A Clay Cazuela from Oaxaca with Shrimp, Acuyo Sauce and Pasta
Clay pot cooking In the kitchen Ingredient Spotlight Misc
A few years ago I was on a road trip through Oaxaca with my pals Yunuen and Gabriel of the Xoxoc Project, as per the usual, hunting for beans and clay pots. This cazuela we found in Ixaltapec, on the isthmus. Sadly, the whole region was hit with a horrendous earthquake last year. A lot of the attention seems to have gone to the Mexico City quake, which was also bad, but the Oaxacan recovery has been much slower. Recipe: Shrimp in Acuyo influenced by the cuisine of Veracruz 10 small to medium sized leaves Hoja Santa (also known as Acuto or Hierba Santa) 1 serrano chile, chopped 1 small bunch of cilantro chopped half a bunch of epazote, chopped 6 tomatillos, without wrapper 3 cloves garlic, chopped water olive oil salt 1 pound shrimp pasta Place the hoja santa, serrano chile, cilantro, epazote, tomatillos and garlic in a blender with just enough water to allow the blades to move and blend all the ingredients. Blend until smooth. Heat the oil in a pan (or clay cazuela) over medium heat until it starts to ripple. Add the blender mix and stir. Bring to a simmer over medium low heat and continue to cook for about 7 minutes. Add salt to taste. Add the shrimp and cook until pink, about 5-7 minutes. Toss over cooked pasta and serve.