Guajillo Shrimp and Avocado Tostones
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Yields 20 appetizers
- 8 dried guajillo peppers, stemmed
- 4 cups water
- 2 tbsp honey
- 1 garlic clove, peeled
- 3/4 tsp salt, divided
- 2 medium green plantains, peeled
- 1/4 cup vegetable oil, divided
- 20 uncooked large shrimp, peeled and deveined
- 1 avocado, peeled and seeded
- 2 tbsp finely chopped fresh cilantro
- 1 tbsp lime juice
- Additional chopped fresh cilantro (optional)
- Place peppers and water into microwave, covered, on high for 6-8 minutes or until soft. Reserve 1 cup of the liquid; drain remaining. Place peppers, 1/2 cup of the reserved liquid, honey, garlic and 1/2 tsp of the salt into blender. Blend until a smooth paste forms, adding additional reserved liquid as needed. Press paste through strainer; set aside.
- Cut plantains on a bias into twenty 1/4-inch-thick slices. Heat half of the oil in skillet over medium heat 1-3 minutes or until shimmering. Cook plantains in two batches 3-4 minutes or until light brown, turning once. Flatten plantains with flat side of a meat tenderizer Add remaining oil to skillet; cook plantains again in two batches 3-4 minutes or until crisp, turning once. Transfer tostones to serving platter. Add shrimp to skillet; cook 3-4 minutes or until cooked through, turning once. Remove skillet from heat and stir in pepper paste.
- Combine avocado, cilantro, juice and remaining salt in a bowl; mash. Top tostones with avocado mixture and shrimp; garnish with additional cilantro, if desired.