|½ kg (1 1/8 lb)
||crawfish, shelled and veined (leaving tail intact) |
|1½ l (1 2/3 qt) ||water|
|50 g (1 ¾ oz) ||corn tortillas dough (masa), dissolved in 1 cup water and drained |
|¼ kg (1/2 lb) ||tomatillos or miltomates, husked.|
|2 ||cloves garlic, peeled|
|3 ||romaine lettuce leaves|
|2 ||serrano peppers, cut open and seeded |
|3 ||epazote leaves|
|1 ||teaspoon lard|
| ||salt to taste|
Sear the crawfish in a skillet over medium heat and set aside.
tomatillos, garlic, onion, lettuce leaves, peppers and epazote
the lard in a pan and fry the tomatillo mixture over medium heat; when half cooked add diluted dough and water. Simmer until all ingredients are cooked and the mixture has the consistency of a light sauce. Add crawfish, until the mix boils, then season and serve immediately with warm tortillas.
This region is home to a large variety of huatapes. They can be red or green, mainly depending on the pepper used. They also feature some sort of shellfish, fish, chicken or meat, and certain vegetables or quelites.