1

Firstly, we will begin to make this recipe of breaded mozzarella cheese fingers by mixing the breadcrumbs with a pinch of salt and pepper to taste in a bowl or wide dish.

2

Then, in another bowl or bowl, beat the eggs and add a pinch of salt and pepper. We also put the flour in another bowl or dish and we will have all the ingredients to batter our mozzarella sticks ready.

3

Now cut the mozzarella cheese sticks in half or in three parts and, if you haven’t got the cheese in strips and you have it in a big piece, cut it in more or less regular rectangles so that all the homemade cheese fingers come out more or less the same size.

Tip: The colder the mozzarella cheese, the harder it will be and the better it will be cut, so I recommend that you keep it in the fridge until the last moment.

4

Once this is finished, batter the mozzarella cheese fingers, passing them first through the flour, then through the egg and finally through the breadcrumbs. And so we do with all and we are reserving them in a flat dish with care not to manipulate them too much to avoid deforming them.

5

Then place a frying pan with plenty of oil to heat and when it is very hot, fry the mozzarella sticks on all sides until well browned (about 5 minutes). Reserve them on a plate with absorbent paper.

Tip: If you have or prefer to make the fingers of mozzarella in a fryer, I recommend that the oil is very clean to avoid burning the breadcrumbs immediately.

6

Finally, serve the breaded mozzarella fingers accompanied by your favorite sauce such as mayonnaise or pink sauce. Even with original guacamole are delicious cheese sticks battered… Try them!

If you liked the recipe for Fingers of breaded mozzarella cheese, we suggest you enter our category of Cheese Recipes. You can also visit a selection of the best Mexican recipes.

1

Soak guajillo and ancho chiles in warm water for a few minutes. When they are soft, remove them and clean them well by removing the veins and seeds.

2

Place the cleaned chilies in the processor or blender along with the garlic, onion, pepper, cloves and cinnamon. Grind until a homogeneous mixture is obtained.

3

Sauté sauce in a skillet with hot oil and bring to a boil for about 5 minutes. It is not necessary to strain the sauce first to make enchiladas rancheras.

4

Take the tortillas and put them one by one in the sauce and then cook them in another frying pan with hot oil. In this way, they absorb the sauce and fry until they are lightly browned on both sides.

If you want to make your own tortillas, don’t miss the Mexican Corn Tortilla Recipe.

5

Fill enchiladas rancheras with a mixture of fresh cheese and finely chopped onion, close and place on serving plates.

6

Serve ranchera enchiladas accompanied with thinly sliced onion and avocado. If you want, you can also pour some sour cream. As you can see, the recipe for enchiladas rancheras with cheese is very easy to make and is delicious, with that spicy touch and that mix of flavors so typical of Mexican cuisine.

If you liked the recipe for Enchiladas rancheras, we suggest you enter our category of Enchiladas Recipes. You can also visit a selection of the best Mexican recipes.

Enchilada ranchera - Accompaniments

1

The first thing to do is to prepare the shrimp marinade, since Sinaloa-style diabla shrimp are first mixed with the ingredients. Mix the chopped garlic with the chopped onion, half the butter, the dash of oil and the lemon juice.

2

Add the peeled, headless and deveined shrimp, mix and add salt to taste. We let them rest for a few minutes, although if we have enough time, the ideal is to leave them for a couple of hours in the fridge.

3

While they rest, to continue with the shrimp a la diabla Sinaloa style and elaborate the famous sauce, we take advantage of the time and crush or liquefy the ketchup with the chipotles in adobo. We taste and add salt to taste. We reserved it for a moment.

4

After the time of rest, we put a frying pan to heat with the remaining butter. Once hot, add the shrimp with the marinade ingredients and cook for 3 minutes, stirring constantly.

5

Add the sauce, mix and bring to a boil. Once the boiling point is reached, lower the heat to simmer the Sinaloa style diabla shrimp until done and the sauce thickens.

