Clamato Empanadas Food

CLAMATO® MICHELADA PERFECTA

Steps:

• In a shaker with ice, combine key lime juice, Clamato®, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
• Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
• Enjoy responsibly!

CLAMATO® COOKED SALMON

Steps:

• In a large skillet, over medium-high heat; heat olive oil, add onions, garlic, jalapeno, cilantro; basil cook 3-5 minutes. Add limes juice, Clamato®; bring to boil. Reduce heat, cover and simmer slowly.
• Season salmon fillets with salt and pepper, place in Clamato® broth; cook fillets 9-12 minutes. Serve with white rice and vegetables.

CLAMATO EMPANADAS

Steps:

• Sauté ground meat and onions on medium-high heat. When starting to brown, add seasoning packet and garlic, stir to combine.
• Add green pepper and Clamato and let simmer for 10 minutes; Let cool.
• Take a pie crust and cut twelve, 3-inch rounds.
• Place spoonful of mixture on the center of a round. Fold in half and pinch closed then flute edge with a fork.
• Repeat with remaining dough and mixture.
• Bake in a 350° oven for 15 - 20 minutes or until golden and crisp. Serve warm.
• Enjoy! ;).

STUFFED GREEN BELL PEPPERS WITH CLAMATO

Steps:

• Preheat oven to 350 degrees.
• Remove the tops and seeds of the peppers; rinse & dry and place upright in a baking dish.
• In a bowl, combine ground beef, rice, onion, oregano, 1/2 cup Clamato Juice, salt and pepper.
• Fill each pepper with the meat mixture, dividing evenly.
• Combine the remaining 2 cups of Clamato juice with the ketchup and pour over the peppers.
• Cover with foil and bake for 1 1/2 hours.

TIJUANA TAXI

Steps:

• Combine all ingredients in a shaker and serve in a rocks glass with a wedge of lime.
• Enjoy! ;).

PANAMANIAN BEEF EMPANADAS

Steps:

• Preheat oven to 400 degrees.
• Filling:.
• Place oil in skillet and brown the beef, then drain the grease.
• Add rest of ingredients, cover and simmer for about 30 minutes. Remove the bay leaf.
• If needed, add a little bit of flour to thicken the consistency of the filling. Salt and pepper to taste.
• For Crust:.
• Roll out on a lightly floured board-1/8th inch thick. Cut with cookie cutter or glass for appetizer sized empanadas. Use a small plate for luncheon size empanadas.
• On each round, put about 1/2 teaspoon filling. Fold over and flute edges with fork. Brush tops with beaten egg. Bake at 400 degrees until the crust is golden brown.
• You can also deep fry these in a deep fryer or in a deep skillet with enough oil to cover them. that's the way they eat them there, but baking is lower fat! But fried is sooo good! If frying don't brush the tops with egg!
• Enjoy!

CLAMATO® PASTA PRIMAVERA WITH CREAMY SAUCE

Steps:

• Cook linguini pasta according to package instructions.
• Meanwhile, in a saucepot over medium heat, combine Clamato®, evaporated milk and cornstarch; cook about 8-10 minutes, and stir frequently.
• Reduce heat, add Romano and cream cheese; stir until both cheeses have melted and sauce is smooth; keep warm.
• In a large saute pan, over medium-high heat; heat oil, add onions, garlic and carrot; cook until tender 5-8 minutes.
• Add green beans and broccoli; cook 5 more minutes.
• Drain pasta, stir into creamy tomato sauce; add vegetables. Sprinkle chopped basil. Serve with French-style bread or garlic bread.

CLAMATO® SHRIMP "CEVICHE" STYLE

Steps:

• In a bowl, combine shrimp, onion, jalapeno, cucumber and cilantro.
• Add lime juice and Clamato®; toss to mix well.
• Chill in refrigerator 20-30 minutes.
• Serve cold with tostadas (hard tortillas) or soda crackers.