Vino Rosado Carchelo Rosé

Age: Joven.

Winery: Bodegas Carchelo.

Tasting notes for Muri Veteres red wine:

Medium intensity red currant red with violet tones, very luminous and bright.

Clean and pronounced, with aromas of tree blossom, roses, red fruits such as raspberries and redcurrants and stone fruits such as peach and green apricot.

Balanced, with a pleasant acidity and enveloping body. Fresh and intense fruity aromas with a persistent and dry background.

Optimum service temperature: 10-12° 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!