Source: Executive chef Pepe Lopez, El Torito Mexican restaurants 6 (8-inch) flour tortillas 6 tablespoons Serrano-Pepita Dip, see recipe Engrudo (flour-and-water paste), as needed Shrimp Filling 1 pound thawed shrimp, diced 1/2-inch 2 teaspoons fresh garlic, chopped fine 1 teaspoon Read More …