Crispy Shrimp Tostadas with Adobo Salsa

When a group of expats here in Paris asked me recently if I’d teach a class on how to make moles, I knew a couple of things: one, that we’d probably only have time to make one mole, since even the super-speedy ones take 2 hours, minimum, to put together; and two, that I wanted to give them something really useful in addition a mole recipe or two to take home.

Which brings us to adobo salsa.

You’ve probably seen the word, adobo, on the side of the chipotle cans, because those little firecrackers are packed in this sauce. Other than that, you may have eaten enchiladas with adobo; or if you haven’t, you should.

It’s a workhorse of a little sauce, and I thought that it would be just perfect with shrimp tostadas for a first course for my mole class, and I was right. It would work nicely on chicken, or pork, too, or, as I mentioned before, slathered all over your favorite enchiladas.

Adobo is used quite a bit in Mexican cuisine as a marinade, and I plan to make some adobo pork tacos in my trusty slow cooker as soon as I come up for air. Between my “French-Tex” cooking classes, the mole classes, testing and writing recipes for my cookbook, and writing my regular columns for the Fort Worth Star-Telegram and Cowboys and Indians magazine, I’ve hardly had a moment.

But now I’ve got adobo in the fridge — and mole, too — and possibilities are suddenly opening up.

Crispy Shrimp Tostadas with Adobo Salsa

Makes 6 large tostadas

INGREDIENTS

17 oz (500 g) shrimp, cooked and peeled

9 oz (250 g) mozzarella (or your favorite mild melty cheese)

8 oz Adobo sauce, recipe follows

8 oz creme fraiche or sour cream

handful cilantro, chopped, for garnish

4 green onions, chopped

8 corn tortillas

cilantro, for garnish

WHAT YOU DO

Preheat oven to 450 F.

1. Lay the tortillas on a cookie sheet, lined with parchment, and slide into the oven for 5-10 mins to toast.

2. Now, put a few shrimp, some cheese, adobo sauce and green onions on each tortilla and put it back in the oven until the cheese bubbles, about 5 min.

3. Serve each tostada with a dollop of creme fraiche and cilantro.

Adobo Salsa

Adapted from a recipe by Sylvia Kurcyzn, Culinario Centro Ambrosia, Mexico City

INGREDIENTS

5 chiles guajillos

3 chiles anchos

2 chiles cascabel

3 cloves garlic, skins on

1 teaspoon Mexican oregano, stems removed

1 teaspoon cumin seed

1 teaspoon peppercorns (about 15)

1 tablespoon apple cider vinegar

sea salt

WHAT YOU DO

1. Split chiles and remove the seeds and veins. With a wooden spoon or spatula, pressing the chiles down, toast chiles on comal over medium heat or fry in corn oil until they begin to change color slightly. This won’t take long — 30 seconds to 1 minute – per side. Put the chiles in a bowl and cover with boiling water, and let sit for 15 minutes, at least, or until they soften. Reserve the chile soaking water for the puree.

Cowgirl Tip: Be careful, and watch the chiles closely, because they’ll easily burn if they cook for too long.

2. Remove the skins from the garlic and toast on the comal.

3. Toast the cumin seed and peppercorns.

4. Now, put the softened chiles, garlic, cumin seed, peppercorns, and Mexican oregano in a blender. Add vinegar, and enough chile water to blend easily. Keep the blender going until the mixture is super-smooth — 5-7 minutes. Have patience. The longer this blends, the more complex the flavors will be.

Now, taste. Add salt.

This sauce will freeze for about 6 months, or keep in the fridge for a couple of weeks.

Tagged as: adobo, Mexico City, salsas, shrimp, tostadas