Type what you have

Ingredients

• ✓ serrano pepper
• olive oil
• yellow onion
• garlic
• ginger root
• red chile powder
• cumin
• coriander
• garam masala
• turmeric
• tomato puree
• ketchup
• pea
• paneer
• heavy cream
• cilantro

Instructions

1. 1 Heat oil in a large pan over medium heat. Cook and stir onion in hot oil until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir in garlic and ginger; cook for 1 minute.
2. 2 Reduce heat to low, stir in serrano peppers, and cook for an additional minute. Sprinkle in red chile powder, cumin, coriander, garam masala, and turmeric; cook until fragrant, about 1 minute.
3. 3 Pour in tomato purée and ketchup; thin with water to desired consistency. Stir in peas and paneer; cook until peas soften, 2 to 3 minutes. Stir in cream, then increase heat to medium-high. Allow curry to come to a rolling boil; cook for 3 to 4 minutes. Garnish with cilantro.

By MELLY28

Ingredients

• ✓ serrano pepper
• vegetable oil
• ghee
• cumin seed
• onion
• garlic
• ginger root
• water
• tomato
• tomato paste
• garam masala
• turmeric
• salt
• chicken leg
• cilantro

Instructions

1. 1 Heat oil and ghee in a large pot over medium heat. Cook cumin seeds in hot oil-ghee mixture until seeds begin to change color.
2. 2 Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add garlic and ginger; continue cooking until onions are browned, about 5 minutes more.
3. 3 Mix in water, tomato, serrano pepper, tomato paste, garam masala, turmeric, and salt; simmer for 5 minutes. Lay chicken into sauce; mix gently to coat. Cover, reduce heat to medium-low, and cook until chicken is no longer pink near the bone, about 40 minutes. Garnish with cilantro to serve.

By _ Chatterjee

Ingredients

• ✓ serrano pepper
• black eyed pea
• chickpea
• kidney bean
• lime juice
• water
• salt
• cabbage
• cardamom pod
• asafoetida powder
• turmeric
• fenugreek seed
• black mustard seed
• fennel seed
• cumin seed
• caraway seed
• ginger
• canola oil

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
2. 2 Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.

By Kasimira C Verdi

Ingredients

• ✓ serrano pepper
• garam masala
• green pea
• tomato
• potato
• turmeric
• cayenne pepper
• cumin
• salt
• coriander
• cilantro
• ginger root
• garlic
• ground beef
• water
• onion
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large saucepan over medium-high heat. Add onion; cook and stir until soft and beginning to brown, about 12 minutes. If browned bits of onion are stuck to the bottom of the pan, add water and stir to loosen.
3. 3 Stir ground beef, garlic, ginger, serrano chile, and cilantro into the pan; cook and stir until beef is browned and crumbly, 10 to 15 minutes. Reduce heat to medium-low.
4. 4 Stir in coriander, salt, cumin, cayenne pepper, and turmeric; cook and stir until flavors blend, about 5 minutes.
5. 5 Add potatoes and tomatoes; cover and simmer until potatoes are tender, about 15 minutes.
6. 6 Stir in green peas and cook until sauce has slightly thickened and flavors have blended, 10 to 15 minutes.
7. 7 Sprinkle garam masala over top, cover, and let stand for 5 minutes before serving.

By The Meatetarian

Ingredients

• ✓ serrano pepper
• cilantro
• water
• red food coloring
• ginger
• red chile-garlic paste
• curry leaf
• salt
• black pepper
• chile powder
• cumin powder
• cumin seed
• vegetable oil
• vegetable oil
• black pepper
• salt
• ginger
• garlic
• cornstarch
• egg
• chicken breast

Instructions

1. 1 Place chicken in a medium bowl. Add egg, cornstarch, 1/2 of the minced garlic, 1/2 of the minced ginger, salt, and 1/2 teaspoon black pepper. Mix until chicken is completely coated.
2. 2 Heat oil in a deep skillet and fry chicken pieces until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set fried chicken aside.
3. 3 Heat 2 tablespoons oil in a second skillet over medium heat. Add cumin seeds and cook until crackling, about 1 minute. Add remaining garlic, remaining ginger, serrano peppers, cumin, chile powder, 1/2 teaspoon black pepper, and salt. Add curry leaves and stir to combine. Add chile-garlic paste, ginger paste, and red food coloring. Stir to create a paste. Add water to thin paste slightly.
4. 4 Add fried chicken to the the skillet and toss to coat thoroughly. Stir in cilantro.

