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Aguachiles rojos

Cooking Con Claudia · ♥ 2K likes · 42.5K views · 6 min video

Read about shrimp in the BrightCulinary Book

Aguachiles rojos, from the video
Timestamp
Ingredients
Method
Techniques
  • ½ lb cooked shrimp
  • 1 whole cucumber
▶ 0:12
  • 1 lb raw shrimp
Butterfly the cleaned raw shrimp.
Butterflying the shrimpButterflyingRead
▶ 0:32
  • 1 whole chile de arbol
  • 1 whole chile morita
Toast the chile de arbol and chile morita on the comal until fragrant, about 45 seconds, without burning; the morita will puff.
Toasting the chiles and charring garlicToasting
▶ 0:54
  • 5 cloves garlic cloves
Char the garlic cloves on the comal, a couple of minutes.
▶ 1:10
In a molcajete (or a blender cup), smash the garlic to a paste, then add the chiles and crush them into it.
Making the paste in the molcajete
▶ 1:26
  • ¼ cup clamato juice
  • 2 tsp Maggi sauce
  • ¼ tsp oregano
  • ½ tsp black pepper
  • ½ tsp salt
Add the clamato juice, Maggi sauce, oregano, black pepper and salt and mix.
Seasoning the red salsa
▶ 2:10
Add a little olive oil, mix, and taste for salt.
Covering the shrimp in citrus
▶ 2:10
  • olive oil
Pour the sauce over the shrimp.
▶ 2:33
  • lemon juice
  • lime
Squeeze over lemon and lime juice, half and half, until the shrimp are fully covered; mix.
▶ 3:11
  • cilantro
  • purple onion
Add a little cilantro and purple onion and refrigerate 45 minutes.
▶ 3:29
Mix in the optional cooked shrimp, cucumber and more onion.
Finishing and serving
▶ 4:01
  • chile taping
  • tostitos
Top with crushed chile and serve with tostitos.