4 cups Chipotle Salsa (heated)
1-1/2 lbs cooked Rock Shrimp (warm)
2 cups shredded Jack Cheese
8 slices crisp bacon, chopped
8 corn tortillas
3/4 Tsp Ancho
6 Arbols
1/2 tsp granulated Garlic
1/2 cup onion
1-1/2 Tsp Oregano
3/4 cup oil
Dip tortillas into warm salsa. Lay on cookie sheet pan. Top with cheese and shrimp and bake at 400 for 5-10 minutes until cheese is melted and tortillas are soft.
Using a spatula fold in half and put 2 on each plate, top with emailing salsa and garnish with guacamole, crema and bacon, serve with spicy beans.
Chipotle Salsa
6 Tomatoes
5 chipotles en adobo
1 tsp black pepper
2 tsp salt
1 1/2 cups water
8 garlic cloves toasted
simmer for 10 minutes then blend.
Spicy Pinto Beans
1/2 gal water
2 cups dried Pinto beans
1-1/2 teas salt
3/4 tsp Cumin
3/4 tsp Guajillo
3/4 tsp Chipotle
3/4 tsp Negro
Guacamole
3 medium ripe Hass avocados
1/4 cup finely diced onion
juice of half a lime
2 tablespoons chopped fresh cilantro
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 jalapeno, stemmed and finely diced
chopped tomato, queso fresco and radishes to garnish
crisp-fried corn tortillas for serving
