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Prairie Flavors Simmer and Sizzle By Laura Araujo


Chicken Tostadas Photos by Laura Araujo


I recently returned from a mission trip to the state of Oaxaca in southern Mexico, a beautiful area on the Pacifi c coastline with a rich culinary heritage. While the rest of the team members were providing vision care for the people in the villages, I had the privilege of working with a Mexican woman, Leo, to prepare meals for the team. We shopped at the busy market in the city center where they sold an abundance of colorful fruits and vegetables, seafood, meats and fresh cheeses. Leo taught me how to make several authentic dishes. The recipes here are some of the mission team’s favorites—adapted to use ingredients that are readily accessible in Oklahoma. Visit Oklahoma Living’s digital edition at www.ok-living.coop to learn how to make agua fresca, a common fruit drink in Mexico, and chicken enchiladas with a rich homemade sauce. ¡Buen provecho!


If viewing our digital edition, click here to view bonus authentic south of the border recipes. Access our digital edition at www.ok-living. coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


Cheesy Shrimp Tacos Yields 16 tacos


✓ 1 pound uncooked shrimp ✓ 1 ½ cups diced onion ✓ 4 cloves garlic, minced ✓ ½ cup chopped cilantro


✓ 2 Serrano peppers, seeds and ribs re- moved, minced ✓ 1 tablespoon ketchup ✓ 1 tablespoon hot sauce ✓ 1 lime, juiced ✓ Canola oil ✓ 16 small corn tortillas


✓ 8 ounces shredded Monterey jack cheese


Cheesy Shrimp Tacos 24 24


Cut the shrimp into ½-inch pieces. In a medium bowl, combine the on- ion, garlic, cilantro, peppers, ketchup, hot sauce and lime juice. Mix well. In a large skillet, heat 2 tablespoons of


oil over medium heat. Add the onion mixture and cook until tender, about 5 minutes. Add the shrimp and continue cooking until the shrimp is pink, about 3 minutes. Transfer the shrimp mixture to a bowl. Wipe the skillet clean. Add 2 tablespoons of oil to the skillet and heat over medium high. Place a torti- lla into the skillet. Cook for 15 to 20 seconds or until the tortilla begins to puff up. Flip the tortilla over. Sprin- kle 2 or 3 tablespoons of the shredded cheese evenly over the cooked side of the tortilla. Spoon 2 tablespoons of the shrimp mixture onto one half of the tortilla. Use a spatula to fold the side of the tortilla without the shrimp over on top of the fi lling; press down to close the taco. Allow the taco to cook until golden; then, carefully fl ip the taco to allow the other side to brown slightly. Remove the taco from the skillet and place on a baking sheet in a warm oven. Continue the process, cooking 3 or 4 tacos at a time. Add additional oil to the skillet as needed.


Cheese maker in an Oaxacan market


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