Elevated Accents Mexican Menu Recipe

Rehydrate the chiles

Remove stems and seeds from the ancho and guajillo chiles (use a small knife to split and shake seeds out). Toast the chiles in a dry skillet over medium heat for 20–30 seconds per side until aromatic but not burnt. Place the toasted chiles in a heatproof bowl and pour 300 ml of just-boiled water over them. Let soak 15–20 minutes until soft. Reserve the soaking liquid.

Sauté aromatics: In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the halved onion and 3 garlic cloves. Cook, stirring, until softened and lightly browned, about 5–7 minutes. Stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Blend sauce: Drain chiles, reserving 100–150 ml of the soaking liquid. In a blender combine the softened chiles, sautéed onion-garlic-tomato paste, 250 ml stock, 1 tablespoon chipotle in adobo, 1 teaspoon cider vinegar, 1/2 tsp ground cumin, 1/2 tsp oregano, 1 tsp salt and 1/4 tsp black pepper. Add 50–100 ml of the reserved soaking liquid to help blend to a smooth, slightly thick sauce consistency. Puree until very smooth (about 1 minute).

Simmer and adjust: Return the blended sauce to the saucepan and simmer gently for 6–8 minutes to meld flavors and reduce slightly. Taste and adjust salt, vinegar or chipotle to balance heat and acidity. Keep warm.

Combine crema ingredients: In a bowl whisk together 150 g sour cream (or crema) and 50 g Greek yogurt until smooth. Stir in 1 tablespoon fresh lime juice, 1/2 teaspoon grated lime zest, 2 tablespoons chopped cilantro, 1/4 teaspoon salt and a pinch (1/8 tsp) black pepper.

Chill: Cover and refrigerate at least 20 minutes to let flavors marry. The crema can be made up to 24 hours ahead.

Char the corn: Heat a heavy skillet or cast-iron over high heat until very hot. Add 1 tablespoon olive oil, then the corn kernels. Cook without stirring for 2–3 minutes to get good char, then stir and cook another 2 minutes until some darker kernels appear. If using fresh corn on the cob, char the whole ear on the grates or skillet and cut kernels off afterward.

Finish relish: Remove from heat and let cool 2 minutes. In a bowl combine the charred corn, 200 g halved tomatoes, 1/4 finely diced red onion, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, 1/2 teaspoon smoked paprika and 1/2 teaspoon salt. Toss and taste; adjust salt or lime as needed. Set aside at room temperature.

Marinate shrimp briefly: In a medium bowl combine 450 g peeled deveined shrimp with 2 tablespoons orange juice, 1 tablespoon lime juice, 2 minced garlic cloves, 1/2 tsp chili flakes (or powdered ancho), 1/4 tsp ground cumin, 1 teaspoon salt, 1/4 tsp black pepper and 1 tablespoon olive oil. Toss and let sit 8–12 minutes (no more than 20).

Sear shrimp: Heat a large skillet over high heat until very hot. Add a light drizzle of oil (if needed). Add shrimp in a single layer and sear undisturbed 1.5–2 minutes per side until opaque and lightly caramelized. Remove from pan and keep warm. Do not overcook — shrimp cook quickly.

Warm tortillas: Warm 8 small corn tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 180°C/350°F oven for 5–8 minutes. Keep wrapped to stay warm.

Assemble tacos: Spread 1–2 tablespoons of the Citrus-Herb Crema on each warm tortilla. Spoon 3–4 seared shrimp onto each tortilla (adjust based on size). Drizzle 1–2 tablespoons of the Ancho-Chipotle Red Sauce over the shrimp. Add 2–3 tablespoons of the charred corn & tomato relish on top.

Finish & garnish: Sprinkle each taco with crumbled queso fresco (about 1–2 tbsp per taco), a few microgreens or baby cilantro, and a small extra drizzle of crema if desired. Serve immediately with lime wedges on the side for squeezing.

Make ahead & storage: Sauce and crema keep refrigerated up to 3–4 days (cover). Relish is best same day but will keep 24 hours. Cooked shrimp best eaten same day; refrigerate leftovers up to 24 hours.