Spicy Shrimp Stock

• 2 to 3 guajillo chiles
• 2 tablespoons olive or canola oil
• ½ cup

Dry roast the guajillo chiles on a comal as directed until they begin to take on color. They will char quickly, so watch closely. Set aside.

In a small Dutch oven, heat the oil over medium-low heat. Add the onion, celery (if using), and garlic and cook, stirring occasionally, for 10 to 15 minutes, or until the onion is translucent.

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