FOR THE CHILPACHOLE
|1 kg (2 ¼)
||crabs, clean, halved |
|500 g (1 1/8 lb) ||crab meat, cleaned |
|3 ||beefsteak tomatoes, roasted, peeled and seeded |
|3 ||cloves garlic, peeled and roasted |
|½ ||onion, roasted|
|1 ||dried chipotle pepper, roasted, opened and seeded |
|1 ||tablespoon olive oil|
|2½ l (2 2/3 qt) ||water or fish stock|
|1 ||sprig epazote herb or 2 sprigs cilantro |
| ||salt to taste |
|200 g (1/2 lb)
||corn tortilla dough (masa) |
|20 g (2/3 oz) ||lard |
| ||salt to taste|
| ||plastic wrap, as needed|
PROCEDURE FOR CHILPACHOLE
Grind the tomatoes with garlic, onion and pepper.
the olive oil in a saucepan over medium heat and fry the tomato mixture. Add water or broth and herbs, simmer for 10 minutes over low heat. Add crabs and crabmeat; cook over medium heat for 15 minutes, remove herbs and season.
PROCEDURE FOR CHOCHOYOTES
Combine dough, lard and salt by hand, kneading until a manageable, smooth paste is achieved. Cover with plastic wrap and let stand at room temperature for 30 minutes. Take portions and form small balls the size of an olive. Make an indentation in the center of each chochoyote
with the pinky finger, as if to form a tiny cup or bowl. Set aside and cover with a clean cloth.
Heat the soup to a boiling point, then add chochoyotes
and cook; they will thicken the soup slightly. When chochoyotes
are cooked, rectify seasoning. Serve immediately.
Some researchers say the word chilpachole comes from the Nahuatl word chilli (pepper) and patzolli (riot or tangled thing). Sometimes this traditional recipe is prepared with fish or shrimp.