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Ingredients
  • subheading: The Soup:
  • 1 lb roma tomatoes
  • ½ white onion
  • 2 cloves garlic
  • 3 lbs Cambray potatoes, unpeeled diced in ½ to 1-inch cubes
  • 1 branch epazote
  • 2 lbs fresh shrimp cleaned and deveined
  • 1 lb dried shrimp small or medium, with heads on
  • 8 guajillo chilis
  • 1 cascabel chili
  • 1 ½ cups carrots peeled and diced
  • 1 to 2 bay leaves
  • 1 tbsp olive oil or other cooking oil
  • 1 tbsp dry oregano
  • 6 cups water
  • Salt and pepper to taste
  • subheading: The Garnish:
  • Limes halved
  • Onions finely diced
  • Oregano
Steps
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