Camarones a la Diabla Tacos with Homemade Salsa Negra

Begin by preparing the dried chiles for both sauces: remove stems and seeds from 2 ounces guajillo chiles, 2 ounces ancho chiles, 3 arbol chiles, and 2 chipotle morita chiles. Reserve the chipotle moritas separately for the salsa negra.

Heat a dry cast-iron skillet over medium heat. Working in batches, toast the guajillo, ancho, and arbol chiles for 15-20 seconds per side until they become aromatic but not burnt. Transfer to a bowl.

In the same skillet, toast 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and 3 allspice berries until fragrant, about 30 seconds. Transfer to a spice grinder and grind to a fine powder.

Pour enough hot water over the toasted guajillo, ancho, and arbol chiles to cover. Let soak for 30 minutes until soft and pliable.

While the chiles soak, peel and halve 1 medium white onion. Dice half for the diabla sauce and set aside. Slice the other half into rings for serving.

Peel 6 garlic cloves. Mince 4 cloves for the diabla sauce and 2 cloves for the salsa negra.

For the salsa negra: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds.

Add the 2 dried chipotle morita chiles to the saucepan along with 4 husked and rinsed tomatillos and 3 Roma tomatoes. Add 1/2 cup water, 2 tablespoons piloncillo, 1 tablespoon apple cider vinegar, 2 dried avocado leaves, and 1 hoja santa leaf. Bring to a simmer.

Reduce heat to low, cover, and simmer the salsa negra mixture for 25 minutes until the tomatillos and tomatoes are completely soft.

Transfer the salsa negra mixture to a blender, including the avocado leaves and hoja santa. Blend until smooth, then strain through a fine-mesh sieve. Season with 1/2 teaspoon salt and set aside to cool.

For the diabla sauce: Drain the soaked guajillo, ancho, and arbol chiles, reserving 1/2 cup of the soaking liquid.

In a blender, combine the soaked chiles, 4 minced garlic cloves, the diced half onion, ground spice mixture, 1 teaspoon Mexican oregano, 1/2 teaspoon salt, and the reserved soaking liquid. Blend until completely smooth, about 2 minutes.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Carefully pour in the blended diabla sauce (it will splatter). Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes until slightly thickened. Season with additional salt if needed.

While the sauce simmers, prepare the shrimp: peel and devein 1 1/2 pounds jumbo shrimp, leaving tails intact if desired. Pat dry with paper towels and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Thinly slice 2 cups red cabbage, thinly slice 6 radishes, chop cilantro, and cut 2 limes into wedges for serving.

Heat a separate large skillet over medium-high heat. Add the seasoned shrimp and cook for 1 minute per side until they just begin to turn pink.

Transfer the partially cooked shrimp to the simmering diabla sauce. Cook for an additional 2-3 minutes until the shrimp are fully cooked through but still tender. Be careful not to overcook.

Warm 12 corn tortillas by heating them directly over a gas flame for 10-15 seconds per side, or warm them in a dry skillet. Keep warm in a clean kitchen towel.

Slice 2 avocados just before serving.

To assemble tacos: Place a warm tortilla on a plate, add 3-4 shrimp with diabla sauce, drizzle with 1 teaspoon salsa negra, and top with sliced avocado, red cabbage, radishes, cilantro, and a squeeze of lime juice.

Serve immediately with additional salsa negra and lime wedges on the side.