Ingredients (serves 4):
shrimp (400g, or just about one pound, of medium size shrimp)
tomatoes (two big, round ones)
bell pepper (one, any color)
chile serrano (one)
cilantro (five branches)
canned chipotle (only need two chiles from the can. “Del Monte” is a popular brand where I’m living, if you want a recommendation.)
cumin (just enough for one sprinkle)
lemon (a small one)
onion (white, 1/2 of a medium size one)
garlic (one single clove)
butter (or lard, if you really want to go fully authentic)
1. Make the sauce:
In a frying pan, put 1 tbs olive oil and preheat.
Cut the two tomatoes each into quarters, so you now have eight pieces, total.
Cut the 1/2 onion you have in half, so you now have two 1/4 pieces.
Roast just one 1/4 piece of onion and all eight tomato pieces in the pan.
Once roasted, put them in a blender along with the two chipotle chiles, the one serrano chile, the one garlic clove, the cilantro, and add 1/2 cup of water to the mixture, and then blend it. Now you’ve got your sauce!
2. Make the garnish:
Peel and devain the shrimp.
Thinly slice the bell pepper and the remaining 1/4 piece of onion.
Using the same pan as before, add some butter (or lard) and toast the onions until they start acquiring that golden color.
With the onions still toasting, add in the bell pepper slices and toast them until they start becoming soft, but before they do turn soft, add the shrimp to this pan mixture.
Stir everything and make sure nothing gets burnt or even crispy; you don’t want crispy: just cooked.
Before the shrimp are fully cooked, stir in the sauce and let it boil.