Chilied shrimp tacos

Chop the shrimp and garlic, toast the arbol chilies, and grate the cheese for the tops.

Melt butter in the same pan the chilies were toasted in; add the chopped garlic.

Add a little pepper, crumble in oregano, and add 2/3 cup chicken broth and the chilies.

Turn the heat to medium-high and simmer briskly about 7 or 8 minutes until reduced to a couple of tablespoons of broth.

With the shrimp in, cook over medium-high about 3 minutes, stirring, until the broth sizzles and is mostly reduced.