Chipotle cream shrimp on griddle-baked tostadas

Drain the can of fire-roasted tomatoes a little and put half of it in the blender.

Add a couple of chipotles, roughly chopped, and the roasted garlic; blend to a smooth puree.

Break apart a head of garlic and roast the cloves about 15 minutes until a little blackened.

Film a skillet with olive oil and heat over medium high until a drop of puree sizzles sharply.

Add the puree all at once and cook it down to the consistency of tomato paste.

Add the Mexican crema, crushed Mexican oregano, black pepper and salt.

Bring to a good simmer, add the chopped shrimp and cook about three minutes, until the last translucency at the centre is gone.

Spoon onto griddle-baked tostadas; serve with arbol chili sauce.