Shrimp in enchilada sauce with poblano rice

Ingredients:

• 4 dried ancho peppers
• 1/4 cup vegetable oil
• 1 tbsp. basmati rice
• 1 poblano pepper, seeded and chopped
• 3 cloves of garlic (1 chopped, 2 crushed)
• 1 can (220 g) of tomato sauce
• 1 teaspoon dried oregano, preferably Mexican
• 0.5 tsp ground cumin
• 600 g medium shrimp, peeled and deveined
• Shredded red cabbage, cilantro, and/or crumbled cotija cheese, for serving
• 4 warm corn tortillas
• Lime wedges, for serving

Preparation:

1. Place the ancho chiles in a bowl and pour boiling water over them. Cover and let sit for 10 minutes. Meanwhile, heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, until golden brown, about 3 minutes. Add the poblano and minced garlic and cook until the poblano begins to soften, 3 minutes. Add 1.5 cups of water and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender, 20 minutes.
2. Meanwhile, drain the ancho peppers and remove the stems and seeds. In a blender, combine the anchos, crushed garlic cloves, 1/2 cup water, tomato sauce, oregano, cumin, 1/4 teaspoon salt, and a few grinds of black pepper. Puree until smooth. Heat the remaining 2 tablespoons vegetable oil in a large skillet over high heat. Add the ancho puree and cook until the sauce thickens, about 5 minutes. Add 1 cup water and the shrimp. Bring to a simmer and cook until the shrimp are pink, about 5 minutes. Season with salt to taste.
3. Fluff the rice with a fork. Top each serving of rice with shrimp, sauce, and any toppings. Serve with tortillas and lime wedges.