 Hello and welcome. Today I'm gonna be preparing some camarones culichis. These are from the Sinaloa region in Mexico. They are divine. Again, if you guys like those green enchiladas, salsa verde and those kind of things, you guys are gonna love this shrimp. Whether you like shrimp or chicken, it's a very versatile dish even with other seafoods, but traditionally it's used with shrimp. So this is a super easy recipe. It won't take you more than about 20 minutes to do. The hard work is the prep when you're cleaning your shrimp and that's about it. But if you guys are interested in making this dish, let's head on over to my blender so we can get it started. What I've poured in here is a little bit of the heavy whipping cream. I'm putting it at the bottom only because I need something to help blend all these delicious ingredients we're about to add. Okay? Our roasted chile, it's been roasted and peeled. If you guys look at enchilada videos for me, green chile enchiladas, you guys can see the roasting and no, it's not a bad roast. Does that come out the store roast? No, it's not. So go ahead, add your onion, your garlic. Ooh, turn up the cilantro like a boss. Push it down. Did I max it? Yes, I maxed it as usual. You guys already know. I'm just liking the way this Nutra Bullets blending my sauces. Seems easier. Yeah, it is and it's... Yeah, the other ones that I want to go for, sure. Actually, this one too. Yeah, they're both really good. Ready? No, no quiere. There we go. Un, dos, tres. I'm upbeat right now. You guys have to see what I'm looking at. Apparently. Un, dos, tres, cuatro. No, no quiere, mi hija. Let me help you. Girl. I'm an expert at that one. All right. Since you guys deemed me the smoothie queen. I started without you guys. Let's blend. Nice and creamy and smooth. So now that we blended it, let's head over to our pan. Sounds good. Yeah. We're following you. Okay. Here we are. I already started melting. One tablespoon of butter. So now we're going to go ahead and add our sauce in here. Okay? So what I'm going to do, I'm going to end up adding like a fourth to half a cup of water in here just so that I can get all that deliciousness. So let me go ahead and shake it up a bit and I'll see you shortly. Yeah, we got it good. Make sure to get all your sauce out. Don't leave any of it behind. It's very important. This dish is divine. And if you had it before, you know what I'm talking about. You're so saucy. Yeah. I don't know when I hear. This is one of my favorite dishes, girl. You know what? I really love this dish. I love it in nachos. Ooh. En directo del desino, loa. You guys said, I think you guys saw me when I got moody on one of the nacho versions I did. What? You got moody. What happened? Yeah, girl. It's because during that time when I was doing mukbang, I used to get people call me gringa because I'm like an Americanized Mexican. So I was just getting a lot of hate that I was in Mexican. That's like the biggest insult you can give us because being Mexican American, we're kind of very prideful of our roots. What do you call the people that migrated to or that immigrated to like London and they're Mexican? There's no like Americanized version over there, obviously, but is there like an English Mexican? I don't know. Let us know in the comments if you guys are for me when in Mexican. And do you guys go through the same things we do here in the States? I think that's funny. Yeah, that's that's a pretty cool concept. So once you have your sauce all set up here, everything's nice and warm and bubbly. You want to go ahead and add your heavy whipping cream. But if you don't have heavy whipping cream, you can use milk. You can use half and half, which is always great and always available at most grocery stores because my store runs out of these often. Wait, wait, I don't want to move from here. Why? Oh, you want to keep talking? Hey, girl, hey, hey. Fine, I'll come down here. I know this is a cooking show. Yeah. Ooh, ooh, ready? So now let's go ahead and add our cream. Everybody's gonna be like, that girl loves heavy whipping cream. Yeah, it is. It's good fats. It changes the flavor of your dishes big time. I also don't buy the Mexican cream unless I make it at home because it goes bad like overnight. Yeah, it really does. And I've tried to keep it pure. You know, like just monitor, like use the same, the different spoon. You know which one doesn't go back quickly for me? The Salvadorian Cuma. I can't get that at my store. Well, I have to go to the Mexican grocery store. Where do you get that at? Mexican grocery store. Oh, okay. Robert loves that one on like any kind of like nachos or Americanized Mexican food. Yeah, yeah, shout out to our Salvi people. We might even have some Salvadorian dishes here soon. Yeah, you guys have been requesting something very special, but I know a few ladies in town that keep me in the know. Yeah. See, when you love food, you go to the grocery store. You have, at that grocery store, I go to you have people from El Salvador, Peru, Guatemala, like everywhere. So I love socializing with these ladies and I love their accent. I've been to El Salvador. I know you have. It was the most amazing trip I've ever had. You're gonna have to tell us about that. Later. On las zonias, you're gonna have to share that story with you with a few drinks maybe. Oh my goodness. Okay friends, you know that this is a seasoning blend and what happens when you see a seasoning blend? You gotta look in the description area right below this video. There's a little arrow click on it or when you're scrolling through the comments reading, you guys can see in the description area, you guys are gonna have the seasoning blend for this. Okay. So fancy. The description area is like the old school