Chipotle-Ancho Shrimp Tostadas

1. TOAST: Toast ancho and árbol chiles on the griddle just until fragrant.
2. ANCHO: Soak ancho in hot water 10–15 minutes to soften.
3. BUTTER: Blend ancho, butter, crema, chipotle, garlic, Jugo Maggi, lime juice, and salt until smooth.
4. SALSA: Char tomatoes, garlic, and onion on the griddle. Blend with árbol, water, and salt.
5. GUAC: Mash avocado, lime juice, cilantro, and salt.
6. CABBAGE: Toss cabbage with lime juice and salt.
7. ONION: Saute onion on the griddle with oil until softened and lightly browned.
8. SHRIMP: Season shrimp, toss with chipotle-ancho butter, then add to a lightly oiled griddle. Press lightly and cook 1–2 minutes per side.
9. ASSEMBLE: Spread guac on tostadas. Top with sauteed onion, cabbage, radish, shrimp, salsa árbol, cilantro, and lime.