Boo! Refried black beans, tortilla-crusted shrimp, and beady eyes.
Tacolicious’s Night of the Headless Shrimp Taco
With a smear of black refried beans and a drizzle of our Legendary Orange Sauce, these tacos are spirited (Halloween colors, but conveniently Giants colors too) and perfectly good made with your typical pre-headed shrimp. But if you want to freak a few squeamish friends out, buy head-on shrimp and fry up a few of the heads to use as garnish. Let their beady eyes do the talking. If this is too scary to make at home, come into any of our locations starting next Thursday, October 30th, and it’ll be on the menu for the week.
Serves about 4
1 pound 26–30-count peeled and deveined shrimp
1 tablespoon cornstarch
1 whole egg, whisked
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon garlic powder
2 cups pulverized corn tortilla chips, preferably unsalted
1 cup canola oil
12 corn tortillas
1 cup refried black beans
½ cup Legendary Orange Sauce (see below)
½ cup Mexican crema or sour cream
16-20 sprigs of cilantro, optional
In a large bowl, mix the shrimp with the cornstarch, egg, salt, black pepper, paprika, garlic powder and cayenne pepper.
Add the pulverized corn chips to the bowl and toss well with the shrimp until they’re evenly coated. Heat the canola in a frying pan over medium-high heat. Once hot, working in 2 to 3 small batches, cook the shrimp in the oil for 30-45 seconds per side, until they are firm and golden brown. Transfer onto a paper towel lined plate to drain excess oil.
To assemble, heat two small corn tortillas in a cast-iron skillet over medium heat for about 30-40 seconds per side, and then top each one with a smudge of bean puree, 3 to 4 shrimp, a drizzle of crema or sour cream and a drizzle of Legendary Orange Sauce (as much or as little as you would like). Optionally top with few sprigs of cilantro. Serve with or without fried shrimp heads.
The Legendary Orange Sauce (Excerpted from Tacolicious, Ten Speed Press, 2014)
This salsa is modeled after what is called nothing sexier than “the orange sauce” by the devoted regulars of La Victoria taqueria in San Jose, California. Because Telmo spent the better part of his young culinary life trying to perfect his own version, it was with some reluctance that he is sharing his recipe here. This recipe makes quite a bit, but it will keep for a long time in your refrigerator, or you can bottle it and gift it to your most deserving friends.
Makes about 3 cups
2 Roma tomatoes, halved lengthwise
1/2 yellow onion, sliced into 1/2-inch-thick rounds
1 cup vegetable oil
3 large cloves garlic
1/2 cup packed dried árbol chiles, stemmed
1/3 cup cider vinegar
1/2 cup water
1 tablespoon kosher salt
Position a rack on the top level of the oven, about 4 inches from the broiler. Turn on the broiler. Line a rimmed baking sheet with aluminum foil. Place the tomatoes, cut side down, and the onion slices on the prepared baking sheet and broil for 10 to 12 minutes, until soft and a bit charred. Let cool to room temperature.
Heat 2 tablespoons of the vegetable oil in a sauté pan over medium-high heat. When the oil is hot, add the garlic and cook, turning the cloves several times with tongs, for about 3 minutes, until browned. Now add the chiles and heat them, turning them a few times, for 1 to 2 minutes, until they just start to toast.
Take care that they do not burn. You want them to darken where they touch the pan but not blacken completely.
Transfer the chiles and garlic to a blender, pour in the vinegar and water, and let stand for about 5 minutes to soften.
Add the roasted vegetables and any juice from the pan and the salt and puree on high speed until smooth.
Turn down the blender speed to low and pour the remaining 7/8 cup oil through the small opening in the lid, adding it in a slow, steady stream. This ensures the mixture will emulsify, creating the desired creamy consistency. The end result should be slightly thick.
Serve now or store in an airtight container in the refrigerator for up to 2 weeks.