Instructions:

Ernesto's Mexican Food Veracruz Shrimp

Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California

7 plump jumbo shrimp
1 tablespoon butter
2 garlic cloves
Pinch of pepper
Pinch of salt
1/2 onion, sliced
1 cup sliced mushrooms
3 California chiles
2 Pasilla chiles

Wash the chile pods and remove stems. Place them in a small pot and cook with garlic in 1 quart of water.

Later, put into a blender and puree with part of water that was used to cook chiles, until you get the consistency of mole. After that, strain and season with salt and pepper.

In a saut