Monday, July 12, 2010
Went to Ole Mexican Grille in Innman Square with a friend yesterday and had a to-DIE-for meal. Read my review (and some of my other recent reviews) on Yelp.
Today, I was so inspired by the amazing shrimp tacos with chipotle-mayo and pesto that I decided to try to play with the same flavors using stuff I had around the house. The recipe below is the result. Sorry no picture -- as you can see, I've been off my blogging game lately. :(
Anyway, this is just a slapped together recipe, so be sort of loose with the quantities and trust your own taste buds.
Crab Tacos with Chipotle-Mayo and Avocado Pesto
Makes 3 tacos
Preheat oven to 300.
Place in foil:
3 corn tortillas
and place in oven. Check them, and pull them out when they are soft, but hard around the edges. It doesn't take long.
In small saucepan, heat to boiling:
2 c. water
1 small dried chipotle pepper
and let simmer for 3-5 min. or until soft.
To make the chipotle mayo, chop the chipotle and add to a blender/food processor:
1/4 c. mayonnaise
2 tbs. tomato sauce
1 spring of parsley
1 tbs. chopped basil
1/8 tsp. cumin
salt and pepper
Blend until smooth. Set aside.
For the pesto, blend together until smooth:
1 sprig basil
1 clove garlic
1/4-1/2 chopped jalapeno pepper
1 sprig parsley
squeeze of 1/2 lime
To make the crab filling, heat over medium heat:
2 tbs. oil
1/4 c. finely chopped onion
the rest of the jalapeno, finely chopped.
Cook until softened and add salt and pepper. Add:
1 can fancy crabmeat, drained
a dash of cayenne pepper
Season with salt and pepper to taste and sautee lightly 10 minutes.
To assemble the tacos, lay out the tortillas and add:
chopped iceberg lettuce
Then, add a layer of crab and a dollop of each of the sauces. Top off with:
grated cheddar cheese