1/3 cup extra virgin olive oil3 cloves garlic, peeled1 small onion finely chopped6 chilli peppers, chopped400g of tomato puree2 ancho peppers, roasted, deveined, soaked and ground with a little of your liquid11 teaspoon of salt2 1/2 packs of 125g shrimp, peeled, soaked and finely chopped
TOPPINGS:1 cup corn oil24 thin, small tortillas2 tablespoons chopped onions, thinly sliced24 sprigs of cilantro
In a hot pan add the oil, brown the garlic and remove. Add the onion and the tree chilies; cook until golden brown. Incorporate tomato puree and ground broad chili; Season and continue cooking until it is refried and looks curly. Add the shrimp and cover until thick. Let cool.
In a pan put the oil to heat and cold the tortillas on one side and another until they brown. Remove and drain on absorbent paper. To each tortilla put in the middle a thick layer of the prepared shrimp and garnish with the onion cakes and the cilantro in twig. Place them on a platter and serve immediately.
A baja appetizer that can be served at parties, dinners and posadas.