One time last year AMBF invited us over for a spontaneous taco night. It was soooooo good. She was gracious to share her non-recipe recipe with me and I happened to run across it again today. Thought I'd post it.
For the Rice:
I used 3/4 cup basmati. I rinsed the rice a few times and then let it sit in water for about 20 minutes. In a pan I put in a 3/4 cup of water (equal to the rice), one can of diced tomatoes (drained), diced green onions, chopped jalapenos, some cumin and cinnamon. I brought all of that to a boil, added the rice, covered and set to simmer for about 15 minutes.
For the meat:
I always use ground turkey. I think that package was 1lb. I started with a tablespoon of olive oil in a saute pan and sauted 1 chopped onion on low/medium heat for 5-10 minutes. Then I added chopped garlic for 1-2 minutes. Add the turkey, 1/2 Tb. of flour, and let meat brown. Add chili powder, cumin, salt, pepper and paprika to taste. Then I always add a can of salsa (or that night I added 1/2 jar of salsa and 1/2 can of rotella). Let the meat simmer until the sauce becomes thick. I like to top with off with some fresh cilantro.
Beans:
I just used one can of drained black beans and this little, yellow can of "mexican" salsa I bought in the Latino aisle at No Frills ... it was super spicy and delicious. I just let the beans simmer in the salsa until warm.
Showing posts with label mexican. Show all posts
Showing posts with label mexican. Show all posts
Friday, September 26, 2008
Friday, June 20, 2008
Tortilla Soup
I just made the best tortilla soup last night. Coule be one of my favorite soup recipes ever. Thankfully I just moved into a neighborhood where we have a mexican grocery right down the street so Caleb walked down for the necessary ingredients. But there are easy substitution options if you don't have stuff like epazote or crema.
This recipe is from Cook's Illustrated. You have to be a member to get their recipes online but I signed up for their free email newsletters that comes every week. free recipes! Check out their website
here's their recipe.
Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño (or omit the jalapeño altogether) and use the minimum amount of chipotle in adobo sauce (1 teaspoon, pureed with the tomatoes in step 3). Our preferred brand of low-sodium chicken broth is Swanson's Natural Goodness. If advance preparation suits you, the soup can be completed short of adding the shredded chicken to the pot at the end of step 3. Return the soup to a simmer over medium-high heat before proceeding. The tortilla strips and the garnishes are best prepared the day of serving.
INGREDIENTS
Tortilla Strips:
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt
Soup:
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat. we actually used a rotisserie chicken. EASY. i boiled it in the broth for about 15 min for flavor, then deboned it and saved the carcass for broth
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote, fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano. we used dried epazote from a package. first time! i think it contributed to the authentic flavor.
Table salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeño chile. i used a whole one, but cut out the seeds
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime , cut into wedges
1 Hass avocado, diced fine
8 ounces cotija cheese, crumbled, or Monterey Jack cheese, diced fine
fresh cilantro leaves
minced jalapeno pepper
Mexican crema or sour cream
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
Per Serving:
Cal 250; Fat 7 g; Sat fat 1 g; Chol 45 mg; Carb 26 g; Protein 21 g; Fiber 4 g; Sodium 460 mg
This recipe is from Cook's Illustrated. You have to be a member to get their recipes online but I signed up for their free email newsletters that comes every week. free recipes! Check out their website
here's their recipe.
Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño (or omit the jalapeño altogether) and use the minimum amount of chipotle in adobo sauce (1 teaspoon, pureed with the tomatoes in step 3). Our preferred brand of low-sodium chicken broth is Swanson's Natural Goodness. If advance preparation suits you, the soup can be completed short of adding the shredded chicken to the pot at the end of step 3. Return the soup to a simmer over medium-high heat before proceeding. The tortilla strips and the garnishes are best prepared the day of serving.
INGREDIENTS
Tortilla Strips:
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt
Soup:
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat. we actually used a rotisserie chicken. EASY. i boiled it in the broth for about 15 min for flavor, then deboned it and saved the carcass for broth
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote, fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano. we used dried epazote from a package. first time! i think it contributed to the authentic flavor.
Table salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeño chile. i used a whole one, but cut out the seeds
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime , cut into wedges
1 Hass avocado, diced fine
8 ounces cotija cheese, crumbled, or Monterey Jack cheese, diced fine
fresh cilantro leaves
minced jalapeno pepper
Mexican crema or sour cream
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
Per Serving:
Cal 250; Fat 7 g; Sat fat 1 g; Chol 45 mg; Carb 26 g; Protein 21 g; Fiber 4 g; Sodium 460 mg
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