Warm, earthy adobo sauce tossed with shrimp and served in a blistered corn tortilla with cilantro, onion and cotija cheese
Amazing things can become of those bags of dried peppers. You’ve passed by them in the Mexican section at the grocery, they may have seemed intimidating with so many different kinds. They are screaming out for you to make Shrimp Adobo Tacos.
While this recipe may seem to have a laundry list of ingredients, it really comes together quickly once you have the ingredients ready. The adobo sauce is the bulk of the time in this recipe, but the depth of flavors it adds to the shrimp is TOTALLY worth it.
Make a Double Batch
To get the most ‘bang for your buck’ make a double batch and refrigerate or freeze for later use. It is a great sauce for chicken!
Make it a Meal
I like to serve Shrimp Adobo Tacos with a very simple cumin spiced pinto beans side dish. Just take a can of pinto beans, add a dish of cumin and some sauteed onions. Maybe a little salt and pepper and DONE.
Shrimp Adobo Tacos
- 4 Ancho chilies, dried
- 4 Guajillo chilies, dried
- 4 New Mexico chilies, dried
- 1 yellow onion quartered
- 6 cloves garlic
- 1 tbsp ginger
- 6 cups chicken broth
- 1/2 cup apple cider vinegar
- 1 tsp Mexican oregano
- 1/2 tsp cumin
- 1/4 tsp cinnamon
- 1/4 tsp ground clove
- 1/4 tsp salt
- 1 pinch pepper
- 4 tsp sugar
- 1 tbsp lard, bacon fat or vegetable oil
- 1/2 yellow onion halved, then sliced
- 24 Argentinian Pink Shrimp shell removed and cleaned
- 1 cup Adobo sauce
- 1 tbsp vegetable oil
- 8 corn tortillas, medium to small size
- 1/4 bunch cilantro chopped
- 1/2 cup Cotija cheese
- 1/4 yellow onion finely minced
- 1 lime sliced
- Heat a cast iron pan over medium, add dried chilies and toast for about 5 minutes to release flavor.
- Add first, onion then garlic, ginger and chicken broth.
- Add remaining ingredients ad simmer for 10 minutes.
- Remove from heat and blend. If hot, make sure to vent blender.
- Take 2 cups of blended adobo sauce and add to hot cast iron pan. Cook for 5 minutes
- Remove from heat.
- Heat a large pan over medium high. Add lard, bacon grease or vegetable oil. Add onion and saute for 1 minute. Add shrimp and saute for 3 minutes. Add 1 cup adobo sauce, reduce heat to low and cook 1-2 minutes until shrimp are cooked through.
- Dip each tortilla in remaining adobo sauce then quickly heat in a small pan in vegetable oil over medium high heat.
- Place shrimp in adobo sauce in tortilla, top with cilantro, cotija, finely diced onion and a squeeze of lime. Serve with cumin spiced pinto beans.