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WGN TV’s Lunchbreak: Spotted Monkey chef Amy Le makes guajillo shrimp bacos

Shrimp Baco at WGN

Missed Chef Amy Le on WGN’s Lunchbreak segment?  Learn how to make some guajillo shrimp bacos at home via WGN’s Midday Lunch Break. Watch video here 

Guajillo Shrimp Bacos with Corn Salsa

Guajillo Chili Sauce

6 dried guajillo peppers stemmed, seeded, torn into pieces*
4 dried pasilla peppers stemmed, seeded, torn into pieces*
3 dried chilies stemmed, seeded, torn into pieces
4 large tomatoes, quartered cut
5 garlic cloves, peeled  (one clove chopped)
half onion, chopped
1 green onion stalk, finely chopped
7 cups of hot water
1/2 teaspoon granulated garlic salt + a pinch extra
1/2 teaspoon of Mexican oregano
pinch of black pepper
2 teaspoons of salt
2 teaspoons of vegetable oil
18 uncooked shrimp
6 bao

Corn Salsa

fresh or unsalted canned corn (1 can)
3 Tablespoons of mayonnaise
1/2 teaspoon of  cayenne pepper
1/2 teaspoon of garlic salt
1 lime
handful of cilantro, chopped

Boil 5 cups of hot water. Add all the dried peppers, quarter cut tomatoes, 4 whole garlic cloves and chopped onion in the pot. Cook for 20 minutes. Take pot off the stove and let water cool for 5-10 minutes.

Pour the ingredients with the liquid into a blender. Liquefy the ingredients until smooth. Pour sauce into a strainer to get out any seeds or skin of the chili peppers. Add vegetable oil into pan and heat. Then pour the sauce into the pan to cook. Stir to thicken.

Add a pinch of granulated garlic salt, Mexican oregano, black pepper and salt into the sauce for seasoning. In a separate pan add oil, 1 chopped garlic clove, chopped green onions and sauté uncooked shrimp. Add a spoonful of the sauce to the cooked shrimp. Set cooked shrimp aside.

In a separate bowl add corn, 1/2 teaspoon of cayenne pepper, 3 Tablespoons of mayo, 1/2 teaspoon of garlic salt, and chopped cilantro.  Squeeze cut lime into the ingredients and mix together. Add two cups of water into the bao steamer*.  Spray some non-stick cooking spray or rub oil onto the metal sheet. Place baos on the sheet, cover the lid and let steam for 2 minutes or until soft and fluffy. Remove from the steamer and let it cool for 30 seconds. Place three shrimp in bao and top it with the corn salsa.

*Guajillo and pasilla chili peppers are available at Cermak Produce and you can find them at many stores including Whole Foods.

*Any kind of steamer can be used. If you don’t have a steamer, they can be microwaved in a plastic bag for 30 secoonds.

* Asian baos can be found at any Asian supermarket (H-Mart in the suburbs). All the China Town grocery stores usually have them as well.


WGN Pic of Amy John and Omar

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