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Ramón Corona's Camarones




Source of Recipe


the web


List of Ingredients




Enchipotlados

6 unpeeled garlic cloves

1 medium ripe tomato

1 small white onion

3/4 teaspoon pepper

1/8 teaspoon cloves

2 tablespoons extra virgin olive oil

1/2 teaspoon salt

2 lbs. of raw 26/30 shrimp deveined with tail on

1/2 to 4 tbs. of Chile Negro de Chipotle

Recipe



Set griddle over medium heat and roast tomato until blackened and half of tomato is roasted (approximately 10 min.) and then turn over and finish roasting other side of tomato. While tomato is roasting, place unpeeled garlic on the same griddle or skillet the tomato is on, turning occasionally until soft. They will be blackened in spots (approximately 15 minutes).

Slice onion in 1/4-inch slices, place in foil and on griddle for approximately five minutes each side. Then place tomato, onion, peeled garlic, black pepper and cloves in a blender and blend until a medium smooth puree, adding enough water to keep mixture moving in the blender.

In a 12-inch pan, heat the oil over medium-high. When hot enough to make a drop of the puree sizzle noisily, add it all at once. Stir for three to five minutes as the mixture sears and darkens, then reduce the heat to medium-low and continue to cook, stirring regularly about five minutes, until it becomes like a like a loose oatmeal consistency.

Placing one tablespoon at a time, stir in the Chile Negro de Chipotle, add shrimp and continue to stir until the shrimp are just cooked through. Taste a shrimp, sprinkle on a little more salt if necessary.


Chile Negro de Chipotle

3 small cones of piloncillo or 1 large, (Mexican unrefined sugar)

Vegetable oil, (enough to reach 1/4 to 1/3 depth of a 9-inch frying pan)

30 stemmed chipotle morita chiles

3 garlic cloves

1/2 tsp. of salt, roughly

Making the salsa

In a medium-size saucepan, measure 11/2 cups of water and add the piloncillo, bring to a boil then remove from heat and stir until piloncillo is dissolved completely.

Pour oil into an 8- to 9-inch frying pan and bring to medium heat. When oil is hot but not smoking, add in the chipotle chiles several at a time, whatever is manageable to you.

With a slotted spoon stir the chiles around as they toast to a mahogany brown color, (approximately one to two minutes).

Take the chiles out, leaving as much oil as possible, then put them into the saucepan containing the dissolved piloncillo and continue with the remaining chiles. Do not discard the oil.

Remove all but a thin layer of oil from the pan and add the garlic. Cook garlic until golden brown then add it to the saucepan with the piloncillo-chipotle mixture.

Pour the entire contents of the saucepan into a blender and blend until it becomes a smooth puree. You may have to add water to keep moving, but do not add too much because it will take you longer to reduce.

Return the pan containing the oil to a medium-high heat. When oil is hot, pour the entire contents of the blender into the pan. Stir and scrape bottom so that nothing sticks to it. Reduce heat and simmer, stirring frequently, until the salsa is as thick as tomato paste. Season with salt and taste with caution because the chile is very spicy.


Cook's Note: When frying any dried chile you never want to see it smoke, because if you do it it will have gone beyond its toasted taste and add an unpleasant burnt taste to whatever it is you are cooking.