| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 3 |
|
Corn tortillas — cut in |
|
|
Strips |
|
|
Vegetable oil — for frying |
| 2 |
|
Chicken breasts |
| 1 |
sm |
Onion — chopped |
| 2 |
|
Cloves garlic — chopped |
| 6 |
|
Black peppercorns |
| 1 |
|
2 in stick |
| 8 |
|
Whole allspice |
| 1 |
tb |
Fresh oregano — chopped |
| 4 |
c |
Chicken broth |
| 1 |
|
Tomato — peeled and |
|
|
Chopped |
| 2 |
tb |
Lime juice |
| 1 |
|
Green New Mexican chile — |
|
|
Roast, peel, chop |
| 4 |
|
Lime slices |
|
|
Chopped cilantro — for |
|
|
Garnish |
|
|
Cinnamon |
INSTRUCTIONS
This delicate soup from the Yucatan is popular throughout all ov Mexico.
Mexican limes, or Key limes, differ from the Persian limes that are common
in the United States in that they are smaller, a darker green, and are more
tart than sweet. Although they are preferred, any lime can be substituted.
Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and
keep warm.
Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano,
and broth in a pot. Bring to a boil, reduce the heat and simmer, covered,
for 30 minutes. Allow the chicken to cool in the stock. Remove the chicken,
and using two forks, shred the meat. Strain the broth and add enough water
to make 1 quart of liquid.
Reheat the chicken broth with the tomato, lime juice and chile. Add the
chicken and simmer until the chicken is hot.
To serve: Place some of the tortilla strips in the bottom of a soup bowl,
add the soup, garnish with a lime slice and serve.
Recipe By : Chile Pepper Magazine - Oct. 1992
From: Gary Watson <watson@rahul.Net> Date: Sun, 22 Jan 1995 09:09:32 -0800
(
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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