Yucatan Shrimp Fajitas

Ingredients:

Pibil Adobo:
1-inch piece Mexican cinnamon stick (Ceylon cinnamon)
20 black peppercorns
4 allspice berries
1 tbsp cumin seeds
6 whole cloves
1/2 tsp salt
3 cloves garlic
1 tbsp dried Mexican oregano
1/4 pkg (3.5 oz pkg) achiote paste
1/2 cup Naranja Agria juice (sour orange juice)

Shrimp Fajitas:
6 Guerrero White Corn Tortillas
6 Guerrero Caseras Fajita Flour Tortillas
2 tbsp olive oil
1 large onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 orange bell pepper, sliced
1/2 tsp salt and pepper
1 1/2 lb peeled deveined shrimp, tail removed
2 tbsp finely chopped fresh cilantro

how to make it:

1. Pibil Adobo: Heat dry skillet over medium heat. Add cinnamon stick, peppercorns, allspice berries, cumin seeds and cloves; cook, shaking pan occasionally, for 2 to 3 minutes or until toasted and fragrant. Let cool completely.

2. Using mortar and pestle, finely grind spices and salt into powder. Stir in garlic and oregano; grind into paste. Transfer to bowl with achiote paste; slowly mix in juice until well combined. Set aside.

3. Shrimp Fajitas: Warm tortillas according to package directions.

4. Heat oil in large skillet set over medium-high heat; cook onion, red pepper, green pepper and orange pepper for 3 to 5 minutes or just until tender. Season with salt and pepper; transfer to plate.

5. Stir Pibil Adobo into skillet; bring to boil. Cook for 2 to 3 minutes or until thickened and fragrant. Stir in shrimp; cook for 1 to 2 minutes or just until starting to curl and cooked through. Stir in vegetable mixture until heated through. Sprinkle with cilantro.

6. Serve shrimp fajitas in warm tortillas.

Tips:
• If you can’t find Naranja Agria juice, substitute 1/4 cup regular orange juice, 2 tbsp lime juice and 2 tbsp lemon juice, or 1/3 cup orange juice, 2 tbsp grapefruit juice and 2 tsp lime juice.
• For extra-spicy fajitas, serve with seeded and diced habanero chilies or habanero hot sauce if desired.