PREPARATION

Cook the peppers with onion and tomato in a cup of water, allow to cool and blend with garlic, tortilla dough and vinegar. Then ten separate lícuelas shrimp heads and three cups of water. Book both preparations. Season shrimp with remaining salt and pepper, saute in hot olive oil until they turn pink and remove from fat. Reserve. Pass the sauce through a sieve and pour into the container in which the shrimp dish, pour the required amount of liquid water shrimp to make a thick broth and adjust the salt and pepper. Preparation and simmer add shrimp, and wait until these are cooked and finally add a little oregano and vinegar. Serve immediately, accompanied with biting peeper, lemon and golden corn tortillas the griddle is important to see that the shrimp were not cooked too much to not lose their freshness and firmness.