INGREDIENTS
1 cup
Seafood stock
1 lb
Shrimp, medium
1
Avocado, ripe
1
Chives
1
Garlic clove
2
Serrano or jalapeno chiles
1 1/2
lbs Tomatoes, ripe
1/4 cup
White onion
1 tsp
Kosher or sea salt
1/2 tsp
Nutmeg, grated
3 tbsp
Canola or safflower oil
12
Corn tortillas
2 tbsp
Butter, unsalted
1 cup
Mexican cream
1/2 cup
Queso fresco