Crab Chilpachole (Stew)
6 Serves
40 Minutes
México en tu mesa (Sagarpa)


For the chilpachole
1 kg crabs, clean and split in half
500 grams crabmeat
3 tomatoes, grilled, peeled, seeded
3 cloves garlic, grilled and peeled
½ white onion, grilled
1 dry chipotle chile, grilled, cut open, stemmed and seeded
1 tablespoon olive oil
2½ liters water or fish broth
1 sprig epazote or 2 sprigs cilantro
Salt to taste
For the chochoyotes (tiny balls of masa)
200 grams corn masa (dough) for tortillas
20 grams lard
Salt to taste
Plastic wrap (optional)
To prepare the chilpachole
Purée the tomatoes, garlic, onion, and chile in a blender.
Heat the olive oil over medium heat and fry the puréed vegetables.
Add the water or broth and the herbs. Boil for 10 minutes over low heat.
Add the crabs and crabmeat, boil 15 minutes more over medium heat. Remove the herbs and season.
To prepare the chochoyotes
Mix the masa, lard, and salt by hand, knead it to a soft, malleable paste. Cover with plastic wrap. Let rest for 30 minutes at room temperature.
Take small amounts and make olive-sized balls. Make an indentation in the center with your pinkie finger, forming a small bowl. Reserve, covered with a clean cloth.
Heat the soup; when it boils add the chochoyotes and let them cook until the soup is thickened. When the chochoyotes are cooked, adjust the seasonings. Serve immediately.