Chipotle cheese cream sauce and shrimp volcan tostada

Over low heat, cook chopped onion and garlic in a little olive oil and butter.

Add chopped tomato and a little more butter; cook down a few minutes.

Add dried guajillo chilies, pureed canned chipotle and a little water.

Pour in heavy cream, mix, and simmer; season with coarse salt and fresh ground pepper.

Blend until smooth.

Heat a little butter and oil in the pan, add the puree and fry it, stirring, for a while.

Stir in grated queso de rancho.

Top a crisp tostada with cheese and melt it to make the lava.

Melt butter, add a little chopped onion and the cooked shrimp, a pinch of salt, then pour in the chipotle cheese sauce.

Top the tostada with octopus in squid ink sauce, then the shrimp and sauce, and a few slices of avocado.