Shrimp And Pasilla Chile Tacos Recipe

Ingredients

5

small or 3 large dried pasilla chiles

2

tablespoons olive oil

1

small red onion, cut into julienne strips

2

cloves garlic, finely chopped

1 1/4

lb uncooked deveined peeled medium shrimp, chopped

1

teaspoon dried marjoram leaves

3

bay leaves

1/2

teaspoon salt

1/4

cup Progresso™ chicken broth (from 32-oz carton)

6

plum (Roma) tomatoes, chopped

1/4

cup finely chopped fresh cilantro

1

package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), warmed

Preparation

In medium bowl, soak pasilla chiles in hot water about 1 minute. Remove and discard seeds. Chop chiles; set aside.

In 12-inch skillet, heat oil over medium-high heat. Add onion and garlic. Cook and stir about 3 minutes or until onion is tender. Add shrimp; cook about 2 minutes or until shrimp turn pink. Stir in chiles, marjoram, bay leaves and salt. Stir in chicken broth; cook and stir 2 to 3 minutes or until mixture is reduced.

Add tomatoes and cilantro; cook 1 minute. Remove bay leaves. Cool slightly. Spoon about 1/2 cup mixture onto each tortilla. Roll up tortillas.

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