Cut the guajillo chile peppers into pieces.In a hot skillet with oil, add the guajillo chile peppers, tomato, garlic, chile de árbol peppers, and onion. Cook the mixture over low heat for 5 minutes.Add the black pepper, cumin, clove, dried shrimp powder, tarragon, water, and Knorr® Professional Caldo de Pollo to the skillet.Continue cooking over medium heat for another 5 minutes.Taste and adjust the seasoning, adding salt if necessary.Transfer the mixture to a blender and purée until it reaches a smooth consistency. Set aside.

In a skillet over high heat, roast the garlic and habanero chile pepper.Let them cool, then place in a blender with lime juice, egg yolk, mustard, and salt.Gradually add the oil while blending until a creamy emulsion is formed.

Mix the fennel, red onion, and habanero aioli in a bowl. Set aside.

In a bowl, mix the rice flour and whole wheat flour with sparkling water and salt until the mixture is homogeneous and has a thick consistency.Dip the shrimps into the flour batter, ensuring they are well coated.Fry the coated shrimps in hot oil for 4 minutes or until they are golden brown and crispy.Remove the shrimps from the oil and drain on paper towels to remove excess oil before serving. Set aside.

Mix red corn masa with water and salt to form a dough.Form 3 oz balls of dough.Place a ball of corn masa between two plastic sheets in a tortilla press and press into a tortilla.Cook the tortilla for 3 minutes on each side on a hot comal or skillet.

Place the red corn tortilla on a plate.Add the slaw on top of the tortilla.Place the shrimp tempura on top of the slaw and drizzle with the guajillo and shrimp salsa.Garnish with dill.