Thursday, May 5, 2011

Azteca Soup!!

As departure date draws ever closer, (only 10 weeks away now ), I am beginning, inevitably to think more and more about what I will miss most about Mexico - oh so many, many things!! (which will come as no surprise to regular readers of this blog!!)

On the food front, the main contender is Azteca Soup ( or Tortilla Soup ) first sampled in Patzcuaro, and pictured here at a more recent tasting in the zocalo, Oaxaca. It is a pre-hispanic recipe as far as I am aware, and the ultimate comfort food - full of tasty ingredients such as a rich tomato broth with avocado, tortilla strips, chipotle chile, chicharon, and panela cheese. I must learn how to make it before I leave, Does anyone have a really good recipe??

I am rather partial to guacamole and limonadas too!!


Sylvia K said...

Ah, you're making me SO hungry!! I do love Mexican food and I know you will miss it! Hope you can find some good recipes. I share mine if I had any, but I don't cook a lot anymore -- well haven't for the past four years. Will probably be doing more now! Have a great weekend!


Anonymous said...

Yummy.I didn't eat this.
I want to cook this well.:)

EG CameraGirl said...

It sounds very tasty. Hmm I wonder if I could find the ingredients here in Canada if I had a recipe.

Gary Denness said...

You'll miss it all. Don't leave. Wish I hadn't to be honest.

Catherine said...

Sylvia - thanks for the lovely comment
Cocomino - yes yummy is right word
Eg Wow - am going to track down a recipe
Gary - give it time to readjust - sure it will get better - I am not returning to UK but a new job in Monaco and will be living in South of France - so am looking forward to a new place!!

Lois Moon said...

Try a Rick Bayless or Diana Kennedy. I make Bayless's tortilla soup and it is great. Here is a very similar recipe:

Aztec Soup (Sopa Azteca)
Recipe By: Restaurant La Olla, Oaxaca México
Copyright© 2002: Pilar Cabrera
Serving Size : 6 Preparation


7 red tomatoes
2 peeled garlic cloves
1/4 onion
8 cups chicken stock
2 tbsp oil
4 avocado leaves; roasted
2 chiles Pasilla Mexicano

1 chile Pasilla Mexicano, cut into 12 thin rings
10 day-old corn tortillas
1/2 cup oil for frying
1/2 cubed avocado
1 cup cubed Oaxacan cheese

1. Roast the tomatoes on each side (about 3-4 min.) until skin is blackened; peel skin off. Roast the garlic, onion, 2 Chiles Pasillas Mexicanos, and avocado leaves in medium-sized pan over medium/high heat for 3 minutes. Put all of these into blender, adding 1/2 cup water. Blend to make a puree.

2. Heat the oil in a medium sized pot. Strain pureed mixture and add to hot pan. Boil for 5 min., until the puree thickens and changes to a deep red color.

3. Add the chicken stock, and salt to taste. Cook for 15 min. over medium heat, stirring only occasionally.

Garnish (prepare before soup):
1. Cut the tortillas into julienned strips, set aside. Heat the oil over high heat in a large frying pan. When the oil is hot, add tortilla strips and fry to light golden brown, making sure the strips don’t stick together. When strips are golden, remove them from the oil with slotted spoon and allow to drain on absorbent paper towels.

2. Roast ringed Pasilla Mexicano chiles in clean pan.

1. Place a bit of the fried tortilla strips, cubed avocados, cubed Oaxacan cheese, and roasted chile rings in each bowl. Pour the prepared Aztec soup over the top and serve hot.

Catherine said...

Lois - how kind of you to take so much time and trouble to write out the recipe for me here - thanks you so much!! what a wonderful world the blogosphere is!!

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