Diabla Shrimp Tacos

Name: Diabla Shrimp Tacos
Total time: 1800 s
Yield: Serves 2 servings
Ingredients: 9 oz cleaned and deveined shrimp (250 grams); 1 splash olive oil; 1 dried arbol chile; 3 dried guajillo chiles; 2 chipotle chiles in adobo; Hot water as needed to soak the chiles; 1/2 cup tomato puree (about 120 ml); 1/4 onion; 3 garlic cloves; Salt to taste; Water as needed to thin the sauce; Tortillas as needed (I used nopal tortillas, but any kind works)

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

Today is Taco Day and I have to admit, I really feel super Mexican now. Everything tastes better in a tortilla! Whether they're flour or corn, there's something magical about how the flavors come together and eating with your hands (and getting messy!). I happened to have shrimp at home and thought, instead of making classic shrimp tacos, why not put diabla-style shrimp in a tortilla... and inside!!! The result was really, really delicious!

poramoralhambre @poramoralhambre

Mexico, Ciudad de México, México

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Ingredients

30 minutes

Serves 2 servings

9 ozcleaned and deveined shrimp (250 grams)
1 splasholive oil
1dried arbol chile
3dried guajillo chiles
2chipotle chiles in adobo
Hot water as needed to soak the chiles
1/2 cuptomato puree (about 120 ml)
1/4onion
3garlic cloves
Salt to taste
Water as needed to thin the sauce
Tortillas as needed (I used nopal tortillas, but any kind works)

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Steps

30 minutes

1

Soak the chiles in hot water until they soften. Blend them with the tomato puree, 2 garlic cloves, onion, and chipotle chiles. Set aside.
2

Heat a little olive oil in a skillet and add 1 minced garlic clove. Cook the shrimp just until they start to turn pink, since they will finish cooking in the sauce.
3

Simmer the shrimp in the sauce for about 10 minutes. If the sauce is too thick, add a little more water until it reaches your desired consistency. Serve in your choice of tortillas with some cilantro and guacamole or avocado.