Mexican 35 min

Caldo de Camarón Seco

Name: Caldo de Camarón Seco
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 oz dried shrimp; 4 dried guajillo chiles, toasted and soaked; 3 dried ancho chiles, toasted and soaked; 4 Roma tomatoes, roasted; ½ white onion, roasted; 4 cloves garlic, roasted; 3 medium potatoes, diced; 2 nopales (cactus pads), cleaned and diced; 6 cups water; 2 tablespoons vegetable oil; 1 teaspoon dried Mexican oregano; Salt to taste; Lime, cilantro, and tostadas for serving

seafoodcomfort-foodspicygluten-free

Ingredientsfor 2

240

Cal

20g

Protein

26g

Carbs

Fat

14 oz dried shrimp
24 dried guajillo chiles, toasted and soaked
33 dried ancho chiles, toasted and soaked
44 Roma tomatoes, roasted
5½ white onion, roasted
64 cloves garlic, roasted
73 medium potatoes, diced
82 nopales (cactus pads), cleaned and diced
96 cups water
102 tablespoons vegetable oil
111 teaspoon dried Mexican oregano
12Salt to taste
13Lime, cilantro, and tostadas for serving

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Instructions

1
Soak dried shrimp in 2 cups warm water for 10 minutes. Drain and reserve the soaking liquid, which will form the flavorful base.
2
Blend soaked chiles with roasted tomatoes, onion, and garlic until smooth. Strain through a medium sieve.
3
Heat oil in a large pot over high heat. Pour in the strained chile sauce and fry, stirring, for 5 minutes until darkened and concentrated. Add water and shrimp soaking liquid. Bring to a boil.
4
Add potatoes, nopales, rehydrated dried shrimp, and oregano. Simmer 20 minutes until potatoes are tender and the broth is deeply flavored. Season with salt — the dried shrimp provide significant savory saltiness. Serve with lime, fresh cilantro, and tostadas.