Shrimp Adobo Tacos
Argentinian Pink Shrimp coated in an adobo sauce of Mexican peppers and spices
Servings: 2
Ingredients
Adobo Sauce
- 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
Shrimp
- 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
Other
- 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
Instructions
Adobo Sauce
- 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.
Shrimp
- 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.
Assembly
- 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.