Crab and shrimp Chilpachole recipe
Ingredients to make Crab and Shrimp Chilpachole:
- 1 unit of chile guajillo
- 4 units of Ancho Chiles
- ½ cup of Oil
- 1 unit of chopped onion
- ½ kilogram of clean crab meat without bone and shell
- 2 garlic cloves
- 1 pinch of salt to taste
- 1 branch of Epazote
- 1 unit of large potato cooked and divided into squares
- ¼ kilogram of cooked shrimp for cocktail
How to make Crab and Shrimp Chilpachole:
- The chills are toasted on the griddle, deveined and boiled in a little water for 2 minutes, left to soak, fry the onion with the crab meat in the oil, and grind the chiles in a blender with the water in which they were boiled together with the garlic and salt, strain the sauce and pour it over the crab, letting it boil for 5 minutes, then add 8 cups of water and the epazote and let it boil for another 7 minutes, finally add the potato broken into small pieces and the shrimp is served hot.
