Caldo de Piedra

Select several smooth, fist-sized River stones and clean them thoroughly. Heat the River stones over a very hot fire (traditionally a wood fire, but a grill or strong stovetop burner can be used) until they are glowing red hot. Ensure they are completely dry to prevent cracking.

Clean the Tilapia fillets and cut them into 2-3 cm pieces. Peel and devein the Shrimp. Set aside.

Dice the Roma tomatoes, White onion, and Garlic cloves. Remove stems and seeds from the Chile de arbol and Guajillo chile, then finely chop them.