Cahuamanta, or the Mexican Manta Ray Soup

The Cahuamanta is an authentic seafood soup from the Sonora and Sinaloa states, made with manta ray fillets and large shrimp; you can try this easy recipe at home, as these ingredients are easy to find...

Recipe for the Cahuamanta

* 6 lb. fresh Manta Ray fillets
* 1 lb. Tiger Shrimp, peeled and veins removed
* 2 Stalks of celery, diced finely
* 3 carrots, diced finely
* 6 chiles jalapenos
* 15 green string beans (cut small)
* 3 red tomatoes.
* 1 can of tomato paste
* 1 tablespoon of oregano.
* 1 pinch ground cumin
* 2 teaspoons seafood bouillon powder or cubes
* 6 tablespoons pasilla chile cooked and liquefied.
* 2 tablespoons flour (roasted and sifted)
* 1 tablespoon of lard
* 6 garlic cloves, minced


1) Make a cut in the jalapeno chiles and remove as much seeds as you can, the traditional presentation of this dish requires that the jalapenos stay whole. Put the pasilla chiles in hot water for 10 minutes.

2) Cut the manta ray in cubes, then put the manta ray in a pot with boiling water (but turn off the stove), leave them in the ot water 2 minutes, then put them in another pot with cold water.

3) Put the following ingredients to the bowl of your blender: the tomato, the tomato paste, oregano, cumin, shrimp bouillon and pasilla chilies; add 1/2 cup water, just enough to help the blender to liquefy everything.

4) Put the lard in a saucepan and heat up to melt it, then put the garlic cloves in and when they start to brown take them out. Pour the contents of your blender in the saucepan and simmer five minutes.

5) Cook the celery, carrots, green beans; bring to a boil then reduce heat setting; add the jalapenos, and simmer for 5 minutes; add manta ray cubes then simmer 6 minutes, then finally add the shrimp and simmer 4 minutes.

Serve each bowl, placing one cooked chile jalapeno for each bowl then dividing the Cahuamanta among your guests.

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