This is an ancient seafood soup recipe that originated in the state of Michoacan.
This recipe uses Masa Harina to thicken the broth.
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- 2 TBS Masa Harina disolved in 1/2 cup cold water
- 1/2 Kg fresh prawns, shell on2 large tomatoes, cut into large cubes
- 2 large tomatoes, cut into large cubes
- 1/2 onion, finely chopped
- A small bunch of fresh coriander, finely chopped
- 2 spring onions, sliced
- 1 garlic clove, finely chopped
- 1/2 tsp oregano
- 3 whole dry arbol chillies
- Salt to taste
- Cooking oil, as needed
- 2 L boiling water
- Salsa Picante
- Corn Tortillas
DIRECTIONS:
- In a large and deep pot, heat the oil and sauté the onion and garlic.
- Once transparent, add the tomato and puree using a potato smasher.
- Bring to a boil and add the boiling water, prawns, coriander, spring onion, oregano, salt and chillies.
- Once it boils again, add the dissolved Masa Harina and keep stirring.
- Check seasoning.
- Serve with a salsa of your choice and corn tortillas on the side.
Buen Provecho!
