Ingredients

2 dried ancho chiles* (see tips)
2 dried guajillo chiles
2 dried chiles de arbol
2 tomatoes, quartered
1/2 small onion, chopped
2 tablespoon achiote paste** (see tips)
3 tablespoon canola oil, divided
1 tablespoon garlic clove, peeled

1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon ground cloves
1 teaspoon small onion, sliced
1 pound uncooked medium shrimp, peeled, deveined
2 tablespoon fresh lime juice
1 tablespoon avocado, peeled, pitted, sliced
8 tablespoon 5- to 6-inche-diameter corn tortillas, warmed

Preparation

Baking Directions:

Seed and coarsely chop ancho chiles, guajillo chiles, and chiles de arbol; place in medium bowl and pour enough boiling water over to cover.

Let stand 10 minutes to soften; drain.

Transfer chiles to blender; add tomatoes, chopped onion, achiote paste, 2 tablespoons canola oil, garlic, oregano, cumin, and cloves; puree until smooth.

Season to taste with salt.

(Chile sauce can be made 1 day ahead.

Cover and chill.)

Heat remaining 1 tablespoon canola oil in large nonstick skillet over medium-low heat.

Add sliced onion and sauté until soft but not brown, about 15 minutes.

Add chile sauce; increase heat to medium-high and bring to boil.

Sprinkle uncooked shrimp with salt and pepper; add shrimp to sauce in skillet and cook until just opaque in center, adding water by 1/4 cupfuls if sauce is very thick, about 6 minutes.

Stir in fresh lime juice.

Serving Directions:

Divide shrimp and sauce among 4 plates.

Garnish with avocado slices and lime wedges and serve warm corn tortillas alongside.

Tips:

*Available at some supermarkets and specialty foods stores and at Latin markets.

**A paste made from achiote seeds; available at Latin markets.