Devilish Shrimp Tacos - Rick Bayless

Ingredients

• 4 medium-large (about 2 ounces) dried guajillo chiles, stemmed, seeded and torn into flat pieces
• 2 garlic cloves, peeled
• 1 teaspoon dried oregano, preferably Mexican
• 1/4 teaspoon fresh black pepper
• 1/8 teaspoon fresh cumin
• 1 medium (6-ounce) white onion
• 1 cup fish broth, chicken broth or water, plus a little more if needed
• 1 1/2 tablespoons vegetable or olive oil
• 3 to 4 tablespoons Mexican hot sauce (in Acapulco, many cooks choose Tamazula brand)
• Salt and sugar
• 3 tablespoons butter
• 1 1/2 pounds peeled, medium-small shrimp (ones that are about 50 to a pound)
• About 18 warm corn tortillas
• A few cilantro leaves for garnish
• A couple of limes, cut into wedges