Today, I’m sharing one of my favorite breakfast recipes: entomatadas. An entomatada (which roughly translates into “covered in tomato”) is the less spicy, tomato-based cousin of the enchilada.

Flores says, “Besides a sandwich stacked with potato chips and soaking with tabasco sauce, the entomatadas are my go-to dish, quick and easy.” In a blender, mix the chipotles and tomatoes, puree and ...

Instructions: Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces. In a medium saucepan, combine the shrimp shells and ...