The 2 Spoons

We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

August 22, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

New Mexico Hatch Red Chile Beef Enchiladas! Awe…we love them too! Just like the green chile beef enchiladas! Ok! I promise! This is the last New Mexico chile post for a couple of days! Several days ago I posted New Mexico Hatch Green Chile Sauce, then New Mexico Hatch Green Chile Sauce Beef Enchiladas. Yesterday, I posted the New Mexico Hatch Red Chile Sauce and I promised I’d post my Hatch Red Chile Beef Enchiladas too! So here we go!

Hope you enjoy this recipe! It is absolutely one of our favorites. I make a large batch and store in the freezer in quart bags so that when we get a craving for New Mexico style Mexican food the sauce is already ready!

Just like green chile sauce, there are so many uses for the red chile sauce. Enchiladas, burritos, tacos, red chile pork, and tamales to name a few! I love it for breakfast on a breakfast burrito loaded with eggs, sausage, and potatoes.

We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

The New Mexico Hatch Red Chile is the green chile that has been allowed to ripen, then they are dried. Many times they are strung on a ristra and you can hang them in your home to dry or continue to dry. http://newmexicocatalog.com/html/ristras_and_wreaths.html.

After the chiles are dried they are ready for use. The stems are removed from the chile, the seeds are removed, they are toasted a little in an iron skillet or griddle, then added to a pot with water and cooked for a little bit until they become soft. They are then removed from the liquid, placed in a blender or food processor and blended to a puree. They are then strained through a strainer so that any skin or seeds are left behind and you are left with a beautiful chile paste to use to make your sauce.

I often have red chile that I purchased in New Mexico; however, if I am out, you can purchase at your local grocery store like the photo below. They do come bagged by different brands. The HEB I go to has bins of dried chile, so I usually get them from the large bins, but either they both are the same. Just be sure and check for the heat you want, as there will be mild, medium and hot.

We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

I usually serve these with my pinto beans and easy Mexican rice. https://the2spoons.com/pinto-beans-for-refried-beans/.

I don’t have a recipe on the blog yet for the easy Mexican Rice but it is: Place a little oil in a skillet and add one cup long grain rice. Cook the rice until it has browned a little, making sure not to burn. Add one chopped garlic clove and stir quickly so that it too will not burn. Add two cups of water and one cube of Knorr Tomato Bouillon with Chicken Flavor, breaking it up into the water and stirring to help it dissolve. When the water comes back to a boil, immediately reduce to a simmer, place a lid onto your pan and cook until all the water has absorbed about 15-20 minutes. Delicious!

Hope you love these as much as we do! Use this sauce for so many other recipes! I love this for breakfast on burritos! Make the red and green chile and make your dishes Christmas style like they do in New Mexico! Perfection!

New Mexico Hatch Red Chile Beef Enchiladas

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordhatch, Hatch red chile sauce, New Mexico, New Mexico Hatach Red Chile Beef Enchiladas, new mexico hatch red chile sauce

Ingredients

8 oz (about 20-25 dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 medium onion, minced
3 garlic cloves, minced
1-2 tsps Mexican Oregano, crushed and 1 tsp salt or to taste

For the filling and assembly

1 lb ground beef
1/2 white onion, finely chopped
12 corn tortillas
oil for frying the corn tortillas
1/2-1 lb cheddar cheese grated or a combination of cheddar and monterey jack (the amoun djust depends on how much cheese you want…some for stuffing and some for topping).
salt and pepper to season the ground beef
Prepared Red Chile Sauce

Instructions

For the Red Chile Sauce

Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce.
Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!

For the filling and assembly

Heat a large skillet with a little oil. When sizzling, place a corn tortilla in the oil for just a second to soften and remove to a paper towel. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Set the tortillas aside.
Grate your cheese and chop your onions.
Cook your meat in a skillet with salt and pepper just until lightly browned.
Preheat your oven to 450 degrees. Get a large baking dish or individual plates if you prefer. Line up all your ingredients so easy folding.
place a tortilla down on a flat surface. Add your desired amount of beef, onion and cheese. Roll the tortilla with the seam side down and place in the baking dish or in a plate. Continue until all the tortillas have been used. You want to kind of eye the filling to make sue you have enough to the last tortilla or that you have used all of it by the last tortilla.
Ladle some of the sauce over the enchiladas, insuring the ends have sauce and the entire enchilada is covered in a little sauce. Add cheese down the middle of your enchiladas. You can cover if you really like them cheesy, but remember ou have cheese in the filling.
Place the enchiladas in the hot oven and cook just until your cheese has melted.
I serve these with Mexican rice and pinto beans! Yum! Delicious!

