1/2 pound tomatillos, husked, washed,
and coarsely chopped
1 bunch cilantro, washed and large stems
1/4 cup olive oil
Juice of 2 small limes
1/4 cup Tabasco green pepper sauce
1 tablespoon brown sugar
2 cloves garlic, chopped
Salt and pepper to taste
Baja Tequila Shrimp Rolls
2 tablespoons sesame oil
1 pound large shrimp, peeled and
1 clove garlic, minced
Salt to taste
1/4 cup tequila
1 tablespoon Tabasco Sauce
Juice of 1 small lime
1 (15-ounce) can black beans, drained
1/4 cup sour cream
2 teaspoons ground cumin
4 (10-inch) flour tortillas
1 small cucumber, peeled, thinly sliced
1 small red bell pepper, thinly sliced
1 small sweet onion, thinly sliced
1 large ripe avocado, peeled, thinly sliced
1/2 cup radish sprouts or alfalfa sprouts
1/2 cup crumbled skim-milk cheese (que-
so blanco) or shredded Monterrey Jack
Combine all ingredients for tomatillo sauce in a food processor container and process until finely chopped. Cover and refrigerate until ready to serve.
To make shrimp rolls, heat sesame oil in a large skillet over medium heat. Add shrimp, garlic, and salt to taste and cook 2 to 3 minutes, until shrimp start to turn pink. Add tequila, Tabasco, and lime juice. Cook 2 to 3 minutes longer or until shrimp are done and liquid is reduced; set aside.
Combine black beans, sour cream, cumin, and salt to taste in food processor container; process until smooth. Spread a spoonful of bean mixture down middle of each tortilla. Arrange shrimp on beans and top with cucumber, bell pepper, onion, avocado, sprouts, and cheese.
Roll up tortillas and serve immediately.Makes 4 servings.
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