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Huatape de Camaron (Thick Prawn Broth)

Name: Huatape de Camaron (Thick Prawn Broth)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: Mexican
Ingredients: 500 g Prawns frescos con cascara; 150 g Dough de maiz; 6 Dried guajillo chillies; 2 Dried ancho chilli; 300 g Tomatoes; 1 White onion; 3 Garlic cloves; 1 bunch Fresh coriander; 2 sprigs Fresh epazote; 30 ml Vegetable oil

65 min (25 prep + 40 cook) Medium 6 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 23 Mar 2026

Thick Huastec-style prawn broth with corn masa and guajillo chillies.

About this recipe

Huatape de camaron is a thick, comforting prawn broth from the Huasteca region of Veracruz, prepared with fresh prawns, corn masa, guajillo chillies and aromatic herbs. Its unique texture and deep flavour make it one of Mexico's lesser-known culinary treasures.

History & Origin

Huatape is an ancestral dish from the Huasteca region spanning parts of Veracruz, San Luis Potosi, Hidalgo and Tamaulipas. Its name derives from the Nahuatl word huatapalli, meaning thick broth with masa. The Huastec peoples had been preparing these masa-thickened broths since pre-Hispanic times, using the river and lagoon prawns that were abundant in the region. The technique of thickening broths with corn masa is one of the oldest in Mesoamerican cookery and appears in various dishes across Mexico, but the Huastec huatape is distinguished by its generous use of guajillo and ancho chillies, which give it an intense red colour. Coriander and epazote are the herbs that define its aromatic profile. In the Veracruz Huasteca, huatape is traditionally served during Lent and patron saint festivals, when families gather around large clay pots. The fishermen of Tuxpan and Tamiahua prepare versions with dried prawns when fresh ones are unavailable. Today huatape is being rediscovered by Mexican chefs seeking to rescue endangered regional recipes from obscurity.

Estimated cost

£13.50

Total cost

£2.25

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

24g

Protein

28g

Carbohydrates

10g

Fat

Fibre

780mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel the prawns and set aside the cascaras. Boil the cascaras in 1.5 litros of water for 15 minutes for hacer a stock. Strain and set aside.
2
Deseed the guajillo chillies and ancho, tuestalos slightly in a comal (flat griddle) and remojalos in hot water 15 minutes.
3
Licua the chillies soaked with the tomatoes, onion, garlic and a little stock of camaron until you get a smooth sauce.
4
Dissolve the dough of maiz in a taza of stock cold, mixture well for evitar grumos. Set aside.
5
In a pot, heat the oil and frie the sauce of chillies for 5 minutes. Add the stock of camaron and the dough dissolved.
6
Cook over medium heat stirring until thickened, some 10 minutes. Fold in the prawns pelados and the epazote.
7
Cook 5 minutes mas until the prawns esten rosados. Serve with chopped coriander and warm tortillas.