Alitas Del Diablo Recipes

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

Provided by CaribbeanQueen

Categories < 30 Mins

Time 20m

Yield 24 serving(s)

Number Of Ingredients 9

Huevos Del Diablo (Eggs of the Devil) image

Steps:

Cut cooled eggs in half. Scoop out the yolk.
Mash the yolks with next 6 ingredients. Season with salt and pepper.
Mix well.
Fill egg halves.
Garnish with cilantro and pickled ginger.
Chill and serve.

Ingredients

12 eggs, boiled, cooled
1/4 cup mayonnaise (to taste)
1 tablespoon Dijon mustard
1 tablespoon thai chili paste (to taste)
2 tablespoons jalapenos, minced (to taste)
2 tablespoons scallions, minced
2 tablespoons cilantro, minced (save some for garnish)
salt and pepper, to taste
pickled ginger, for garnish

CHICKEN DIABLO

DH loves this since it has intense flavor but not too hot for children. I adapted this recipe from the At Home with Family & friends cookbook from Cornerstone Television. Woody's restaurant in Pittsburgh, PA managed by the Antonelli brothers, make this recipe. Great served with crusty bread, rice, and a salad.

Provided by Monica in PA

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Chicken Diablo image

Steps:

In large skillet, heat oil.
Add chicken and red pepper and saute for 5 minutes until chicken is tender.
Add mushrooms and saute for 3 additional minutes.
Add garlic, beef stock and cook for 3-5 minutes.
Add apple juice, tomatoes, banana peppers, and parsley.
Salt/pepper to taste.
Simmer low and uncovered until juices reduce and thicken.
You may also thicken the liquid with cornstarch or arrowroot powder.

Nutrition Facts : Calories 501, Fat 30.2, SaturatedFat 6.6, Cholesterol 109, Sodium 580.1, Carbohydrate 18.3, Fiber 3.6, Sugar 12.8, Protein 39.8

Ingredients

4 tablespoons olive oil
1 1/2 lbs chicken breasts, cut into 1 inch pieces
3 red bell peppers, sliced
8 -10 fresh mushrooms, sliced
4 cloves garlic, minced
2 cups beef stock
1 cup apple juice
1/2 cup crushed tomatoes or 1/2 cup tomato sauce
2 -3 banana peppers, cut into rings
3 tablespoons fresh parsley or 3 teaspoons dried parsley
salt and black pepper

ALITAS DEL DIABLO

Here's a recipe for hot wings I got from Latina.com - it has an interesting blend of spices not usually associated with hot wings. Preparation time is marinating time.

Provided by Pinay0618

Categories Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

Alitas Del Diablo image

Steps:

To prepare dry rub, in large bowl mix all spices. You may substitute any spice according to taste. Coat each wing thoroughly with dry mixture on all sides at least 2 hours before cooking. Grill until golden brown.

Nutrition Facts : Calories 699.2, Fat 41.8, SaturatedFat 11.5, Cholesterol 188.7, Sodium 297, Carbohydrate 35.6, Fiber 5.4, Sugar 27.7, Protein 47

Ingredients

40 chicken wings
1 cup seasoning salt
1/4 cup paprika
2/3 cup chili powder
1 teaspoon ground ginger
1 teaspoon ground nutmeg
2 teaspoons ground dry mustard
1 teaspoon ground cloves
1 teaspoon dry mesquite marinade
2 tablespoons garlic salt
1 tablespoon black pepper
1 cup brown sugar

CLASSIC EL DIABLO

Bright, bubbly and refreshing to drink, the El Diablo combines tequila with rich, sweetly acidic crème de cassis, fresh lime juice and sharply spiced ginger beer. To ensure a balanced cocktail, use a ginger beer with a low sugar content rather than a more sugar-forward ginger ale.

Provided by Rebekah Peppler

Categories cocktails

Yield 1 drink

Number Of Ingredients 5

Classic El Diablo image

Steps:

In an ice-filled shaker, combine the tequila, lime juice and crème de cassis. Shake until well chilled. Fill a Collins glass with ice, strain the cocktail into the glass and top with ginger beer.

