• Puff-pastry of Corn Truffel and Zucchini Flower of Sabores Aztecas.
• Chicken breasts stuff with Corn Truffel in Poblano Pepper Sauce.
• Chicken Breasts stuff with Zucchini Flower and fresh cheese.
• Tinga "Sabores Aztecas".
• Fish to the Veracruzana.
• "Chilaquiles" San Miguel.
• “Zucchini Flower Crepas” in Sweet pepper sauce.
• “Corn Truffel Crepas” in Poblano Pepper Sauce.
• Poblano Pepper Slices of Sabores Aztecas with Cream.
• Poblano Peppers stuff with refried beans of Sabores Aztecas.
• Zucchini Flower Quiche with Poblano Peppers of Sabores Aztecas.
• Whole Poblano Peppers of Sabores Aztecas stuffed with Cheese in white sauce.
• “Tampiqueña” stuffed with Zucchini Flower of Sabores Aztecas.
• Diced beef in Morita Pepper Sauce of Sabores Aztecas.
• Pork ribs in Pasilla Pepper Sauce.
• "Enfrijoladas" of Sabores Aztecas.
• Chilaquiles in Green Sauce of Sabores Aztecas.
• Red Mole With Chiken.
• Shrimp With Garlic and Chipotle Pepper Sauce.
• Bean Stuffed Whole Poblano Chile with White Cheese and Tomato.
• Filet of Beef in Morita Chile Sauce with A Black Bean Garnish.
• Stuffed Chicken Breast Stuffed with Cheese and Squash Flower in Poblano Chile Sauce.
• Chicken Breast Stuffed with Huitlacoche in Bean Sauce.

Time to prepare it: 45 min.
For 6 people.

INGREDIENTS

1 bottle of Sabores Aztecas Chipotle Sauce
8 cloves gralic, peeled and crushed
28 oz (medium size) peeled and deveined Shrimp
2 tbsp mayonnaise
2 tbsp sunflower oil
Salt to taste

PROCEDURE

• Fry the garlic in the sunflower oil until it lightly browns (do not burn). Once browned add the chipotle salsa along the mayonnaise and slowly bring to a simmer. Season with salt and pepper.
• Butterfly the Shrimp. Fry them in a pan with VERY hot oil until lightly browned.
• Add the shrimp to the sauce until they are completely cooked.
• It is ideal to eat this dish alone, rolled in tacos, or with white rice.