SeafoodMediumFree

River Crayfish in Chipotle Sauce

Name: River Crayfish in Chipotle Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 3 tbsp Vegetable oil; 12 Corn tortillas; 1 tsp Salt; 2 Limes; 3 cloves Garlic cloves; 600 g River crayfish (acamayas) or substitute prawns; 1 White onion; 4 Tomatoes; 4 Chipotles in adobo

45 min (20 prep + 25 cook) Medium 4 servings Veracruz - Huasteca

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 28 Apr 2026

Huastec river langoustines in thick chipotle and tomato sauce.

About this recipe

Acamayas are freshwater langoustines native to the rivers of the Veracruz and Potosí Huasteca, with a more delicate flavour than sea prawns and a firm texture that wonderfully absorbs the flavours of sauces. In this recipe they are prepared in a thick chipotle and tomato sauce that balances the smokiness of the chilli with the natural sweetness of the crustacean. It is one of the most representative dishes of Huastec cuisine, served with freshly made corn tortillas to mop up the sauce.

History & Origin

Acamayas (Macrobrachium acanthurus) are freshwater crustaceans that inhabit tropical rivers from Tamaulipas to Chiapas. For Huastec communities — Totonac, Teenek and Nahua peoples — they represented a fundamental protein source for centuries, caught with handmade palm-fibre traps and cooked in banana leaves or directly over coals. With the arrival of Spanish-brought ingredients, especially tomato and chipotle — which is none other than the smoked jalapeño of Veracruz — Huastec cuisine incorporated these complex sauces into its acamaya preparations. The result was a fusion now considered culinary heritage of the Huasteca. Markets in Tampico, Tamazunchale, Pánuco and Tuxpan display live acamayas in buckets, fresh from the river, and traditional cooks prepare them to order. Seasonality matters: the high season runs from November to May, when river levels drop and fishing is most abundant.

Estimated cost

£15.50

Total cost

£3.88

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

220

Calories

28g

Protein

10g

Carbohydrates

Fat

1.5g

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Rinse the crayfish under cold water. If alive, place in iced water for 10 minutes before cleaning. Remove the intestinal tract (dark vein) by making a shallow cut along the back.
💡 You can substitute with sea prawns or langoustines if crayfish are unavailable.
2
Char the tomatoes on a dry griddle until well blackened. Blend with the chipotles in adobo, garlic and half a cup of water until smooth.
3
Heat the oil in a large pan over high heat. Add the crayfish and sear for 2 minutes per side until they change colour. Remove and set aside.
4
In the same pan, fry the chopped onion over medium heat for 5 minutes. Pour in the chipotle sauce and cook for 8 minutes until it thickens and the oil rises to the surface.
5
Return the crayfish to the pan. Cook for 5 more minutes over medium-low heat, stirring to coat them in the sauce. Adjust salt.
6
Serve with warm corn tortillas, white rice and lime wedges.