GET THE RECIPE!

MATAMOROS STYLE SEAFOOD  STEW

8 Dried guajillo chiles 2 tbsp. Vegetable oil divided 4 cloves Garlic, minced ½ tbsp. Dried Mexican oregano 1 tsp. Salt ½ tsp. Black pepper 2 tsp. Ground cumin 2 tsp. Ancho chile powder 1 tsp. Chipotle powder 2 tbsp. Dulse flakes 4-5 Roma tomatoes 8 ounces Tomato sauce 2 Carrots diced medium

1 Medium onion diced medium 3 Stalks celery diced medium 8 ounces Oyster mushrooms  4 cups Vegetable stock 14 ounces Hearts of palm 4 ears Fresh corn  1 ½ cups Chickpeas, cooked ½ cup Cilantro, chopped Lime wedges (garnish)

1

STEP 1

Heat 1 tablespoon of oil in a large soup pot, and sauté the garlic, oregano, salt, pepper, cumin, ancho chile powder, chipotle powder, and dulse flakes for 3 minutes. Add the rehydrated guajillo chiles, tomatoes, and tomato sauce. Lower the heat and simmer for 10 minutes.

2

STEP 2

Purée the mix (the soup base) with an immersion blender (or in batches with a conventional blender). Transfer the soup base to a bowl and set aside. In the same pot, heat 1 tablespoon of oil on medium heat and sauté the carrots, onions, celery and mushrooms for 4 minutes. 

3

STEP 3

Return the soup base to the pot. Add the vegetable stock, and cook for 10 minutes. Add the hearts of palm, corn on the cob and chickpeas. Cook for 5 to 7 minutes. Serve hot, garnished with cilantro and lime wedges.

– If you can’t find dulse flakes📷, you can use ground up nori seaweed. – Potatoes make a great addition to this! – You can also add zucchini or chayote. – Any mushroom would do, but preferably try to find oyster mushrooms. – Serve with tostadas.

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ESQUITES: VEGAN MEXICAN STREET  CORN

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