Alejandra Cota

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Alejandra Cota

Shrimp Tacos with Adobo

Name: Shrimp Tacos with Adobo
Prep time: 45 min
Cook time: 45 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1/2 kilos shrimp, clean and peeled; to taste salt; enough vegetal oil; 8 corn tortillas; 4 branches fresh coriander, finely chopped; 1/4 cups fresh cheese, or ranch; 1 cup purple cabbage, cut into strips; to taste lemon, To accompany; 4 tomatoes; 1 white onion; 1 yellow onion; 1 clove garlic; 2 ancho chili peppers, dehydrated, seedless; 1 guajillo chili, dehydrated and seedless; 1 pasilla chili pepper, dehydrated and seedless; 2 cups Water, hot; 1 pinch cumin; 1 pinch oregano; 4 pinches black pepper; 4 grams apple vinegar; 5 grams lard

30 mins

15 mins

Low

4.8

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Alejandra Cota

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Easy recipe of delicious shrimp tacos marinated in a wide chile, guajillo and pasilla marinade with a delicate touch of cumin and oregano, served in corn tortilla, sprinkled with cilantro, fresh cheese and purple cabbage topping. Do not forget to add a touch of lemon juice when eating them. You will love it!

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Ingredients

4 portions

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Preparation

Preheat the oven to 180 ° C.

Cut the garlic, onion, tomatoes in 4 and roast in the oven for 10/15 minutes.

Toast the chiles in the pan for 3 or 4 minutes, taking care that they do not burn and until they reach a lighter color.

In another pan, toast the spices to dry.

Soak the hot peppers in hot water for 10/15 minutes.

Once the vegetables are roasted, add to the blender. Take the chiles out of the water (do not throw the water, as it will be used later) and put in the blender along with the spices. Blend at high speed until it is well integrated. Go through a colander. If there is difficulty liquefying these ingredients, add a splash of the water in which the chiles were soaked.

Fry the marinade together with the lard in a pot over medium heat for 3 minutes.

Let the marinade cool completely.

Marinade the shrimp with the marinade in a bowl and leave marinating overnight preferably.

Once they are well marinated, add salt to taste and seal the shrimp in a pan with vegetable oil.

Heat tortillas in the comal.

To mount the tacos, place the hot shrimp on the tortilla, sprinkle with chopped cilantro and cheese. Add enough purple cabbage as a topping.

Serve immediately together with sliced lemon to accompany.