4. Shrimp Chorizo
What you need:
2 tbsp oregano
2 tsp whole black peppercorns
2 tsp coriander seeds
2 bay leaves
2 whole cloves
A stick of cinnamon
Tablespoon of garlic
10 guajillo chiles
1 and ½ cups of heavy cream
2 tbsp sugar
Tbsp salt
One egg white
About 40 shrimp, deveined and peeled, and cooked until pink.
To make:
Heat a skillet over medium heat. Toast the coriander, oregano, peppercorns, cloves, bay leaves, and cinnamon for about 30 seconds. Move to a spice grinder and pulse into a powder. Heat another skillet up and cook the chiles and the garlic, turn as needed. Remove from the heat and transfer to a bowl.
Cover with some boiling water and let soak for 30 minutes. In a food processor, add the garlic, spice mix, sugar, salt, cream, and egg white. Drain the chiles and add to the food processor. Puree until smooth. Transfer the sauce to a bowl and add in the shrimp and mix until just combined. Serve alone or with tortillas.