Traditional

Camarón Adobado

Name: Camarón Adobado
Total time: 30 min
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 4 Guajillo chiles, seeded; 6 Chiles de árbol; 3 cloves Garlic; 2 tbsp Apple cider vinegar; 1/2 tsp Ground cumin; 1 tsp Mexican oregano; 1 tsp Salt; 1 1/2 lb Shrimp, peeled and deveined; 2 tbsp Neutral oil or lard; 10 Corn tortillas; 1/2 White onion, finely minced; 1/2 cup Cilantro, chopped; 2 limes Lime wedges

Sinaloa-style shrimp slicked in a rust-red adobo of guajillo, chile de árbol, vinegar, and cumin, then seared hard so the marinade chars and clings. Just onion, cilantro, and lime on top — the adobo is the whole show.

Time: 30 min
Heat
Yield: 10 tacos
Region: Sinaloa

Ingredients

Adobo

To build

Method

Toast the guajillos and chiles de árbol on a dry comal, pressing a few seconds per side until fragrant — do not let them blacken or the adobo turns bitter.
Soak the toasted chiles in hot water until pliable.
Blend the chiles with the garlic, vinegar, cumin, oregano, salt, and a splash of the soaking water into a thick, smooth adobo.
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Toss the shrimp in the adobo and let them sit while a large skillet gets ripping hot.
Sear the shrimp in the oil in a single layer until the adobo chars at the edges and the shrimp curl, 3 to 4 minutes — work in two batches so they fry, not steam.
Warm the tortillas on the comal, pile on the shrimp, and finish with minced onion, cilantro, and a hard squeeze of lime.