Sonora and Sinaloa, Mexico — Pacific coast Lenten tradition
Dried shrimp broth from the Pacific coast — dried shrimp toasted and rehydrated, blended into a rich, intensely flavoured soup base with chile colorado, tomato, and potato. A northern staple during Lent.
Intense umami, dried shrimp concentration, mild chile earthiness, potato body, coastal richness
{"Dried shrimp toasted briefly on comal — activates oils and deepens umami","Soak in hot water 20 minutes, reserve soaking liquid for broth base","Blend rehydrated shrimp with soaking liquid, tomato, and chile colorado","Fry blended sauce in lard before adding stock — eliminates raw flavour","Potato and fresh shrimp added last 10 minutes to avoid overcooking"}
{"A dried bay leaf in the soaking liquid removes any off-notes","Guajillo adds colour and mild heat without overpowering the shrimp","Serve with warm flour tortillas for the northern context"}
{"Discarding soaking liquid — it carries concentrated shrimp flavour","Skipping the toasting step — dried shrimp can smell fermented, toasting corrects this","Over-blending, making the soup too thick — it should be a broth, not a puree"}
The Art of Mexican Cooking — Diana Kennedy