and salt. Add the fish to mixture and garnish whit sliced onion and sliced jalapeños. Acompany with salsa huichol.

 

SANGRITA REAL HUICHOL

 

1 Bottle of graperfruit soda

2 limes

salt to taste

3 tbs, salsa huichol

 

put half of grapefruit soda in a glass, add the juice of 2 limes, salt and huichol sauce, mix well and enjoy with your favorite brand of tequila.

 

 
 

Go back

 

 

 
Shrimp a la huichol
Boatman's Broth
Crab in tomato sause
Stuffed crab shells
Breaded fish filets
Fish with mayonnaise sauce 
Fish in garlic butter
Pickled fish
Sangrita real  huichol

2 23 10 04, 2 23 10 05, 2 23 10 06

01-311-223-10-04

01-311-223-10-05

01-311-223-10-06

011-52-01-311-223-10-04

011-52-01-311-223-10-05

011-52-01-311-223-10-06

+ 52-311-223-10-04

+ 52-311-223-10-05

+ 52-311-223-10-06

 

1992 SALSA HUICHOL, S.DE R.L. DE C.V.

12 DE OCTUBRE No. 36 COL. LANDEREÑAS

XALISCO, NAYARIT, MÉXICO

C.P. 63784

 

 

 

 

 

 

 

 

 

 

Contact us |

Copyright All the Reserved Rights 2005 Salsa Huichol       -        Webmaster's      Tuasesorweb.com