Mango Recipe - Entrees - Baja Tequila Shrimp Torte, Frijoles Negros and Champagne® Mango Salsa with Tabasco-Jalapeño Pepper Sauce

Champagne® mango salsa

• 9 Champagne® mangos, peeled, seeded and diced
• 1 and ½ red sweet onions, diced
• 3 Roma tomatoes, diced
• 2 Serrano chiles, diced
• 1/4 bunch cilantro, chopped
• 2 tbs lime juice (fresh from lime)
• 2 tablespoon Tabasco® jalapeño sauce

Tortillas

• 40 each 3" corn tortillas
• 1 head green cabbage
• 2 quarts corn oil

Garnishes

• 10 each limes (cut in wedges, and grilled)
• 20 each roasted jalapeños (leave skin on)
• 1 bottle jalapeño pepper sauce
• 20 sprigs cilantro

Instructions:

Serves 20

For the marinade, which should be preprared 24-hours in advance: First, place the lemon juice, lime juice, Tabasco, Champagne mango and tequila into a mixer or blender. Turn on the mixer or blender to medium speed and slowly incorporate the marinade recipe section. Adjust seasoning with salt and pepper. Put the marinated Tequila Shrimp into a container covered with plastic wrap and place into the refrigerator.

Start the preparation and cooking of the beans. First, search through the black beans for any miscellaneous debris, then rinse beans with water in a colander. In a medium-d pot, place the beans and the salt pork or bacon together. Add water until the beans are completely covered. On the stove cover the pot with a lid, bringing the beans to a simmer, and cook for at least four hours.

During the four hours of simmering, check the level of water to make sure that it stays above the level of beans. Add more water if needed. When the beans are finished cooking, or soft in texture, take them off the stove and put them into a mixer with a paddle attachment. Take out the salt pork or bacon at this time and turn the mixer on slow speed, until they are semi-pureed in texture. When finished, season with salt and pepper to correct taste.

Next, start the Champagne® mango salsa. Get a large bowl and combine all ingredients together. Salsas should be simple to construct and should be very fresh. Also, at this time, shred the green cabbage, and prepare the garnishes.

After everything is done the last objective is to grill the marinated shrimp and fry the corn tortillas. It is important to cook the shrimp and fry the corn tortillas at the moment before service, because of the aroma, and having the "fresh off the grill" food.

Take out the shrimp from the refrigerator and drain off most of the marinade, so that the shrimp are lightly covered. Have your grill on high flame and place the shrimp on the grill. Cook the shrimp until slightly under done. At the same time, place the corn tortillas in the fryer or oil pot to make them into flat, crispy discs.

For plate set-up: Layer the beans, cabbage, salsa, and fried tortillas into two alternating layers. Take the black beans, jalapeno pepper sauce, and Champagne® mango salsa and sprinkle around the torte. To finish the dish and recipe, garnish with three grilled shrimp on top of the torte with a little black beans, grilled lime wedge, roasted jalapeno, and a sprig of cilantro.