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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!
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.
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Ratings(5)
Angelica Cruz
17/04/2019 11:56:21
Bueno
Catalina Salcedo Terán
12/04/2019 18:27:58
Muy buena
Ramon Alvarado
01/04/2019 16:26:30
Exquisita deliciosa me encantan sus recetas. Gracias .Saludos
Gilberto Ballesteros
17/03/2019 23:45:56
Exelentes recetas
Staff
27/02/2017 12:52:36
buenísimos tacos de camarón!!!!
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