Vino Blanco Carchelo

Age: Joven.

Winery: Bodegas Carchelo.

Tasting notes for Muri Veteres red wine:

Straw yellow colour with greenish reflections.

Elegant aromas of white flowers, lime and subtle hints of fennel.

Fresh, tasty and balanced.

Optimum service temperature: 7-9° C.

A pairing: Chimichangas de Camarón.

Ingredients: 500 grams of clean and peeled shrimp, 1 dash of oil, 1 tablespoon of butter, ½ chopped red onion, 1 chopped clove of garlic, 1 pinch of oregano, 1 pinch of salt and pepper to taste, 1 chopped serrano chile, 1 chopped chipotle chile (optional), 3 tablespoons of ketchup sauce, 200 grams of aged cheese, 100 grams of refried beans, Flour tortillas for burritos, cream to taste, guacamole to taste.

Preparation:

- Heat in a pot or skillet a drizzle of oil and a tablespoon of butter.

- Fry the chopped red onion and garlic clove until lightly browned.

- Add the chopped serrano chile, salt and pepper to taste. Add a pinch of dried oregano, stir well and cook for 3 minutes.

- Add the chopped chipotle chile and ketchup. Let sauté for 5 minutes, stirring regularly to avoid burning.

- Add the shrimp and cook until you see it begins to brown, about 3 minutes. Then, remove from heat and set aside.

-With the stew ready, it's time to assemble the shrimp chimichangas. If you can't get a large sobaquera tortilla, you can follow this trick: take three tortillas and place them in a pyramid shape, as shown in the following image. Add a layer of refried beans, a spoonful of chimichanga filling and a handful of melting cheese.

- Close the edges as if it were an envelope. Next, roll up the chimichangas and use a wooden toothpick to make sure they don't open while frying.

- Finally, in a frying pan with enough oil, fry each chimichanga for a few minutes on both sides. Be sure to turn them a couple of times so they brown evenly. Once ready, remove from the pan and let them rest on paper towels to remove excess oil. When they have cooled a bit, you can remove the wooden toothpick.

An excellent dish!