Instructions: Camarones a la diabla are made differently by any Mexican cook you ask. My mother in law doesnt even use tomatoes, and hers are the best Ive ever had. Heres what she does:
1. Rehydrate 8-12 chilies guajillos by gently boiling them. Remove, reserving boiling liquid.

2. Blend chilies in blender with garlic (to taste), a bit of black pepper, and salt. Add small red chilies (Asian chilies - called japoneses or polillos in Spanish) to the blender to make it as spicy as you like. Add a good amount of the boiling water to make it blend. Add a touch (I mean just a tiny pinch!) of cumin if desired. This will become your mole, so make sure you have enough.

3. Strain mixture. Here you remove the seeds and large pieces to make a smooth mole.

4. Begin to cook the shrimp. Cook them directly in your mole if they are precooked. If they are not, you can cook separately, but add some of their stock to the mole.

5. Boil the shrimp in the mole until cooked as desired. Serve with rice, beans, and tortillas calientitas!

(P.S. - This same basic recipe, with less chilies, some tomato added to the mole, and green peppers cooked with the shrimp, would be camarones a la coste.)

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