Crispy shrimp, creamy avocado aioli, and tangy aji chrapita sweet chili sauce are rolled up in tortillas to make a delicious appetizer or snack.

Ingredients: 1 lb large shrimp, peeled and deveined. 1 cup all-purpose flour. 1 cup cornstarch. 1 cup club soda. 1 tsp salt. 1/2 tsp black pepper. 1 cup breadcrumbs. 2 cups vegetable oil for frying. 4 large tortillas. 2 ripe avocados, mashed. 1/4 cup mayonnaise. 2 cloves garlic, minced. 2 tbsp lime juice. 1/2 cup fresh cilantro, chopped. 1/4 cup aji chrapita sweet chili sauce. Salt and pepper to taste.

Instructions: For the batter, put flour, cornstarch, club soda, salt, and black pepper in a bowl and mix them together. Put a shrimp in the batter, and then cover it with bread crumbs. Do it again for each shrimp. In a deep pan, heat the vegetable oil over medium-high heat. It should take about two to three minutes on each side to turn the shrimp golden brown. Take it off and let it dry on paper towels. To make the avocado aioli, put the mashed avocados, mayonnaise, minced garlic, lime juice, and chopped cilantro in a different bowl. Add pepper and salt to taste. Give each tortilla a lot of avocado aioli to spread on it. Lay out a row of fried shrimp on each tortilla, and then roll them up tight. Slice each roll into small pieces and serve with aji chrapita sweet chili sauce to dip them in. Have fun with your Shrimp Tequenos Roll with Aji Crystals Sweet Chili!

Prep Time: 20 minutes

Cook Time: 10 minutes

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Pambazos are a delightful Mexican street food that combines the flavors of a sandwich with the richness of enchilada and chili sauces. This recipe features seasoned ground beef, chorizo, and a variety of toppings, all sandwiched in bolillo rolls and dunked in a flavorful sauce.

Ingredients: 4 bolillo rolls or substitute with French rolls. 1 lb 450g ground beef. 1 cup refried beans. 1 cup Mexican chorizo, cooked and crumbled. 1 cup red enchilada sauce. 1 cup guajillo chili sauce. 1 cup lettuce, shredded. 1 cup queso fresco, crumbled. 1/2 cup Mexican crema or sour cream. 1/2 cup white onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 cloves garlic, minced. 2 tbsp vegetable oil. Salt and pepper to taste. Pickled jalapeos optional, for extra spice.

Instructions: Preheat the oven to 350F 175C. Cut the bolillo rolls in half lengthwise, leaving one side connected like a sandwich. In a skillet, heat the vegetable oil over medium heat. Add minced garlic and saut for 1-2 minutes until fragrant. Add the ground beef to the skillet and cook until browned, breaking it into small pieces with a spatula. Season with salt and pepper. Stir in the crumbled chorizo and cook for an additional 3-4 minutes until heated through. Spread refried beans on one side of each bolillo roll. Dip each bolillo roll in a mixture of the red enchilada sauce and guajillo chili sauce, ensuring they are well coated. Place the sauce-drenched bolillo rolls on a baking sheet and bake in the preheated oven for 10-15 minutes or until they are slightly crispy. Remove the bolillo rolls from the oven and let them cool slightly. To assemble the Pambazos, place a generous portion of the meat mixture on the bean-covered side of each roll. Top with shredded lettuce, crumbled queso fresco, chopped onions, cilantro, and a drizzle of Mexican crema. If you like it spicy, add pickled jalapeos to taste. Serve immediately and enjoy your delicious Pambazos Mexican Salsa-Dunked Sandwiches!

Prep Time: 20 minutes

Cook Time: 25 minutes