Mexican Shrimp In Garlic Salsa With Flour Tortillas

Ingredients:

1 teaspoon oil

1 onions (chopped)

1 clove garlic (chopped)

2 finely chopped garlic teeth

1 tablespoon chili powder

1/2 cup tomato sauce

juice of 1/2 a lime

1/2 teaspoon brown sugar (optional, to balance out the heat of the chili and the sourness of the lime juice)

salt and pepper to taste

1/4 pound shrimp

1/4 cup chopped cilantro

for Homemade flour tortillas :

4 cups of all-purpose flour

1 tsp of salt

1tsp of baking powder

1 cup of vegetable shortening

1 cup of warm water

Instructions:

Heat the oil in a pan.

Add the onions and saute until tender, about 3-5 minutes.

Add the garlic and chili powder and saute until fragrant, about a minute.

Add the tomato sauce, lime juice, salt and pepper and mix.

Add the shrimp and cook for a few minutes on each side.

Add the cilantro and remove from the heat.

for Homemade flour tortillas :

Mix all dry ingredients

Add vegetable shortening and mix well with dry ingredients

Add warm water until you get a dough consistency

Let it rest inside a Ziploc bag for at least 1 hour before making them.

After resting them form small balls and extend and cook on a griddle.

Turn when you see bubbles.

Enjoy !!

Nutrition Information:

YIELD: 4 SERVING SIZE: 1

Frequently Asked Questions:

What type of shrimp should I use for this recipe?

Any type of shrimp can be used for this recipe.

However, medium-sized shrimp are often easier to cook evenly and offer a nice balance of flavor with the salsa.

How do I know when the shrimp is cooked?

Shrimp cooks very quickly. It’s done as soon as it turns pink and opaque.

Overcooked shrimp can become tough, so it’s best to keep a close eye on it during the cooking process.

Can I use store-bought tortillas instead of making them myself?

Yes, you can use store-bought tortillas if you prefer.

Homemade tortillas often have a fresher taste and texture, but store-bought tortillas can save time and effort.

What can I substitute for vegetable shortening in the tortilla recipe?

If you don’t have vegetable shortening, you can substitute it with lard or butter.

Note that this may slightly change the taste and texture of the tortillas.

Can I make the tortillas or the shrimp mixture ahead of time?

Yes, you can make both ahead of time.

The shrimp mixture can be stored in the fridge for up to 2 days and reheated before serving.

The tortilla dough can be made and kept in the fridge for up to 3 days before cooking.

Cooked tortillas can be stored in airtight bags in the fridge for a week or so.

Can I use another type of protein instead of shrimp?

Absolutely, this recipe would also work well with chunks of chicken, beef, or tofu for a vegetarian option.

Remember to adjust cooking times accordingly, especially for chicken and beef to ensure they are fully cooked.

What type of pan should I use to cook the shrimp and sauce?

A large skillet or sauté pan works best for this recipe, as it provides enough space for the shrimp to cook evenly.

How do I know when the tortillas are cooked?

You know the tortillas are cooked when they start puffing up and have light brown spots on the surface.

Be sure not to overcook them as they can become hard.

I don’t have a griddle for cooking the tortillas. What else can I use?

If you don’t have a griddle, a large non-stick frying pan can also work.

Ensure the pan is heated properly before cooking each tortilla.

What is the best way to store leftover tortillas?

Any leftover tortillas can be stored in a plastic bag in the refrigerator for up to a week.

Make sure they’re fully cooled before storing to prevent them from becoming soggy.

You can reheat them in a dry skillet or microwave before serving.