Aztec Shrimp Stew Tlaxtihuilli |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Hot spicy seafood stew from the Native Americans of Mexico. Ingredients:
12 pcs dried chilacate ancho, guajillo or; cascabel chiles |
4 pcs dried chiles de árbol |
4 cup hot water |
4 cloves large garlic; peeled |
1 teaspoon cumin seeds |
1/3 cup olive oil or vegetable oil |
salt -- to taste |
2/3 cup fresh masa (corn) dough |
11 cup hot water or fish stock -- divided; use |
2 lbs shrimp; peeled and deveined |
1/3 cup dried shrimp lightly toasted on dry; skillet, ground |
limes -- for garnish |
hot corn tortillas -- for serving |
Directions:
1. Preheat comal or heavy skillet while you clean, seed and devein
2. chilacate (or other) chiles. Turn on exhaust fan while you toast these chiles lightly, pressing them with the back of a large spoon. Do the same with the chiles de árbol. Rinse chiles; cover with 4 cups hot water. Soak 1 hour, then purée soaked chiles with small amount of soaking water, garlic and cumin seed until a smooth paste forms. Heat oil in a deep casserole, add chile paste and simmer, uncovered, over medium heat until thick. Season to taste with salt.
3. In a deep bowl, place masa and moisten with about 11/2 cups hot water or broth until the mixture is of a medium-thick consistency. Strain; add
4. liquefied masa to chile paste and continue simmering until paste
5. thickens, about 10 minutes. Add shrimp and toasted shrimp powder and cook 5 minutes. Add remaining hot water and cook 10 minutes. Correct seasoning. Serve stew in deep bowls with limes on the side and fresh corn tortillas.
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