| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats, Dairy |
Mexican |
Caprial1 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Vegetable oil |
| 5 |
sm |
Dried Mexican chiles |
| 1 1/2 |
c |
Water plus more as needed |
| 4 |
|
Ripe tomatoes; halved, seeded, and |
|
|
; diced |
| 1 |
sm |
Onion; diced |
| 4 |
|
Cloves garlic; chopped |
| 1 |
qt |
Chicken stock |
| 3 |
|
Boneless and skinless chicken breast; julienned |
| 3 |
tb |
Masa harina |
| 1 |
tb |
Chopped cilantro |
|
|
Minced zest of 2 limes |
| 1 |
|
Lime; Juice of |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/2 |
c |
Sour cream |
| 1 |
|
Lime; cut into wedges |
INSTRUCTIONS
Heat 1 tablespoon of the vegetable oil in a small saute pan over high
heat until very hot. Add the chiles and cook until fragrant, about 1
minute. Transfer the chiles to a bowl, cover with 1 cup of the water,
and set aside for 30 minutes.
Remove the chiles from the water with a slotted spoon and place them
on a cutting board. Reserve the soaking liquid. Remove the chile
stems and seeds and place the chiles in a blender. Add the reserved
soaking liquid and puree until smooth. Add the tomatoes, onion, and
garlic and puree.
Place 1 teaspoon of the remaining oil in a large stockpot and heat
over high heat until very hot. Add the puree and cook for about 10
minutes, or until thick. Add the chicken stock and simmer uncovered
for about 30 minutes.
Meanwhile, heat the remaining 2 teaspoons of oil in a medium saute
pan over high heat until smoking hot. Add the chicken and saute for 4
to 5 minutes, until just opaque and cooked through. Remove chicken
from the pan and set aside. (Refrigerate chicken if waiting longer
than 10 minutes to finish recipe.)
Place the masa in a small bowl and add about 1/2 cup of the remaining
water. Stir with a whisk until smooth. Whisk the masa mixture into the
simmering soup. Add the cilantro, zest, and lime juice. Season to
taste with salt and pepper.
Divide the chicken among the soup bowls, then ladle the soup over.
Garnish each with a dollop of sour cream and a lime wedge and serve
hot.
Converted by MC_Buster.
Per serving: 143 Calories (kcal); 9g Total Fat; (57% calories from
fat); 3g Protein; 13g Carbohydrate; 9mg Cholesterol; 1451mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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