Another Favorite! New Mexico Hatch Red Chile Sauce

August 21, 2019 by Becky Spoon

Please follow and like us:

Oh, my gosh! New Mexico Hatch Red Chile Sauce is poured over the beef enchiladas on the right! We love the red chile sauce as much as the green! Here’s the link for those oh, so delicious Red Chile Beef Enchiladas: https://the2spoons.com/new-mexico-hatch-red-chile-beef-enchiladas/

Another Favorite! New Mexico Hatch Red Chile Sauce

Another Favorite! New Mexico Hatch Red Chile

New Mexico Hatch Red Chile Sauce

Print Recipe

CuisineMexican

Keywordhatch, Hatch red chile sauce, mexican food, New Mexico, new mexico hatch red chile sauce

Ingredients

8 oz (about 20 to 25) dried whole red New Mexican chile pods, mild, medium or hot, or a combination
2-4 cups water
2 tbsp vegetable oil
1 medium onion, minced
3 garlic cloves, minced
1-2 tsp crushed Mexican oregano
1 tsp salt, or more to taste

Instructions

Remove the stems and seeds from the dried chile pods. Toast the chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
Remove the chile pieces and place into a sauce pan and cover with water. Bring to a boil, reduce the heat and simmer for about 10 minutes until the chile is soft.
Remove the chile from the liquid and place into a blender or food processor. Blend until a smooth paste. Strain the paste, pushing through with the back of a spoon. This takes a few minutes. You just want to keep straining, pushing the puree through leaving behind any skin or seeds, adding a lilttle water if you need to.
Warm the oil in a skillet, add the onion and garlic and cook until the onion is limp. Add the chile mixture to the onion mixture, along with the oregano and salt , adding more water. You want a pourable sauce, not a thick sauce. Cook for about 15 minutes, taste and adjust the seasonings. When ready the sauce will coat the back of a spoon but still be pourable. At this point I always strain again, pushing through the sauce, leaving behind any solids. This is not mandatory, but if I'm making enchiladas I want a very smooth sauce. Enjoy!

We Love New Mexico Hatch Green Chile Beef Enchiladas

August 20, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

New Mexico Hatch Green Chile Beef Enchiladas are a favorite in our home and it is no secret that the 2 Spoons love Mexican food whether it be our beloved Tex-Mex or New Mexico style which is different when it comes to the sauces. New Mexico style uses a green enchilada sauce and a red enchilada sauce. Both sauces have additional uses and they both are made from the Hatch Chile.

Green chile sauce is made from roasting fresh Hatch green chiles. The Red sauce is from Hatch green chile that has been allowed to ripen, turn red and then dried. They are grown in Hatch New Mexico and you can’t duplicate these growing them anywhere else. Here’s a link for the village of Hatch which is considered the Chile Capital of the World! http://www.villageofhatch.org.

We love both. The green and red chile both come in mild, medium and hot. You kind of don’t know what the heat level you are getting because hot is sometimes really hot and sometimes it’s not hot at all. I usually get a medium and a mild and maybe a few bags of hot and mix until the right heat for a dish.

We Love New Mexico Hatch Green Chile Beef Enchiladas

The recipe for these beef enchiladas with Hatch green chile uses my green chile sauce from a previous post. Here’s the link for that post: https://the2spoons.com/a-favorite-new-mexico-hatch-green-chile-sauce/. Sometimes we make beef enchiladas with a red and green sauce which is called Christmas in restaurants in New Mexico. That’s usually what I order because I want a little taste of both! Yum! So delicious are they both! I’ll be posting a new recipe for the red chile soon so you too can make Christmas Enchiladas. Sometimes we like to do the green chile enchiladas with chicken, but beef is our favorite.

We love New Mexico Hatch Green Chile Beef Enchiladas

Cannot wait for you to try this recipe. I think you will love it. I make up large batches of the green and red sauces and freeze them so that when I want New Mexico food, I have it already prepared.