refrigerator. When your mom left you a note, I want to defrost what to get out of the fridge, how to make a certain dish. That's the new modern thing, is description boxes in El Salvador. Yeah. Well, the thing is that a lot of people asked me for the recipe in the description area, but I was being more modern and cool, mom type thing that I used to put on the video for you guys, but that's not necessary anymore. You guys can read. The little ones that need assistance will let me know. Anything you guys need you let me know and I'll adjust for you. And it usually works like that. You tell me something on the previous video the next day you see your change. Yep. Capture this, oh my gosh. Okay, so here's what's gonna happen. A lot of my family doesn't like shrimp, you know, the picky eaters. So I have some, I had to boil some extra chicken and that's what I have going on over here, which I am gonna ask them if they want some of the sauce, I'll just scoop it off from the shrimp and pour it over the side with rice. But why don't we tell them what you just did though? Well, I went like that and I splashed my marriga. She got some chicken juice on her. How you did? Okay friends, so I'm gonna go ahead and cook this sauce on a medium low and it does bubble up kinda like tomato sauce, so just be very careful. Let it boil for, boil, let it cook for about five minutes and then we're gonna come and taste our salt content. So whether you're using chicken bouillon or salt, that's the time when you wanna adjust anything once all the flavors have combined and are well-married and they're having fun and ready to do an ay-ay. Wipe that chicken juice off of you. Girl, I'm a bacteria walking. Okay, so I'm gonna show you guys a little tip because I know if you're a parent you have your kids asking you for water and they wanna take your water and I live in the desert, I wanna keep my water to myself and I have boys, okay? They're kinda gross sometimes. I love them, but they're gross. So I ordered my boys these thermos cups. I've had my cup for about two years. Rewash it or use it and it keeps, if you put ice in here it'll keep it cold for like over 12 hours. So my sister was laughing right now cause she was saying like how she sees Baillol with his cup at all times. Like he'll come and refill it. We went on a road trip, he already takes his cup so I don't have to stop and buy them drinks or anything. So if you guys are interested in a good cup this is a good one to have around the house. It's great for the kids too. And then that's less cups that they're using because they were coming in and getting like 10 cups in a day, like two, that's 20 extra cups that I'm washing. Girl, it's time to wash all those cups. Not happening, no, no, no. So moms, they're a bit pricey. They're about like $12, $15. I think it was like around $14, yeah, yeah. Yeah, $12, $15 depending on the size because they have the bigger size which is what mom has and the kids have this one. But if you have thirst buckets, get them the bigger one, it's worth the money, guys. Yeah, thanks for the tip. Yeah. Yeah, I thought it was super cute. I mean, he'll roll up to his sleepovers with his cup and get ice and water in there. They're maletas. So after five minutes once your sauce has cooked and all the flavors have combined, I'm gonna be adding cotija cheese. You asked me a lot, can I use parmesan? Yes, you can, of course you can. The only difference is that it's gonna be a stronger flavor and it's gonna change the dynamic of the dish but it's still gonna be equally as delicious. The only thing with cotija cheese is that it smells a little bit funky but when you're eating it, it just changes. It's creamy, it's smooth, very different than parmesan. Parmesan's a lot stronger. So it's gonna be up to you. Make it comfortable for your home. But if you're a cheese lover, you, some of us like the funky, funky cheeses. Yeah, go for it. I guess that's me talking because of my big- You're warning people. Yeah, because I know that I have a lot of friends that have sensory or their kids have it and are they consuming it? Oh, yeah, yeah, yeah. So, like, punky, I told him I was gonna let him have this with a little bit of rice. He likes the sauce but the shrimp, he's not too crazy. I think he gets that from his daddy. You know what I think is super cool is that he actually likes cotija. Yeah, he loves cotija. But it wasn't always like that. Nope, kudos to you, mama. For all my friends, I have the babies on the spectrum with sensory stuff going on. Don't worry, just take it one step at a time. Be patient with your babies, be patient with yourselves. And if all else fails, all kids like chips and salsa, give them chips and salsa and don't stress out about the vitamins because those are veggies in there. Yeah, and so some advice that I gave some of my friends was like, don't take it personal if your kids don't like your food. It just means that you have to work with them on it. Yeah. Like on what they want, maybe it's a texture, maybe it's less salt, maybe more salt. Yeah, and you have to probe what didn't you like about the dish? All right, so now that I've added the cheese in there, I'm gonna go ahead and give it a views on the road taste. Yeah. Shout out to my mom for getting these specially made for me. Thanks mom. Well, mommy, you're getting a lot of shout outs. Just behaving herself maybe, recently. Grandma has been a very, very good girl, but not with the lotter, okay? Don't worry guys, part two is coming up. Oh my goodness, I'm about to melt. This is so delicious. Okay, the measurements that I gave you is exactly what I add in here. So let me know if it worked for you. That way I know how to gauge what you guys like. All right, show time. You ready? What do you got in there? Okay, I've