Mexican cuisine · Soups & Stews

Dried Shrimp Broth

Bold broth of dried shrimp with guajillo, potato and carrot, dangerously spicy and deep red.

Ingredients · for 4 servings

• 80 g dried shrimp
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 3 tomatoes
• 1 white onion
• 4 garlic cloves
• 3 potatoes
• 2 carrots
• 1 tsp oregano
• 2 limes
• 3 tbsp oil
• Salt, pepper

Instructions

1. Soak the dried shrimp in 500 ml warm water for 15 min, then remove, pull off the coarse heads and shells and strain the soaking water through a fine sieve — it forms the base of the broth.
2. Stem and seed the guajillo and ancho chilies, toast for 20 sec per side in a dry pan, then soak in hot water for 15 min.
3. Finely purée the soaked chilies with the tomatoes, onion and garlic, and pass the paste through a sieve so no bits of skin remain.
4. Heat the oil in a pot and cook the paste for 6–8 min, stirring, until it darkens and the oil separates at the edge — this step removes the raw sharpness.
5. Pour in the shrimp water and 1 liter water, add the potato and carrot cubes of about 2 cm, and simmer for 20 min until the vegetables are tender.
6. Add the shrimp with the crumbled oregano, let sit for 5 min, season with salt and pepper, and serve hot with lime wedges.