Ingredients
- 150 g dried shrimp
- 4 guajillo peppers, seeded
- 2 tomatoes
- 1/2 onion
- 3 garlic cloves
- 2 potatoes, diced
- 2 carrots, sliced
- 1.2 liters water
- 1 sprig epazote
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Rehydrate the guajillo peppers in hot water 10 min.
- Put the peppers, tomatoes, onion, garlic and 200 ml water in the mixing bowl. Blend 1 min, gradually increasing speed 5-10, and strain.
- Pour the sauce into the mixing bowl and sauté 6 min/120°C/spoon speed.
- Add the rest of the water, potatoes, carrots, dried shrimp and epazote. Set 25 min/100°C/reverse/spoon speed.
- Adjust the salt and serve with lime.
Tips
- Rinse the dried shrimp to reduce excess saltiness.
- Save a few whole shrimp to garnish.
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