Camarones Rancheros Recipe

Prepare and marinate prawns

Rinse the prawns and pat them very dry with paper towels. Place in a bowl and toss with lime juice, 1 tsp kosher salt, 1 tsp black pepper, and 2 tbsp vegetable oil. Let marinate at room temperature for 10–15 minutes while you prepare the salsa — do not marinate longer than 30 minutes to avoid 'cooking' the prawns in the acid.

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbsp oil and sear the prawns in a single layer in batches if necessary, about 1–1½ minutes per side until pink and just cooked through. Remove prawns to a plate and tent with foil. Reserve juices in the pan for added flavor in the sauce if present.

Char the poblano and tomatoes

Place the poblano pepper and whole tomatoes directly over a gas flame, under a broiler, or on a hot cast-iron skillet. Turn occasionally until the skins are blackened and blistered on all sides, about 8–10 minutes. Transfer to a bowl and cover with plastic wrap or a lid to steam for 10 minutes (this makes peeling easier).

Peel the poblano and tomatoes. Seed the poblano (remove stem and seeds) and roughly chop. Quarter the tomatoes. Finely chop the white onion and mince the garlic and serrano/jalapeño (remove seeds if you want less heat).

Build the salsa ranchera

In a blender or food processor, combine the roasted tomatoes, roasted poblano (reserve 2 tbsp chopped roasted poblano for garnish if desired), half of the chopped onion, minced garlic, serrano/jalapeño, 1 tsp cumin, and 1 tsp dried oregano. Pulse until you reach a slightly chunky, saucy consistency. Taste and add salt and pepper as needed.

Heat 1 tbsp oil in the skillet over medium heat. Add the remaining chopped onion and sauté until translucent, about 3–4 minutes. Pour the blended salsa into the skillet and cook, stirring, for 4–5 minutes to deepen the flavors. Add 1 cup chicken or seafood stock, bring to a gentle simmer and cook another 4–6 minutes to slightly thicken and meld flavors.

Stir in chopped cilantro (reserve a small amount for garnish) and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper. If the salsa is too acidic, add a pinch of sugar (optional).

Combine prawns with salsa

Return the seared prawns and any accumulated juices to the skillet with the simmering salsa ranchera. Stir gently and warm together for 1–2 minutes until prawns are heated through and coated in the sauce. Do not overcook.

Taste and adjust seasoning. Transfer the Camarones Rancheros to a serving platter or individual shallow bowls. Garnish with reserved chopped roasted poblano, extra cilantro, thinly sliced red onion, and avocado slices if using. Serve with warm tortillas and lime wedges on the side.

Suggested accompaniments: serve with steamed rice or refried beans if desired.