Recipe: Tacos with Cheese & Shrimp

• Melt the butter in a frying pan over medium heat, fry the onion and garlic for 3 to 4 minutes until the onion is soft. Stir-fry the strips of poblano pepper for 5 minutes until soft.
• Add the shrimp, salt and pepper and stir-fry until half of the liquid in the pan has evaporated. Add the tomatoes, turn the heat down low and add the chipotle in adobo sauce, mayonnaise and sour cream.
• Stir until all the ingredients are well combined and heated through. Remove the pan from the heat.
• Divide the cheese and shrimp mixture over the tortillas and fold the tortillas in half like a quesadilla.

• Heat a comal (a Mexican griddle, ed.) or frying pan over medium heat and lightly spray it with cooking spray. Fry the folded tortillas in the pan, turning them occasionally, until the cheese melts.
• Spoon your homemade guacamole or the guacamole falso over the tacos and serve warm with lime wedges on the side.

Guacamole Falso

Guacamole is one of Mexico’s favorite salsas. Nevertheless, the large quantity of avocados that the stalls use every day
and their rising price affect business, which is why we turn to other recipes such as our famous ‘secret
guacamole’. I discovered this secret recently and it caused quite a stir in our Mexican community in Australia. We all recognized the taste and consistency, and it brought back memories of our favorite taco stands. Put the guacamole falso on the table to top tacos or quesadillas, or simply eat it with some totopos. Use green bell pepper here if you cannot find tomatillos.

How to make fake guacamole

• Remove the husks from the tomatillos if you are lucky enough to find fresh ones and wash the tomatillos thoroughly.
• Drain the canned tomatillos and rinse them. Roughly chop the tomatillos. Purée all the ingredients together in a blender until creamy.
• Store the guacamole falso in an airtight container in the refrigerator for up to 5 days.