MoQuila Restaurant and Tequila Bar - Mexican Cuisine in Boca Raton

Red Snapper Ajillo with Chayote Hash
Ingredients
8oz to 10 oz Red Snapper Filet 3 Tablespoon EVOO (Extra Virgin Olive Oil) 1 Tablespoon Unsalted Butter 1 Tablespoon Sliced Garlic 1oz Red Peppers Cut Julianne Style 1oz Jalapenos Cut Julianne Style 5oz Diced Chayote (Roasted) 1oz Fresh Sweet Corn 1oz Diced Fresh Plum Tomatoes 1oz Sliced Shallots 1 Tablespoon Fresh Clean Chopped Cilantro 1 Lemon Sliced in Rounds 1 Tablespoon Cilantro Oil Salt and Pepper to taste
Preparation
Pre heat over to 350 degrees In sauté pan heat EVOO over med-high heat Sprinkle salt and pepper on both side of the fish. Cook fish on both sides until brown in color Remove fish from pan In a baking dish add lemon slices (3), garlic, peppers and jalapenos Add fish and top with lemon slices, garlic, peppers and jalapenos Place in the pre heated oven for 5 to 7 mins In the same sauté pan used to cook the fish heat 1 tablespoon butter over med heat Add shallots,tomatoes,chayote, corn and cilantro and salt and pepper to taste Sauté for 5 mins Take the fish out of the oven Sever the fish over vegetable mix immediately Garnish with cilantro oil Roasted Chayote Preparation Heat oven to 450 degrees Dice Chayote Sprinkle Salt, Pepper and EVOO Cook for 6 to 10 min or until brown Cilantro Oil Preparation 1 Bunch of Fresh Clean Cilantro 1 Cup EVOO Salt and Pepper to taste Place all ingredients in a blender and puree
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MoQuila's Tequila Con Fresca "Tequila with Fresca"
Ingredients
2.5 oz Silver "Milagro" Tequila Ice Kosher Salt Fresca ( can be purchased at Publix) Fresh slice of orange
Preparation
Salt rim of the glass Add ice, tequila and fresca Garnish with fresh slice of orange
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Coctel De Camaron "Shrimp Cocktail" - Makes 4 to 6 Servings
Ingredients
1 pound (18 - 24) Med Shrimp in the shell 1 Cup Tomatoe Puree 1 Cup Tomatoe Juice 1 TBL Spoon Smoked Paprika 1 TBL Spoon MoQuila Spice 1 Avocado Diced and Peeled 4 Green Onions Finely Diced and Chopped 2 TBL Spoons Fresh Lime Juice 1 TBL Spoon "Milagro" Tequila
Preparation
Cook the shrimp in a pot of salted boiling water Cover cook until pink and the shrimp curl ( about 3 to 4 mins) Drain and cool under cold running water Peel and Devein Put shrimp in a large bowl and refrigerate. Mix the rest on the ingredients in another bowl, stir,add salt and pepper to taste, pour over the shrimp, cover and refrigerate for 1 hour. Serve in a chilled martini glass with a wedge of lemon.
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Mole Poblano Con Pollo "Chicken Mole"- Makes 4 to 6 Servings
Ingredients
8oz Molatos Chilies 12oz Pasllas Chile 12oz Ancho Chile 5 Cloves of Garlic 3 to 4 White Onions Quatered 2 Cups of Pork Lard or Butter 4 Homemade Corn Tortillas (Can be purchased at MoQuila or local Mexican Market) 2 Cups of Toasted Bread 2 Cups of Raisins 2 Ripe Plantains 1 Cup Toasted Almonds 1 Cup Roasted Peanuts 1/2 Cup Sesame Seeds 14 to 16 Roma Tomatoes Chopped 20 Tomatillas Chopped 2 TBL Spoon Mexican Chocolate 1 Teaspoon Cumin Seed 1 Teaspoon Ground Cloves 1 TBL Spoon Cinnamon 2 Roasted Chickens( Can be purchased at MoQuila) 2 Cups of Chicken Broth Salt and Sugar to taste
Preparation
Bring the chicken broth and 2 cups of water to a boil, reduce the heat to low and keep warm Wipe all the chilies with clean damp cloth, split in half, cut lengthwise. Discard the stems, seeds, and veins. In a large non stick skillet toast chilies 2 to 3 at a time, until slightly blistered and aromatic (about 10 seconds) As the chilies become toasted add to the broth In the same skillet heat 1 TBL Spoon of olive oil,brown onion and garlic. Add tomatoes and tomatillos cook until browned in a few spots (about 5 to 6 mins) Add raisins and cinnamon stick Add mixture to the broth Stir the mix cook uncovered over low heat until chilies and vegetables are soft about 20 mins remove from heat when finished and let cool Meanwhile put the roasted peanuts in a med bowl in a dry skillet toast almonds and pumpkin seeds (about 2 to 3 mins) add cumin and transfer to a med size bowl and let cool In a spice grinder pulverize all nuts, seed, cloves and all spice to a powder transfer 2 to 3 cups of the cooked chilies and vegetables to a blender add 3/4 cup of the broth and puree as smooth as possible pour into a large bowl Repeat in batches until everything is pureed, stir in salt, sugar and nut mixture, mix well. In a large heavy deep pot heat 2 TBL Spoons of Olive Oil Add blended mixture Bring to a boil, stir and cook 3 to 4 mins Reduce heat to low and simmer, partially coved for 30 mins stir frequently. Add chocolate stir until chocolate melts, simmer for 15 mins Cut up chicken add to mixture simmer till warm Serve with homeade warn corn tortillas
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