Step 1

In a large bowl, combine the chile guajillo and the chile de arbol, cover with water and bring to a boil. Reduce heat and simmer for 10 minutes.

Step 2

While the peppers are softening, prep the rest of your ingredients, set aside.

Step 3

After 30 minutes, drain the peppers and transfer to the blender, add the chicken broth, cumin,salt to taste and a pinch of fresh cracked pepper, blend until smooth. Strain sauce through a wire mesh strainer into a bowl. Set aside.

Step 4

In a large pan, heat 2 tablespoons of olive oil to medium/high heat, add the onions and cook for 4 to 5 minutes, add the garlic and cook for 1 more minute. Add the poblanos and shrimp. Cook, stirring often, for 3 to 4 minutes. Add the strained sauce and stir well to combine. Cook for another 2 minutes. Cover and remove from heat.

Step 5

Serve with rice and a salad, over tostadas, in a corn tortilla...Garnish with fresh cilantro.