How To Make Easy Huatape Con Camarones

Huatape Con Camarones is a delightful shrimp in molé dish from Veracruz, Mexico. Here we present a quick and easy version of this often complex dish.

This recipe is gluten free

Watch A Video

Here is a video of 2 Cooks in the Kitchen making Huatape Con Camarones

https://youtu.be/FtbTyQe6LuM

Ingredients For Huatape Con Camarones

• 5 Guajillo Chiles, stems and seeds removed
• 5 Morita Chiles
• 1 Large Tomato, cut into chunks
• 1/2 Cup Chicken Broth
• 1/2 Cup Water
• 1/4 Onion, diced
• 3 Garlic Cloves
• 2 Tbls Epazote
• 1/4 Cup Masa
• 10 Large Shrimp, Peeled and Deveined

Cook the Peppers and Tomatoes

We’ll start making the easy molé by putting the tomatoes and chiles into a small saucepan. Then we’ll add 1/2 cup of chicken broth and 1/2 cup of water. We’ll put the pan on a burner, heat it up to boiling and boil it for 10 minutes.

Saute Onion and Garlic

While the peppers are boiling we will heat some oil in a small skillet and saute the onion and garlic.

Blend The Molé

Once everything is cooked we will put everything in the blender. You can let it cool a bit first if you want. Blending hot things can be risky! We want to add everything from both pans to the blender including all the cooking liquid.

Add Epazote

Next we’ll add 2 tablespoons of epazote. Epazote is a plant similar to oregano but with a slightly aniselike or medicinal flavor. It is frequently found in Mexican cooking. We had a plant in our greenhouse for a while but we are currently using dried epazote.

Blend Until Smooth

Now we want to blend this thoroughly to make a smooth molé. We’ll put the resultant sauce in our small saucepan and cook it over low heat. We’ll allow it to reduce and thicken a little.

Make A Masa Slurry

While our molé is cooking we will mix 1/4 cup masa with 1/2 cup water. We’ll add this slowly to our molé while it is bubbling to thicken it.

Cook The Shrimp

Once our molé has thickened we will add in the shrimp. We’ll stir this to get all the shrimp coated in the sauce and let it cook for 5 minutes.

Plate Immediately

We want to plate the shrimp right away so it doesn’t overcook in the molé. We like this with rice and tostones for sides to soak up the molé.

Here are some other Mexican shrimp recipes:

• Shrimp Stuffed Poblanos With Colorado Sauce
• Camarones a la Diabla

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