Ingredients with Measurements:
- 1 pound of chorizo sausage, sliced
- 1 pound of crab meat, cooked and shredded
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tablespoons of olive oil
- 2 cups of tomato puree
- 2 cups of chicken broth
- 1 cup of water
- 1 tablespoon of dried oregano
- 1 tablespoon of ground cumin
- 1 tablespoon of chili powder
- Salt and pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced chorizo and cook until browned, stirring occasionally, for about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, stirring occasionally, for about 3 minutes.
4. Add the tomato puree, chicken broth, water, dried oregano, ground cumin, chili powder, salt, and pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
6. Add the cooked and shredded crab meat to the pot and stir to combine.
7. Simmer the chilpachole for an additional 10 minutes, or until the crab meat is heated through.
8. Serve the chilpachole hot, garnished with fresh cilantro leaves and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the chorizo, then low heat for simmering the chilpachole.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 9g
Cholesterol: 120mg
Sodium: 1500mg
Carbohydrates: 16g
Fiber: 3g
Sugar: 7g
Protein: 35g
Substitutions for ingredients:
- Instead of chorizo, you can use any spicy sausage or ground beef.
- Instead of crab meat, you can use shrimp or any other seafood.
- You can use fresh tomatoes instead of tomato puree.
Variations:
- Add diced potatoes or sweet potatoes to the chilpachole for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a can of black beans or corn to the chilpachole for extra flavor and texture.
Tips and tricks:
- Make sure to cook the chorizo until it's browned and crispy for maximum flavor.
- Use a wooden spoon or spatula to stir the chilpachole to avoid scratching the bottom of the pot.
- Serve the chilpachole with warm tortillas or rice for a complete meal.
Storage instructions:
Store any leftover chilpachole in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chilpachole in a pot over medium heat until heated through, stirring occasionally.
Presentation ideas:
Serve the chilpachole in individual bowls, garnished with fresh cilantro leaves and lime wedges.
Garnishes:
Fresh cilantro leaves and lime wedges.
Pairings:
Serve the chilpachole with warm tortillas or rice, and a side of guacamole or salsa.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
- Cornbread
Troubleshooting advice:
- If the chilpachole is too thick, add more chicken broth or water to thin it out.
- If the chilpachole is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the chorizo and crab meat to the recommended internal temperature of 165°F to avoid foodborne illness.
- Store any leftover chilpachole in the refrigerator within 2 hours of cooking.
Food history:
Chilpachole is a traditional Mexican seafood stew that originated in the state of Veracruz. It typically includes a variety of seafood, such as shrimp, crab, or fish, along with tomatoes, onions, garlic, and chili peppers.
Flavor profiles:
This chilpachole is spicy, savory, and slightly tangy from the tomato puree and lime juice.
Serving suggestions:
Serve the chilpachole as a main dish for lunch or dinner, or as a hearty appetizer for a party or gathering.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican