Chef Evette Rios shares her favorite Latin-inspired recipes just in time for Cinco de Mayo.
SHRIMP PESTO AREPAS
– 2 cups shredded red cabbage
– 1 cup Red Vinegar
– salt, pepper, oregano, and garlic
– 1 bunch Basil
– 1 bunch Parsley
– 2 cloves Garlic
– 1/2 cup toasted walnut pieces
– 1/2 cup Grated Parm
– 1/4 cup Olive Oil
– Salt and Pepper
– 1 pound Shrimp peeled and deveined
– Harina PAN or another brand of arepa flour (par-cooked cornmeal)
Make the cabbage – Mix everything in a jar and add a little water to cover the cabbage. Cover and put in the fridge overnight.
Make the pesto – put everything into a blender or food processor and process until smooth.
Make the shrimp – Toss them in a hot pan with a little oil or butter and season with salt and pepper. Cook about 3 minutes until cooked through. Toss in a bowl with the pesto.
Make the arepas – Mix the cornflour according to the package instructions and make them into flat rounds of dough. Cook in a dry pan on high heat on both sides for about 5 minutes per side to brown. Split with a fork like an English muffin.
Fill the arepas with the shrimp and cabbage and serve.
– 14 tomatillos peeled
– 1 jalapeño
– 1 serrano chile
– 2 large unpeeled garlic cloves
– 1 peeled smashed garlic clove
– 4 tablespoons olive oil
– 1 large russet potatoes, scrubbed and cut into cubes
– ½ small head cauliflower of florets
– 1 large bunch of spinach or kale (looking for 4 to 5 cups of chopped leaves)
– 6 to 8 tortillas
– crema (or sour cream if crema is not available)
– chopped onions (for topping)
– chopped avocado (for topping)
– Preheat oven to 425F. Place tomatillos on the baking sheet along with jalapeño, serrano chile, and unpeeled garlic cloves. Drizzle with olive oil. Sprinkle heavily with salt and pepper if desired. Toss to combine. Roast until browned, about 40 minutes. Cool slightly, remove garlic from the peel, and blend it until smooth with some texture. Season with salt to taste
– Place potatoes and cauliflower on the small baking sheet and toss with olive oil. and salt and bake until soft and beginning to brown, about 35 minutes. Let it cool
– Add olive oil in a skillet over medium heat. Add smashed garlic don’t let it burn J. Add spinach and toss to wilt the spinach. Season with salt. Add
potatoes and cauliflower and mash them slightly with spinach. This will be the enchilada filling
– Reduce heat to 350F. Place 6 tortillas on a large baking sheet. Brush each lightly on both sides with avocado oil. Bake just until beginning to brown but still pliable, about 8 minutes, turning once.
– Fill each tortilla with a filling and fold it over in half. Place 3 on each of two plates.
– Pour salsa verde over enchiladas, dividing equally. Drizzle crema and top with white onion and avocado.
– 5 oz Lime Juice – 1 oz Grapefruit Juice – 1 oz Agave Syrup – TINY Pinch of Sea Salt
– quartered grapefruit and lime for garnish
– lime zest and sugar for the rim – Seltzer
– Combine ingredients in a cocktail shaker and shake with ice.
– Rim a glass with sugar and lime zest
– Strain over ice in a glass and top with soda!