Ingredients
1 pound raw large shrimp, tail off
1/4 teaspoon sea salt
¼ cup Oléico Safflower Oil, divided
1/3 cup white onion, chopped
1 poblano chile, seeds and stem removed and sliced in strips
3 garlic cloves, divided
2 Roma tomaotes, chopped
½ teaspoon garlic salt
1 tablespoon sour cream
2 canned chipotle chiles in adobo, finely chopped
2 tablespoons chipotle adobo sauce
2 ½ cups shredded chihuahua cheese (or any melting cheese)
12 corn tortillas
Instructions
Clean and rinse shrimp thoroughly. Chop in small pieces. Season with salt and set aside.
Finely chop 2 garlic cloves and mince the remaining clove.
Add 2 tablespoons Oléico Safflower Oil to a large frying pan over medium heat. Add onion and poblano strips. Cook until onion begins to soften; about 5 minutes. Add 2 chopped garlic cloves and tomatoes. Reduce heat, season with garlic salt and continue cooking for 5 minutes. Add sour cream, chipotles, adobo and remaining minced garlic clove. Cook for 3 minutes stirring frequently, add shrimp and cook for an additional 3 minutes or until shrimp turn pink. Remove from heat and set aside.
Heat remaining oil in a large frying pan. Fry each corn tortilla for 10 seconds on each side, add 2 tablespoon cheese and 1/3 cup shrimp mixture to tortilla. Fold and continue cooking until cheese melts; 1 minute. Repeat with remaining ingredients. Transfer to a serving plate. Serve.