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4 guajillo chilies, boiled without seed, for tomato sauce
1/4 onions, chopped, for tomato sauce
1 clove garlic, for tomato sauce
1 twig epazote, for tomato sauce
1/2 cups chicken soup, for tomato sauce
avocados, to decorate
salt
black pepper
Preparation
In a skillet with a little oil, sauté the onion with the garlic, then add the shrimp, poblano peppers and season with salt and pepper.
Let cook for 5 minutes and sprinkle the flour to reduce the humidity of the preparation.
Once cooked let cool a little and fill the flour tortillas with the preparation, close (with a toothpick) and fry until browned.
In a saucepan with oil fry over low heat a part of the tomatoes together with the onion the chopped garlic and the epazote.
Grind the other part of the tomato with the guajillo chiles and the chicken broth. Cover and cook until the tomatoes are disrupted and left as a sauce, finally rectify seasoning with salt.
Serve the tacos bathed in tomato sauce and garnish with avocado slices.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(5)
José Luis Romero Gonzalez
08/08/2020 17:48:17
Excelente y muy deliciosa
Blanca Salido Macias
15/11/2013 19:28:57
ideal para semana santa
no hay critica
Anonymous
30/10/2013 23:25:45
rico
esa salsa que los acompaña ya se me antojo
leticia hernandez Avelar
09/08/2013 12:27:01
muy buenos
se ven muy ricos y antojables los cocinare hoy mismo.
Lolys Lomelì
20/07/2013 10:10:55
Antojable
No tengo ninguna crítica.
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