Mexican Seafood Concoctions

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 Governador Shrimp Tacos Ingredients: 1 lb. of medium shrimp    1 teaspoon cumin 5 slices of bacon    2 ripe red tomatoes 6 Serrano Chiles    1 tablespoon chicken broth 1 clove garlic, minced    Tortillas, quantity as needed 1 onion, chopped    Monterey cheese 1 bunch cilantro, thoroughly cleaned and chopped Serve with: Refried beans Roja/Red salsa One Avocado sliced ​​very thin               
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Instructions: 1) Heat your comal or griddle and roast the serrano peppers and after the tomatoes. When they are roast, throw them in the blender with the garlic and onion. Add the bouillon powder and the cumin to the salsa to your taste. This salsa should be coarsely blended, not completely liquid. check seasoning and add salt if needed; also if needed you can add more water, just keep in mind it has to stay somewhat thick. 2) Fry the bacon in a large skillet, and remove excess bacon fat if you feel there is too much. Add the shrimp and cook in the bacon fat a few minutes (3-4 minutes maximum, keeping in mind that the shrimp become rubbery when overcooked); reserve the shrimp in a bowl. Pour the salsa over and boil all together until the salsa reduces and becomes thick. Finally, add the cilantro, add back the shrimp and remove from the stove; reserve while we heat up the tortillas... 3) Heat up the tortillas until they are very hot, then fix each tacos pouring some of the shrimp salsa, and some cheese. Fold as quesadillas and you could if you like fry them again a little bit, in hot oil; but this takes some practice now that the tacos are made. . . Serve the Tacos accompanied by Refried Beans, Avocado slices and some Salsa Roja.
tuna stuffed Chilies            Skill            15 Min             X2
Ingredients: 12 large Yellow Chiles 1 or 2 cans of tuna in oil or in water 1 onion -  - 2 red tomatoes 3 cloves of garlic 1 tsp broth powder 1/2 lb. Monterey cheese 1/2 cup half-half cream 1 bunch of fresh cilantro 2 tablespoons of oil 2 tablespoons of butter
Instructions:  Roast the chilies; this can be done many different ways... empty their insides of the chilies by carefully cutting one opening. Cut the tomatoes, the onion, the garlic cloves and the cilantro. Fry all these ingredients in oil with the teaspoon of dry consommé; when the ingredients are fried, mix in the contents of the the tuna cans, without their liquid. Stir and cook the ingredients over low fire for around 5 minutes. Pull away from the stove and allow to cool down a little bit. Fill the chili’s with the filling we just did. Butter up an oven going or lasagna pan, arrange the stuffed chili’s over the butter, pour the cream over the chilies and sprinkle the grated cheese on top. We will now finish cooking them baked in the oven; bake in the oven until the the cream bubbles. This Mexican meal tastes great served with rice, refried beans or a nice plate of Mexican style black beans. Another idea: if you are left with some filling you can cut some corn tortillas in halves and make tuna taquitos; just place them to the edges of the chilis in the baking pan so that they are baked together; comes out deliciously!
Steak Fajitas           Skill            15 Min             X2
