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Author: Subject: Tortilla Soup
Pompano
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[*] posted on 11-20-2010 at 09:02 AM


I am still standing in the tortilla soup line.....



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DENNIS
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[*] posted on 11-20-2010 at 09:02 AM


Quote:
Originally posted by wessongroup

Fry tortilla strips in hot oil, let brown lightly. Drain, set aside.



I've seen the strips packaged and ready to go in the stores. Saves making one more mess.
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DENNIS
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[*] posted on 11-20-2010 at 09:05 AM


Quote:
Originally posted by Pompano
I am still standing in the tortilla soup line.....


Udo's soup line? He must have worked in a Rescue Mission. He won't give it up till everybody has heard a sermon and saved their soul. :lol:
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castaway$
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[*] posted on 11-20-2010 at 10:44 AM


Udo if you won't give up the recipe I'll be down that way in a couple weeks can I just stop by for a bowl?;D



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Natalie Ann
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[*] posted on 11-20-2010 at 11:01 AM


Quote:
Originally posted by DENNIS
Udo's soup line? He must have worked in a Rescue Mission. He won't give it up till everybody has heard a sermon and saved their soul. :lol:


Apparently my soul was already saved.:biggrin::dudette:
Thank you, Udo.

nena




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krafty
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[*] posted on 11-20-2010 at 11:04 AM


Strips are way better if you make them yourself!
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DENNIS
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[*] posted on 11-20-2010 at 11:22 AM


Quote:
Originally posted by krafty
Strips are way better if you make them yourself!


How can you tell the difference after soaking in that brine for a while?
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BajaBruno
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[*] posted on 11-20-2010 at 10:08 PM


Nena, did Udo swear you to secrecy?



Christopher Bruno, Elk Grove, CA.
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Natalie Ann
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[*] posted on 11-21-2010 at 08:57 AM


Quote:
Originally posted by BajaBruno
Nena, did Udo swear you to secrecy?


Yep.;D:biggrin:

nena




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castaway$
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[*] posted on 11-21-2010 at 09:10 PM


Tortilla soup N-zi:biggrin:



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BajaRob
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[*] posted on 11-22-2010 at 08:46 AM
Rob's Tortilla Soup


1 package corn tortillas
cooking oil for frying tortillas
6 medium dried pasilla chiles
4 medium garlic cloves chopped
3 large ripe tomatoes
2 medium white onions chopped
1 whole chicken cut up
6 cups chicken broth
1 teaspoon ground cumin
1 1/2 teaspoon oregano
2 avocado peeled, pitted, chopped
6 ounces feta cheese
2 limes sliced
3 bay leaves
3/4 teaspoon majoram
3/4 teaspoon thyme
1 teaspoon black pepper corns
1 bunch cilantro chopped

Place chicken in a large pot with one thinly sliced onion, the three halved garlic cloves, and 4 1/2 quarts of water. Add thyme, majoram, bay leaves, and pepper corns. Cover and bring to a boil over high heat. Reduce heat and simmer until meat pulls easily away from the bones (about 1 hour). Lift out chicken, shred meat and set aside. Return bones and skin to pot and add six cups home made chicken stock. Simmer for 1 - 2 hours. Strain the broth through a fine wire-mesh strainer into a bowl. Discard fat that rises to the top. Remove stems, membranes, and seeds from three of the chiles. Tear into 1 inch pieces and place in a saucepan with water to cover. Bring to a boil then remove from heat and let rehydrate for 30 minutes. Roast tomatoes, chopped garlic, and 1 onion (chunked). Place in blender with the rehydrated chiles and one cup of the broth and puree until smooth. Heat 1 tablespoon of the oil in a saucepan to medium high heat and add the puree. Stir for several minutes as the mixture thickens and darkens. Combine the puree with the broth, add cumin and oregano and simmer for 30 minutes. Cut tortillas in half and into 1/4" strips. Fry in batches in hot oil until crisp and lightly browned. Lift out and drain on paper towels. Fry remaining chiles in oil briefly and cut into rings. Place the garnishes, (tortilla strips, avocado, limes, cilantro, and cheese) in bowls. Ladle soup over tortilla strips and garnish as desired.
Enjoy
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wessongroup
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[*] posted on 11-22-2010 at 08:54 AM


Hey Rob, that sounds pretty interesting... love avocado... and it's got some spice.. too.. and cilantro is good on or in anything... a keeper to try.. thanks...



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BajaRob
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[*] posted on 11-22-2010 at 09:26 AM
Thanks


The pleasure is in the sharing.
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krafty
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[*] posted on 11-22-2010 at 04:12 PM


@ Dennis-ya float the strips on top after the soup is done to preserve the crunch
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krafty
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[*] posted on 11-22-2010 at 04:13 PM


looks good-gracias, Rob-will try this sans cilantro-tastes like soap to me
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DENNIS
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[*] posted on 11-22-2010 at 05:02 PM


Quote:
Originally posted by krafty
@ Dennis-ya float the strips on top after the soup is done to preserve the crunch


Ahhh Sooo.....I doubt I could fight the urge to mix it all up with my spoon.
Thanks.
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Udo
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[*] posted on 11-22-2010 at 07:37 PM


Woody...
send me an e-mail (and any one else for that matter) and I'll forward you MY tortilla soup recipe. Keep in mind, however, I have won several food contests with this soup and this recipe can not be published on any public forum.
I'll attach the recipe to your e-mail response

udowinkler@yahoo.com

p.s. to this date I have only received two U2U's with the recipe requests.


Quote:
Originally posted by woody with a view
i sent the u2 you and still am not in possession of the secret recipe......




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woody with a view
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[*] posted on 11-22-2010 at 08:13 PM


stand by.....



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BajaRob
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[*] posted on 11-24-2010 at 12:00 PM
Thanks Udo


Am headed into San Felipe to pick up the ingrredients.
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[*] posted on 11-24-2010 at 09:17 PM
supa de tortia'


Made it this last week end and it was great.. Thanks ...

martin'i time
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