Devilish Shrimp Tacos (Tacos de Camarones a la Diabla)
- Cuisine
- Mexican
Ingredients
- 4 medium-large (about 2 ounces) dried guajillo chiles, stemmed, seeded and torn into flat pieces
- 2 garlic cloves, peeled
- 1 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon fresh black pepper
- 1/8 teaspoon fresh cumin
- 1 medium (6-ounce) white onion
- 1 cup fish broth, chicken broth or water, plus a little more if needed
- 1 1/2 tablespoons vegetable or olive oil
- 3 to 4 tablespoons Mexican hot sauce (in Acapulco, many cooks choose Tamazula brand)
- Salt and sugar
- 3 tablespoons butter
- 1 1/2 pounds peeled, medium-small shrimp (ones that are about 50 to a pound)
- About 18 warm corn tortillas
- A few cilantro leaves for garnish
- A couple of limes, cut into wedges
Steps
- 1
Make the sauce. Set a large skillet over medium heat and, when hot, toast the chile pieces a few at a time, pressing them flat with a spatula for a few seconds until they release their aroma and change color slightly, then flipping them over and pressing them down again. Collect the toasted chiles in a small bowl, cover with hot tap water, weight with a plate to keep them submerged, and let rehydrate for 20 to 30 minutes.
- 2
Drain the chiles and scoop into a blender jar along with the garlic, oregano, black pepper and cumin. Scoop in ¼ of the onion and measure in 1/3 cup of the broth or water. Blend until smooth. (if you’re not using a high-speed blender, I suggest you press the chile puree through a medium-mesh strainer to remove unblended bits of chile skin.) Heat the oil in a large (4-quart) saucepan over medium-high. When hot, add the chile puree all at once. Stir continuously as the mixture thickens and darkens to the consistency of tomato paste, 3 to 4 minutes.
- 3
Finally, stir in the remaining broth or water. Simmer over low heat for about 20 minutes for the flavors to come together - the consistency should be like a thick marinara. Add the Mexican hot sauce: This is always a spicy dish, so add the amount that’s right for you. Taste and season with salt, usually about 1 generous teaspoon. And season with a little sugar (I like about 1 teaspoon) to bring forward the flavor of the guajillos.
- 4
Finish the dish and serve. Melt the butter in a very large (12-inch) skillet over medium-high. Add the shrimp and cook, stirring almost continually, until they have mostly turned from translucent to opaque, about 1 minute. Stir in the sauce, bring to a boil and cook a minute or two longer.
- 5
Rinse the remaining onion under cold water to get rid of its onion-y bite, then shake off the excess moisture. Scoop the mixture into a warm serving bowl, top with the onion and cilantro and you’re ready to set it on the table with lime wedges for folks to make tacos with the warm tortillas.
Source: rickbayless.com·Own this recipe or photo? Request removal