Serves 1
Directions
- 1Fry the onion.
- 2Boil the chiles for 5 minutes.
- 3Add the tomatoes and boil for another 5 minutes until well cooked. Turn off the heat.
- 4Season the onion well.
- 5Pour the cooked chile and tomato mixture over the onion.
- 6Add the celery, carrots, and potatoes to the broth and boil for 10 minutes.
- 7Add the epazote to boil with the vegetables.
- 8Cook the octopus separately for 1.5 to 2 hours until tender.
- 9After the vegetables have boiled for 5 minutes, add the octopus.
- 10Add the headless shrimp.
- 11Add the washed crab legs.
- 12Add a little more water to cover all the ingredients.
- 13Cover and let it cook for 5 minutes until it starts boiling.
- 14Taste for salt and add more if needed.
- 15Turn off the heat to prevent the fish from falling apart.
- 16Serve the caldo.
Ingredients
- crab's foot
- octopus
- shrimp
- shrimp with head
- clams
- 1 catfish
- 3 white potatoes
- 3 red potatoes
- 5 pieces celery
- 3 carrots
- epazote
- onion
- 15 chiles puyas
- 3 boiled guajillo chiles
- 5 roma tomatoes
- consommé broth of tomato
- chicken tomato broth
- salt
Equipment
knifetijeras
Tips
- The octopus is cooked separately for 1.5-2 hours because it is tough.
- Seafood only needs one boil as it cooks quickly, so add it last.
- Clean the crab legs and headless shrimp.
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