ingredients
all
16 medium-large dried guajillo chiles
6 cloves garlic
unpeeled
1 onion
1 inch rings
1/2 tsp black pepper
whole or freshly ground
2 tsp cumin
whole
2 tsp dried oregano
preferably Mexican
4 cups stock
fish or chicken stock or water
1/2 cup cilantro stems
1 each Chipotle in Adobo
Optional
Adobo sauce
Optional
Salt
to taste
1 tbsp tomato paste
3 tbsp brown sugar
1/4 cup vegetable or olive oil
1/2 cup hot sauce
Valentina
2 T veg. oil
4 lbs shrimp
2 each bell peppers
julienne
1 large onion
julienne
S&P
2 tbsp butter
Cilantro
Queso Fresco
For the Sauce
1
Soak the whole guajillo chilis in boiling water for 30 minutes. Meanwhile, char the garlic and onions on a hot dry comal. Stem and seed the chilies, discard the water.
2
Toast the whole spices in a dry skillet until fragrant, grind to a powder.
3
Blend the onion, chilis, garlic, oregano, cilantro stems, spices and just enough stock to allow it to blend. Blend for 2-3 minutes or until very smooth. Pass sauce through a medium mesh sieve.
4
Sauté puree in heavy pot with oil for 10 minutes. Add remaining stock, hot sauce, sugar, and tomato paste, stir to combine and cook for 15-20 more minutes.
For the Shrimp
5
In a large skillet, melt the butter with 2 tablespoons of the oil over medium-heat. Sauté onions and bell peppers until soft. Add the shrimp and cook, stirring, for 3-4 minute. Add the sauce and stir everything together until the sauce is boiling. Stir in butter.
To Serve
6
Garnish with cilantro and crumbled queso fresco. Serve immediately!