📋 Ingredients:

• 5 mojarras (fish)

• 2 kg shrimp

• 5 crabs (jaibas or cangrejos)

• 5 garlic cloves, minced

• Epazote to taste

• 9 guajillo chiles

• A pinch of cumin

• 4 chipotle chiles

• 5 árbol chiles

• Oil

• Corn dough (masa de maíz)

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🥄 Instructions:

1. Prepare the ingredients:

   • Clean the fish, shrimp, and crabs.

   • For the chiles: Remove the stems and seeds from the guajillo, chipotle, and árbol chiles.

   • Mince the garlic and set aside.

   • Cut a few small pieces of corn dough (masa de maíz) for thickening the soup.

2. Toast and blend the chiles:

   • In a dry skillet, lightly toast the guajillo, chipotle, and árbol chiles for about 1–2 minutes until fragrant, but be careful not to burn them.

   • After toasting, place the chiles in a blender with a bit of water and blend until smooth.

3. Make the broth:

   • In a large pot, heat some oil and sauté the minced garlic until fragrant.

   • Add the blended chiles and cook for a few minutes to develop the flavor.

   • Add water to the pot (about 6–7 cups) and bring it to a boil.

   • Season with epazote, cumin, salt, and pepper to taste. Let it simmer for 10-15 minutes.

4. Add the seafood:

   • Once the broth is ready, add the fish, shrimp, and crabs to the pot. Let it cook for 10-15 minutes or until the seafood is cooked through and tender.

5. Prepare the corn dough (masa de maíz):

   • Mix the corn dough with a bit of water and form small dumplings or thickening balls (called "albóndigas de masa").

   • Drop these into the soup, and let them cook for another 10-15 minutes, allowing them to expand and absorb the flavors of the broth.

6. Adjust seasoning:

   • Taste the soup and adjust seasoning with more salt, pepper, or epazote if needed.

7. Serve:

   • Serve the chilpachole hot, garnished with some fresh epazote leaves if desired.

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✨ Tips:

• This dish is best enjoyed with a side of crispy tortillas or rice to soak up the delicious broth.

• You can adjust the spiciness by adding or reducing the amount of chipotle and árbol chiles.