Ingredients
Scale
Ingredients for Crab Chirmol
- 2 tablespoons grapeseed oil
- 4 garlic cloves
- 1/4 cup yellow onion, roughly chopped
- 2 Roma tomatoes, quartered
- 1 cup raw pepitas, hulled (reserve 1 tablespoons for garnish)
- 2 ancho chiles, seeds and stems removed
- 11/2 tablespoon achiote paste
- 10 4 1/2″ round corn tostadas, divided
- 1 cup water, divide
- 1 La Morena Brand chipotle chile in adobo
- 1/2 teaspoon salt
- 1 pound premium crab meat
- 2 tablespoons red onion, chopped
- cilantro sprigs for garnish
Ingredients for Yadra
- 2 cups white rice, cooked
- 1 cup lentils, cooked
- 1/3 cup La Morena jalapeño strips
Ingredients for Pickled Jalapeño & Cucumber Salad
- 3 mini cucumbers or 1 large hot house cucumber or 1 large garden cucumber, chopped
- 2 tablespoons La Morena pickled jalapeños with carrots, chopped
- 1 lime, juiced
- 1 tablespoon cilantro, finely chopped
Instructions
Instructions for Crab Chirmol
- In a large saute pan, heat oil over medium heat. Add garlic cloves, onion, tomato, pepitas and ancho chiles. Stir until onion is slighly roasted and tomatoes have started to release their juice.
- Add achiote paste and 2 broken up corn tostadas. Stir and add 1/2 cup water. Continue to cook for 10 minutes.
- Transfer mixture to a blender container. Add the rest of the water and chipotle chile. Blend until smooth.
- Return mixture to saute pan. Season with salt and fold in crab meat. Cook for 10 minutes or until a spreadable consistency. Serve on remaining corn tostadas. Garnish with red onion, pepitas and cilantro sprigs.
Instructions for Yadra
- In a large saute pan over low medium heat, combine rice, lentils and jalapeño strips. Fold in ingredients until thoroughly combined and heated. Serve as a side dish to crab chirmol tostadas.
instructions for Pickled Jalapeño & Cucumber Salad
- In a large glass bowl, combine cucumber, jalapeños with carrots and lime juice. Stir until all ingredients are combined. Garnish with chopped cilantro and serve.
Nutrition
- Serving Size: Serves 8