Caldo Rompe Catre

Caldo Rompe Catre is a traditional Mexican seafood soup from the coastal regions of Guerrero, Mexico. This rich and aromatic soup, also known as Caldo Costeño, is famous for its bold flavors and hearty ingredients, making it a favorite family meal. The vibrant chiles and fresh seafood create a comforting dish that truly embodies authentic Mexican cuisine.

Ingredients

🦐 2 pounds shrimp raw, peeled, and deveined, with tails on
🐟 1 medium catfish cut into pieces
🐟 2 red snappers Pargo, cut into pieces
🌶️ 16 units dried puya chiles
🌶️ 16 units dried guajillo chiles
🧅 1/4 of a large white onion plus additional small pieces for frying
🧄 4 cloves garlic
🌿 4 sprigs fresh epazote
🧂 Salt Morton Sea Salt
🫒 1/4 cup or 4 tablespoons vegetable oil Kirkland Signature Vegetable Oil
💧 8 cups water

Instructions

1- Prepare the Chiles:

• Remove the stems and some seeds from the puya and guajillo chiles to manage spice levels.
• Rinse thoroughly under running water.
• Place the chiles in a generic stainless steel pot with water and bring to a boil.
• Once boiling, turn off the heat and let them soften.

2- Prepare the Seafood:

• Rinse the catfish and red snapper pieces.
• Season with salt to taste.
• Rinse the shrimp and set aside.

3- Blend the Sauce:

• In a Ninja blender, combine softened chiles, garlic, and onion with a little chile boiling water or fresh water.
• Blend for approximately 3 minutes until smooth.

4- Sauté Aromatics:

• In a large clay pot (olla de barro) over an outdoor fire, heat Kirkland Signature Vegetable Oil.
• Add small onion pieces to the hot oil, fry until browned, then remove.

5- Cook the Sauce:

• Strain the blended chile sauce into the hot oil in the clay pot.
• Stir well.
• Add 8 cups of water to the chile sauce and mix.

6- Season and Simmer:

• Season with salt to taste and add epazote sprigs.
• Cover and bring the sauce to a rolling boil over the outdoor fire (fogon).

7- Add Seafood:

• Once the sauce boils, uncover and add shrimp.
• Stir gently and cook for 5 minutes.

8- Finish Cooking:

• Add the seasoned fish pieces to the pot.
• Cook for another 5 minutes or until cooked and flaky.

9- Serve:

• Serve the Caldo Costeño hot in bowls, garnished with fresh lime wedges and accompanied by warm tortillas.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 8 to 10 servings
Equipment:

• Ninja blender
• Large clay pot (olla de barro)
• Generic stainless steel pot
• Fine-mesh metal strainer
• Metal ladle

Cooking Tips:

• Removing some chile seeds reduces the heat of the soup.
• Rehydrating chiles after boiling ensures they become tender without overcooking.
• Frying onion pieces enhances the flavor of the cooking oil.
• Traditional outdoor cooking adds a unique smoky flavor to the dish.

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Caldo Rompe Catre