SeafoodMediumFree

Veracruz-Style Prawn Chilli Broth

Name: Veracruz-Style Prawn Chilli Broth
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 3 tomato; 4 sprigs epazote; 2 tbsp vegetable oil; 4 guajillo chilli; 1 to taste salt; 0.5 white onion; 1 tsp dried oregano; 500 ml chicken stock; 3 cloves garlic; 2 mulato chilli; 600 g fresh prawns; 8 tostadas; 4 lime

50 min (20 prep + 30 cook) Medium 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 27 Mar 2026 · Updated: 30 Mar 2026

Veracruz prawn broth with guajillo chilli, tomato and epazote in the classic jarocho style.

About this recipe

Chilpachole is Veracruz's most distinctive seafood broth: a vibrant, aromatic bowl of dried chillies, tomato and epazote where prawns are briefly cooked to preserve their tenderness. This is the soup that smells of the port, of Veracruz's markets and of rainy afternoons beside the Gulf of Mexico. Served with tostadas, nothing better represents the cooking of the jarocho people.

History & Origin

Chilpachole is the culinary jewel of the port of Veracruz, whose name derives from the Nahuatl 'chiltecpin' (small chilli) and 'atl' (water), which evolved over time into the current word. It is a dish that concentrates all the history of Veracruz cooking: the pre-Hispanic chilli and tomato, the medicinal epazote of the Totonac cultures and the prawns that arrive fresh from the Gulf every morning. Unlike the cold aguachile of the Pacific coast, chilpachole is a hot, comforting broth, ideal for the days of the 'norte' - the cold winds that batter Veracruz in winter. It is sold in the markets of Veracruz, Boca del Rio and Alvarado before dawn, where fishermen warm themselves with a steaming bowl before heading out to sea. Veracruzans consider it their supreme identity dish - the one that defines who they are and where they come from.

Estimated cost

£23.00

Total cost

£5.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

350

Calories

30g

Protein

30g

Carbohydrates

15g

Fat

Fibre

800mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Peel the prawns, reserving the heads and shells. Make a prawn stock by simmering the heads and shells in 1 litre of water for 15 minutes over gentle heat. Strain and set aside.
💡 This prawn stock is the secret of chilpachole - do not skip this step.
2
Devein and soak the guajillo and mulato chillies in hot water for 15 minutes. Char the tomatoes and onion on a dry comal.
3
Blend the drained chillies with the charred tomatoes, charred onion, garlic and epazote until smooth. Strain.
4
Heat the oil in a deep pot. Fry the strained sauce over high heat for 5 minutes until it darkens and thickens. Add the prawn stock and chicken stock.
5
Bring to the boil, season with salt and oregano. Add the peeled prawns and cook for exactly 3 minutes until pink and tender.
💡 Do not overcook the prawns or they will become rubbery. Three minutes is enough.
6
Serve in deep bowls with chopped serrano chilli, tostadas and lime wedges.