By heavenzH2O

Ingredients

• ✓ serrano pepper
• ✓ serrano pepper
• olive oil
• flour tortilla
• salt
• yogurt
• lime
• green onion
• mint
• cilantro
• lemon
• cilantro
• green pea
• ginger
• garlic
• cayenne pepper
• turmeric
• coriander
• cumin
• garam masala
• salt
• yellow onion
• butter
• olive oil
• kosher salt
• yukon gold potato

Instructions

1. 1 Cut potatoes into 1/4-inch cubes. Transfer into a pot of cold water. Stir in salt and bring to a boil over high heat. Simmer over medium heat until cubes are tender but still hold their shape, about 15 minutes. Drain potatoes in a colander and set aside.
2. 2 Heat olive oil and butter in a skillet over medium heat. Add onion. Cook and stir until softened and translucent, about 5 minutes. Meanwhile, combine 1 teaspoon kosher salt, garam masala, cumin, coriander, turmeric, and cayenne in a small bowl for the spice mix.
3. 3 Add serrano pepper, garlic, ginger, and the spice mix to the onions. Cook and stir until mixture is well combined, about 2 minutes. Add peas; cook until heated through and slightly tender, about 3 minutes.
4. 4 Transfer mixture into a bowl with the potatoes. Add cilantro and lemon juice. Mix with a spatula until filling is well combined, with some potatoes partially mashed. Add more salt if needed.
5. 5 Combine cilantro, mint, green onions, serrano pepper, lime juice, and yogurt in a blender. Blend until smooth. Season with salt.
6. 6 Spread a few spoonfuls of the filling over one half of 1 tortilla. Fold in half. Repeat with remaining filling and tortillas.
7. 7 Heat oil in a skillet over medium heat. Cook each quesadilla until browned and crispy, 2 to 3 minutes per side. Transfer quesadilla onto your work surface and cut in thirds. Plate and serve at any temperature, alongside the chutney sauce.

By John Mitzewich

Ingredients

• ✓ serrano pepper
• ground beef
• dark beer
• butter
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Mix ground beef, beer, serrano pepper, and butter together in a bowl; form into 4 patties.
3. 3 Cook the burgers on the preheated grill for 5 minutes. Flip and continue cooking for 3 minutes. Top each burger with 1 slice Monterey Jack cheese and cook until burgers are no longer pink in the center and the juices run clear, about 2 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By James Grandin

Ingredients

• ✓ serrano pepper
• roma tomato
• onion
• cilantro
• garlic
• salt

Instructions

1. 1 Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
2. 2 Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

By Sabrina

Ingredients

• ✓ serrano pepper
• tomatillo
• onion
• garlic
• cilantro
• salt
• chicken broth
• great northern bean
• chicken breast
• cumin
• salt
• hatch chile pepper
• jalapeno jack cheese

Instructions

1. 1 Place tomatillos, onion, serrano pepper, and garlic in a hot cast iron skillet and cook until blackened, turning frequently, 7 to 10 minutes. Peel garlic cloves and transfer to a blender. Add the blackened vegetables, cilantro, and salt; blend until smooth.
2. 2 Place chicken broth, beans, chicken, cumin, and salt in a slow cooker. Pour in blended salsa. Cook on High until chicken is tender, 3 to 3 1/2 hours.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place Hatch peppers with cut sides down onto the prepared baking sheet.
4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 10 minutes.
5. 5 Remove 1 cup beans from the slow cooker; mash and stir back in. Remove chicken breasts and shred using 2 forks. Stir into the slow cooker. Peel broiled peppers and dice flesh into 1-inch pieces; add to the slow cooker. Sprinkle in Jack cheese.
6. 6 Cook until chili is warmed through, about 30 minutes more.

By Yoly

Ingredients

• ✓ serrano pepper
• butternut squash
• halloumi cheese
• red bell pepper
• radish
• red onion
• black olive
• za'atar
• turmeric
• mint
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine butternut squash, halloumi, bell pepper, radish halves, red onion, black olives, and serrano in a large bowl. Sprinkle za'atar, turmeric, and dried mint over the vegetables; mix to coat. Drizzle oil over everything and toss to combine. Spread out vegetables in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until the halloumi is brown and bubbly and the vegetables have softened and browned, about 18 minutes.

By Buckwheat Queen

Ingredients

• ✓ serrano pepper
• rum
• soy sauce
• lime juice
• brown sugar
• garlic
• ginger root
• thyme
• salt
• white pepper
• hot pepper sauce
• chicken breast

Instructions

1. 1 In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce, and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade. Seal container, and marinate chicken in the refrigerator 8 hours or overnight.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.

