Ingredients
- 300 g shrimp
- 200 g crab meat
- 200 g fish fillet, diced
- 4 tomatoes
- 3 guajillo peppers, seeded
- 1 chipotle pepper
- 1/2 onion
- 3 garlic cloves
- 1 sprig epazote
- 1.2 liters fish broth
- 3 tablespoons oil
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Rehydrate the guajillo peppers in hot water 10 min.
- Blend the peppers, tomato, onion, garlic and chipotle in the mixing bowl: 1 min, gradually increasing speed 5-10, and strain.
- Put the oil in the mixing bowl and pour in the strained sauce. Sauté 8 min/120°C/spoon speed.
- Add the fish broth and epazote. Set 15 min/100°C/reverse/spoon speed.
- Add the crab and fish. Set 6 min/100°C/reverse/spoon speed.
- Add the shrimp and cook 4 min/100°C/reverse/spoon speed. Serve with lime.
Tips
- Epazote is key to chilpachole's flavor.
- Serve with lime and warm tortillas.
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