Camarones a la Diabla

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 6 dried guajillo chiles, stemmed and seeded
• 6 dried chiles de árbol, stemmed
• 3 Roma tomatoes, chopped
• 1/2 white onion, chopped, plus 1/2 diced
• 4 cloves garlic
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 3 tbsp vegetable oil
• salt
• warm corn tortillas, to serve

Before you cook

• Toast the guajillo and árbol chiles in a dry skillet for 1 minute per side until fragrant.
• Soak the toasted chiles in hot water for 15 minutes until softened, then drain.
• Roughly chop the tomatoes and half the onion, and finely dice the remaining onion half.

Steps

1. Blend the soaked chiles, tomatoes, chopped onion, garlic, tomato paste, oregano and 1/2 cup water until smooth.
2. Strain the sauce through a sieve into a bowl, pressing out as much liquid as possible.
3. Heat 2 tbsp oil in a large skillet over medium-high heat.
4. Add the diced onion and cook for 3 minutes until softened.
5. Pour in the strained chile sauce and bring to a simmer.
6. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
7. Season the sauce with salt to taste.
8. Push the sauce to one side of the skillet and add the remaining 1 tbsp oil.
9. Add the shrimp and cook for 2 minutes per side until pink and just opaque.
10. Toss the shrimp through the sauce to coat.
11. Serve immediately with warm tortillas.