Availability varies by market
Coors Light’s refreshing carbonation cuts through the spiciness of the ancho chillies, while the balance of light and sweet flavours of the beer complement the freshness of the shrimp. The variety of flavours in these tacos is an ideal match for the clean hop finish of Coors Light.
- 2 to 3 dried ancho chilies, stemmed
- 2 tbsp. (30g) butter
- 2 cloves (6g) minced garlic
- ½ tsp. (2.5g) fresh black pepper
- ½ tsp. (2.5g) dried oregano
- ⅔ cup (160ml) chicken broth
- 1 ¼ lbs. (550g) medium shrimp, peeled, deveined (if you wish) and cut into pieces slightly smaller than ½ inch
- A pinch (3-4g) fine sea salt
- 2 tbsp. (30ml) vegetable oil
- 12 fresh corn tortillas
- 1 cup (225g) shredded Mexican melting cheese
- In a medium (10-inch) skillet over medium heat, toast the ancho chilies until they are noticeably darker and very aromatic, about 1 1/2 minutes. Cool, then crumble into small pieces.
- Heat the butter in the skillet over medium heat, add the garlic and stir for a minute. Stir in the chile pieces, pepper, oregano and broth, raise the temperature to medium-high and boil until the mixture has reduced to just a few tablespoons and is noticeably thicker, about 8 minutes.
- Add the shrimp and stir until the pieces are nearly cooked through, about 4 minutes (there should be just a hint of pink at the center). Remove from the heat, taste and season with salt, usually 1/2 teaspoon.
- Lightly oil the tortillas, lay them by pairs on a griddle or skillet over medium heat, flipping to warm through. Top each pair with a portion of the cheese and let melt, then top with a hefty amount of the filling and serve.