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Prep 30min
Total30min
Servings12
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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 and Fajitas (10 Count), warmed
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Steps
1
In medium bowl, soak pasilla chiles in hot water about 1 minute. Remove and discard seeds. Chop chiles; set aside.
2
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.
3
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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