Entree: Mexico – Sonora (Northern Mexico) – Cahuamanta (Seafood Stew)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 30 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium white onion, halved and sliced
- 4 cloves garlic, smashed
- 4 Roma tomatoes (plum tomatoes), roasted or charred
- 3 dried guajillo chiles, stemmed and seeded
- 6 dried chile de arbol, stemmed (keep seeds for heat) 
- 4 cups (960 ml) fish stock or low-sodium chicken stock (see note below)
- 2 cups (480 ml) water (plus water for soaking chiles)
- 1 lb (454 g) large shrimp, peeled and deveined (tails optional)
- 2 medium Yukon Gold potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 2 medium carrots, peeled and cut into 1/2-inch (1.3 cm) coins
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (1 g) dried Mexican oregano (or regular oregano)
- 1 tbsp (15 ml) lime juice (about 1 lime)
- 6–8 corn tortillas, warmed
- 1 cup (190 g) long-grain white rice
- 2 tbsp (30 ml) vegetable oil (for rice)
- 1 3/4 cups (420 ml) water (for rice)
Garnishes
- 1/2 cup (25 g) chopped fresh cilantro
- 1/2 cup (80 g) diced white onion
- 1–2 limes, cut into wedges
- 1 avocado, sliced (optional)
- Sliced radishes and sliced serrano or jalapeno (optional for extra heat)

Instructions

Short Description:
Hearty Sonoran cahuamanta made in the contemporary style with shrimp simmered in a gently spiced chile-tomato broth with potatoes and carrots, served with Mexican rice, warm corn tortillas, and fresh garnishes.

Regional Notes:
This Sonoran version follows the regional shift from manta ray to readily available shrimp, using a clear yet richly flavored broth finished with local chiles (guajillo and chile de arbol) and simple vegetables typical of Northern Mexico. Served with warm corn tortillas and rice, it is a full, rustic entree rather than a thin soup.

1. Prepare the chile-tomato puree: Heat a dry skillet over medium heat. Toast the guajillo and chile de arbol briefly, 15–30 seconds per side, until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. Meanwhile char the tomatoes on a hot griddle or under a broiler until skins blister. Drain chiles, place chiles and charred tomatoes in a blender with 1/2 cup (120 ml) of the soaking water and 1 clove garlic; blend to a smooth puree. Set aside.
2. Make a quick stock (if using shrimp shells): If you saved shrimp shells, heat 1 tbsp (15 ml) oil in a medium saucepan over medium heat, add shells and sauté 2–3 minutes, then add 2 cups (480 ml) water and simmer 10 minutes. Strain and add to the 4 cups (960 ml) stock called for in the Ingredients, or skip this step and use store stock.
3. Sauté aromatics: In a large pot (6–8 quart / 6–8 L), heat 2 tbsp (30 ml) vegetable oil over medium heat. Add sliced onion and remaining 3 smashed garlic cloves; sauté until translucent, about 4 minutes.
4. Build the broth: Stir in the chile-tomato puree, bay leaf, cumin, oregano, pepper, and 4 cups (960 ml) stock plus 2 cups (480 ml) water. Bring to a gentle boil, then reduce heat and simmer 10 minutes to meld flavors.
5. Add vegetables: Add the potato cubes and carrot coins to the simmering broth. Cover partially and cook until potatoes are just tender, about 12–15 minutes.
6. Finish the seafood: Stir in the shrimp and simmer gently until shrimp are opaque and cooked through, about 3–5 minutes. Taste and season with 1 tsp (5 g) salt and additional lime juice, salt, or chiles as desired. Remove bay leaf.
7. Make the rice: While the broth simmers, heat 2 tbsp (30 ml) vegetable oil in a small saucepan over medium heat. Add 1 cup (190 g) rice and toast lightly 2–3 minutes, stirring, until some grains turn opaque. Add 1 3/4 cups (420 ml) water and 1/4 tsp salt, bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove from heat and let rest 5 minutes, then fluff with a fork.
8. Warm tortillas and prep garnishes: Warm corn tortillas on a griddle or skillet until pliable. Chop cilantro and dice onion; cut limes and slice avocado and radishes.
9. Serve: Ladle generous portions of cahuamanta into deep bowls over a scoop of rice or with rice alongside. Offer warm corn tortillas and pass garnishes (cilantro, diced onion, lime wedges, avocado, radish, extra chiles) so diners can customize. Enjoy hot.

Note: Traditional Sonoran cahuamanta may use manta ray or a mix of seafood; this Sonoran recipe emphasizes shrimp to reflect contemporary local practice. If you prefer a clearer broth, reduce the tomato proportion slightly and strain more thoroughly.