Now, in Sinaloa, these crispy tacos are made with plump dried shrimp, unpeeled for even more crunchy texture. But the quality of dried shrimp available in Mexico is virtually non-existent here. Plus, their flavor may take some people a little time to adjust to. So this recipe is for a fresh-shrimp version–fresh shrimp replacing dried for the filling, their shells replacing dried shrimp in the broth. If your shrimp are already peeled, make the tomato broth with chicken stock.
INGREDIENTS
- 1 pound medium shell-on shrimp (about 21 to 25 pieces)
- 8 garlic cloves, peeled (divided use)
- 2 tablespoons tomato paste
- Salt and pepper
- 1 15-ounce can diced tomatoes, undrained (I like the flavor of the fire-roasted ones)
- About 1 tablespoon Mexican oregano , stems removed, pulverized between your palms
- 1/2 cup vinegar (apple cider is common in Mexico)
- 2 cups cored, thinly sliced cabbage or napa cabbage
- 1 medium carrot, grated or julienned, peeled if you want (about ¾ cup)
- 1/2 medium red onion, thinly sliced (about ¾ cup)
- Oil to a depth of about ½ inch for frying
- 12 corn tortillas (the thinner the better—look for ones that make great chips)
- A few tablespoons of chopped cilantro for garnish
INSTRUCTIONS
Make the filing. Peel the shrimp, reserving the shells and tails. Devein them if you wish, then cut them into ½-inch pieces. Scoop 4 of the garlic cloves into a small microwave-safe dish, cover with water and microwave for 1 minute. Let cool for a couple of minutes, scoop out the garlic from the water and finely chop. In a bowl, combine the shrimp with the chopped garlic and tomato paste. Season with about 1 teaspoon table salt and ½ teaspoon pepper. Refrigerate if not using right away.
Make the tomato broth. In a 4-quart saucepan, combine the tomato, remaining garlic cloves and half of the oregano. Add 2 cups water, 1 teaspoon table salt and ½ teaspoon pepper. Bring to a simmer, partially cover and simmer for 10 minutes. Stir in the shrimp shells and simmer for 10 minutes more. Scoop into a blender jar, secure the lid, remove the center of the lid, then blend until smooth. Strain back into the pan. Taste and season with additional salt if needed.
Make the pickled vegetables. In a small saucepan, combine the vinegar, ½ cup water, the remaining oregano and a generous teaspoon of table salt. Set over high heat. In a bowl, toss together the cabbage, carrot and onion. When the liquid is boiling and the salt dissolved, pour over the vegetables. Slowly toss everything together for a minute or so, then taste and season with additional salt if needed. Let stand at room temperature while you form and fry the tacos.
Form and fry the tacos. In an extra-large (12-inch) skillet, heat the oil to 360 or 370 degrees (it will be shimmering). Holding the tortillas in groups of three with a pair of tongs, submerge the tortillas in the oil for a few seconds, until completely limp. Pat dry on paper towels. One by one, spoon a portion of the filling (a generous 2 tablespoons) onto a tortilla, fold over into a half-moon and press flat. Secure the 2 sides of the tortilla together with a toothpick. When all are filled and folded, fry them a few at a time, turning regularly, until crispy, about 2 minutes. Drain on paper towels.
Serve. Serve the tacos (usually 3 per person) in a wide, deep bowl. Ladle on a generous portion of broth, then top with the lightly pickled vegetables and a sprinkling of chopped cilantro.
