Chipotle-ancho Shrimp Tostadas with @madein #madeinpartner #

• porciones: Makes about 6 tostadas
• tiempo total: 14 minutes

Ingredientes

SHRIMP

1 lb jumbo shrimp (16–20 count), peeled, deveined, tails removed

Neutral oil

1/2 tsp ancho chile powder

1/2 tsp paprika

1/2 tsp kosher salt

1/2 tsp garlic powder

1/4 tsp black pepper

CHIPOTLE-ANCHO BUTTER

4 TBSP unsalted butter, melted

1/3 C Mexican crema

1 dried ancho chile

1 chipotle pepper in adobo

1 clove garlic, minced

1/2 tsp Jugo Maggi

Juice of 1/2 lime

1/4 tsp kosher salt

SALSA ÁRBOL

8–10 dried chiles de árbol

2 Roma tomatoes

1 clove garlic

1/4 white onion

1/2 C water

1/2 tsp kosher salt

GUAC

2 ripe avocados

Juice of 1 lime

1 TBSP chopped cilantro

1/2 tsp kosher salt

TOSTADAS

6 tostadas

1/2 white onion, thin sliced and sauteed

4–5 radishes, thin sliced

1/2 C shredded purple cabbage

Juice of 1/2 lime

1/4 tsp kosher salt

Cilantro

Lime wedges

Instrucciones

TOAST

Toast ancho and árbol chiles on the griddle just until fragrant.

ANCHO

Soak ancho in hot water 10–15 minutes to soften.

BUTTER

Blend ancho, butter, crema, chipotle, garlic, Jugo Maggi, lime juice, and salt until smooth.

SALSA

Char tomatoes, garlic, and onion on the griddle. Blend with árbol, water, and salt.

GUAC

Mash avocado, lime juice, cilantro, and salt.

CABBAGE

Toss cabbage with lime juice and salt.

ONION

Saute onion on the griddle with oil until softened and lightly browned.

SHRIMP

Season shrimp, toss with chipotle-ancho butter, then add to a lightly oiled griddle. Press lightly and cook 1–2 minutes per side.

ASSEMBLE

Spread guac on tostadas. Top with sauteed onion, cabbage, radish, shrimp, salsa árbol, cilantro, and lime.