- Olive oil.
- 4 garlic cloves, minced.
- 3 tbsp Mex-Can Pineapple Chipotle Sauce.
- 400gr of shrimp.
- 3 tbsp sour cream.
- Salt and pepper.
- 4 tbsp Manchego cheese.
- Flour tortillas.
- Whole black beans.
- 1 avocado, filleted.
How to prepare:
- Sauté the garlic with a bit of olive oil. Once they begin to release their aroma, add the shrimps. Cook for about 3 minutes or until they have changed colour hallway.
- Stir in the Pineapple Chipotle Sauce and heat up few seconds. Once the shrimp have fully cooked, mix in the sour cream and season with salt and pepper to taste. Turn off the heat and stir in the cheese.
- Assembly: Spread the guacamole on a warmed tortilla, top with a spoonful of shrimps, beans, and a slice of avocado.
Drunken Mussels with Mex-Can Habanero Pepper Leaf Sauce
Ingredients: 1.5 kg of fresh mussels. 1 tbsp of paprika. 4 tbsp of Mex-Can Sacred Pepper Plant Sauce. 1 shallot, minced. 2 garlic cloves, minced.
Octopus with Mex-Can Black Mole
Ingredients: 1 kg of precooked octopus. 2 potatoes, cooked and cubed. 2 tbsp of paprika. Salt and pepper. 200 gr of Mex-Can Black Mole. Coffee
Ingredients: 400g basa fish. cut into bite-sized pieces. 3 tbsp. of Mex-Can Spicy Chipotle Sesame Seeds. ½ cup tomato, diced. ¼ of an onion, finely