Blue Crab and Shrimp Chilpachole with Chochoyotas Recipe | Vitamix CA
Use your blender to chop the vegetable base for this seafood soup, and add homemade chochoyotas for wonderful texture.
Keywords
- blue crab and shrimp cilpachole with chochoyotas recipe
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- blue crab and shrimp cilpachole with chochoyotas blender recipe
- blue crab and shrimp cilpachole with chochoyotas
Ingredients
- 10 cup tomatoes
- 1 cup jalapeño, seeded
- morita cup toasted then hydrated
- 1 cup 100 g celery, diced
- ½ cup 65 g medium onion, halved
- 1 cup vegetable oil, optional
- 4 cup 1 ml shrimp and fish fumet, see Fish Fumet recipe below
- ½ cup 50 g fresh masa
- 1 cup 25 g epazote
- 1 cup 455 g canned blue crabs
- 1 cup 455 g peeled shrimp, heads and shells reserved
- 20 cup , see Chocohoyotas recipe below
- lime cup for garnish
- chopped cup for garnish
- fresh cup leaves, for garnish
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