Shuti broth

An exotic chiapaneco delicacy

Exquisite exotic dish of pre-Hispanic heritage, made with river snails (shuti) and flavored with epazote, you have to try it.

Shote en caldo

Preparation time: 40 minutes

Ingredients
  1. 2 kg. Shuti (river snail)
  2. 250 gr. Tomato
  3. 250 gr. Onion
  4. 1 small garlic clove
  5. 8 Epazote leaves
  6. Salt to taste
  7. 3 liters of Water
Preparation
  1. Wash the snails very well and cut the tips.
  2. Cut the onions, tomatoes and garlic into thin slices.
  3. Wash and disinfect the epazote.
  4. Cook the shutis in salted water.
  5. Fry the onion, tomato and garlic and blend everything.
  6. Add all of the above to the water where the shutis are being cooked.
  7. When it boils, drop the epazote.
  8. Serve hot.
Tips:

For its preparation, the tip of the snail must be cut.



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