Camarones Rancheros Recipe

Season Prawns

Pat prawns dry with paper towels. In a bowl toss prawns with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp ground cumin, 1 tablespoon olive oil and 1 tablespoon fresh lime juice. Set aside to marinate briefly (10–15 minutes) while you prepare the salsa ranchera and roast the poblano.

Cook Prawns

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. When oil is shimmering, add prawns in a single layer and cook 1½–2 minutes per side until pink and just opaque. Remove prawns to a plate and keep warm. Do not overcook.

Char and Peel Poblano

Place the poblano directly over a gas flame or under a broiler, turning occasionally, until skin is blistered and blackened on all sides (about 6–8 minutes). Put the hot poblano into a bowl and cover with plastic wrap or a tight lid for 10 minutes to steam. Peel off the blackened skin, remove seeds and stem, and slice into 1/2-inch strips. Reserve.

Toast Guajillo Chilies and Vegetables

Heat a dry skillet over medium heat. Add the dried guajillo chilies and toast 20–30 seconds per side until fragrant (do not burn). In the same skillet, add the roma tomatoes and char them on all sides until softened and slightly blackened (about 6–8 minutes), turning. Remove chilies and tomatoes and set aside. Roughly halve the onion and char the cut side in the skillet until softened and slightly browned (3–4 minutes).

Make Salsa Ranchera

Soak the toasted guajillo chilies in 1/4 cup hot water for 10 minutes to rehydrate. In a blender, combine charred tomatoes, rehydrated guajillo chilies (discard soaking liquid if very sandy, or add up to 2 tablespoons back), charred onion, garlic cloves, 1/2 tsp oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 cup of the chicken or vegetable broth. Blend to a slightly chunky but saucy consistency. Taste and adjust salt and pepper. If too thick, add remaining up to 1/4 cup broth.

Finish Salsa

Heat 1 tablespoon neutral oil in the skillet over medium heat. Pour the blended salsa into the skillet and simmer gently 6–8 minutes, stirring occasionally, until it deepens in color and the raw garlic/onion flavor cooks off. Stir in chopped cilantro and remove from heat.

Combine Prawns with Salsa and Poblanos

Return the cooked prawns to the skillet with the warm salsa ranchera and add the sliced roasted poblano. Toss gently and heat through 1–2 minutes so the flavors meld. Adjust seasoning with additional salt or lime if needed.

Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave. Divide the prawns, salsa and poblano strips among tortillas or plate family-style. Garnish with extra cilantro leaves and serve with lime wedges on the side.