chili-powder

Cervesas Preparadas Recipe | Smirnoff Preparadas Recipe

Ingredients:

  • Smirnoff Ice (Mango or Tropical Fruit is my favorite)
  • Lemon or Limes
  • Chamoy Powder
  • Candy (Gummy Bears, Sour Strips, Gummy Worms, or any other candy you want)
  • Chile Powder
  • Fruit (Cherries, Strawberries, Mango, or whatever fruit you want)
  • Chamoy Liquid

Instructions:

We recommend fresh fruit over canned. You can add or take away any ingredient you don’t like or substitute it for something else. You can also choose the Smirnoff flavor of your choice. Smirnoff makes many flavors of their drinks so pick your favorite flavor & work around it. If you like apples then you get the Smirnoff Green Apple flavor drink & add fresh diced apples to your taste.

This Smirnoff Preparada drink is very popular in deep south Texas. It was invented in Mexico & has migrated across the border to Texas. Here in the valley drive-thru stores you can pick up one of these drinks for about $8.00 each. It’s a 24oz cup served with a 12oz Smirnoff Ice malt beverage flavor of your choice.

  1. Add ice
  2. Pour in Smirnoff Ice of your choice
  3. Add fruits and candies to the top of the glass.
  4. Add seasonings, fruit seasonings, and chamoy liquid to your liking.
  5. Enjoy!
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The Most Delicious Ever Chili Powder

Yesterday I made 10 jars of home made chili powder to give to all my favorite cooks for Christmas. I love home made chili powder! It’s amazingly fresh and aromatic and delicious. Every time I go into the kitchen I have to open one of the jars to smell it. Yum. I used a little bit in Hungarian Goulash that I made for dinner last night and it was so delicious! 

I buy the chili pods that come in the cellophane packages. I like to use a combination of Ancho Chili, New Mexico Chili, and California chili pods. Dry the chilies in the oven on very low heat, about 185 degrees F. Depending on how dry your chili pods are already, it can take 1- 2 hours to get them dry enough to grind in a spice grinder. I use a coffee grinder to grind spices. Slow drying the pods ensures a sweet and rich chili taste. If the oven is too high, you risk burning the chili pods, which makes your chili powder bitter. Remove individual chili pods from the oven as they become brittle. Some of them took over an hour to dry up. Bend them around, if they are still pliable keep drying them in the oven until the crack when you try to bend them. Remove the stems and most of the seeds. By removing most of the seeds you end up with a chili powder with a very complex, sweet smokey taste and not just one note of heat. You can always add red chili flakes or hot sauce to a recipe that needs more heat.

Shrimp Taco Bites



1 tsp salt (divided)
Zest of 1 lime
1 lb large shrimp—peeled, cleaned, and deveined
2 tsp chili powder
2 tbsp olive oil
1 avocado, diced
Juice of 1 lime
1/3 cup sour cream
2 tbsp chipotle chili in adobo sauce, finely minced
1 bag Tostitos Scoops tortilla chips
2 tbsp freshly chopped cilantro
Non-stick cooking spray


Preheat oven to 375-deg and coat a large baking sheet with the non-stick spray.

In a small bowl, combine ½ tsp salt, lime zest, and chili powder, then sprinkle the spice blend over the shrimp.

Lay the shrimp on the baking sheet and drizzle with the olive oil. Bake for 6-8 minutes or until the shrimp are cooked through.

Meanwhile, combine the diced avocado, lime juice, and remaining salt in a small bowl. Then, in a separate bowl, combine the sour cream and minced chipotle pepper.

To assemble, spoon 1 tsp of the avocado mixture in each tortilla chip, followed by a ½ tsp of the sour cream mixture, then top with one of the shrimp. Garnish with the chopped cilantro, then serve.





Approximate Nutritional Values: http://australian.food.com/recipe/prawn-shrimp-and-avocado-bites-200265