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1
Ready three layers of a classic stackable steamer (bamboo is easiest to use as a service vessel at the table).
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2
Get about a quart of water in the base of your steamer to a full rolling boil.
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3
Lay a small square of parchment (or a small stoneware plate) on the first bamboo steamer layer.
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4
Toss the shrimp, chipotles, adobo sauce, lime juice, and 1/4 teaspoon salt together in a small mixing bowl.
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5
Place the shrimp on the parchment (or plate) inside the steamer layer, and move on to the next step.
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6
Toss the poblanos, onions, and 1/8 teaspoon salt in a small mixing bowl. Place directly into the next steamer layer and stack on top of the shrimp layer.
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7
In the top steamer layer, gently overlap the corn tortillas (all 8 of them), like shingles.
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8
Place all three steamer layers, with the top covered, onto the steaming water. (The order, from bottom to top, should be: shrimp, peppers and onions, tortillas.)
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9
Cook for about 10 to 15 minutes, or until the shrimp are fully cooked, the onions and peppers are gently wilted, and the tortillas are soft and pliable.
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10
Remove from the heat and bring the whole stack to the table.
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11
Have beer, Mexican hot sauce, and washed whole-sprig cilantro available at the table with the lime wedges.
