Make sure you read the headnotes above for variations and substitution options. Serve your soup as a first course in a larger Mexican meal, or with tortillas on the side as a main course. It reheats well if you do so slowly on the stovetop.
1poundshell-on shrimp,with heads if at all possible
4 dried guajillo chiles,seeded and stemmed
2dried ancho chiles,seeded and stemmed
1cupfire roasted tomato puree,or 3 plum tomatoes, sliced in half
2clovesgarlic, skin still on
6 to 10dried shrimp(optional)
2tablespoonschopped epazote or cilantro,or 1 tbsp dried
GARNISHES
1/4cupchopped green onions
1/4cupchopped cilantro
Juice of 2 limes
1white onion, chopped
2avocados, diced
Instructions
Chances are you will be peeling your shrimp first to make the shrimp stock recipe. Chop the shrimp into bite-sized pieces and set aside for now.
While the stock is simmering, get a comal or heavy frying pan hot. Boil a pint or two of water and have that ready. Quickly toast your dried chiles -- just a few seconds on each side -- and then toss them into the boiling water. Once you start doing this, turn the heat off the boiling water. When you have toasted all the chiles, put a lid on the pot to let them soften.
If you are using them, grind the dried shrimp in a spice grinder. Set that aside, too.
While to comal or pan is still hot, char the garlic until the skins blacken a little, and char the tomatoes until the cut side is wholly black, which will take about 3 to 5 minutes. Use a spatula to move the tomatoes to a blender. Peel the garlic and put that in a blender, too.
Put the softened chiles, epazote and dried shrimp (if using) into the blender, and puree this with a splash or two of the chile soaking water, and, if you need more, some of the shrimp stock.
Once your shrimp stock is ready, strain it into a soup pot and add the contents of the blender. Bring this to a gentle simmer and add salt to taste. It might not need it. Add the chopped shrimp and cook 5 minutes, then serve with all the garnishes.