Serves 1
Directions
- 1To our pan over medium heat, melt 2 tablespoons of butter.
- 2Once the butter melts, add our onion and chile serrano and sauté for a couple of minutes.
- 3After a couple of minutes, add the 2 minced garlic cloves and sauté for 30 seconds.
- 4After the 30 seconds, add the 2 roasted poblano peppers, make sure that you clean them and chop them into small pieces and along with that, our Roma tomatoes.
- 5Sauté for a couple of minutes.
- 6After the two minutes, we're going to add our Chile de Arbol, mix it in and allow it to cook for 1 minute.
- 7After the minute, we're going to add our raw shrimp. Here, I already have it all nice and clean.
- 8Season with roasted garlic and herb, salt and black pepper.
- 9Mix it all together and allow it to cook about 2 to 3 minutes.
- 10At this point, they are done. Now, turn off the stove and sprinkle cilantro.
- 11Set your comal over medium heat and add a little bit of oil.
- 12Place your tortillas and allow them to blister.
- 13Once the tortilla blisters, flip it over.
- 14Add your shredded Oaxaca cheese and allow the cheese to melt.
- 15Once the cheese melts, grab your shrimp mixture and place it over the cheese.
- 16Close it.
- 17Serve.
Ingredients
- 2 tablespoons butter
- onion
- chile serrano
- 2 minced garlic cloves
- 2 roasted poblano peppers
- Roma tomatoes
- Chile de Arbol
- raw shrimp
- roasted garlic and herb seasoning
- salt
- black pepper
- cilantro
- oil
- tortillas
- shredded Oaxaca cheese
Equipment
panspatulacomalplate
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