Shrimp Adobo Tacos
Argentinian Pink Shrimp coated in an adobo sauce of Mexican peppers and spices
- 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.