2 tbsp. dried Mexican oregano

2 tsp. coriander seeds

2 tsp. whole black peppercorns

2 bay leaves

2 whole cloves

1 cinnamon stick

10 cloves garlic

10 guajillo chiles, stemmed and seeded

12 cups heavy cream

2 tbsp. granulated sugar

1 tbsp. kosher salt

1 egg white

20 oz. peeled and deveined shrimp (about 40), minced


Heat a medium skillet over medium-high; toast oregano, coriander, peppercorns, bay leaves, cloves, and cinnamon until fragrant, about 30 seconds. Transfer to a spice grinder and pulse into a fine powder.

Heat skillet over medium and cook garlic and chiles, turning as needed, until blackened in spots, about 5 minutes. Remove from heat and transfer chiles to a bowl; cover with boiling water and soak for 30 minutes. Peel garlic and transfer cloves to a food processor along with spice powder, cream, sugar, salt, and egg white. Drain chiles, discarding liquid, and add to food processor; purée until smooth. Transfer mixture to a bowl with shrimp and mix until combined.