Name: Shrimp Tostadas a la Diabla
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 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

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.