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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.
While the peppers are softening, prep the rest of your ingredients, set aside.
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.
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.
Serve with rice and a salad, over tostadas, in a corn tortilla...Garnish with fresh cilantro.