Mexican · dinner
30m
Total time
4
Servings
—
kcal
easy
Difficulty
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FAQ · Things people ask
8–10 for properly fiery. The sauce should be uncomfortable but not unpleasant. Remove the seeds from half of them to dial it back; add more chiles for maximum heat. The guajillo tempers the árbol — without it, the sauce would be just hot, not complex.
Fresh is best but frozen shrimp thawed in cold running water is perfectly acceptable. The key is that the shrimp must be completely dry before adding to the sauce — excess moisture drops the pan temperature and causes steaming rather than searing.
White rice and warm corn tortillas. The sauce is too spicy and concentrated to eat plain — it needs a starch to buffer it. Cold Mexican beer alongside is traditional.
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