🌶️ CHILAQUILES de CAMARÓN: Como nunca los has probado | Deliciosos

🔥 Can you imagine chilaquiles that not only look amazing, but taste like they came from a seafood restaurant… made at home? Today's recipe isn't just another recipe: it's a brand-new idea that transforms simple ingredients into a dish that will wow your family from the very first bite. In this video, I'll show you how to make juicy, flavorful shrimp, a rich sauce, and that creamy touch that turns ordinary chilaquiles into something irresistible and memorable, without any fuss and while being mindful of what you eat. Salsa Ingredients 1 kg ripe tomatoes 10 (30 g) guajillo chiles 4 (8 g) pulla chiles 1 (15 g) serrano chile 150 g white onion (1 medium) 4 (20 g) garlic cloves ¼ tsp cumin 1 tsp oregano 1 (10 g) tbsp sugar 12 g salt 1 (15 g) tbsp dashi Natural seasoning to taste Totopos Ingredients ½ kg semi-dry tortillas Oil (plenty) Shrimp Ingredients 500 g peeled and deveined shrimp 40 g butter 1 tbsp vegetable or olive oil 10 g finely chopped garlic ½ chopped árbol chile 4 tbsp chilaquiles sauce Salt and pepper to taste Ingredients ACCOMPANIMENTS Shredded cheese Heavy cream Julienned red onion Cilantro Avocado Step 1. The Salsa. We'll make it in 3 stages: The ingredients are listed here. 1. Cooked 2. Raw 3. The star secret, the key differentiator. STAGE 1 Soak and boil the following ingredients: 1 kg of red tomatoes 10 (30 g) guajillo chiles 4 (8 g) pulla chiles 1 (15 g) serrano chile Once soaked, blend everything for a long time since it won't be strained; we want it to be thick. BLOCK 2 To do this, we will add the following ingredients: 150 g white onion (1 medium) 4 cloves of garlic (20 g) ¼ teaspoon cumin 1 teaspoon oregano 1 tablespoon sugar (10 g) 12 g salt BLOCK 3 Cook in a pan until it begins to boil. Before this, we will add the Dashi to give it an Umami, marine, and smoky flavor, the great differentiator of traditional chilaquiles. And if necessary, add natural chicken broth, which we have here on the channel. Turn off the heat and set aside. This salsa yields 8 servings, which you can store in your refrigerator for 1 month. Serves 4 Preparation time: 30 minutes Contains 450 calories per serving Step 2. The Tortilla Chips. “The secret to good chilaquiles starts with how you cut the tortilla.” SHOW REGULAR TORTILLAS AND TOSTADAS SHOW TRIANGULAR TOSTADAS AND STRIPS Here, we use those tortillas that aren't soft; you even let them lose moisture. Why not use tostadas? Because some come precooked and end up very hard when fried. From 1/2 kg, you'll get 350 g of tostada; the rest is moisture that evaporates. Step 3. The Shrimp. Peel the shrimp and cut them along the back. There are two reasons for this: First, to clean them, and second, so that the shrimp puff up and look bigger when cooked. The shrimp should be medium to medium-small. Season with salt and pepper and set aside. Place in a pan (without turning on the heat yet); The following: 500 g peeled and deveined shrimp 40 g butter 1 tablespoon vegetable or olive oil 10 g finely chopped garlic ½ chopped árbol chile 4 tablespoons chilaquiles sauce Salt and pepper to taste Turn on the heat and wait about 2 minutes until the ingredients are hot. This allows the fats to absorb the flavor of the chile and garlic, which will later be transferred to the shrimp. Add the shrimp to the pan and cook for only about 4 minutes. This cooking time will ensure the shrimp is cooked through without becoming overcooked and chewy. ACCOMPANIMENTS Grated cheese Heavy cream Julienned red onion Cilantro Avocado Preparation. In a bowl or skillet, whichever you prefer, add the tortilla chips and pour in 1/2 cup of red salsa. Mix until the chips are well coated. Transfer them to a round white plate or your preferred serving dish. Sprinkle with shredded cheese. Drizzle with sour cream. You can add the shrimp directly. Arrange them on the plate. Garnish with julienned onion, finely chopped fresh cilantro, and avocado. Enjoy!