Steps
- Melt 2 tablespoons of unsalted butter in a skillet over medium-high heat. Cook 1 diced poblano pepper and ½ diced yellow onion for 5-7 minutes, until softened.
- Stir in 3 minced garlic cloves for 30 seconds. Add 450g of peeled, deveined shrimp cut into bite-size pieces and 1½ tablespoons of adobo sauce from canned chipotles.
- Add 1 teaspoon of kosher salt, ¼ teaspoon of black pepper, and ¼ teaspoon of smoked paprika. Cook for 3-4 minutes, until the shrimp are opaque and firm.
- Warm 10 corn tortillas on a dry griddle until pliable. Divide 2½ cups of shredded Chihuahua cheese and the shrimp filling among them, then fold in half.
- Heat 2 tablespoons of canola oil in a skillet over medium heat. Fry in batches for 1-2 minutes per side, until crisp and melted, adding oil as needed. Garnish with cilantro and guacamole salsa.