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  • Shrimp 32
  • Prickly pear strips 2 leaves
  • Ancho chili peppers 3 chili peppers
  • Pasilla chili peppers 2 chili peppers
  • Hot water 2 cups
  • Tomatoes 2 tomatoes
  • Garlic 2 cloves
  • Onion ¼ onion
  • Oil 2 soupspoons
  • Salt to taste
  • Chicken broth ½ cup
  • Corn tortillas decoration


Clean and peel shrimp and leave tails on. Add abundant salt to prickly pears and let rest for approximately 20 minutes. Once the sap has been extracted, clean prickly pear leaves, washing with cold water. For the sauce, roast chili peppers and tomatoes on a flat frying pan or comal. Clean chili peppers removing seeds and veins. Soak in warm water for 20 minutes. Put soaked chili peppers with half the water in which they have been soaked, together with chicken broth in blender, add roasted, peeled tomatoes, garlic cloves and onion. Spice to taste. In a skilled, heat oil, add remaining onion, sauté for 2 minutes. Heat a skillet, add a bit of oil and cook prickly pear leaves, sautéing for approximately 5 minutes; add sauce and once it boils, add shrimp. Leave shrimp for approximately 4 minutes and serve immediately. Decorate with corn tortilla strips fried in oil.

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