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Method:

 

Tastihuil  is a traditional soup from the Mexcaltitan area. This is my version.  

Step 1: 

1 kg prawns (with heads): peel half to prepare the meatballs; leave the other half intact. Retain the peeled heads and shells to make the broth - the base for the soup. 

Step 2: 

Broth. Place the prawn heads and shells...

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Method:

 

Tastihuil  is a traditional soup from the Mexcaltitan area. This is my version.  

Step 1: 

1 kg prawns (with heads): peel half to prepare the meatballs; leave the other half intact. Retain the peeled heads and shells to make the broth - the base for the soup. 

Step 2: 

Broth. Place the prawn heads and shells to sauté in: 1 tbsp. cooking oil, 1/2 cup diced onion, 1/2 cup diced carrot, 2 laurel leaves, 1 clove garlic. Once sautéed, add enough water to more than cover the mixture; add salt to taste. Now cook the remaining whole prawns in it for 3 minutes. Remove and set aside the broth and the whole prawns. 

Step 3:

Milling to flavour the soup. 3 'guajillo' chillies, 1 bird's beak chilli. Steep in the set aside prawn broth, mill, season with salt to taste, a pinch of cumin and dry oregano.  

Step 4:

Finely chop the peeled prawns to make the meatballs. Add: 1/3 cup of diced onion, ¼ cup of diced coriander, Salt to taste, 1 whole egg, Make 2 cm diameter balls.  Fry in a little oil. 

Step: 5 - the final step 

Add the chilli paste to the corn dough and prawn broth. Stir continuously. It will start to thicken until it resembles a light 'atole' (cornflour drink). Add the prawn balls and the cooked whole prawns. It may seem complicated but the truth is this is a very simple, easy-to-make soup.

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Ingredients 4 persons
  • 1 kg pawns
  • 1 tbsp. cooking oil
  • 1 medium-sized carrot
  • 1 mediun-sized onion
  • 2 laurel leaves
  • 1 clove garlic
  • 3 guajillo chillies
  • 1 bird´s beak chilli
  • sea salt
  • pinch of oregano pinch of cumin
  • 1 egg
  • 1/3 diced coriander
  • 300 g boiled corn dough (Corn flour can be used
  • but it needs to be browned in a dry pan until light brown in colour.)
Recipes. The Cook & Chef Institute