Chiles are tanned on the comal, break down and boil in little water for 2 minutes, are soaked, the onion is struggled with Jaiba meat in the oil, and the peppers are grinding in the blender with the blender with the Water in which they wounded together with the garlic and salt, the sauce sneaks and poured on the jaiba leaving it boil for 5 minutes later 8 cups of water and the epazote are added and another 7 minutes are boiled per last by last Pap depart in small pieces and the camon is served hot.
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| Ingredients to make Jaiba and shrimp chilpachole: |
| 1 unit of chile guajillo 4 units of chiles wcked ½ cup of oil 1 onion unit minced ½ kilogram of meat da jaiba clean without bone without cascara 2 cloves of garlic 1 pinch of salt to taste 1 branch from epazote 1 unit of large potato cooked and heading in squares ¼ kilogram of cooked camon |
