6 servings
Black bean broth 300 grams black beans ½ onion 2 bay leaves 2 garlic cloves 1 dried Chile (ancho, guajillo, cascabel) what is available Salt

Shrimp broth
4 tablespoons of olive oil 2 tomatoes 4 cps water ½ cp lager beer 300 grams shrimp with heads 3 died chiles (ancho, cascabel, guajillo) what is available on the market 3 garlic cloves ½ onion Fresh herbs laurel, oregano, sage, time

Albondigas
2 kg shrimp (save the shells and heads for the broth) ½ fine chop onion 2 garlic cloves fine chop 2 tablespoons chipotle chile pure Fresh cilantro, mint leaves chop fine 8 quail eggs or 2 organic eggs Salt and pepper 2 tortillas (see preparation) 50 grams of chicharron (pork rind)

Aguachile
500 grams fresh shrimp save the shells & heads for the broth 3 lemons 3 limes Sea salt to taste 2 Serrano pepper ½ cp olives hold 1 bunch of cilantro 1 avocado cut into 1cm. squares 6 tortillas (or tostadas)

PREPARATION

For the bean both
First clean your beans In a sauce pan with warm water add ½ onion 2 bay leaves, 2 garlic cloves, 1 dried Chile (ancho, guajillo, cascabel) what is available in the market and salt. Once the water gets to a boil reduce the heat to simmer. When the beans are ready do not overcook them, take them out of the water and let them cool down reserve the liquid.

For the shrimp broth
In a pot add the olive oil, then the onion and the dried chiles, 2 tomatoes cut in four and then the garlic and the shrimp powder, let it caramelized for a little and the add the shrimp, heads and shells for the albondigas & aguachile. Pour the beer and let it reduce then add 4 cups of water, let it reduce to half and then add the shrimp powder.

Albondigas
In a food processor add the shrimp clean with no head and skin, pulse 3 times do not pure the shrimp. In a big bowl add the rest of the ingredients for the albondigas, and mix well. The tortilla should be hard like a tostada, put it in the stove and turn it several times until is hard and black on the edges, chop very fine and add to the mix. Make small ball 1 inch big, and then add to the broth.

Aguachile
For the home made tostada get the 6 tortillas and pinch them with a toothpick add salt and toast them in the oven until they are hard. In the blender add the lime and lemon juice with the cilantro, and Serrano pepper and sea salt. Clean the shrimp (peel & deveined) cut into a 1-centimeter, put into a medium bowl. For service add the juice, the avocado the olive oil mix well and place on the top of the tostada.

To serve
In a salte pan add 1 tablespoon of chop onion with olive oil then 1 tablespoon of chop tomatoes and add the beans (just the beans). Reheat the albondigas and in coffee cup style plate serve the broth with 6 albondigas, and 1 tablespoon of the beans then add the chicharron (pork rind) crumbles and the place the tostada with the aguachile on the top add fresh cilantro.