Ingredients:

1 pound of shrimp (peeled if you choose)

6 guajillo chili

1 ancho chili

2 morita chilis

3-4 cloves garlic

4 roma tomatoes

1 small onion sliced

1 tablespoon shrimp bouillon, or to taste

4 small peppercorns

6 cups of water

1 cup of carrots

4 potatoes cut in half

1 zucchini chopped

salt to taste

Directions:

1. Take the seeds out of the guajillo, ancho and morita chili's.

2. Put whole garlic in a pot with oil. Fry on high for a minute. Add 1/2 the sliced onions. Fry until clear. Add the chili's and stir frequently until the guajillo changes color. Add peppercorn and tomatoes. Cook for about 4 minutes stirring frequently. Add the 2 cups of water and 1 tablespoon of shrimp bouillon or 1 square. Lower heat to medium and cook for 10 minutes.

3. Chop carrots, potatoes and zucchini, you can add 2 more chopped tomatoes and the rest of the onion if you choose.

4. After 10 minutes turn off burner. Add the pot to the blender. Blend until smooth. Add a bit of oil to your pan. Turn onto medium heat. Strain blender contents into pot. Add 4 more cups of water, add vegetables and salt to taste. Add more shrimp bouillon if necessary. Cook until potatoes are done. Turn heat down to low and 5 minutes before you eat add the shrimp.

5. Serve: optional with lime, chopped onion and chopped serrano pepper and with tortillas.

Bon Appetit!