New Mexico Hatch Green Chile Beef Enchiladas

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordhatch green chile, hatch green chile sauce, new mexico green chile sauce

Ingredients

2 tbsp vegetable oil
1/2 to 1 medium onion, finely chopped
2-3 garlic cloves minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been romoved.
2 cups water
1/4 tsp cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt or to taste

For the filling and assembly

1 lb ground beef
1/2 white onion, finely chopped
12 corn tortillas
oil for frying the corn tortillas
1/2-1 lb cheddar cheese grated or a combination of cheddar and monterey jack (the amoun djust depends on how much cheese you want…some for stuffing and some for topping).
salt and pepper to season the ground beef
Prepared Green Chile Sauce

Instructions

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes.
Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the filling and assembly

Heat a large skillet with a little oil. When sizzling, place a corn tortilla in the oil for just a second to soften and remove to a paper towel. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Set the tortillas aside.
Grate your cheese and chop your onions.
Cook your meat in a skillet with salt and pepper just until lightly browned.
Preheat your oven to 450 degrees. Get a large baking dish or individual plates if you prefer. Line up all your ingredients so easy folding.
place a tortilla down on a flat surface. Add your desired amount of beef, onion and cheese. Roll the tortilla with the seam side down and place in the baking dish or in a plate. Continue until all the tortillas have been used. You want to kind of eye the filling to make sue you have enough to the last tortilla or that you have used all of it by the last tortilla.
Ladle some of the sauce over the enchiladas, insuring the ends have sauce and the entire enchilada is covered in a little sauce. Add cheese down the middle of your enchiladas. You can cover if you really like them cheesy, but remember ou have cheese in the filling.
Place the enchiladas in the hot oven and cook just until your cheese has melted.
I serve these with Mexican rice and pinto beans! Yum! Delicious!

A Favorite – New Mexico Hatch Green Chile Sauce Recipe

August 19, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

Hatch Green Chile
We love New Mexico Hatch Green Chile. Every year during harvest time (late summer into September, varies at times) we start looking for green chiles. We happened to be in Ruidoso this year during that time, but unfortunately. we were leaving before they were roasting again. I checked on a Monday and they weren't roasting again until the weekend. I could have bought them not roasted but I really wanted them roasted because they are just so much easier when they are placed in the big roaster's they have. — Hatch Green Chile

We love New Mexico Hatch Green Chile. Every year during harvest time (late summer into September, varies at times) we start looking for green chiles. We happened to be in Ruidoso this year during that time, but unfortunately. we were leaving before they were roasting again. I checked on a Monday and they weren’t roasting again until the weekend. I could have bought them not roasted but I really wanted them roasted because they are just so much easier when they are placed in the big roaster’s they have.

A Favorite – New Mexico Hatch Green Chile Sauce

Thanks to my favorite HEB in my area I have my New Mexico Hatch Green Chile! Booyah! Still in New Mexico and feeling very disappointed I called the Produce Manager of my favorite HEB on S Valley Mills in Waco! This was on a Monday and they weren’t roasting until the weekend. I told him I wanted a case of hot and a case of mild! No problem! He got my name but didn’t get my phone number and afterward I thought, hmmm….oh well, we’ll see!

Saturday comes and I decide I’m going to call them and see if this actually happened. To my surprise, because I hadn’t paid for them, they didn’t have my number, just my name, my chiles were roasted, in the cooler and ready for me to pick up. Amazing. This is the link to my favorite HEB Plus! They kind of cater to the Baylor students so you can get items you can’t get at other locations. https://www.heb.com/heb-store/US/tx/waco/valley-mills-h-e-b-plus!-672.

I picked up my roasted chiles and I place a dozen in quart size freezer bags. These were beautiful chiles. They are big and they peeled so easily!

A Favorite – New Mexico Hatch Green Chile Sauce

There are so very many recipes using Hatch Green Chile. Green Chile Enchiladas are always a favorite, but there are so many more recipes I use them in. Like this morning, I couldn’t resist! I had to have Green Chile! I made a Breakfast Burrito that was amazing. I’ll post this as an actual recipe later, but you need a little peek! Here is the link for my New Mexico Hatch Green Chile Beef Enchiladas https://the2spoons.com/new-mexico-hatch-green-chile-beef-enchiladas/.

Yum. I know. So delicious. Hope you enjoy the recipe!! I hope you learn to love green chile as much as we do! It is a staple in our home!

