Chipotle Cream Shrimp Tacos - Rick Bayless

Ingredients

• 3 cloves garlic, unpeeled
• 1/2 of a 14.5-ounce can tomatoes in juice (preferably fire-roasted), lightly drained
• 2 to 3 canned chipotle chiles en adobo, removed from their canning liquid, seeded if you wish and roughly chopped
• 1 tablespoon olive or vegetable oil
• 2/3 cup Mexican crema, creme fraiche or heavy (whipping) cream
• 3/4 teaspoon (or more) fresh black pepper
• 1/2 teaspoon Mexican oregano
• Salt
• 1 1/4 pound medium-to-large shrimp, peeled and (if you like) deveined, cut into 1/2-inch pieces
• 12 warm corn tortillas