FOR THE BROTH
|350 g (3/4 lb)
||dried shrimp, soaked in ½ l hot water (strain and set aside the soaking liquid) |
|½ kg (1 1/8 lb) ||pork or mutton backbone, cut into pieces|
|2½ l ||of water|
|1 ||potato, peeled and finely diced |
|2 ||carrots, peeled and finely diced |
|2 ||saladet tomatoes, peeled and seeded |
|2 ||costeño peppers, opened, seeded, roasted and soaked|
|1 ||ancho pepper, opened, seeded, roasted and soaked |
|1 ||dried chile de árbol pepper, opened, seeded, roasted and soaked |
|1 ||clove garlic, roasted and peeled |
|¼ ||onion, roasted |
|3 ||sprigs cilantro|
|2 ||sprigs epazote|
| ||salt to taste|
||limes, halved and seeded|
|½ ||onion, finely chopped|
|½ ||cup cilantro (leaves only), finely chopped|
Remove the heads and shells from the shrimp. Set aside.
a large pot over medium heat and brown the pork or mutton. Add the liquid used to soak the shrimp and simmer over medium heat. Constantly skim the surface of the cooking liquid. Cook until meat is tender. Remove from broth, then remove the bone and dice the meat finely. Strain the broth. Set both aside.
the rendered broth in a saucepan and add the vegetables, herbs, shrimp and meat. Cook over medium heat until vegetables are cooked but firm.
grind tomatoes, peppers, garlic and onion with a bit of the broth and add them the mixture. Continue cooking for 15 minutes.
the soup hot with lime, onion and cilantro.
In Mexico, caldos refer to broths derived from different meats stewed in water, with or without vegetables, that feature certain spices (i.e., onion and garlic), herbs (such as epazote, mint, cilantro or parsley) and salt. Caldo consumption—the most common varieties involve beef, chicken, fish, shrimp and vegetable broth—is a venerable tradition throughout the nation.