New Mexico Hatch Green Chile Beef Enchiladas

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordhatch green chile, hatch green chile sauce, new mexico green chile sauce

Ingredients

2 tbsp vegetable oil
1/2 to 1 medium onion, finely chopped
2-3 garlic cloves minced or grated
1 tbsp all purpose flour
2 cups pureed green chile, mild, medium-hot from fresh roasted chile that the seeds have been removed, the stems and the outside char has been romoved.
2 cups water
1/4 tsp cumin
1/4 tsp dried Mexican oregano
1/2 tsp salt or to taste

For the filling and assembly

1 lb ground beef
1/2 white onion, finely chopped
12 corn tortillas
oil for frying the corn tortillas
1/2-1 lb cheddar cheese grated or a combination of cheddar and monterey jack (the amoun djust depends on how much cheese you want…some for stuffing and some for topping).
salt and pepper to season the ground beef
Prepared Green Chile Sauce

Instructions

For the Green Chile Sauce

Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
Stir in the flour and continue cooking for another 1 or 2 minutes.
Mix in the chile. Immediately begin pouring in the water or stock, stirring as you go, then add the salt. Add the cumin and oregano if adding.
Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
For an extra smooth sauce, I like to strain pushing the solids as much as you can through with the back of your spoon. You won't get all the solids, but you will definitely get the amazing flavors.

For the filling and assembly

Heat a large skillet with a little oil. When sizzling, place a corn tortilla in the oil for just a second to soften and remove to a paper towel. I place one side of the tortilla in oil, place the not oiled side up, repeat the process and put the oil side onto the unoiled previous tortilla. Sounds complicated, but not turning in the skillet and letting both sides into the oil helps with the tortillas holding together and to not fall apart…so basically your first tortilla is oil on the bottom, none on top but you'll top that with the oiled one, on and on. Set the tortillas aside.
Grate your cheese and chop your onions.
Cook your meat in a skillet with salt and pepper just until lightly browned.
Preheat your oven to 450 degrees. Get a large baking dish or individual plates if you prefer. Line up all your ingredients so easy folding.
place a tortilla down on a flat surface. Add your desired amount of beef, onion and cheese. Roll the tortilla with the seam side down and place in the baking dish or in a plate. Continue until all the tortillas have been used. You want to kind of eye the filling to make sue you have enough to the last tortilla or that you have used all of it by the last tortilla.
Ladle some of the sauce over the enchiladas, insuring the ends have sauce and the entire enchilada is covered in a little sauce. Add cheese down the middle of your enchiladas. You can cover if you really like them cheesy, but remember ou have cheese in the filling.
Place the enchiladas in the hot oven and cook just until your cheese has melted.
I serve these with Mexican rice and pinto beans! Yum! Delicious!

No Freels Texas Peach Pie!

August 18, 2019 by Becky Spoon

Please follow and like us:

Awe, Texas Peach Pie! Who doesn’t love a delicious homemade fruit pie? Peach and Apple Pie are my favorites! And, if you live in Texas you know Texas grown peaches are wonderful!

I was shopping at my local Grocery store the other day and decided I’d get peaches. There were a couple of different types but I quickly went for the Texas grown. Hill Country Peaches are world famous and here is a link for some of the most famous growers in Texas. http://www.texaspeaches.com/

No Frills Texas Peach Pie

I served this Texas Peach Pie with Blue Bell; however my no churn vanilla ice cream would have been an excellent choice! Here’s the link for my ice cream that you have to try! https://the2spoons.com/so-good-essential-no-churn-vanilla-ice-cream/

I can’t wait for you to try this Peach Pie!! Enjoy!

No Freels Texas Peach Pie

Print Recipe

CourseDessert

CuisineAmerican

Keyworddessert, peach, peach pie, pie, texas Peach Pie

Ingredients

1 prepared Pie Crust (I used a Pillsbury store bought to save time)
3 1/2 to 4 lbs Texas Peaches ( about 6 large or about 8 medium)
1 tbsp fresh lemon juice
1/3 – 1/2 cup gramdulated sugar
1/3 – 1/2 cup light brown sugar
1/8 tsp ground cinnamon
few gratings fresh nutmeg
1/8 tsp salt
3 tbsp cornstarch

To Finish

1 tbsp Heavy cream milk
1 tbsp sugar

Instructions

Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.
Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.
Preheat: Oven to 425 degrees
Place one pie dough into a standard pie dish. Scoop filling into bottom pie dough, including any accumulated juices (they contain the thickener too, also: tastiness). Top with the second crust or cut into strips for a lattice. Tuck and crimp the edges.
Brush pie with milk, cream or water and sprinkle with sugar.
Bake pie for about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.
Cool for three hours at room temperature before serving. Pie can be stored at room temperature but best in the refrigerator.

