Chilaquiles Rojos with Vallarta-Style Shrimp Salad Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds tomatoes (about 4 large Roma tomatoes)
• 2 garlic cloves, peeled and smashed
• 4 large guajillo chiles (1 ounce), stems and seeds removed
• 1 1/2 cups low-sodium chicken or vegetable broth (or water)
• Kosher salt
• 1 recipe homemade totopos, or 12 ounces store-bought totopos
• 1 teaspoon avocado oil or other neutral oil
• 1 pound large shrimp, shelled and deveined
• 2 ounces alfalfa, onion, or radish sprouts
• 1/2 yellow onion, thinly sliced
• 1 cup cilantro, roughly chopped
• 1 tablespoon fresh lime juice, from 1 lime
• 1 cup Mexican crema (or sour cream, thinned out with 2 tablespoons of water)