Devilish Shrimp Tacos -- Camarones a la Diabla

[@rogertemple7193]

More delicious food from Mexico thanks Rick.🇲🇽🌶️🥩🧅🇺🇲

[@armandfleming2371]

Thank you for making my favorite Mexican dish! The Mexican restaurants in my town cook the onions in the sauce and serve with rice, but I would love to try the tacos.

[@crazicountrygirl3166]

This is what I order when I go to any Mexican restaurant. 😋

[@JL-cb8gl]

Going on the menu for the next week!

[@patibarrera2874]

Instead of hot sauce I use the adobo sauce from the can of chipotle chiles. It gives it a really good and spicy flavor.

[@NancyKCinKC]

Watched the video - sounded good so made them tonight. They were delicious!!!

[@esmeraldajohnson1364]

If you're ever in Phoenix there is a place in Mesa AZ called Taquitos Jalisco and they make the best camarones a la diabla!

[@eileennahan7830]

Another delicious treat. I can’t wait to make this meal.😅❤😅

[@FollowTheJohn]

This looks AMAZING.

[@menkros1]

Made me hungry

[@clehrich]

Something I've never understood with these dried-reconstituted chile sauces: Every time, you pour the puree into a medium-hot saucepan, caramelize, and reduce. Then you pour in water or stock. But inevitably, the blender in which you made the puree has some stuff left in that you can't scrape out. Is there some reason why you don't put the liquid into the blender, shake it a bit, and then add that when it's time to add the liquid to the reduced sauce base? Does it give a weird flavor or something?

[@johnolz1886]

Looks great but I would add shredded cabbage w/ a little crema

[@suzannkuhns777]

Yumm great advice! With the shrimp I have always wondered about to “fresh ish “ ones… I usually buy the frozen but it was out of convenience… i.e. they are just there waiting for when we are ready instead of running to the store on a special trip.

[@erikherroz2638]

I only use a food mill to my chill pepper to separate the chili skins. You will have a chill pure paste when finished

[@geraldinefields1730]

Thank you.

[@PaulsYouTube]

I just use chile de arbols paste, butter and salt and sautee with a finely chopped onions and garlic. Then garnish with finely chopped cilantro and serve over rice.

[@richj011]

Maybe a margarita or a cold Modelo!

[@teresamarrufo2775]

Cumin is the bane of my existence.

[@stevendreith4343]

Bet that's good with some rice rolled-up in a flour tortilla.

[@pandoraeeris7860]

This would be awesome with crab meat!

[@fademusic1980]

Think I might use this to make some maryland blue crab tacos

[@dreambiggmedia]

I keep thinking this is a skip bayless alter ego lol

[@sirveyer]

......(looking at watch, waiting for the new books)......

[@elfuturomio]

🤣

[@erikherroz2638]

The skins make the sauce taste bitter