Season 8 Recipes: Astonishing Baja/

“Chilied” Shrimp Tacos

Camarones Enchilados para tacos
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Votes: 8
Rating: 3.75
From Season 8, Mexico—One Plate at a Time
Servings: 6large tacos
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Ingredients

  • 2 to 3 dried arbol chiles, stemmed
  • 2tablespoons butter
  • 2 garlic cloves, peeled and finely chopped
  • 1/2teaspoon fresh black pepper
  • 1/2teaspoonMexican oregano
  • 2/3cup chicken broth
  • 1 1/4pounds medium shrimp, peeled, deveined (if you wish) and cut into pieces slightly smaller than 1/2 inch
  • Salt
  • A little vegetable oil
  • 12 fresh corn tortillas
  • 4ounces (about 1 cup) shredded Mexican melting cheese (like Chihuahua, quesadilla, or asadero) or Monterey Jack, brink or mold cheddar
  • A cup or soTangy Avocado-Peanut Salsa (or another of your favorites)

Instructions

In a medium (10-inch) skillet over medium heat, toast the arbol chiles until they are noticeably darker and very aromatic, about 1 1/2 minutes. Cool, then crumble into small pieces. Heat the butter in the skillet over medium heat, add the garlic and stir for a minute. Stir in the chile pieces, pepper, oregano and broth, raise the temperature to medium-high and boil until the mixture has reduced to just a few tablespoons and is noticeably thicker, about 8 minutes. Add the shrimp and stir until the pieces are nearly cooked through, about 4 minutes (there should be just a hint of pink at the center). Remove from the heat, taste and season with salt, usually 1/2 teaspoon. Lightly oil the tortillas, lay them by pairs on a griddle or skillet over medium heat, flipping to warm through. Top each pair with a portion of the cheese and let melt, then top with a hefty amount of the filling and serve.

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Comments

  1. Made these for a crowd and they were awesome. Very quick and simple. No one cared for the avocado-peanut salsa, but we had guacamole, pico de gallo, and a few other salsas on the table that everyone used instead.

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