Homemade French Vanilla Ice Cream
No Freels Texas Peach Pie!
No Freels Texas Peach Pie!

Amazing Dish! Scallops in Aguachile

August 16, 2019 by Becky Spoon

Please follow and like us:

Jump to Recipe

This dish of Scallops in Aguachile (chile water) is amazing. If you love sashimi or ceviche, you will love this dish.

Here is an excerpt from Andrew Zimmerman’s website explaining what this dish is and where it originated.

“In the Pacific states of Sinaloa and Nayarit, aguachile de callo de hacha (scallops in chile water) is the Rolls Royce of ceviche dishes, in which the luxurious scallop is bathed in a fiery solution of lime and fresh green chile. Traditionally, only two vegetables—cucumber and purple onion—serve as a garnish, so the dish shines with just a finish of sea salt and pepper. Not surprisingly, the elegantly simple aguachile has become a favorite of modern Mexican chefs like Carlos Salgado, who is slowly evolving the flavors in his versions.

Two notes: Poached shrimp, sliced in half down the middle, will substitute beautifully for the scallops if you prefer that. And if you can’t find anise hyssop leaves (they are uncommon), fresh mint makes a delicious variation.”

Amazing dish! Scallops in Aguachile

This dish was inspired by a dish my friend made on my last trip to Cabo San Lucas. He layered thinly sliced fresh scallops from the ocean, very thinly sliced onion and added lime juice. He marinated the scallops and onions in the lime juice for about 15 minutes which cooked the scallops. Then he added avocado and cucumber and served this delicious dish with tortilla chips. I’d say it was between sashimi and ceviche. When I returned from Cabo, I did a little research, ran across the original recipe with an aguachile and decided I’d take his recipe a step farther.

Such a delicious and refreshing dish for the summer! You can substitute shrimp as stated before, but you want to make sure either the shrimp or scallops are very fresh!

I served this on fried Wontons. Oh, my goodness! So good. I added a little wasabi and I honestly can’t tell you how delicious this dish was.

Serving this on a wonton idea came from one of my favorite restaurants in Cabo, Tazuma. Tazuma is at Pueblo Bonito Resort at Sunset Beach so you would have to call ahead for reservations and to make arrangements to enter the resort. Here’s a link if you ever have the opportunity to try: https://www.pueblobonito.com/resorts/sunset-beach.

Here is my ceviche dish I think you will love too: https://the2spoons.com/this-shrimp-ceviche-is-easy-so-delicious/

Amazing Dish! Scallops in Aguachile

I hope you don’t let the idea of the lime cooking the scallops keep you from trying this dish. This is a crazy good dish, perfect for an evening meal or lunch, just a snack along with appetizers for your next party or before the main course.

Scallops in Aguachile

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course, mexican, Snack

CuisineJapanese, Mexican

Servings servings

Ingredients

6 sea scallops
3 limes, juiced
1-2 avocado diced
1/2 English cucumber, peeled, de-seeded and thinly sliced, seasoned with salt
1/2 red onion, thinly sliced
6-8 Fried crispy wonton wrappers

For the Aguachile Broth

3 limes, juiced
1/2 cucumber, peeled
1 jalapeno, sliced and seeded
About a handful each of cilantro and parsley
1 tbsp tarragon, optional
mint leaves, optional
2 tbsp extra virgin olive oil
2 tbsp water
1 garlic clove
1/2 tsp salt

Instructions

Using a sharp knife slice the scallops finely and add them to lime juice.
To prepare the Aguachile Broth, blitz the ingredients in a blender or food processor and strain through a fine mesh.
Arrange the scallops evenly on 2 plates and top with red onion, avocado & cucumber. Pour over the aguachile broth. Serve with fried wontons or tortilla chips!

Want more seafood dishes? Try these BBQ shrimp! https://the2spoons.com/love-this-easy-barbecue-shrimp/