Tlaxtihuilli is an iconic recipe in the state of Nayarit and is often served as an appetizer. This is corn atole, with shrimp and chili, sometimes served with tatemado or zarandeado fish.
The gastronomy of Nayarit began to take shape in the 16th century, when New Spain received galleons on its Pacific coasts. Ingredients brought from the Far East began to mix with local cuisine, resulting in contemporary versions of dishes such as Tlaxtihuilli.
This dish is a sample of the culinary jewels of Nayarit cuisine. It is believed that the roots of this dish are pre-Hispanic and that over time it was perfected and more spices were added. There are many versions of this dish, but none can lack shrimp, corn and chili peppers.
We can say that we will prepare a thick shrimp soup that you can enjoy by the tablespoon.
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A kilo of shrimp
A cup of cornmeal or masa (nixtamalized)
Three guajillo peppers
One or two avocados
How to prepare the Tlaxtihuilli
To prepare a delicious Tlaxtihuilli, it is necessary to first, boil some water. While this is happening, put the guajillo chili in a the comal (pan), and luccule them with the spices.
Once the water has reached boiling point, add the shrimp with a little tequesquite until cooked. It is important to remember that before doing this step, the shrimp must be thoroughly washed.
Put the shrimp in another container and add the dough to prepare the atole, also pour the sauce that you liquefied previously. Season and let the mixture cook for a few more minutes.
Finally, add the shrimp and a little epazote, check the seasoning again and serve it in deep plates. Add ground oregano, avocado to taste and voila! Enjoy a delicious Tlaxtihuilli.
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