GeoRock - 9-29-2003 at 11:39 AM
I have a few, but am looking for a killer recipe to share with my Spanish class for a presentation. Anyone want to share theirs?
Stephanie Jackter - 9-29-2003 at 02:33 PM
I was just planning to share my tortilla soup recipie, but was hesitant because I don't use exact measurements. You may have to put this together and
then decide how much to put in according to your taste, but it comes out really yummy almost every time I make it and is one of my kids' definite
favorites.
I usually use left over chicken that I've picked off the bones of a storebought roasted chicken, but you can use any pieces of chicken you like,
including uncooked.
-big pot of water
-as much chicken as you like 2, 3, or 4
cups
-!/2 to 3/4 bunch of cilantro, finely
chopped
-either a couple of packages of
dehydrated onion soup or 4 or 5 Knorr
chicken boullon cubes or combination of
both
-1 fresh onion
-1 or 2 cans of chopped green chiles
-1/2 bag of Doritos
-1 block of grated cheddar cheese
-lots of crushed garlic
Combine everything but chips and cheese in a pot and let it simmer for a couple of hours. Then put steaming hot soup in the bowl. Throw in chips and
cheese on top of that and chow down immediately (before the chips lose their crunch). It's marvelous. - Stephanie
My version of Sopa de Tortilla
Anonymous - 9-29-2003 at 03:07 PM
This would NOT be considered "traditional".
1 ea. 14 1/2 oz. can S&W Mexican Style Stewed Tomatoes
1 ea. Medium Onion chunked/chopped up enough to go in blender
2 cloves garlic
2 Tbsp. snipped up Cilantro
1/4 tsp. sugar
4 cups chicken broth(more if you add vegies or meat)
6 ea. corn tortillas
cooking oil
1 cup shredded Monterey Jack cheese
avocado for garnish
squirt of fresh limon
Throw the canned tomatoes,onion,garlic, cilantro and sugar in a blender and blend until almost smooth. (leave a little texture)
Put in saucepan and add chicken broth, bring to boil, then cover and simmer 20 minutes.
Fry 1/2" strips of tortilla in hot oil, drain on paper towels.
Put tortilla strips in bottom of shallow bowl with some cheese over the strips. Ladle soup over, garnish with avacado.
Variations/additions for more hearty soup: add calabacitas (zuchinni) chopped to bite sized, a can of corn, some shredded chicken. Add some heat in
the form of a chile, or a few dashes of chipotle.
I think one of the most enjoyable parts of this soup is to eat the tortilla strips before they become mushy, so I try and serve in shallow flat bowls
so part of the strip sticks out a little, and putting the cheese onto the strips, seems to seal them for a few minutes longer. (?)
Fish Taco Sauce?
Baja Red - 9-30-2003 at 10:05 AM
Does anyone have a recipe for the "white" sauce on fish tacos? Not sure what it is. It is not tartar sauce. Anyone?