Try this recipe for a rich soup of shrimp broth with tequila so you can relieve the hangover after a holiday or for reheating with the family.
Learn more about Valery Terán
Ingredients4 portions
Preparation
In a liter of water boil all the ingredients, except the chipotle pepper and the epazote. Let cook for 20 minutes.
Remove the shrimp, peel and grind in the blender with the other ingredients of the broth, the carrot, the guajillo peppers, the onion and the tomato.
Once the broth is strained, grind it with the shrimp.
Bring to a boil over low heat with the chopped epazote and the chipotle chiles in strips, add the tequila and finish cooking.
Serves hot.
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