Recipe

Aztec Shrimp Stew Tlaxtihuilli Recipe

Add Step-by-Step Photos	Siksikaboy / All my dishes 1 year, 4 months ago Hot spicy seafood stew from the Native Americans of Mexico. Prep:60m Cook:30m Servings:8	Siksikaboy
	native american mexico

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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

Preheat comal or heavy skillet while you clean, seed and devein

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.

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

liquefied masa to chile paste and continue simmering until paste

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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