6

And that’s it! We can now serve our exquisite Sinaloa style diabla shrimp recipe accompanied by white rice, avocado, pasta, varied vegetables…, whatever we like best! And if you want to know other Mexican recipes, don’t miss this article with the 15 most typical dishes of Mexico.

How to Make Perfect Sinaloa Style Diablo Shrimp

In order for the Sinaloa-style diabla shrimp recipe to be at its ideal point, it is very important to follow these tips:

• Seafood such as shrimp are cooked very fast, which is why the sauce must be added to the skillet before they are completely cooked. In this way, they are just cooked with the juice and the result is as expected, otherwise they would be too dry and hard.
• Constant stirring is a step we must not skip so that shrimp are cooked evenly and integrated with the ingredients of the marinade.
• When in doubt, it is better to cook at medium-low heat, even if this means taking a little longer. Why? Very simple, because as we said, shrimp cook very fast, and this way we can control much better their cooking.
• We can always correct flavors with salt or lemon juice.
• To thicken the sauce faster, we can add a tablespoon of flour or cornstarch.

1

To prepare these chicken and cheese quesadillas in the oven, put one of the corn tortillas on the baking tray (I recommend covering the tray with aluminium foil or a sheet of silicone for baking) and put a drizzle of sauce. This time I have used a curry and tomato sauce with a spicy tip, but you can put the one you like the most or not at all.

2

We have in fan six slices of chicken breast covering in circle the corn tortilla. There will probably be a hole in the center of the Mexican quesadilla that is not covered by the chicken slices but nothing happens.

Tip: We can change the slices of chicken breast for turkey breast or ham.

3

Next, put the slices of cheese on top of the chicken slices. We can use any cheese but if you can advise you to buy cheese that comes in slices (cured or semi-cured) that is very convenient for this recipe and gives it flavor.

Cover the cheese quesadilla with the remaining six slices of chicken.

4

Put another little bit of sauce on top and sprinkle with a handful of grated cheese and a handful of fried onion.

Cover the chicken and cheese quesadilla with the other tortilla and place in the preheated oven at 180 ºC for about 15 minutes, until the cheese is melted. We check that the tortilla on the surface does not over-brown.

5

We take out the chicken and cheese quesadillas in the oven, cut them into portions (for eight portions) and serve! Beware of the cheese that is very melted at first and can burn us!

2

Place fish slices in a bowl and cover completely with lemon juice. Cover the container with film paper and let it rest in the refrigerator for 15 to 30 minutes, or until the fish is completely cooked. Once cooked, strain the fish to remove the lemon juice. Reserve a couple of tablespoons of this juice for the green aguachile sauce.

3

To prepare the green avocado sauce, blend the chiles with the olive oil, green tomatoes, parsley and a little salt. Grind until a fine sauce is left. If necessary, add a couple of tablespoons of the lemon where the fish was cooked and adjust the salt.

4

Arrange the sliced fish, onion and cucumber in a bowl. Bathe the fish dish with the green aguachile sauce.

5

Serve the green fish avocado along with slices of avocado, finely chopped cilantro and baked corn toast. We hope you enjoy this aguachile recipe with fish fillet and if during the process any question or suggestion arises, do not hesitate to write your comments. If you like raw fish you can also try the tuna tataki with soy and sesame or the robalo ceviche.

1

Start by peeling and cleaning the shrimp, but do not remove the tail.

2

Thinly fillet the onion and cucumber. Also finely chop the cilantro.

3

To make the black avocado sauce, blend the seasoning juice, Worcestershire sauce, tomato puree, pepper and habanero pepper.

Tip: You can add more or less spice to your taste

4

Bathe the clean shrimp in the black aguachile mixture and let stand for 5 minutes.

5

Integrate the finely chopped cilantro and serve instantly on a bed of sliced cucumber. You can offer black avocado as a starter or main course in your meals, and if you’re looking for a garnish for this delicious Mexican recipe, try corn toast, avocado and a good cold beer - you’re sure to love it! Feel free to try the shrimp in aguachile negro, and if during the process any question or suggestion arises, please do not hesitate to write your comments.

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