Camarones De Arbol Recipe
Make Camarones De Arbol Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Make your own mole plate
Method
Make your own mole plate
- 1
Toast and prep arbol chiles
Stems removed from 6 dried árbol chiles. In a dry skillet over medium heat, toast until the skins blister and chiles become fragrant, about 1-2 minutes per side. Do not burn.
- 2
Rehydrate chiles
Transfer toasted chiles to a heatproof bowl and cover with hot water. Let soak 15-20 minutes until soft. Drain, reserving 1/2 cup of soaking liquid.
- 3
Roast vegetables
In a heavy skillet, heat 1 tablespoon of oil. Add chopped onion, minced garlic, and halved tomatoes. Sauté until onions are translucent and tomatoes are charred and softened, about 8-10 minutes.
- 4
Toast seeds and nuts
In a separate dry skillet, toast sesame seeds 2 minutes, almonds 2-3 minutes until fragrant, peanuts 2-3 minutes, and pepitas 2-3 minutes, stirring frequently to prevent burning.
- 5
Blend the base
In a blender, combine rehydrated chiles (with 1/2 cup soaking liquid), roasted onion, garlic, roasted tomatoes, toasted sesame seeds, almonds, peanuts, pepitas, cocoa powder, Mexican chocolate, cinnamon, cumin, cloves, tortilla pieces, and 1 cup chicken stock. Blend on high until smooth, adding stock as needed to reach a thick but pourable consistency.
- 6
Strain the mole
Pour the blended mixture through a fine sieve into a pot, pressing on solids to extract as much sauce as possible. Discard solids.
- 7
Simmer and season
Place the strained mole in a saucepan. Add the remaining 1 cup chicken stock (adjust to desired thickness). Simmer on low for 20-25 minutes, whisking occasionally. Season with salt to taste.
- 8
Cook the shrimp
Pat shrimp dry and season lightly with salt. In a skillet, heat 1 tablespoon oil over medium-high heat. Sear shrimp 2-3 minutes per side until pink and just cooked through. Remove from heat.
- 9
Combine and serve
If the sauce is thick, thin with a splash of water or stock. Add the cooked shrimp to the mole and warm through for 1-2 minutes. Serve scoops of mole on warm plates, top with shrimp, and garnish with a little extra sesame if desired.
