📝 About This Recipe
This deeply savory, ruby-red broth is a cornerstone of Mexican coastal cuisine, beloved for its intense umami profile and restorative qualities. Crafted from sun-dried shrimp and a blend of smoky Guajillo and Pasilla chilies, this soup offers a complex depth that fresh seafood simply cannot replicate. It is a rustic, soul-warming dish that perfectly balances the brininess of the ocean with the earthy sweetness of garden vegetables.
🥗 Ingredients
The Shrimp Base
- 2 cups Dried Whole Shrimp (heads and tails intact for maximum flavor)
- 2 tablespoons Olive Oil (or vegetable oil)
The Chile Adobo
- 4 pieces Guajillo Chilies (stemmed and seeded)
- 2 pieces Pasilla Chilies (stemmed and seeded)
- 3 pieces Roma Tomatoes (halved)
- 1/2 piece White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1 teaspoon Dried Oregano (preferably Mexican oregano)
The Broth and Vegetables
- 8 cups Water (hot)
- 2 large Carrots (peeled and sliced into rounds)
- 2 medium Potatoes (peeled and cut into 1/2 inch cubes)
- 1 sprig Epazote branch (fresh or dried; can substitute with cilantro)
- to taste Salt (be cautious as dried shrimp are naturally salty)
For Garnish
- 3 pieces Limes (cut into wedges)
- 1/2 cup Cilantro (freshly chopped)
- 2 pieces Serrano Chile (finely minced)
- 1 bag Tortilla Chips (or crusty bolillo bread)
👨🍳 Instructions
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1
Prepare the dried shrimp by removing the heads from about half of them. Place these heads in a spice grinder or blender and pulse until they form a fine powder. Keep the remaining whole shrimp intact for texture in the soup.
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2
In a large dry skillet over medium heat, lightly toast the Guajillo and Pasilla chilies for 1-2 minutes until fragrant, being careful not to burn them.
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3
Place the toasted chilies, tomatoes, onion, and garlic in a small pot with enough water to cover. Bring to a boil, then simmer for 10 minutes until the chilies are soft.
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4
Transfer the boiled vegetables and chilies to a blender. Add the dried oregano and about 1 cup of the soaking liquid. Blend until completely smooth.
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5
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Pour the blended chile sauce through a fine-mesh strainer directly into the hot oil. This 'searing' of the salsa is key to developing flavor.
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6
Cook the salsa for about 5 minutes, stirring constantly, until it darkens slightly and thickens.
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7
Add the 8 cups of hot water and the ground shrimp powder to the pot. Stir well to combine and bring the mixture to a rolling boil.
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8
Add the carrots and potatoes to the broth. Reduce the heat to medium-low and simmer for 15 minutes.
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9
Add the whole dried shrimp and the epazote sprig to the pot. Continue to simmer for another 10-15 minutes until the vegetables are tender and the shrimp have rehydrated.
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10
Taste the broth carefully. Dried shrimp release a lot of salt, so only add extra salt now if it is absolutely necessary.
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11
Remove the epazote sprig before serving. Ladle the hot soup into deep bowls, ensuring everyone gets plenty of shrimp and vegetables.
💡 Chef's Tips
Always rinse your dried shrimp quickly under cold water before using to remove excess salt and debris. If you want a thicker broth, you can blend one of the cooked potatoes back into the soup. For a spicier kick, add 2-3 Chiles de Árbol to the soaking process with the other chilies. Don't skip the straining step for the salsa; a smooth, velvety broth is the hallmark of a professional Caldo. If you can't find epazote, use a generous handful of cilantro, but add it only in the last 2 minutes of cooking.
🍽️ Serving Suggestions
Serve with fresh lime wedges to brighten the salty, deep flavors of the broth. Pair with a cold Mexican lager or a crisp glass of Sauvignon Blanc. Provide a bowl of warm corn tortillas or crusty bolillo bread for dipping. Top with diced avocado for a creamy contrast to the spicy broth. Offer a side of salsa macha for those who want an extra layer of smoky heat.