Chilaquiles Rojos with Vallarta-Style Shrimp Salad

In a medium saucepan, bring tomatoes, garlic, guajillos, broth (or water), and 1½ teaspoons of salt to a simmer over medium heat. Partially cover with a lid and cook until the guajillos are soft and pulpy and the tomatoes are bursting out of their skins, 20 minutes. Transfer tomato mixture along with the liquid into a blender and puree until smooth.