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posted: 1/24/2012 6:00 AM

Tacos Esquinapa

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1 pound small shrimp, peeled and deveined

2 cups diced tomato

1 cup diced white onion

1 tablespoon chopped roasted garlic

1 cup chopped green olives

cup chopped capers

1 tablespoon chopped epazote

Salt to taste

30 small corn tortillas


1 pound roasted tomato

2 pieces sliced onion

1 head roasted garlic

can of chipotle chile

teaspoon margoram

teaspoon thyme

1 cups shrimp stock


4 julienne carrots

2 slices red onion

green cabbage leaf

1 cup appple cider vinegar

cup water

Salt to taste

For the shrimp: Put the shrimp in a large bowl; toss with tomato, onion, garlic, olives, capers and epazote. Salt to taste. Drain any liquid before assembling.

remove any additional liquid to the taco isn't too wet

For the sauce: Put all ingredients except the stock into a sauce pan and cook over medium heat to heat through. Place in blender then strain out solids. Pour strained sauce back into the pan and reduce by half. Add of shrimp stock and heat through.


Add filling to corn tortilla roll and fry in a saute pan until crunchy.

Place in plate add sauce and then garnish on top with chopped cilantro.

Chef Raul Arreola, Fat Rosie's Taco and Tequila Bar, St. Charles

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