Cien Chile Recipes

Cien Chiles ® Guacamole

Ingredient List

3 Ripe Avocados
½ bu Cilantro, washed & chopped
¼ Onion, brunoise or tiny dice
1 Lime, juiced
½ tsp Sea salt
1 tbsp The Jalapeño
½ C Pomegranate seeds

Prep time               Serving

15 min                           4-6 

Steps to Follow

Start with the onion, dice the onion in the smallest dice you can get. Place those in a medium bowl and add THE Jalapeño, sea salt and lime juice. Allow the acidity to macerate/soften the onions.
Cut avocados in half, take the pits out and while still in the avocado shell roughly cut down the avocado flesh and then spoon it out onto the bowl.
Add the cilantro and pomegranate seeds and mix it all together. I personally like my guacamole on the chunkier side, so mesh as much as you need to get the texture you like.

Made with 

 

Grilled Cheese & Creamy Tomato Soup

Prep time        Serving

25 min              4 

Ingredient List

1 28 oz Can San Marzano tomatoesdiced 

1  Shallot, small dice (about 1 ½ – 2 Tbsp) 

4     Scallions, cut in rounds (about 2 Tbsp) 

1 tsp Thyme, de-stemed or roughly chopped 

1 tsp Fresh Basil 

2 Tbs Butter, divided 

 Can Table cream (media crema found in the Latin foods isle) 

8 Sourdough slices 

2 Cups Shredded mozzarella cheese gruyere 

** Add any cheeses that you have in your fridge, brie, cheddar, gouda 

Avocado Oil spray 

Steps to Follow

  • In a heavy bottom pot or medium heat, add 1 Tbsp of butter and  a drizzle of avocado oil. Allow a few seconds for the butter to melt and add shallots and scallions. Sprinkle some salt and sauté until translucent. 
  • Add thyme and soften for about a minute. Pour in the can of diced san Marzano tomatoes. Stir and bring up to a gentle boil. Season with salt and fresh ground pepper. 
  • Pour the can on table cream (media crema) and blend with an immersion blender on high for 2 minutes or until smooth and velvety. 

For the grilled Cheese Sammies:

  • Butter or spray one side of the sourdough slices. 
  • Arrange the cheeses on the un-buttered side and pour The Mustard in the cheese layers. 

*** Feel free to add caramelized onions, roasted veggies, ham, whatever your heard desires. 

  • Place the sandwiches on a hot sandwich press for about 5 minutes or until its crispy outside and melty inside. 
  • Serve them hot with that gorgeous bowl of creamy tomato soup and remember to not burn your mouth with that melty cheese! 

Made with

Potato Rolled Taquitos

Ingredient List

10-12 Thin corn tortillas
3 Yukon gold potatoes
½ C Melted butter
1 tbps Salt
½ Iceberg lettuce
Enough High-Oleic Safflower Oil for pan-frying

Prep time                Serving

45 min                       4-6

Steps to Follow

Place the washed potatoes into a medium pot and cover them with cold water. Bring them up to a boil. Add salt and reduce heat to a gentle boil until they are fork tender (10-15 min depending on the size).
Drain the potatoes and while they are still hot peel them with a kitchen towel by twisting the skin, it should come right off.
Mash the potatoes and add a pinch of salt and pepper along with the melted butter.
(for this recipe you can also use leftover mashed potatoes from the family dinner aka Thanksgiving, Christmas, etc.)
Warm up the tortillas in a dry pan. It is important to roll them while they are warm/hot because otherwise they will fall apart. Add about 1 Tbsp of mashed potatoes on the center of the warm tortilla and shape it like a sausage link. Roll and pin with a toothpick.

In a medium sauté pan add about ½ C of oil to pan-fry the taquitos until they are golden brown. Top them off with shaved iceberg lettuce and THE Thai Bird sauce.

Made with

Shrimp Tacos

Ingredient List
1 lb. Shrimp peeled, deveined, tail off.
12 Mini Corn Tortillas
1 1/2 C Shaved Cabbage
2 Tbsp The Habanero
1/2 bu Chopped Cilantro
3 Tbsp Mayonnaise
3 Tbsp Greek Yogurt or Sour Cream
1/2 Lime, juiced
1 Tbsp Avocado Oil
Kosher Salt and Pepper

 

Prep time      Serving

30 min              4

Steps to Follow

Mix shaved cabbage and cilantro in a medium bowl, reserve for topping.

In a small bowl, mis together the mayo, lime juice and Greek yogurt. Mix well to incorporate the ingredients and reserve to use as a base for the taco.

Warm the tortillas in a dry pan and reserve in a kitchen towel to keep warm.

Dry well your shrimp with paper or kitchen towel and season on both sides with salt and fresh ground pepper.

Place a Sautee pan over medium-high heat, add Avocado Oil to the pan and let it heat up. Once the oil is hot you may add the seasoned shrimp.

Sautee shrimp on med-high for 5-8 min (depending on the size of shrimp) and add THE Habanero sauce and lower the heat. Toss for a minute and turn off the heat. Top with shaved cabbage/cilantro and serve.

Made With