Chilpachole – spicy Veracruz crab soup

Ingredients for 4 portions

• 1.2 kgWhole crab, 8 small crabs, well scrubbed
• ≈ 2 lWater
• ½Yellow onion, in one piece
• 2 clovesGarlic, for the broth
• to tasteSalt
• 4Tomatoes
• ½Yellow onion, for the sauce
• 2 clovesGarlic, for the sauce
• 2Ancho chiles, seeded
• 2Chipotle peppers in adobo
• 2 tbspRapeseed oil
• 3 tbspMasa harina
• 3 sprigsEpazote

On the side

• 2Limes, in wedges
• 12Corn tortillas

Method

1. Bring the water to the boil in a large pot with the piece of onion, the garlic for the broth and some salt. Add the crabs.
2. Simmer the crabs for 15 minutes, until bright red.
3. Meanwhile, char the tomatoes and the onion and garlic for the sauce in a dry frying pan for 10 minutes, turning, until soft and blackened in spots. Toast the anchos for a few seconds a side and soak them in a little hot water.
4. Lift out the crabs and strain the broth. Pull off the top shells, remove the gills, halve the bodies and crack the claws.
5. Blend the tomatoes, onion, garlic and drained anchos with the chipotles and 500 ml of the broth until smooth.
6. Heat the oil in a pot over a medium heat, pour in the sauce (careful, it spits) and fry, stirring, for 8 minutes, until it thickens and darkens.
7. Pour in the rest of the broth. Whisk the masa harina into 200 ml of broth and stir it into the soup.
8. Add the epazote and simmer for 10 minutes, stirring now and then, until the soup has thickened slightly.
9. Return the crabs to the pot and simmer for 5 minutes. Season with salt.
10. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
11. Serve the soup in deep bowls with the crab pieces, lime wedges and the warm tortillas.

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