By JRock

Ingredients

• ✓ serrano pepper
• olive oil
• onion
• bell pepper
• garlic
• cumin
• turmeric
• cayenne pepper
• tomato
• black bean
• tomato sauce
• green onion
• lime juice
• salt
• brown sugar
• cilantro

Instructions

1. 1 Heat olive oil over medium heat in a skillet; add onions and cook and stir until they begin to brown, about 5 minutes. Raise the heat to medium-high and add bell pepper, serrano pepper, garlic, ground cumin, ground turmeric, and cayenne pepper to onion, cook and stir until fragrant, about 1 minute.
2. 2 Mix diced tomatoes, black beans, tomato sauce, green onion, lime juice, salt, and brown sugar into onion mixture; bring to a boil, reduce heat to low and simmer until flavors combine, about 30 minutes.
3. 3 Remove from heat and top with cilantro.

By Roxana M

Ingredients

• ✓ serrano pepper
• chicken breast
• garlic salt
• black pepper
• paprika
• olive oil
• garlic
• worcestershire sauce
• soy-based liquid seasoning

Instructions

1. 1 Season chicken with garlic salt, black pepper, and paprika. Marinate for 15 minutes.
2. 2 Heat oil in a pan over medium heat. Add garlic and saute until almost brown, about 1 minute. Add chicken and mix to keep garlic from burning. Add Worcestershire and liquid seasoning. Reduce heat and let simmer until chicken is almost no longer pink in the center, 5 to 7 minutes. Stir in serrano pepper and simmer for another 2 minutes. Transfer to a serving dish.

By Beashi

Ingredients

• ✓ serrano pepper
• salmon fillet
• avocado oil
• curry powder
• salt
• mango
• red onion
• cilantro
• lime

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place salmon on the baking sheet and fold edges of aluminum foil up over the salmon and crimp to seal.
3. 3 Bake in the preheated oven until cooked through and flesh flakes easily with a fork, about 15 minutes.
4. 4 Mix avocado oil, curry powder, and salt together in a small bowl. Pour over salmon. Scatter diced mango, red onion, and serrano pepper over salmon. Serve garnished with cilantro and a squeeze of lime.

By Utonah Ruiz

Ingredients

• ✓ serrano pepper
• tomatillo
• onion
• garlic
• chicken broth
• brown sugar
• cilantro
• salt
• cumin

Instructions

1. 1 Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
2. 2 Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
3. 3 Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

By drjwall

Ingredients

• ✓ serrano pepper
• cucumber
• tomato
• red onion
• cilantro
• lime
• salt
• black pepper
• shrimp
• avocado

Instructions

1. 1 Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
2. 2 Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
3. 3 Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
4. 4 Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

By keonar

Ingredients

• ✓ serrano pepper
• water
• tomato
• jalapeno pepper
• onion
• tomatillo
• garlic
• salt
• black pepper

Instructions

1. 1 Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
2. 2 Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.

By Taylor Chambers

Ingredients

• ✓ serrano pepper
• tomato
• onion
• cilantro
• garlic
• salt
• cumin
• agave nectar
• black pepper
• chili powder

Instructions

1. 1 Place tomatoes, 1 serrano pepper, onion, cilantro, garlic, salt, cumin, agave, black pepper, and chili powder in a food processor and pulse a few times. Taste and adjust salt, serrano pepper, and agave nectar if necessary. Pulse to desired consistency.

By Melissa Gibson

Ingredients

• ✓ serrano pepper
• avocado
• tomato
• red onion
• cilantro leaf
• worcestershire sauce
• kosher salt
• black pepper
• garlic powder
• hot sauce
• lime juice

Instructions

1. 1 Combine avocado, tomato, onion, serrano, cilantro, Worcestershire sauce, salt, black pepper, garlic powder, and hot sauce in a bowl; pour lime juice over top. Serve immediately.

By jamjar caterers

Ingredients

• ✓ serrano pepper
• canola oil
• pork shoulder
• poblano pepper
• jalapeno pepper
• onion
• garlic
• coriander
• cumin
• beef broth

Instructions

1. 1 Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
2. 2 Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

By yellowpairs ♥

Ingredients

• ✓ serrano pepper
• basmati rice
• butter
• margarine
• clove
• cinnamon stick
• ginger root
• green pea
• salt
• white sugar
• water

Instructions

1. 1 Wash and drain the rice.
2. 2 Heat a saucepan over a medium heat. Add butter or margarine and let melt. Stir in cloves, cinnamon, Serrano chile, and ginger. Saute briefly. Mix in rice and stir to coat it evenly. Stir in peas, salt, and sugar. Pour in water and bring the water to a boil.
3. 3 Reduce heat to simmer and let rice cook covered for 15 to 20 minutes; or until rice is tender.

