Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

"Chilied" Shrimp for Tacos

Camarones Enchilados para tacos

Makes enough for 6 large tacos, serving 3 or 4

From Season 8  Mexico - One Plate at a Time

Ingredients

2 to 3 dried arbol chiles, stemmed
2 tablespoons butter
2 garlic cloves, peeled and finely chopped
1/2 teaspoon fresh black pepper
1/2 teaspoon Mexican oregano
2/3 cup chicken broth
1 1/4 pound 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
4 ounces (about 1 cup) shredded Mexican melting cheese (like Chihuahua, quesadilla, or  asadero) or Monterey Jack, brink or mold cheddar
A cup or so Tangy Avocado-Peanut Salsa (or another of your favorites)

Directions

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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