Ingredients

  • 1 (12.5 ounce package) Mi Rancho Organic Corn Taco Sliders
  • ½ cup corn meal or more
  • 2 quarts canola or vegetable oil, for frying
  • 2 pounds raw peeled and deveined shrimp, 31-40 per pound count, thawed
  • 2 eggs, lightly beaten
  • Salt

Salsa Roja

  • 10 ancho chiles
  • 1 can diced tomatoes and juice
  • 1/2 cup chopped white onion
  • 6 cloves garlic
  • 1 tsp. dried oregano
  • 1 1/2 cups low-sodium chicken broth
  • 1 T. olive oil
  • Salt

Salsa Verde

  • 1 pound tomatillos, husked and rinsed
  • 4 serrano chiles, halved lengthwise, stemmed and seeded
  • 1/2 cup chopped white onion
  • 2 cloves garlic
  • 1 T. olive oil
  • Salt

Instructions

Arrange the Mi Rancho Organic Corn Taco Sliders in a single layer on a baking sheet or cutting board and cover with a dry kitchen towel. Let sit out at room temperature at least 12 hours or overnight.

Preheat oven to 300°F. Bake the tortillas for 20 minutes, turning the tortillas halfway through baking time. Remove from oven and cool to room temperature.

In a food processor, grind cooled tortillas as finely as possible. Transfer to a 2-cup measuring cup. Fill the remaining space of the measuring cup with corn meal until 2 cups is reached. Transfer to a shallow dish.

Meanwhile, heat the canola oil to 350°F.

Create an assembly line to coat and fry the shrimp. Working with 3 or 4 shrimp at a time, dip each shrimp in a bowl with the lightly beaten egg and toss to coat. Next, dredge each in the ground tortilla mixture. Carefully place in the heated oil and fry until golden brown, turning once, about 20 to 30 seconds. Immediately transfer to a plate lined with paper towels to drain and sprinkle with salt. Repeat with remaining shrimp.

When all the shrimp have been fried, serve immediately with Salsa Roja and Salsa Verde. Or, transfer to an oven heated to 200°F to keep warm.

Salsa Roja:
Tear the chiles into large pieces, removing and discarding the stem and seeds. In a large bowl, cover chile pieces with boiling water. Weigh down with a plate or bowl so the chiles are completely submerged and let soak for 15 minutes. Drain.

In a blender, combine chiles, tomatoes, onion, garlic, oregano, and ½ cup chicken broth. Blend until smooth, adding more chicken broth if necessary until smooth.

In a medium saucepan or skillet, heat oil until shimmering. Stir in blended sauce, remaining chicken broth, and ½ tsp. salt. Bring to a simmer and heat until thickened, stirring occasionally, about 5 minutes. Taste and add more salt if desired.

Remove from heat. Serve warm or at room temperature. Or, cool and store covered in the refrigerator until serving time. Bring to room temperature or reheat before serving.

Salsa Verde:
In a medium saucepan, cover tomatillos with water and bring to a simmer over medium heat. Cook until the tomatillos begin to lighten in color and soften, 5 minutes.

Add chiles and garlic to the saucepan and continue cooking 5 minutes longer. Drain, reserving the cooking liquid.
Transfer tomatillos, chiles, and garlic to a blender. Add ½ cup reserved cooking liquid and process until smooth.

In a medium saucepan or skillet, heat oil until shimmering. Stir in blended sauce and ½ tsp. salt. Bring to a simmer and heat until thickened, stirring occasionally, about 10 minutes. Taste and add more salt if desired.

Remove from heat. Serve warm or at room temperature. Or, cool and store covered in the refrigerator until serving time. Bring to room temperature or reheat before serving.