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

[xray]

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

Thank you Chris, that is high praise coming from you, I appreciate it. Thanks for the point too.

 

[SmokinVOLfan]

Man cant believe I missed this one thanks for sending me the link. Those look absolutely amazing! We love doing shrimp tacos around here and that sauce you made looks delicious will have to give it a try!

 

[xray]

Man cant believe I missed this one thanks for sending me the link. Those look absolutely amazing! We love doing shrimp tacos around here and that sauce you made looks delicious will have to give it a try!

Thanks John, appreciate the kind words. Shrimp tacos are a favorite around here.

 

[Hawging It]

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.
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Shrimp was marinated for 8 hours and then grilled:
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Shrimp all done:
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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:
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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.
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2. Slice tomatoes in half and slice onions into thick slices. Place under a broiler or onto a grill until charred.
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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.
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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.
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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.
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6. Finished sauce was put in a squeeze bottle. Here's how much it made.
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Thanks for looking.

Joe

Holy Moly. Can you mail me some of those. I will pay the shipping!!!

 

[xray]

Holy Moly. Can you mail me some of those. I will pay the shipping!!!

Thanks Hawg! I tried doing that before but the postman ate them