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1
Remove the veins from the guajillo chiles, then lightly toast them in a dry pan to enhance their aroma and flavor.
2
Cook the toasted chiles in hot water until they are softened.
3
Peel and cut the zucchini, carrots, onion, and chayotes into evenly-sized pieces.
4
In a large pot, lightly sauté all the vegetables with salt until partially cooked.
5
Grind the softened chiles into a paste with a pinch of salt, then add directly to the pot with vegetables without straining. Bring to a simmer.
6
Add more hot water and fresh cilantro, allowing the vegetables to cook a bit longer.
7
When everything is nearly cooked through, add the dried shrimp. Since they are pre-dried, they will cook quickly together with the vegetables.
8
Continue cooking until all vegetables and shrimp are fully cooked through and the broth is rich and flavorful. Taste and adjust seasoning with salt as needed.
PrimedTableBETA
