Juicy Shrimp Tinga Tostadas with Chilzo's Salsa Picante

Hold your horses, amigos, and saddle up for a fiesta of epic proportions! We're talking about Shrimp Tinga Tostadas, a culinary masterpiece that'll have you shouting "olé!" with every bite. But this is not your average taco Tuesday fare. This is a journey to the heart of Mexico, where fiery flavours tango with succulent shrimp. So buckle up, grab your napkins, and get ready to dive into Flavourtown!

Love Mexican fusion food? Check out this Mexican Masala Dosa Recipe!

The Tinga Saga

Tinga (usually shredded chicken), the star of our show, has humble roots in Puebla, Mexico. Back in the day, resourceful cooks used leftover meat to whip up this spicy, smoky magic. Today, we're giving it a seafood twist with plump, juicy shrimp, ready to soak up the fiery goodness of Chilzo’s Salsa Picante . Tinga's fame is not just local, folks. This dish has sashayed across borders, captivating taste buds from Texas to Tokyo. Every region adds its own flair, from chipotle chiles to chorizo, making it a true testament to culinary creativity. And now, it's your turn to add your own verse to the Tinga saga!

What is Your Salsa Picante’s SHU Score?

The origins of salsa go back to the Incas, Aztecs, and Mayans who used tomatoes, chilli, and squash seeds to create the flavorful sauce. In the 1500s, a priest labelled this creation “salsa”, giving the food a name that would later lead to worldwide prominence. On the other hand, Picante whispers “spice.” Interestingly the heat of salsa picante is often measured on the Scoville Scale (quantifies the spiciness). The higher the rating, the hotter the sauce. For example, habanero peppers can have a Scoville rating of 100,000 to 350,000. So, next time you add a spoonful of Salsa Picante? It's an opera of flavour!

From Meh to Magnifico!

But what truly uplifts this dish from "meh" to "magnifico" is the secret weapon:Chilzo’s Salsa Picante . This is not your average supermarket salsa, friends. This is a symphony of smoky chipotle peppers, tangy tomatoes, and a touch of sweetness that'll have your taste buds smile! (Macarena). It's the perfect partner for our succulent shrimp, adding depth, heat, and a whole lot of soul to every bite. So, how do we make this flavour fiesta happen? It's easier than you think. Just follow these simple steps! 

Onto the Recipe!

Ingredients you will need:

• 1 pound peeled and deveined shrimp
• 1 (15 oz) can chipotle peppers in Chilzo’s Salsa Picante
• 1/2 cup diced onion
• 1 clove garlic, minced
• 1/4 cup tomato paste
• 1/4 cup chicken broth
• 1 tablespoon lime juice
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 corn tortillas
• Avocado slices, chopped red onion, cilantro, and lime wedges for serving

Follow these steps to make this Shrimp Tinga Tostadas recipe:

1. In a large skillet, heat a thin layer of oil over medium heat. Add shrimp and cook for 2-3 minutes per side, until they’re pink and happy.
2. Remove shrimp from the pan and set aside.
3. In the same skillet, add onion and garlic and cook for 2-3 minutes, until softened.
4. Add Chilzo’s Salsa Picante, tomato paste, chicken broth, lime juice, cumin, salt, and pepper. Let it simmer for 5 minutes until the aroma makes your mouth water like a chihuahua at a taco stand.
5. Reunite the shrimp with their spicy sauce, let them dance for a minute, and bam! Tinga magic is complete.
6. Spoon shrimp mixture onto warmed tortillas and top with avocado slices, red onion, cilantro, and lime wedges and a lime wedge for a squeeze of sunshine.

So there you have it! This is a dish that'll have you saying "Arriba!" with every bite, a culinary fiesta that's easy to make and impossible to resist. So grab your Chilzo, crank up the mariachi music, and let the Tinga tango begin!