Chef Alma Alcocer-Thomas with El Chile shows how to make a festive dish from their menu.nnCamarones Al Pastor & Shrimp in Adobo marinade recipes:nYields 6 servings or 3 tacos per personn18 each Gulf shrimp, peeled and cut in half length wisen1 Avocado, slicednCorn or flournAdobonJuice and zest of 2 orangesn2 tablespoon white vinegarn½ cup canola oiln¼ cup puree of Guajillo chiliesn4 oz achiote pasten1 tablespoon kosher saltn3 garlic clovesn1 teaspoon dry thymen1 teaspoon ground black peppern½ teaspoon ground clovenClean the guajillos of all their seeds. Cover the guajillos with water to bring to a boil for about 6 minutes or until the chiles are soft. Mix all the ingredients in the food processor to make a paste. Marinade the shrimp for at least 45min and up to a day in the refrigerator.nJalapeno Vinaigretten1 Jalapeno pepper, roasted, seeded and choppedn¼ cup cilantro, washed, steams removed and choppedn¼ cup apple cider vinegarn1 lime, juice and zestn¾ grape seed oil or olive oiln1 teaspoon saltn½ teaspoon coriander, groundnRoast the jalapeño pepper on a skillet or in the oven until the skin blisters. Rough chop the jalapeño and place in a blender. Place the jalapeno, cilantro, vinegar, lime juice and coriander in the blender. With the motor running slowly add a steady stream of olive oil. Season with salt.nChayote and Mango Slawn1 cup cabbage, finely sliced n1 chayote squash, juliennedn1 carrot, peeled and juliennedn1 mango, cut into stripsnCook the shrimp on the grill over a medium fire, until firm, about 3 min. Mix the slaw with the vinaigrette, set a side.nHeat the tortillas and fill with the shrimp, top with the slaw and a slice of avocado.
chile el chile cafe &; cantinaaustin locations1809 manor rd 3435 greystone1025 barton springs ahead on kxan austin