Recipe from “Enchiladas: Aztec to Tex-Mex” by restaurateur Cappy Lawton and food writer Chris Waters Dunn: http://www.enchiladasbook.com/
Makes 6 enchiladas
The Vinaigrette:
5 guajillo chiles, cleaned, destemmed, deseeded, and dry roasted
2 to 3 chipotles en adobo
Zest of 1 orange
3⁄4 cup (178 ml) rice wine vinegar
1 tablespoon (10 grams) fresh ginger, peeled and grated
1 1⁄2 teaspoons (1 gram) fresh oregano or 1⁄2 teaspoon (1 gram) dried Mexican oregano
1⁄2 teaspoon (1 gram) ground allspice
1⁄2 medium white onion, peeled, small dice, rinsed in a sieve, and patted dry
2 tablespoons (26 grams) sugar
1 1⁄4 cups (296 ml) vegetable oil
Kosher salt to taste
Soak the prepared guajillo chiles in hot water until soft, about 15 minutes. Place in a blender along with the chipotles en adobo, orange zest, and vinegar, and pulse until the chiles and zest are finely minced. Add the ginger, oregano, allspice, onion, and sugar. With the blender running, slowly add the vegetable oil until emulsified. Add salt to taste. Whisk or shake well before using.
The Shrimp:
24 medium shrimp (1 1⁄4–1 1⁄2 pounds, 567–680 grams, before preparing)
2 tablespoons (30 ml) avocado oil or other vegetable oil
Kosher salt to taste
Guajillo chile powder to taste (see note)
Peel and devein the shrimp. Place the avocado oil in large pan over medium-high heat.
When the oil is hot, add shrimp and cook, frequently stirring or tossing, until just opaque, about 2 minutes. Be careful not to overcook. Remove the shrimp from pan. Season with salt and guajillo chile powder to taste, place on a warm plate, and loosely cover with foil.
To Assemble:
24 inner leaves from hearts of romaine lettuce, washed, dried, and torn into bite-size pieces
6 fresh white corn tortillas
12 cherry tomatoes, halved
Cilantro microgreens (or substitute arugula, radish, or other spicy microgreens, see note)
Have the salad components ready and at hand. Toss the romaine lettuce with just enough vinaigrette to coat. Warm the tortillas on a dry comal, iron griddle, or skillet until soft and pliable. Place the tortillas on individual serving plates, 1 per serving. Top with the dressed romaine lettuce and shrimp, 4 per serving.Garnish with the cherry tomatoes, 4 halves per plate, and microgreens to taste. Drizzle a little more vinaigrette over the top just before serving.
Note: To make the ground guajillo chile powder: Clean, destem, deseed, and dry roast a guajillo chile until crisp and grind to a powder in a spice grinder.