TRADITIONAL XALAPAS DISH: chilpachole de jaiba
Since Xalapa is the capital of a coastal state, seafood is an important part of its cuisine and we would have to dedicate an entire section to it. The recipes can be so varied that they can be enjoyed in many ways, the only sure thing is that they will always be fresh and with the exquisite flavor of this region of Mexico. You can’t miss the Veracruz-style fish, the crab chilpachole, the fried mojarras, and the seafood cocktails. Among the common drinks that are customary in this region is the Torito from Veracruz, green or morita from Xico, horchata water with a touch of cinnamon powder, and of course the excellent Veracruz coffee that can also be enjoyed with milk and is one of the best quality in Mexico. Chilpachole is a dish originating in the state of Veracruz. The main characteristic of this soup is that it has a strong flavor due to the mixture of chiles it contains. We are going to prepare a very traditional crab chilpachole and these are the Ingredients:
2 guajillo chilies
1 dried chipotle chili
1 clove garlic
Salt and pepper
2 tablespoons olive oil
500 g of cooked and shredded crab
1 sprig of epazote
First, we cook the Crabs
We wash the crabs with cold water, then reserve and put in a saucepan:
2 Laurel Leaves.
Enough water to cover all the crabs that we wash.
Let the water in the saucepan boil over high heat and add to the saucepan:
1 tablespoon of salt.
Leave the crabs cooking in the boiling water for about 15 minutes, until they are well cooked. Roast the chilies and tomatoes, turning them constantly. Remove the seeds from the chilies and add them to the blender along with the tomatoes, garlic, onion, pepper, and a splash of water. Heat the olive oil in a pot and fry the sauce there for three minutes. Add the epazote until the broth thickens and add the crabs. Serve hot. Accompany with split lemons and toast and a good bull to drink!
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