This super spicy sauce and fresh guacamole sauce is perfect for shrimp tacos. In fact, both recipes can be used for a variety of tacos.
material: Serves 6 people
- 5 tree chiles*, without stems or seeds
- 1/4 cup boiling water
- 5 tomatoes, cored 4, chopped 1
- 4 cloves garlic (unpeeled)
- 2 unpeeled serrano chiles
- 1/3 cup chopped coriander
- 1/4 teaspoon sugar
- 1 small white onion (chopped)
- Salty to your liking
- 2 tbsp.fresh lemon juice
- 1 ripe avocado, peeled, seeded and mashed
*Chile de arbol is very spicy and is a member of the cayenne pepper family. Please handle with care as it may irritate the skin.
Preparation:
Make the sauce:
Heat a frying pan over medium-high heat. Cook chiles de arbol until lightly toasted, 1 to 2 minutes.
Then put it in a blender. Add water and leave for 10 minutes.
Meanwhile, cook 4 cored tomatoes, garlic, and serrano chile, stirring as needed, until everything is toasted, 8 to 10 minutes.
Transfer to a plate and let cool. Peel the garlic and serrano seeds. Transfer to a blender along with the charred tomatoes.
Add half the coriander, sugar, half the onion, and salt. Blend the sauce until smooth and set aside.
Make guacamole.
Combine chopped garlic, tomatoes and serrano chile, cilantro and remaining onion, lime juice, avocado, and salt in a bowl.
Cover the guacamole and let it cool.