Ingredients

Ice
1 1/2 ounces reposado tequila
3/4 ounce fresh lime juice
1/2 ounce crème de cassis
2 to 3 ounces ginger beer

CAMARóN DEL DIABLO

After trying and trying to come close to my hubbys favorite Mexican dish. We tried this and he absolutely loves it. Its great on a tortilla (as a fajita) or served with either rice or pasta.

Provided by Holley Mc

Categories Mexican

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

Camarón Del Diablo image

Steps:

Squeeze out juice from lemon over shrimp and sprinkle with Adobo. I like to do this for at least 2 hours, but its not necessary.
In large skillet fry onion, garlic and peppers in olive oil slowly for 3-5 minutes.
Add rotel and tomato sauce. Cook for an additional 3-5 minutes.
Add shrmip and chicken broth and cook for 25 minutes.
At the end, test soup. if not spicy enough, add more peppers, if too spicy add more broth and cook on high 5 minutes.
Serve with tortillas, rice or pasta.

Nutrition Facts : Calories 208.7, Fat 7.3, SaturatedFat 1, Cholesterol 239, Sodium 1458.5, Carbohydrate 7.5, Fiber 0.9, Sugar 2.6, Protein 27.5

Ingredients

2 lbs shrimp (peeled and deveined)
goya adobo seasoning (I use with pepper)
1/2 lemon
3 tablespoons olive oil
1/2 onion, chopped fine
0.75 (10 1/2 ounce) can chicken broth
3 fresh cayenne peppers or 3 jalapeno peppers
salt and pepper
3 garlic cloves, chopped fine
1 (10 ounce) can rotel (your choice)
1 (8 ounce) can tomato sauce

More about "alitas del diablo recipes"

HUEVOS EL DIABLO RECIPE {THE DEVIL'S EGGS} - EVERYDAY …

Web Mar 4, 2021 Cook for 2 to 3 minutes. Add the diced tomatoes. Slightly smash the tomatoes with the back of a wooden spoon to release some …
From everydaysouthwest.com
5/5 (4)
Servings 4
Cuisine American, American Southwest, Mexican
Category Breakfast, Main Dish

Remove the casing from the sausage and place in a frying pan with a tablespoon of oil. Break up the sausage the same way you would ground beef. Brown the sausage but do not fully cook, remove from pan and drain on a paper towel.
Add the diced onion and diced, seeded chiles to the pan. Cook and stir the chile mixture until it softens and begins to brown. Mince 4 of the cloves of garlic and add to the chile mixture. Add a pinch of cumin. Cook for 2 to 3 minutes.
Add the diced tomatoes. Slightly smash the tomatoes with the back of a wooden spoon to release some of the moisture and bring the mixture to a boil. Immediately reduce the temperature to just under a boil.
Make 4 to 6 indentations in the tomato sauce for the eggs. Crack the eggs one at a time onto a plate and it into an indentation in the tomato sauce. Repeat with all of the eggs. Cover the frying pan with a lid or aluminum foil. Let the eggs steam and "poach" until the white is set and the yolks are very runny. There will be a slight white film over the yolk. About 3 to 4 minutes. Watch them carefully. Do not over cook the eggs. The eggs will continue to cook when removed from the heat and sitting in the warm sauce.

Alitas Del Diablo Recipes

HUEVOS DEL DIABLO (EGGS OF THE DEVIL)

If you like spicy, you can really kick-up the heat in this twist on traditional deviled eggs. If you are squimish, reduce the chili paste and jalapenos.

CHICKEN DIABLO

ALITAS DEL DIABLO

Here's a recipe for hot wings I got from Latina.com - it has an interesting blend of spices not usually associated with hot wings. Preparation time is marinating time.

CLASSIC EL DIABLO

Bright, bubbly and refreshing to drink, the El Diablo combines tequila with rich, sweetly acidic crème de cassis, fresh lime juice and sharply spiced ginger beer. To ensure a balanced cocktail, use a ginger beer with a low sugar content rather than a more sugar-forward ginger ale.

CAMARóN DEL DIABLO

After trying and trying to come close to my hubbys favorite Mexican dish. We tried this and he absolutely loves it. Its great on a tortilla (as a fajita) or served with either rice or pasta.

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