Soak the guajillo chiles, cut them in half, remove the veins and seeds, and leave them in hot water for a while.
Peel the shrimp, reserving the head and shells. You can leave some with shells to serve or just serve the broth with the peeled shrimp.
Peel the potatoes and cut them into small cubes.
Blend the tomatoes, onion, garlic, and chiles with ¼ cup of water.
Add 2 tablespoons of oil in a hot skillet, cook the heads and shells of the shrimp.
Strain the tomato broth over the pot that has the shells. Leave it on medium heat until it comes to a boil and strain again.
Season with salt and pepper to taste. Add two or three cascabel chiles, they will only add flavor, be careful not to burst them so it doesn't become extremely spicy.
Add the cooked potatoes and the shrimp you peeled or the ones you left with their shell. Let it boil for 15 minutes and adjust the seasoning.
When the potatoes are cooked, it's time to add 1 can of carrots and peas Clemente Jacques ®.
Serve very hot, with fried cascabel chiles for those who want more heat and limes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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