Udang Diabla

Name: Udang Diabla
Cuisine: mexican
Ingredients: 500 g large shrimp, peeled and deveined; 3 dried guajillo chiles, stemmed and seeded; 2 dried árbol chiles, stemmed; 1 dried ancho chile, stemmed and seeded; 3 Roma tomatoes, quartered; 1/2 white onion, roughly chopped; 3 garlic cloves; 2 tbsp vegetable oil; 1 tsp dried oregano, Mexican preferred; 1/2 tsp ground cumin; 1 cup chicken broth or water; 1 tbsp lime juice; Salt to taste; Fresh cilantro, chopped for garnish

MBG-eligible

Camarón a la Diabla

Udang Diabla — Photo: Cahyo Ramadhani, CC BY-SA 3.0 · wikimedia-commons

Ingredients

500 g large shrimp, peeled and deveined
3 dried guajillo chiles, stemmed and seeded
2 dried árbol chiles, stemmed
1 dried ancho chile, stemmed and seeded
3 Roma tomatoes, quartered
1/2 white onion, roughly chopped
3 garlic cloves
2 tbsp vegetable oil
1 tsp dried oregano, Mexican preferred
1/2 tsp ground cumin
1 cup chicken broth or water
1 tbsp lime juice
Salt to taste
Fresh cilantro, chopped for garnish

Instructions

1Toast guajillo, árbol, and ancho chiles in a dry comal over medium heat until fragrant, 30 seconds per side; do not burn.
2Soak toasted chiles in hot water 15 minutes until softened; drain, reserving soaking liquid.
3Blend soaked chiles with tomatoes, onion, garlic, oregano, cumin, and 1 cup broth until completely smooth; strain through fine sieve.
4Heat oil in large skillet over medium-high; pour in strained sauce and fry 5 minutes, stirring constantly, until darkened and oil separates.
5Add shrimp, season with salt, and cook 2-3 minutes per side until pink and cooked through.
6Finish with lime juice, adjust salt, and garnish with cilantro; serve immediately with warm corn tortillas and rice.

Source: llm-generated