Hands-on Time
17 Mins
Total Time
27 Mins
Yield
Serves 4 (serving size: 2 fajitas)

When you work with stacked steamers, you look like one serious cook. In this "I can't believe it's not Asian" creation, you'll highlight the individuality, rightness, and freshness of each ingredient rather than combining ingredients in "sizzling" fat.

How to Make It

Step 1

Ready three layers of a classic stackable steamer (bamboo is easiest to use as a service vessel at the table).

Step 2

Get about a quart of water in the base of your steamer to a full rolling boil.

Step 3

Lay a small square of parchment (or a small stoneware plate) on the first bamboo steamer layer.

Step 4

Toss the shrimp, chipotles, adobo sauce, lime juice, and 1/4 teaspoon salt together in a small mixing bowl.

Step 5

Place the shrimp on the parchment (or plate) inside the steamer layer, and move on to the next step.

Step 6

Toss the poblanos, onions, and 1/8 teaspoon salt in a small mixing bowl. Place directly into the next steamer layer and stack on top of the shrimp layer.

Step 7

In the top steamer layer, gently overlap the corn tortillas (all 8 of them), like shingles.

Step 8

Place all three steamer layers, with the top covered, onto the steaming water. (The order, from bottom to top, should be: shrimp, peppers and onions, tortillas.)

Step 9

Cook for about 10 to 15 minutes, or until the shrimp are fully cooked, the onions and peppers are gently wilted, and the tortillas are soft and pliable.

Step 10

Remove from the heat and bring the whole stack to the table.

Step 11

Have beer, Mexican hot sauce, and washed whole-sprig cilantro available at the table with the lime wedges.

Cooking Light Mad Delicious

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