 - Ingredients :
- 3 cloves garlic
- 1 large red tomato
- 8 dry Guajillo peppers, stem and seeds removed
- 1/2 tsp dry Mexican oregano
- ground black pepper
- a pinch of ground cumin
- 1 tbsp olive oil
- 2 lbs of seafood mix, it is located in the seafood area at the supermarket
- fish stock or water as needed (about 4 to 5 quarts)
- 2 bay leaves
- 2 large sprigs epazote
- salt to taste
- 1 onion finely chopped
- 2 stalks of celery chopped small
- 1/2 a green bell pepper chopped small
- 1/2 cup chopped cilantro
Note: You can also add crab legs, clams, lobster legs, or mussels. Toppings: - Serrano peppers chopped small
- finely chopped onions
- finely chopped cilantro
- limes cut into wedges
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- Directions:
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- In a pot add the dry Guajillo peppers, tomatoes season with salt and cook on high heat for 15 minutes then remove from heat and let them rest for 15 more minutes. In a blender add the Guajillo peppers, garlic cloves, tomato, ground cumin, season with salt and pepper to taste, 4 cups of water, and blend well until smooth. Strain the sauce through a sieve and set a side.
In a large pot (about 6 quarts) heat the oil until hot, add the onion,bell pepper, bay leaves, salt and pepper to taste, celery, oregano and cook until translucent. Add the Guajillo sauce, the seafood mix, cilantro, epazote leaves, and fill the pot with fish stock, stir and bring to a boil. Reduce heat and simmer for about 20 minutes and add salt to taste. Continue to simmer for about 5 more minutes or until seafood has cooked through. Serving suggestions: Ladle in bowls top with onions, cilantro, Serrano peppers, and a few drops of lime juice. |