Mazateño

"Chilied" Shrimp for Tacos
Camarones Enchilados para tacos
Makes enough for 6 large tacos, serving 3 or 4
From Season 8  Mexico - One Plate at a Time

Ingredients
2 to 3 dried arbol chiles,stemmed
2 tablespoons butter
2 garlic cloves, peeled and finely chopped
1/2 teaspoon fresh black pepper
1/2 teaspoon Mexican oregano
2/3 cup chicken broth
1 1/4 pound medium shrimp, peeled,deveined (if you wish) and cut into pieces slightly smaller than 1/2 inch
Salt
A little vegetable oil
12 fresh corn tortillas
4 ounces (about 1 cup) shredded Mexican melting cheese (like Chihuahua,quesadilla, or  asadero) or Monterey Jack, brink or mold cheddar
A cup or so Tangy Avocado-Peanut Salsa (or another of your favorites)

Directions
In a medium (10-inch) skillet over medium heat,toast the arbol chiles until they are noticeably darker and very aromatic, about 1 1/2 minutes.  Cool, then crumble into small pieces.  Heat the butter in the skillet over medium heat, add the garlic andstir for a minute.  Stir in the chile pieces, pepper, oregano and broth, raise the temperature to medium-high and boil until the mixture has reduced to just a few tablespoons and is noticeablythicker, about 8 minutes.  Add the shrimp and stir until the pieces are nearly cooked through, about 4 minutes (there should be just a hint of pink at the center).  Remove from the heat, taste and seasonwith salt, usually 1/2 teaspoon.  Lightly oil the tortillas, lay them by pairs on a griddle or skillet over medium heat, flipping to warm through.  Top each pair with a portion of the cheese and letmelt, then top with a hefty amount of the filling and serve. 

Tangy Peanut-Avocado Salsa
Salsa de Aguacate con Cacahuate y Limon
Makes about 1 1/2 cups
This salsa can be made with toastedpumpkinseeds.
From Season 8   Mexico - One Plate at a Time                        

Ingredients
2 tablespoons roasted peanuts
2 serrano chiles, stemmed and roughly chopped
1/3 cup roughly chopped,...