Shrimp Broth
50 min
México en tu mesa (Sagarpa)


For the broth
350 g dried shrimp
½ kg pork or lamb tenderloin, cubed
2.5 l water
1 white potato, peeled and diced
2 carrots, peeled and diced
2 plum tomatoes, peeled and seeded
2 costeño chiles, split open, toasted, soaked, seeded and stemmed
1 chile ancho, split open, toasted, soaked, seeded and stemmed
1 dried chile de árbol, split open, toasted, soaked, seeded and stemmed
1 clove garlic, grilled and peeled
¼ white onion, grilled
3 sprigs cilantro
2 sprigs epazote
Salt to taste
To serve
3 limes, halved and seeded
½ white onion, minced
½ cup cilantro leaves, finely chopped
Soak the shrimp in half a liter of hot water. Strain and save the liquid.
Remove heads and peels from the shrimp. Set aside.
Brown the meat in a large pot over a medium flame.
Pour the reserved shrimp water and the fresh water into the pot over a medium flame.
Constantly skim the foam that rises in the pot. Boil until the meat becomes tender.
Remove the meat from the broth, remove any bones, and cut it in small cubes. Strain the broth. Set both aside.
Put broth, shrimp and meat in a pot and add the vegetables and herbs. Boil over a medium flame until the vegetables are cooked but still firm.
Puree the tomatoes, chiles, garlic, onion, and a small amount of the broth. Add the puree to the broth.
Continue to boil for 15 more minutes.
Serve the broth hot with limes, onion, and cilantro on the side.