From the Coast of Veracruz: A Fiery Garlic & Crab Stew (Chilpachole de Jaiba)
Details
A spicy crab stew that's a one-way ticket to the Mexican coast.
Ingredients
For garnish: chopped white onion, fresh cilantro, and lime wedges
Instructions
Roast the Vegetables and Chiles
On a dry comal or skillet over medium-high heat, roast the tomatoes, onion, and garlic, turning occasionally until they are lightly blackened and softened. In the same skillet, toast the dried ancho and chipotle chiles for about 30-60 seconds per side until fragrant, being careful not to burn them.
Soak the Chiles
Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20-30 minutes until they are soft and pliable.
Prepare the Broth Base
Once softened, drain the chiles and add them to a blender along with the roasted tomatoes, onion, and garlic. Pour in about a cup of the fish broth and blend until completely smooth.
Cook the Base
Heat the oil or lard in a large Dutch oven or heavy-bottomed pot over medium heat. Strain the blended chile mixture into the pot and cook, stirring frequently, for about 8-10 minutes, until the sauce darkens in color and thickens.
Simmer the Stew
Pour the remaining 5 cups of fish broth into the pot. Add the sprigs of epazote and bring the mixture to a simmer. If using whole crabs, add them to the pot, reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the crabs turn bright red.
Thicken the Stew
In a small bowl, whisk the masa harina with a cup of the hot broth until no lumps remain. Slowly pour this mixture back into the simmering stew, stirring constantly to prevent lumps from forming.
Finish and Serve
Continue to simmer for another 10-15 minutes, allowing the broth to thicken. Stir in the fresh crabmeat and cook for another 2-3 minutes until heated through. Season generously with salt and pepper. Serve the Chilpachole hot, garnished with a sprinkle of fresh onion, cilantro, and a generous squeeze of lime juice.
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