Mexican Inspired Crispy Potato Salad

Ingredients

• 6 Dried Guajillo Chilis (90g), deseeded, toasted, and rehydrated in hot water
• 1/4 C (50g) Water, reserved from the rehydrated chilies
• 1/4 C (35g) Almonds, toasted
• 15-oz can (268g) Fire Roasted Tomatoes, drained
• 1/3 C (83g) Golden Raisins, rehydrated in hot water and subsequently drained
• 3 ounces Tomato Paste
• 2 tsp (5g) Cumin, ground
• 1/2 tsp (3g) Cinnamon
• 2 cloves (10g) of Garlic
• 2 Limes, juiced
• 2 tbsp (30mL) Olive Oil
• 2 tbsp (30g) Honey
• 1 1/2 tsp (8g) Salt
• 1/2 tsp (3g) Liquid Smoke, optional
• 1 1/2 tbsp (21g) Chili Lime Spice
• 2 tsp (10mL) Neutral Oil
• 3/4 C (255g) Pepitas (Pumpkin Seeds)
• 1 1/2 C (12oz) Shrimp, deveined with tails removed
• 1 tbsp (15mL) Olive Oil
• 2 tsp (10mL) Lime Juice
• 1/2 tsp (3g) Lime Zest
• 2 cloves of Garlic, minced
• 1 tsp (5g) Chili Lime Seasoning
• 1 lb. Petite Red Potatoes, boiled, baked, and smashed
• Water, As Needed
• 1/4 tsp (2g) Salt
• 1/4 tsp (2g) Black Pepper
• 1 whole Avocado, diced
• 1/4 C (40g) Red Onion, thinly sliced (can run under cold water briefly to eliminate some bite)
• 1/4 C (28g) Cotija Cheese, crumbled
• 3 tbsp (9g) fresh Cilantro, chopped
• Drizzle of Hot Sauce- optional