Directions:

1. Prepare the Salsa Roja:

Heat a skillet over medium heat. Toast the guajillo and ancho chilies for 30 seconds per side until fragrant.

Soak the chilies in hot water for 10 minutes to soften.

Roast the tomatoes, onion, and garlic in the skillet until charred and soft.

Blend the chilies, tomatoes, onion, garlic, oregano, and chili powder with the stock until smooth.

Heat olive oil in the skillet. Pour in the blended sauce, season with salt and pepper, and simmer for 10 minutes until thickened.

2. Cook the Shrimp:

In a bowl, toss the shrimp with olive oil, smoked paprika, cumin, salt, pepper, and lime juice.

Heat a skillet over medium-high heat. Sauté the shrimp until pink and fully cooked (about 2-3 minutes per side). Remove and set aside.

3. Combine Shrimp and Salsa Roja:

Add the shrimp to the skillet with the salsa roja.

Simmer for 2-3 minutes, allowing the flavors to meld.

4. Warm the Tortillas:

Heat flour tortillas on a dry skillet or directly over a flame for a slight char.

5. Assemble and Serve:

Spoon the shrimp in salsa roja onto a warm tortilla.

Garnish with chopped cilantro and a squeeze of lime.

Add sliced avocado if desired.

Enjoy your Mexican Shrimp in Garlic Salsa Roja wrapped in warm flour tortillas! 🌮✨

Mexican Shrimp in Garlic Salsa Roja with Flour Tortillas