dinner · dairy-free · gluten-free
Chilpachole de jaiba
Veracruz crab soup with chipotle, tomato and epazote, thickened lightly with masa.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains crustacean shellfish.
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Shopping list
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Method
-
1
Roast tomatoes, onion and garlic; blend with chiles.
-
2
Fry the sauce in oil.
-
3
Add broth and crabs; simmer 20 minutes until the crab shells are bright red.
-
4
Whisk in masa dissolved in broth; add shrimp and epazote.
-
5
Simmer 5 minutes until the shrimp are opaque; serve with lime.