already rinsed my shrimp for Butterfly, somewhat Butterfly. You know, I give it my own twist to them. Boy, girl, you dancing on it? No, the tripod tripped over your views on the road spoon. Oh really? Okay, so I'm gonna go ahead and add the shrimp in here. You guys, I know shrimp can be pricey, so make do, you can chop it up bigger. For this one, I like to get the big shrimp just cause I like to grab the rice and just, you know, get a big Korean spoon and shove it down. The sauce is pure magic. Yeah, and if you guys don't like seafood, you can use it with some chicken. It should be good with the chicken, like some shredded chicken in here, or how I taught you guys how to butter the chicken, and then with rice and the sauce, you're set, you guys know what the sauce and rice, that was a dish on it though. So I'm gonna go ahead and stir this real quick. I'm gonna put a lid on it, and I'm gonna cook it for about three minutes, okay? Because I like my shrimp overcooked, but my sister's teaching me a different texture for shrimp. And I'm embracing it, okay? I'm embracing it. I've grown up a lot. You guys are watching me get very old right before your eyes. Wise. Yeah, well, I used to be a bit more stubborn, but now that I'm getting older, all that stubbornness is going away, probably out of fear that when you get older, people stop liking you, right? Like you're just, yeah, like when you get older, people start thinking you're a nuisance, like we're equally as valuable. So if you guys are older over there, don't worry, we're valuable. We know what's up. We hold the knowledge. We can serve a purpose, just like Jim Carrey said in Dumb and Dumber. Yeah. Although old, you can still serve a purpose. Really? I can't with you, Cloud. All right, friends, I think I have like two minutes left on this. So let me put the lid on it before I keep talking to you. Put a lid on it. That's what everybody wants to say. Put a lid on it, Steph. Now if I could just find... Are those pans too tight for you, girl, you need help? No, girl, it's because my lid, I have like a billion lids down here and things are stuck. The next time you need a pan, I'm gonna chime in and say, nope, Robert, she's got a billion lid pans. Some of these are just got a billion pans. Babe, that's not true. Don't listen to your sister. Do not listen to your sister. That's not true, babe. I love pans. She doesn't have enough. I don't, babe. Have turned that pink, orangey color. They are cooked. Yes. Okay, so there's gonna be two options that you can do. Ooh, this pan's being happy and loud. You can either add your cheese to your pot or you can serve it on a plate and then add your cheese. It's gonna be up to you. If you serve it on a plate and it's for an adult, put your oven on broil, put your hot plate, something that can withhold the temperature of your oven so that way you get some of that crispy cheese on the top when it's melting and it just looks more presentable. So it's gonna be up to you guys. What I'm gonna do, I'm gonna pop it in this plate. I was telling baby what I was making for dinner and he's like, I'll have the shrimp one. And then by all is like, I will. I will not. I'm like, but you still, I said you have to taste the sauce. The cheese that I'm using today is Oaxaca, queso manchego and mozzarella will work excellent with this dish, okay? The queso oaxaca has a little bit more of a creamy texture to it. So it's just gonna be up to you guys to pick your cheese. So I'm gonna go ahead and turn this off and I'm gonna plate it and I'll see you shortly so we can taste it. Girl, look at that cheese. Girl, I'm gonna make a moat right now and the rice is my castle. Do it. Camarones, culichis, I love you. That's a horrible rhyme. There we go. Yes, ahua! It's time to eat. All right, we're about to get a good delicious taste test but this cheesy is cheesy. And since they're my germs, here you go, Cloud. Yay, woohoo! That's for you guys and for Cloud. Get the bottom right there because it's juicy. You're holding on tight like that is a pole girl. They're telling our friends my secrets. Well, I love it with rice for the sauce but the shrimp while you're here, you can put some salsa on top of it and go to town on your little taco to give it a taste. You got me like, whoa. You know, in a way I'm honoring my grandfather for my mother's side, that's from Sinaloa. That man was such a drunk. He really was. Never heard anybody's feelings about when he was a very drunk. No, he didn't. Both of our grandparents were drunks but they were happy drunks. They were kind. Salud! We're just getting you guys ready for Campina Wednesday, okay? Yeah, we'll be ready. We had a long and hard week so we're going to have a good day. So we need a little bite cat. That's it, that's it, that's it. Let me clear the system up. It's so good. Really, that's it, girl. I'm not Mexican. The shrimp. Oh, you're not Mexican. All right, friends, I hope you enjoyed this dish. It's really amazing. If you guys like the green enchiladas and that type of recipes that I've shown you and you eat seafood or chicken, you're gonna love this sauce. You hear it pretty clacking? She's busy, she wants some cabarones too. So I hope you enjoy it. Please come back and let me know. This will only be spicy if the chilies, you roasted are spicy. So if you're roasting your chilies and you smell that spice that you're coughing, that means that that chili is gonna be really spicy. Move it to the side and maybe roast a different one. That's the only thing I can foresee you guys having a difficulty with because I know some of you watch your spice. Other than that, I wanna thank you guys so much for joining me. Make sure that your notifications are on that you're subscribed and I'll see you guys tomorrow. Bye.