By Sowmya

Ingredients

• ✓ serrano pepper
• crema
• lime
• mayonnaise
• cayenne pepper
• salt
• cumin
• corn kernel
• cotija cheese
• cilantro

Instructions

1. 1 Combine Mexican crema, lime juice, mayonnaise, cayenne pepper, salt, and cumin in a large bowl until well blended.
2. 2 Add corn, cotija cheese, cilantro, and serrano pepper; stir until well combined.

By Yoly

Ingredients

• ✓ serrano pepper
• olive oil
• garlic
• chicken breast
• water
• soy sauce
• oyster sauce
• fish sauce
• mushroom
• ginger

Instructions

1. 1 Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
2. 2 Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.

By Alex

Ingredients

• ✓ serrano pepper
• olive oil
• rice
• onion
• salt
• cumin
• black pepper
• water
• tomato sauce
• chicken bouillon

Instructions

1. 1 Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

By viv85e

Ingredients

• ✓ serrano pepper
• vegetable oil
• onion
• curry leaf
• garlic
• curry powder
• fenugreek seed
• turmeric
• salt
• green bean
• coconut milk
• lime juice

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Cook and stir onion, curry leaves, serrano peppers, and garlic in hot oil until onion is golden brown. Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.
2. 2 Stir in green beans until evenly coated. Reduce heat to medium-low and cook until beans are tender-crisp. Pour in coconut milk and simmer for at least 5 minutes more. Remove from heat and stir in lime juice just before serving.

By AlliePeacock

Ingredients

• ✓ serrano pepper
• rib-eye steak
• egg
• panko bread crumb
• sriracha sauce
• ginger
• salt
• black pepper
• lime
• olive oil
• beer
• soy sauce
• peanut butter
• cilantro

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place serrano peppers with cut sides down onto the prepared baking sheet.
2. 2 Cook under the preheated broiler until the skin of the peppers has charred, 5 to 8 minutes. Immediately put peppers in a heatproof bowl, cover tightly with plastic wrap, and let sit until cool enough to handle, 5 to 10 minutes. Scrape the skins off with your fingers, core and seed chile peppers. Dice peppers.
3. 3 Cut rib-eye steak into thin slices. Chop slices finely. Transfer to a bowl. Add serrano peppers, egg, panko, sriracha sauce, ginger, salt, pepper, and lime zest. Wet your hands and form mixture into ping pong-sized balls.
4. 4 Coat a saute pan with olive oil and heat over medium-high heat. Add meatballs and sear both sides evenly, about 4 minutes. Pour in beer and soy sauce. Stir in peanut butter and reduce heat; simmer sauce until thickened, 5 to 10 minutes. Garnish with cilantro.

By artteacher21

Ingredients

• ✓ serrano pepper
• vegetable oil
• pasilla chile pepper
• corn tortilla
• tomato
• water
• onion
• black bean
• oregano
• salt
• cotija cheese

Instructions

1. 1 Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
2. 2 Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
3. 3 Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
4. 4 Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.

By Ainé

Ingredients

• ✓ serrano pepper
• carrot
• tomato
• onion
• cilantro
• ketchup
• orange
• lime
• hot sauce
• salt
• tostada shell
• avocado

Instructions

1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Ingredients

• ✓ serrano pepper
• tomatillo
• garlic
• vegetable oil
• corn tortilla
• water
• chicken bouillon granules
• rotisserie chicken
• iceberg lettuce
• cilantro
• mexican crema
• crema fresca
• cotija cheese

Instructions

1. 1 Cover a large griddle with aluminum foil and preheat to medium-high.
2. 2 Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.
3. 3 Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
4. 4 Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.
5. 5 Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.
6. 6 Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
7. 7 Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.

By gem

Ingredients

• ✓ serrano pepper
• butter
• onion
• garlic
• salt
• black pepper
• tomato
• shrimp
• lime
• bacon drippings
• corn tortilla
• oaxaca cheese

Instructions

1. 1 Melt butter in a skillet over medium-high heat. Add onions and serrano and cook until onions are soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Add tomatoes to the skillet and cook until they have softened, about 3 minutes. Add shrimp and lime juice. Cook until shrimp turns pink, 2 to 3 minutes. Season with more salt and pepper. Remove from heat.
2. 2 Divide shrimp mixture into 8 equal portions. Set aside.
3. 3 Melt 1/2 teaspoon bacon drippings in a cast iron skillet over medium-low heat. Place 1 tortilla on bacon drippings. Add 1 1/2 tablespoons cheese and 1 portion shrimp mixture to one side of the tortilla. Fold over and cook until tortilla is semi-crisp and cheese has started to melt, 3 to 4 minutes. Flip taco onto other side and cook to desired crispiness, 2 to 3 minutes more. Repeat with remaining tortillas.

By Yoly