Tastlihuil

Betty Vasquez, executive chef, El Delfin at the Hotel Garza Canela in San Blas Riviera Nayarit, Mexico, shares her recipe for tastihuil, and authentic soup from Nayarit*. This is a traditional recipe that Vasquez was taught orally from her grandmother.

*Chef Vasquez notes that in Riviera Nayarit, this soup must include Salsa Huichol, a bottled chili sauce made in Tepic, the capital of the state of Nayarit.

Serves: 6

2 pounds whole shrimp, heads and shells
65 ounces water soaking with one bay leaf, ½ onion and sea salt
4 ounces cornmeal dough
4 ounces chile cora, seeded and soaked in warm water
1 garlic clove
Cumin to taste
2 ounces lard
Salt to taste
Lemon

1. Boil shrimp in the seasoned water, peel and set aside. Reserve the water.

2. Toast the cornmeal dough in a saucepan until golden; the heat will make the dough cook even if dry. Set aside.

3. Liquefy the chile cora with some of the water in which they were soaked, with the garlic and cumin, and set aside.

4. Heat the lard, cook and sauté the chile mix that’s been set aside for three minutes and add the toasted dough.

5. Boil with the seasoned shrimp water until it has the consistency of bisque. Add the peeled shrimp and some lemon.

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