Dried Shrimp Soup from The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart by Zarel
Dried shrimp from the Isthmus of Tehuantepec is an integral part of Oaxacan cuisine. To me the bold, briny flavor is addictive—like a whole ocean concentrated into a teaspoon. This soup from...
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Ingredients
- 1 cup (8 ounces) fresh masa, or 6 tablespoons masa harina mixed with 6 tablespoons water
- 2 tablespoons vegetable oil
- ⅛ to ¼ teaspoon salt (optional)
- 3 tablespoons chopped chepil leaves stripped from stems (from a defrosted packet of frozen chepil)
- Two 6-inch sprigs fresh epazote or 1 tablespoon dried, crumbled
- Lime wedges
- 2 large tomatoes, chopped
- 1 medium onion, quartered
- 1½ to 2 cups (7 ounces) dried shrimp
- 2 garlic cloves
- 2 cups Salsa de Chile Pasilla
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