• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Guajillo Shrimp Tacos w/ Chile de Arbol Sauce (Bachelor Week)

xray

Master of the Pit
2,176
1,113
Joined Mar 11, 2015
Another planned meal that I wanted to make for bachelor week was shrimp tacos. I've made these before as posted here: https://www.smokingmeatforums.com/threads/grilled-shrimp-tacos-taco-tuesday.276241/

The only difference is I decided to skip the avocado tomato salsa and try out a Chile de Arbol Sauce. The shrimp were prepared the same way and the sauce was adapted from Tacolicious. The sauce is an orange sauce found at West Coast Taquerias, most notably La Vic's. I've never been to the west coast or had their tacos, but I really liked how this sauce came out. Recipe at the end of the post.

16-20 size shrimp thawed, peeled and marinated in Guajillo pepper adobo. I get this from Wegman's.
IMG_3395.jpg


Shrimp was marinated for 8 hours and then grilled:
IMG_3396.jpg


Shrimp all done:
IMG_3397.jpg


Tacos were assembled using grilled corn tortillas, cilantro, onion and the Arbol sauce. Then I topped with a little queso fresco. I wanted to keep these simple.

Guajillo shrimp tacos:
IMG_3401.jpg

IMG_3403.jpg

IMG_3404.jpg


These were very good. They were actually pretty spicy with the guajillo marinade. I really liked the Chile de Arbol sauce. It had a very creamy texture even though there was no dairy. Here's the recipe.

Chile de Arbol Sauce:

4 Roma tomatoes, halved
2 small onions, sliced into thick slices
1/2c. packed dried Arbol chiles, destemmed and somewhat seeded
2 dried New Mexican chiles, destemmed and seeded
5 garlic cloves
3/4c. Vegetable Oil
1/3c. Apple Cider Vinegar
1/2c. Hot water
1TBSP Kosher salt

1.Remove stems and seeds from dried chiles.
IMG_3378.jpg


2. Slice tomatoes in half and slice onions into thick slices. Place under a broiler or onto a grill until charred.
IMG_3380.jpg


3. Heat 1TBSP Vegetable oil in a pan and lightly toast chiles and garlic, about 2-3minutes. Take care not to burn garlic or chiles.
IMG_3379.jpg


4. After toasting chiles, add contents of pan into a blender. Add 1/2 cup hot water and 1/3 apple cider vinegar. Let chiles sit for 10 minutes to soften. After 10 minutes, add roasted tomatoes and onions and accumulated juices from the baking sheet. Add 1 TBSP kosher salt and blend until finely pureed.
IMG_3381.jpg


5. After mixture is pureed. Slowly add 3/4c. vegetable oil while blending to emulsify sauce. Continue blending until desired texture and smoothness. This took me about 4-5 minutes.
IMG_3382.jpg


6. Finished sauce was put in a squeeze bottle. Here's how much it made.
IMG_3383.jpg



Thanks for looking.

Joe
 

chilerelleno

Smoking Guru
OTBS Member
SMF Premier Member
6,413
4,730
Joined Oct 17, 2016
Damn Joe!
You're killing it!
Absolutely stunning meal and StepXStep w/ great pics.
Like!
 

zwiller

Master of the Pit
OTBS Member
1,680
491
Joined Nov 16, 2016
OMG Looks incredible! Big shrimp taco fan.

Timely post. Playing with some chili powders tonight! I really want to like guajillo... Bright, smokey, and citrusy BUT just too hot for a base. Ancho is too weak on its own. Looking at NM red. In the end I will probably need to build a blend.
 

radioguy

Smoking Fanatic
684
102
Joined Jan 12, 2013
X, this looks delicious. Shrimp tacos are on my list. Sauce looks
simple but tasty.

RG
 

chef jimmyj

Epic Pitmaster
Staff member
Moderator
OTBS Member
SMF Premier Member
Group Lead
18,091
2,580
Joined May 12, 2011
This looks great. The Arbor Sauce I would enjoy...JJ
 

Sowsage

Smoking Fanatic
671
523
Joined Oct 18, 2017
Wow that looks great! I love shrimp! That sauce has got to be killer! Nice job!
 

jcam222

Master of the Pit
SMF Premier Member
1,637
758
Joined Jun 13, 2017
Man you killed it again!! These make my mouth water. I’d have to have at least 3 :)
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
43,458
5,567
Joined Jun 22, 2009
Man those look good Joe!
Thanks for posting the recipe, going to bookmark this!
Al
 

xray

Master of the Pit
2,176
1,113
Joined Mar 11, 2015
Damn Joe!
You're killing it!
Absolutely stunning meal and StepXStep w/ great pics.
Like!
X, this looks delicious. Shrimp tacos are on my list. Sauce looks
simple but tasty.

