The gastronomy of Chiapas is very rich and varied, made up of very different dishes. Some of them are made and consumed throughout the State and others are more characteristic of certain populations.
This is the case of Shuti broth, very common in Tuxtla Gutiérrez. The Shuti is a characteristic river snail due to its black shell. In Tuxtla Gutiérrez it is easily found due to the abundance of rivers and streams.
Here we leave you a recipe to make this shuti broth, although as often happens there are different ways to make it.
Ingredients:
1/2 kg. by shuti
2 large tomatoes
Onion
2 chamborote or green chilies
1 sprig of epazote
1 tablespoon of butter or oil
Salt to taste
Preparation:
The first thing is to wash the snails perfectly and clean them by removing the tip. It is common on some occasions to feed the conches for 2 or 3 days with yerba santa leaves to clean their digestive system.
Then they are cooked in salted water.
Tomatoes, chili peppers and onion are sautéed with the oil or butter and then the snails are added. Finally the epazote is added and left to cook until done.
Photography via mexicocooks
The snail is left in water with corn dough for two days, this causes it to loosen the earth, after frying everything, gua or chicken broth is added, corn dough is added to thicken the mixture and after the first boil, holy leaf and epazote are added. Let it cook for 30 minutes or it will be cooked and served with chopped onion and lemon in addition to finely chopped chili, it should be liquid, there is not much mass added