Shrimp Tacos

EnlargeCredit: Dylan + Jeni
SERVES 6
COOK TIME: ABOUT 1½ HOURS
 

Ingredients

FOR THE SALSA AND GUACAMOLE:
5 chiles de árbol, stemmed and seeded
¼ cup boiling water
5 plum tomatoes (4 cored, 1 minced)
4 cloves garlic (2 unpeeled, 2 minced)
2 serrano chiles (1 stemmed, 1 minced)
⅓ cup cilantro, roughly chopped
¼ tsp. sugar
1 small white onion, minced
Kosher salt, to taste
2 tbsp. fresh lime juice
1 ripe avocado, peeled, pitted, and mashed

FOR THE RICE:
1½ cups chicken stock
2 plum tomatoes, cored and roughly chopped
2 tbsp. canola oil
2 cloves garlic, minced
1 small white onion, minced
1 cup long-grain white rice
Kosher salt and freshly ground black pepper, to taste

FOR THE SHRIMP AND SERVING:
1½ lbs. medium shrimp, peeled and deveined, tails removed
1 tsp. Worcestershire sauce
2 cloves garlic, minced
Juice of 1 lime
Kosher salt and freshly ground black pepper, to taste
2 tbsp. canola oil
Flour tortillas, warmed, for serving
Shredded jack cheese, for serving
Roughly chopped cilantro and white onion, for garnish
Lime wedges, for serving
 

Instructions

1. Make the salsa and guacamole: Heat a 12″ skillet over medium-high. Cook chiles de árbol until lightly toasted, 1–2 minutes, and transfer to a blender; add water and let sit 10 minutes. Meanwhile, cook 4 cored tomatoes, unpeeled garlic, and stemmed serrano, turning as needed, until charred all over, 8–10 minutes; transfer to a plate and let cool. Peel garlic and seed serrano; transfer to blender with charred tomatoes. Add half the cilantro, the sugar, half the onion, and salt; purée until smooth and set salsa aside. Stir minced garlic, tomato, and serrano, the remaining cilantro and onion, the lime juice, avocado, and salt in another bowl; cover guacamole and chill.

2. Make the rice: Purée stock and tomatoes in a blender until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high. Cook garlic and onion until soft, about 5 minutes. Add rice; cook until golden, about 6 minutes. Stir in reserved tomato mixture, salt, and pepper; boil. Reduce heat to low; cook, covered, until rice is tender, 25–30 minutes. Remove from heat and let sit, covered, for 10 minutes.

3. Make the shrimp: Stir shrimp, Worcestershire, garlic, lime juice, salt, and pepper in a bowl; let sit 10 minutes. Wipe skillet clean; heat oil over medium-high. Working in batches, cook shrimp until pink and cooked through, 2–3 minutes. To serve, divide rice and shrimp between tortillas; top with reserved salsa and guacamole, the cheese, cilantro, and onion. Serve with lime wedges.