RG
Great cook and tutorial thread!
View attachment 411307
This looks great. The Arbor Sauce I would enjoy...JJ
Wow that looks great! I love shrimp! That sauce has got to be killer! Nice job!

Thanks guys, they sure were good.
 

xray

Master of the Pit
2,176
1,113
Joined Mar 11, 2015
OMG Looks incredible! Big shrimp taco fan.

Timely post. Playing with some chili powders tonight! I really want to like guajillo... Bright, smokey, and citrusy BUT just too hot for a base. Ancho is too weak on its own. Looking at NM red. In the end I will probably need to build a blend.
Thank you zwiller. Are you toasting and grinding your own powders?

I always use a combination of different chiles when making powder. I commonly use a mixture of ancho, guajillo and pasilla chiles. I don't measure, I just make a powder according to the number of chiles that I grind up. I use 4 ancho, 2 guajillo and 2 pasilla when making a powder. If I want more heat, I add arbol chiles to the mix.
 

xray

Master of the Pit
2,176
1,113
Joined Mar 11, 2015
This looks great. The Arbor Sauce I would enjoy...JJ
It has a mild heat and it's not too overpowering. There's actually a creaminess to the sauce that if you tasted it you would think there's sour cream in it.

I've been using it on everything now. I just had some over my eggs for breakfast.
IMG_3407.jpg
 

zwiller

Master of the Pit
OTBS Member
1,680
491
Joined Nov 16, 2016
I am not hardcore and just using the pre ground powders (Spice House). Thanks for the blend advice! Chili powder was a game changer for me. I slowly started blending it in my stuff and eventually substituted it for paprika for years now. Just starting to explore it further. One thing I found odd was how similar Guajillo and Chipotle were. Guajillo was just as smokey and hot. I did not expect that and expected Guajillo to be both less hot and smokey.
 

xray

Master of the Pit
2,176
1,113
Joined Mar 11, 2015
Man you killed it again!! These make my mouth water. I’d have to have at least 3 :)
Thanks jcam, I remember you saying you perk up when it come to tacos...hope I didn’t disappoint.

I was stuffer from 4!
 

xray

Master of the Pit
2,176
1,113
Joined Mar 11, 2015
I am not hardcore and just using the pre ground powders (Spice House). Thanks for the blend advice! Chili powder was a game changer for me. I slowly started blending it in my stuff and eventually substituted it for paprika for years now. Just starting to explore it further. One thing I found odd was how similar Guajillo and Chipotle were. Guajillo was just as smokey and hot. I did not expect that and expected Guajillo to be both less hot and smokey.
I’ve really enjoyed grinding my own chili powders the past two years. It is head and shoulders above the store bought stuff.

And it’s actually not expensive either. Some local stores around me carry a good selection. Most of the bags are $2-3.

I bought a big 1lb. bag of anchos 2 years ago off of Amazon. I think I paid like $15. I still have them. I put them in ziplock bags and keep them in the freezer. Then I just pull out what I need.

If I make a powder, I’ll let them sit out a few minutes until they’re pliable again, deseed and throw them in the oven to toast them and then grind.
 

xray

Master of the Pit
2,176
1,113
Joined Mar 11, 2015
Joe, what are you using to grind your chiles?
John, I use an electric coffee/spice grinder. This is what I have:
grinder.jpg


I'm able to grind to a fine powder with this unit. They only downsides are that it is a fixed bowl model, so I could only grind small batches at a time and it's a pain in the ass to clean.

I'm actually thinking about buying a new one. I've had this one for about 7 years.

I would prefer a removable bowl model. I remember seeing a ghost pepper post by Holly2015 where he used a ninja attachment. That one looked pretty cool.
 

gmc2003

Legendary Pitmaster
OTBS Member
8,563
2,806
Joined Sep 15, 2012
Joe those look great, and a whole heap better then my first attempt at a taco. Thanks for posting the how-to.

Point for sure
Chris
 

Hot Threads

Top Bottom
AdBlock Detected

We get it, advertisements are annoying! (But that's how we keep the lights on.)

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.

I've Disabled AdBlock
No Thanks