Devilish Shrimp Tacos - Rick Bayless

Name: 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

www.rickbayless.com

I most associate these spicy, compelling, gimme-just-one-more-bite tacos with Acapulco, though people make them up and down Mexico’s west coast.

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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