Try these delicious shrimp tostadas a la diabla, as they are spicy, full of flavor, and very easy to make with this step-by-step recipe. Your family will want to have them at every meal, thanks to the delicious touch of Huichol® Black Sauce.
8 guajillo chiles, rehydrated, seedless and deveined
3 árbol chiles, rehydrated
2 cloves garlic
1/4 onions
1/4 cups water
1/4 cups Salsa Huichol® black sauce
4 tablespoons butter, in small cubes
1/2 cups onion, finely chopped
1 cup tomato, in small cubes
1 kilo medium-sized shrimp, clean
1/2 cups onion, finely chopped, for the pico de gallo
1 cup tomato, in small cubes, for the pico de gallo
1/4 cups serrano chile, finely chopped, for the pico de gallo
1/4 cups cilantro, finely chopped, for the pico de gallo
2 tablespoons lime juice, for the pico de gallo
2 cups black beans, cooked and refried
tostadas
Preparation
20 mins
20 mins
Low
Blend the guajillo chili, árbol chili, garlic, onion, and Huichol® Black Sauce for 5 minutes or until all ingredients are well combined. Set aside.
Melt the butter in a skillet over medium heat and cook the onion for 4 minutes. When the onion changes color, add the tomato and cook for a few more minutes, then add the shrimp and cook for 5 minutes. When the shrimp changes color, add the previously blended sauce and cook for 10 more minutes. Remove from heat and set aside.
Mix the tomato, serrano chili, cilantro, lime juice, salt, and pepper in a bowl.
To assemble the tostadas: spread the tostada with beans and add two tablespoons of shrimp on top. Serve your shrimp tostadas a la diabla with pico de gallo and lime juice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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