Try this stone broth recipe, as it is a dish made by the community of San Felipe Usila, in Oaxaca. Moreover, this broth dates back to pre-Hispanic times and is prepared in a jícara, where fish, shrimp, vegetables, broth, and finally, a red-hot stone are mixed. On this occasion, in Kiwilimón we will prepare a stone broth in a molcajete, dare to try it!
Serve the stone broth in the same molcajete and accompany with lime.
Tips
If you don't have a molcajete, you can make the broth in a pot and cook it with a red-hot volcanic stone. Additionally, you can heat the stone in the oven.
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Stone Broth
Nutritional information
* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Energy
40.8
kcal
2.04%
Carbohydrate, by difference
1.2
g
0.4%
Protein
6.2
g
12.4%
Total lipid (fat)
1.2
g
1.85%
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100
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