A light salad of shrimp, alfalfa sprouts and onion tops chewy-crunchy chilaquiles cooked in a piquant red salsa. The dish is finished with Mexican crema and sliced avocado.
4 large guajillo chiles , stems and seeds removed1 recipe homemade totopos, or 12 ounces store-bought totopos1 pound large shrimp, shelled and deveined1 cup cilantro, roughly choppedIn a medium saucepan, bring tomatoes, garlic, guajillos, broth , and 1½ teaspoons of salt to a simmer over medium heat. Partially cover with a lid and cook until the guajillos are soft and pulpy and the tomatoes are bursting out of their skins, 20 minutes.
Add shrimp and cook until they turn pink and shrimp are just cooked through, 2 to 3 minutes. Transfer shrimp to a medium bowl and cool.In a large stockpot big enough to fit all the totopos, combine the totopos with half of the salsa over medium-low heat. Gently stir with a spatula until totopos are fully coated, taking care not to let them get too soft , 3 minutes. Turn off the heat.Chop the shrimp into bite-sized pieces and put them back into the bowl.
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