2 medium plum tomtoes
2 tablespoons onion
2 garlic cloves
2 tablespoons chile ancho
2 tablespoons chile guajillo
2 tablespoons epazote (dry) or 2 sprigs epazote (fresh)
2 cups water
salt or bouillon cube
fry the onions garlic
Hydrate the chiles in warm water
Fry the onions and the garlic in olive oil.
Add the chiles and fry.
Add the tomatoes (cut in small pieces)
add a cup of water
-- take out of the pan and mix in blender (I use a small one - the Magic Bullet)
take that salsa again and fry it again in a bit of olive oil
add the crab, add salt and another cup of water.
(optional - while cooking add two small balls of masa) while it is boiling
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