Ingredients: 1 whole Beef Flank Steak 3 Tablespoons Worcestershire Sauce 1/2 cup Olive Oil - 3 cloves Garlic, Minced - 1/2 teaspoon Red Pepper Flakes - 1 Tablespoon Sugar 1 Tablespoon Chili Powder - 1 Tablespoon Cumin 1 teaspoon Salt - 1/2 teaspoon Black Pepper 1/3 cup Lime Juice, Fresh Squeezed 2 Whole Medium Onions, Halved And Sliced 4 Whole Sliced Bell Peppers, (Red, Green, Yellow and Orange) Oil, For Frying - Flour Tortillas, Warmed Cheese Grated (Cheddar/jack or Queso Fresco) Salsa -  Sour Cream -Fresh Cilantro Leaves
Instructions In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours. Prepare tortillas, salsa, sour cream, and cilantro. Heat a heavy skillet over medium-high heat and drizzle in some oil. Add the veggies and cook them for a few minutes, until they're cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside. Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
Chicken Enchiladas Suizas           Skill            15 Min              x2
Instructions: In food processor, blend together tomatillos (tomate verde or husk tomatoes), green chilies, onion, garlic and sour cream. Season to taste with salt and pepper and pour into a large saucepan and heat thoroughly. In a skillet heat oil until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9X14 pan. Stuff enchilada with chicken, cheese and onions. Roll and place seam side down in 9x13 pan.  Repeat for all 12 tortillas. Top off Enchiladas with reserved cheese and onions and other desired garnishments. Serve with Refried Beans and Spanish Rice.
Pescado a la Veracruzana           Skill            15 Min             X2
Ingredients: 1 12 oz can of Whole Tomatillos 17 oz can Diced Green Chiles 1 Medium onion, quartered 2-3 Garlic cloves, peeled 2 cups sour cream Salt and pepper to taste 12 Corn Tortillas 1/2 cup Corn oil 2 lbs Cooked & Shredded Boneless chicken breasts. 4 cups Swiss, Jack Cheese or Oaxaca  cheese, grated 1 bunch Green onions, chopped
Coctel de Camaron           Skill            15 Min              x2
Instructions: In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes. Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño. In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F. Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Top with avocado and serve immediately with saltines and hot sauce.
Ingredients: 1 3/4 pounds shrimp, shelled and De-veined 2 tablespoons plus 1 teaspoon kosher salt, divided, to taste 1/2 teaspoon baking soda 6 tablespoons fresh juice from about 8 limes, divided 1 cup diced white onion (about 1/2 large onion) 1 teaspoon Salt - 1/2 teaspoon Black Pepper 3/4 cup tomato purée - 1/2 cup ketchup 3 tablespoons chopped cilantro leaves and tender stems 3 Whole Red Bell Peppers, (Red, Grn, Yel and Orange) Sliced. 2 tablespoons fresh juice from 1 orange 1 Serrano pepper, stemmed, seeded, and finely diced 1 Diced avocado, Mexican hot sauce 1 box Saltine crackers
Ingredients: 16-8 oz. Snapper, or Grouper Fish fillets, boneless, skinless 1 jar Roasted Garlic Salsa 1/4 cup EV olive oil 1 Bay leaf, Salt & Pepper to taste 1 1/2 tsp. Mexican oregano, dried 3 tbsp. Parsley, flat leaf, chopped 1 cup green olives, pitted, sliced 1 cup Fish stock or chicken stock
Instructions: In a medium stock pot or large high-sided skillet, sauté the salsa in the olive oil until warmed through. Add the bay leaf, oregano, parsley, olives, and simmer briskly for a few minutes to evaporate some of the liquid. Then stir in the fish stock and simmer slowly about 15-25 minutes and check for seasoning. Place salted-peppered fillets in an appropriately sized, oiled, baking dish and cover with 1 cup of sauce on each fillet. Bake at 350 degrees for 10-15 minutes until the fish flakes easily. Serve with crusty bread.

