Camarón Del Diablo Food

CAMARONES A LA DIABLA RECIPE (DIABLO SHRIMP)

Steps:

• Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.
• Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.
• Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
• Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.
• Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. Serve.

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

CAMARONES A LA DIABLA

Steps:

• For the sauce:
• Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
• For the shrimp:
• Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.

CAPO'S CHICKEN DIABLO

Steps:

• Preheat oven to 350 degrees F.
• In a small skillet, add the oil.
• Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened.
• Set aside to cool.
• In a bowl, combine cream cheese, thyme, garlic salt and oregano.
• Add mushrooms and stir to combine.
• Pound out each chicken breast until flat.
• Spread with equal parts of the mushroom filling.
• Roll the chicken and place seam side down in a baking pan.
• Bake for 15 minutes.
• Meanwhile, mix the sugar, pecans, mustard and parsley.
• Spread on top of the chicken.
• Bake an additional 10 to 15 minutes or until cooked through.

BEEF DIABLO

Steps:

• Trim all excess fat from roast. Place potatoes and onion in bottom of crockery pot. Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar, and sugar. Spread over top of roast. (Cut roast in half if necessary, to fit easily). Place roast in Crockery pot on top of potatoes and onions. Cover and cook on low setting for 10-12 hours (high 5-6).

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

Steps:

• Cut cooled eggs in half. Scoop out the yolk.
• Mash the yolks with next 6 ingredients. Season with salt and pepper.
• Mix well.
• Fill egg halves.
• Garnish with cilantro and pickled ginger.
• Chill and serve.

EL MEJOR JAMON DEL PAIS PERUANO (PERUVIAN COUNTRY HAM)

Steps:

• Butterfly your pork loin lengthwise in a tri fold. In a large bowl or other container, mix together 2 liters water, 1/2 cup salt, 2 T sugar, and 1 t MSG. Add pork loin. Cover and let brine overnight in the refrigerator.
• The next day, remove the pork loin from the brine. Pat it dry and set aside. In a bowl, combine the black pepper, oregano, turmeric, cumin, lard, garlic paste, and the ground aji panca to form a paste. Rub the paste evenly all over the butterflied pork loin.
• Now roll the pork loin up like a jelly roll, making sure it is tight. Tie it tightly together using kitchen string. Alternatively, you can also use butcher's netting, which is preferable and will make a tighter, more attractive ham.
• Place the Pork roll in a vacuum seal bag. Use a vacuum sealer to remove all the air and seal tight. Refrigerate overnight or up to 48 hours.
• The next day, set an immersion circulator in a large container of water and set the temperature to 160 Degrees F. Meanwhile, let the pork loin warm up just a bit on the counter. When the immersion circulator comes to temperature, drop in your vacuum sealed pork loin and cook for 2 hours.
• Once 2 hours have passed, remove the bag from the container of water. Let it rest for a few minutes until it is cool enough to handle. Open the bag and remove the pork. Reserve any juices if you want. Pat dry and wipe off any scum or blood. Set aside.
• Meanwhile heat up the achiote oil (1 cup of vegetable oil heated up with 1 T achiote seeds over medium heat until oil is deep red; strain and reserve) until just too hot to touch. Sear your pork loin on all sides so that it gets a nice golden orange color on it. Immediately remove the pork roll, wrap in plastic wrap tightly and then another layer of foil. Cool to room temperature and then place in the refrigerator to cool overnight. The next day it is ready to slice and eat.

CHICKEN DIABLO

Steps:

• In large skillet, heat oil.
• Add chicken and red pepper and saute for 5 minutes until chicken is tender.
• Add mushrooms and saute for 3 additional minutes.
• Add garlic, beef stock and cook for 3-5 minutes.
• Add apple juice, tomatoes, banana peppers, and parsley.
• Salt/pepper to taste.
• Simmer low and uncovered until juices reduce and thicken.
• You may also thicken the liquid with cornstarch or arrowroot powder.

CAMARóN DEL DIABLO

Steps:

• Squeeze out juice from lemon over shrimp and sprinkle with Adobo. I like to do this for at least 2 hours, but its not necessary.
• In large skillet fry onion, garlic and peppers in olive oil slowly for 3-5 minutes.
• Add rotel and tomato sauce. Cook for an additional 3-5 minutes.
• Add shrmip and chicken broth and cook for 25 minutes.
• At the end, test soup. if not spicy enough, add more peppers, if too spicy add more broth and cook on high 5 minutes.
• Serve with tortillas, rice or pasta.

EL MALECóN COCKTAIL

Steps:

• Shake with ice for 15 seconds;.
• Strain into a cocktail glass with an ice cube.