Shrimp a la Mexicana

INGREDIENTS

  • 3 tablespoons lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
  • 3 serrano OR one large jalapeño, stemmed
  • 1 small onion, diced
  • 1 ripe medium-large tomato, cored and diced
  • 1 pound x shrimp, peeled, deveined, tails removed, and chopped into 1/2 inch pieces
  • A few sprigs cilantro, finely chopped
  • A big squeeze of lime juice

INSTRUCTIONS

Melt the lard or other fat in a medium-size skillet set over medium heat. For a milder dish, seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.

Add the shrimp to the skillet, letting the shrimp cook until they're almost done through, about three minutes. Add a big handful of chopped cilantro and a squeeze of fresh lime juice, then scoop into a warm tortilla.