Tacos, Tostadas & Sops

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole
Print Recipe
4.5 from 6 votes

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 "Los Mochis, Street Taco Favorites"
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: almonds, bacon, chickpeas, corn tortillas, guacamole, guajillo chiles, pati’s mexican table, Shrimp, tacos
Servings: 8 to 10 tacos approximately
Author: Pati Jinich

Ingredients

  • 12 ounces bacon about 8 thick slices, coarsely chopped
  • 1 cup cooked chickpeas rinsed, drained, patted dry
  • 3/4 teaspoons kosher or sea salt divided
  • 1 guajillo chile rinsed, stemmed, seeded, chopped
  • 2 tablespoons slivered almonds
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds shrimp rinsed, shelled and cleaned
  • Freshly ground black pepper to taste
  • 2 garlic cloves chopped
  • Corn tortillas
  • Smooth Guacamole

Instructions

  • In a large saute pan or casserole set over medium-high heat, fry the bacon for a couple minutes, until it starts rendering its fat. Add the chickpeas and 1/4 teaspoon of the salt and cook until lightly browned, about 6 to 7 minutes. Incorporate the guajillo chile and almonds, stir, cook for a minute, and scrape into a bowl.
  • Add the oil and butter to that same pan and once it melts and bubbles, add the shrimp and season with the remaining 1/2 teaspoon salt and pepper. Cook for about a minute and once the shrimp begin to brown, add the garlic and continue cooking for another minute. Turn off the heat. Incorporate the bacon and chickpea mix and taste for salt.
  • Heat the corn tortillas on a preheated comal or skillet set over medium-low heat. Tuck the shrimp mixture into the heated tortillas and top with the smooth guacamole.

Notes

Tacos de Camarón, Tocino y Garbanzos Crujientes con Guacamole

Taquitos Dorados Ahogados

Taquitos Dorados Ahogados
Print Recipe
3.58 from 7 votes

Drowned Crispy Taquitos  

Taquitos Dorados Ahogados recipe from Pati’s Mexican Table Season 8, Episode 1 “A Local's Tour of Culiacán”
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Antojos
Cuisine: Mexican
Keyword: beef, corn tortillas, guajillo chiles, mexican crema, pickled red onions, potatoes, queso fresco, taquitos
Servings: 40 taquitos
Author: Pati Jinich

Ingredients

For the taquitos:

  • 2 pounds beef chuck roast rump roast or other stewing meats, cut into 2-inch pieces
  • 1 white onion halved
  • 10 garlic cloves
  • 1 bay leaf
  • 2 dried guajillo chiles stemmed and seeded
  • 1 tablespoon whole black peppercorns
  • 1 Roma tomato
  • 2 carrots cut into large pieces
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 3 Yukon Gold potatoes halved
  • 1 cup refried pinto beans
  • 40 corn tortillas
  • Wooden toothpicks
  • Vegetable oil for frying

To Serve:

  • 1 head green cabbage shredded
  • 1 cup Mexican crema
  • 1 cup crumbled queso fresco
  • Pickled red onions

Instructions

  • Place the meat, onion, garlic cloves, bay leaf, chiles, peppercorns, tomato, carrots, and salt in a large casserole or soup pot. Fill with water until covered by at least an inch. Bring to a boil over high heat, then reduce heat to low, skim off any foam that may formed on top, and cover and simmer for 1 hour and 30 minutes.
  • Add the potatoes, and continue simmering for another 1 hour and 30 minutes, until the meat is easy to shred and the potatoes are fork tender.
  • Transfer the meat and potatoes to a large bowl. Strain the broth into a small saucepan. Bring to a simmer and cook for about another 30 minutes until reduced slightly.
  • Meanwhile, place the meat on a cutting board and finely chop. Mash the potatoes in the bowl, and add the refried beans and chopped meat. Mix until combined and season with salt and pepper.
  • Heat a comal or a dry skillet over medium heat until hot. Heat the tortillas on the comal or skillet for about 30 to 40 seconds per side; this will prevent them from breaking when rolling them into taquitos. Place 1 to 2 tablespoons of shredded beef on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2 to 3 taquitos at a time, so they will fry evenly and hold their shape. Repeat with remaining tortillas and filling.
  • Fill another heavy pan or large casserole with about an inch of oil. Heat over medium heat for at least 5 minutes before frying the taquitos.
  • Once the oil is hot, gently drop in the taquitos in batches, being careful to not overcrowd the pan. Fry them until they have crisped and turned golden, about 2 to 3 minutes on one side, then flip and repeat on the other side for another 2 to 3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.
  • To serve, place 3 to 4 taquitos on a rimmed plate. Top with shredded cabbage, crema, queso fresco, and pickled red onions. Pour hot broth onto the taquitos and serve drowned! Or, you can serve the broth on the side for dunking, or for people to drown the taquitos as they please.

Notes

Taquitos Dorados Ahogados