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Shrimp and Pasilla Chile Tacos

7/13/2016, 11 a.m.
SERVINGS: 12 Ingredients 5 small or 3 large dried pasilla chiles 2 tablespoons olive oil 1 small red onion, cut ...

SERVINGS: 12

Ingredients

5 small or 3 large dried pasilla chiles

2 tablespoons olive oil

1 small red onion, cut into julienne strips

2 cloves garlic, finely chopped

1 1/4 lb uncooked deveined peeled medium shrimp, chopped

1 teaspoon dried marjoram leaves

3 bay leaves

1/2 teaspoon salt

1/4 cup chicken broth (from 32-oz carton)

6 plum (Roma) tomatoes, chopped

1/4 cup finely chopped fresh cilantro

1 package (8.2 oz) flour tortillas for soft tacos & fajitas (6 inch), warmed

Directions

• 1 In medium bowl, soak pasilla chiles in hot water about 1 minute. Remove and discard seeds. Chop chiles; set aside.

• 2 In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir about 3 minutes or until onion is tender. Add shrimp; cook about 2 minutes or until shrimp turn pink. Stir in chiles, marjoram, bay leaves and salt. Stir in chicken broth; cook and stir 2 to 3 minutes or until mixture is reduced.

• 3 Add tomatoes and cilantro; cook 1 minute. Remove bay leaves. Cool slightly. Spoon about 1/2 cup mixture onto each tortilla. Roll up tortillas.