| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Oaxacan |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Chicken breasts or 3 thighs; (or some combination) (They say to boil it, I would smoke it) |
| 2 |
tb |
Oil |
| 1 |
lg |
White onion; finely chopped |
| 3 |
lg |
Garlic cloves; finely chopped |
| 3 |
lg |
Tomatoes pureed; or 1 28 oz. can peeled tomatoes |
| 8 |
c |
Chicken broth |
|
|
Fresh ground pepper and salt to taste |
| 4 |
|
Stale corn tortillas; cut into strips and fried in oil until lightly browned. |
| 1 |
|
Dried ancho chile pod or dried pasilla; (stemmed and seeded, sauteed in oil, and crumbled). |
| 2 |
c |
Grated white cheese; (Monterey Jack, mozzarella, or Oaxacan), up to 3 |
| 2 |
|
Avocados; cubed |
|
|
Sour cream; to taste |
|
|
Chopped fresh cilantro |
INSTRUCTIONS
SOUP
GARNISHES, (ADD WHEN SERVING
Heat two tablespoons oil, then sautee the onion, garlic cloves, and
tomatoes. After sautee-ing onion, garlic, and tomatoes, puree in a blender
and then dump into a pot with 8 cups chicken broth. Add fresh ground pepper
and salt to taste. GARNISHES (add when serving).
Just thought I'd share a couple of recipes for Tortilla Soup that I got out
of the Food & Wine section of the San Antonio paper (my two favorite
things: food AND wine!). I'm probably going to make a batch this weekend.
The second recipe looks better to me.
Posted to bbq-digest by Chris Hudson <CHudson@karta.com> on Jan 22, 1999,
converted by MM_Buster v2.0l.
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