Salsa Huichol

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Salsa Huichol

Dry noodles with shrimp

Name: Dry noodles with shrimp
Prep time: 55 min
Cook time: 55 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/4 onions, for the broth; 3 tomatoes, for the broth; 1 clove garlic, for the broth; 2 guajillo chilies, for the broth; enough Water, hot, to hydrate the chiles, for the broth; 2 allspices, for the broth; 2 cups chicken soup, for the broth; enough salt; 1/2 cups sausage; 1 cup noodle; 1 tablespoon butter; 300 grams shrimp; 1 tablespoon garlic, finely chopped; 3 tablespoons Huichol Picante® sauce; 1 tablespoon black pepper; 3 tablespoons parsley; enough sour cream, to decorate; enough cheese, fresh, to decorate; enough avocado, to decorate

15 mins

40 mins

Low

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Salsa Huichol

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If you are a fan of pasta and more of dry noodles, we present you with this recipe for Dry Noodles with Shrimp, an ideal dish that you can prepare in Lent. This easy recipe is prepared with chorizo and to season the shrimp you can make it with butter and a touch of hot sauce. Remember that when you prepare dry noodles you should not stir them that much, otherwise it will be beaten.

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Ingredients

4 portions

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Preparation

In a comal over medium heat roast the onion, the tomato, the garlic and the guajillo chile. Hydrate the peppers with hot water until softened. Remove the grilled vegetables.

Blend the grilled vegetables with the chilies, the whole round pepper, the chicken broth and season with salt.

In a saucepan over medium heat, fry the sausage until it releases the fat, remove. Right there fry the noodle until brown, stir constantly so that it does not stick, pour the stew and cook until the liquid has completely reduced. Incorporate the chorizo and reserve.

For the shrimp, in a pan with butter cook the shrimp with the garlic, the Huichol Picante® Sauce, the pepper and the parsley until they are cooked. Season to taste and reserve.

Serve the noodles, place the shrimp on top and decorate with the cream, fresh cheese and avocado.