Ingredients
TORTILLAS
- 1 cup corn oil
- 18 very thin tortillas, 2 1/2—3 inches in diameter
- Salt
TOPPING
- 2/3 cup butter, at room temperature
- 4 1/2 tablespoons canned chipotle chiles, pureed
- 1 teaspoon Cholula sauce (hot sauce)
- Salt
- 18 medium shrimp—shelled, deveined and rinsed
- 2 tablespoons olive oil
- 2 ripe medium avocados, thinly sliced
- 1/2 cup Pico de Gallo salsa
- Salt
Description
Food & Wine
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