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Mariscos El Timon Try making these at Home with these recipes

Mexican Seafood Concoctions

Dinners

Coctel de Camaron Ingredients: 1 3/4 pounds shrimp, shelled and De-veined 2 tablespoons plus 1 teaspoon kosher salt, divided, to taste 1/2 teaspoon baking soda 6 tablespoons fresh juice from about 8 limes, divided 1 cup diced white onion (about 1/2 large onion) 1 teaspoon Salt - 1/2 teaspoon Black Pepper 3/4 cup tomato purée - 1/2 cup ketchup 3 tablespoons chopped cilantro leaves and tender stems 3 Whole Red Bell Peppers, (Red, Grn, Yel and Orange) Sliced. 2 tablespoons fresh juice from 1 orange 1 Serrano pepper, stemmed, seeded, and finely diced 1 Diced avocado, Mexican hot sauce 1 box Saltine crackers Serve with: Refried beans Roja/Red salsa One Avocado sliced ​​very thin Instructions: In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes. Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño. In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F. Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Top with avocado and serve immediately with saltines and hot sauce.
Governador Shrimp Tacos Ingredients: 1 lb. of medium shrimp    1 teaspoon cumin 5 slices of bacon    2 ripe red tomatoes 6 Serrano Chiles    1 tablespoon chicken broth 1 clove garlic, minced    Tortillas, quantity as needed 1 onion, chopped    Monterey cheese 1 bunch cilantro, thoroughly cleaned and chopped Serve with: Refried beans Roja/Red salsa One Avocado sliced ​​very thin Preparation: 1) Heat your comal or griddle and roast the serrano peppers and after the tomatoes. When they are roast, throw them in the blender with the garlic and onion. Add the bouillon powder and the cumin to the salsa to your taste. This salsa should be coarsely blended, not completely liquid. check seasoning and add salt if needed; also if needed you can add more water, just keep in mind it has to stay somewhat thick. 2) Fry the bacon in a large skillet, and remove excess bacon fat if you feel there is too much. Add the shrimp and cook in the bacon fat a few minutes (3-4 minutes maximum, keeping in mind that the shrimp become rubbery when overcooked); reserve the shrimp in a bowl. Pour the salsa over and boil all together until the salsa reduces and becomes thick. Finally, add the cilantro, add back the shrimp and remove from the stove; reserve while we heat up the tortillas... 3) Heat up the tortillas until they are very hot, then fix each tacos pouring some of the shrimp salsa, and some cheese. Fold as quesadillas and you could if you like fry them again a little bit, in hot oil; but this takes some practice now that the tacos are made. . . Serve the Tacos accompanied by Refried Beans, Avocado slices and some Salsa Roja.
tuna stuffed Chilies  Ingredients: 12 large Yellow Chiles 1 or 2 cans of tuna in oil or in water 1 onion -  - 2 red tomatoes 3 cloves of garlic 1 tsp broth powder 1/2 lb. Monterey cheese 1/2 cup half-half cream 1 bunch of fresh cilantro 2 tablespoons of oil 2 tablespoons of butter Serve with: Fresh Ranch Dressing Thousand Island Dressing  Instructions:  In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes. Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño. In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F. Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Top with avocado and serve immediately with saltines and hot sauce.
Steak Fajitas  Ingredients: 1 whole Beef Flank Steak 3 Tablespoons Worcestershire Sauce 1/2 cup Olive Oil - 3 cloves Garlic, Minced - 1/2 teaspoon Red Pepper Flakes - 1 Tablespoon Sugar 1 Tablespoon Chili Powder - 1 Tablespoon Cumin 1 teaspoon Salt - 1/2 teaspoon Black Pepper 1/3 cup Lime Juice, Fresh Squeezed 2 Whole Medium Onions, Halved And Sliced 4 Whole Sliced Bell Peppers, (Red, Green, Yellow and Orange) Oil, For Frying - Flour Tortillas, Warmed Cheese Grated (Cheddar/jack or Queso Fresco) Salsa -  Sour Cream -Fresh Cilantro Leaves To accompany: White Rice Pilaf Instructions: In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes. Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño. In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F. Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Top with avocado and serve immediately with saltines and hot sauce.
Chicken Enchiladas Suizas Ingredients: 1 whole Beef Flank Steak 3 Tablespoons Worcestershire Sauce 1/2 cup Olive Oil - 3 cloves Garlic, Minced - 1/2 teaspoon Red Pepper Flakes - 1 Tablespoon Sugar 1 Tablespoon Chili Powder - 1 Tablespoon Cumin 1 teaspoon Salt - 1/2 teaspoon Black Pepper 1/3 cup Lime Juice, Fresh Squeezed 2 Whole Medium Onions, Halved And Sliced 4 Whole Sliced Bell Peppers, (Red, Green, Yellow and Orange) Oil, For Frying - Flour Tortillas, Warmed Cheese Grated (Cheddar/jack or Queso Fresco) Salsa -  Sour Cream -Fresh Cilantro Leaves Serve with: White Rice Pilaf Instructions: In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes. Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño. In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant- read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F. Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Top with avocado and serve immediately with saltines and hot sauce.
Pescado a la Veracruzana Ingredients: 16-8 oz. Snapper, or Grouper Fish fillets, boneless, skinless 1 jar Roasted Garlic Salsa 1/4 cup EV olive oil 1 Bay leaf, Salt & Pepper to taste 1 1/2 tsp. Mexican oregano, dried 3 tbsp. Parsley, flat leaf, chopped 1 cup green olives, pitted, sliced 1 cup Fish stock or chicken stock Serve with: White Rice Pilaf Green Garden Salad Instructions:  In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator for 15 minutes. Meanwhile, in a medium bowl, stir together 4 tablespoons lime juice with onion, tomato puree, ketchup, cilantro, orange juice, and jalapeño. In a medium pot, combine 2 quarts cold water with remaining 2 tablespoons lime juice and 2 tablespoons salt. Add shrimp, set over medium-high heat, and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F. Drain shrimp carefully, rinse under cold running water, then drain well. Cut shrimp into 1/2-inch pieces. Add shrimp to bowl with sauce and toss to combine. Top with avocado and serve immediately with saltines and hot sauce. We hope you like these Recipes. Please comment and/or send us your recipes.
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