Tacos de Camaron at Mercadito, 108 W. Kinzie. (Al Podgorski/Sun-Times)
Updated: January 12, 2011 2:37AM
MAKES 4 TACOS
ROASTED GARLIC PUREE
½ cup peeled whole garlic cloves Olive oil
1 (7.5-ounce) can chipotles in adobo 2 tablespoons canola/olive oil blend 1 tablespoon chopped garlic 3 tablespoons diced red onion 2 tablespoons lemon juice 2 tablespoons butter 4 (6-inch) corn tortillas 4 avocado slices
2 tablespoons canola/olive oil blend
1 tablespoon chopped garlic
3 tablespoons diced red onion
2 tablespoons lemon juice
2 tablespoons butter
4 (6-inch) corn tortillas
4 avocado slices
After about 20 minutes, when garlic has turned light brown, remove from heat and strain; reserve oil for another use. Puree roasted garlic in food processor or blender until smooth and paste-like, adding a bit of reserved oil if necessary. (Can make up to 2 days ahead and refrigerate.)
Make chipotle puree: In blender or food processor, puree chipotles with adobo sauce; set aside 2 tablespoons of puree.
In bowl, mix together remaining chipotle puree and 1/4 cup roasted garlic puree. Mix in shrimp and let marinate until ready to cook.
For the tacos: Heat oil in a skillet. Lightly brown garlic, then add onion and saute 30 seconds. Add shrimp; saute 1 minute. Add reserved 2 tablespoons chipotle puree and lemon juice, then stir in butter and salt to taste. You want a balance of sweetness, saltiness and acidity.
Divide shrimp mixture evenly on tortillas and top each with avocado slice.
Adapted from Patricio Sandoval, Mercadito
Nutrition facts per taco: 290 calories, 18 g fat, 5 g saturated fat, 80 mg cholesterol, 22 g carbohydrates, 1 g sugars, 12 g protein, 244 mg sodium, 4 g fiber