wessongroup
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Enchilada chowder
Had some "Black Beans" left over from a really good dish BajaNuts put up.. "Black Beans and Corn Salsa" ... so we are going to give this a try....
looks interesting...
 
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Diver
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Try this one when you get a chance;
Tortilla Soup Recipe
Ingredients
6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, roasted, seeded, chopped
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1/2 cup shredded Monterey Jack cheese (2 oz) (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges
Method
1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking
sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture
in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a
time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.
2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes,
stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes.
Add chicken; heat until hot.
3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with
avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.
Serves 4.
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Mexicorn
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Sounds Great!!
Jan care to weigh in on this one?
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Gypsy Jan
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Mexicorn, Since You Asked
Canned Cream of Anything Soup - No thanks.
Cheddar cheese in a Mexican soup - No thanks.
If you can, use queso Monterrey or queso Chihuahua for melting, and queso Anejo for a dry, slightly salty garnish. (think Parmesan).
Use fresh jalapeno chiles- good, seeded or not, roasted or not - yes.
Use fresh serrano chiles, in my humble opinion, better.
Also, for a deeper layer of flavor complexity, add a chipotle or two or more according to taste.
For a creamy finish, add a dollop of crema, Mexico's version of creme fraiche. Crema is more dense than sour cream and stands up to cooking
temperatures, without breaking apart.
Just my opinion, as asked.
Additional edit: Black beans respond wonderfully to a squeeze of the small Mexican lime (limas, limones, I get confused, so let's call the whole
thing off).**
A few slices of fresh ripe avocado and a scattering of fresh chopped cilantro provide the perfect visual and taste finish.
NOTE: I use the word fresh repetitively because that is the key part of the deliciousness and taste satisfaction that you can create from such a
seemingly humble bowl of soup.
**And also, add garlic, to taste.
Good eating to all and hat's all for now.
GJ
[Edited on 1-2-2010 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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DENNIS
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| Quote: | Originally posted by Gypsy Jan
Additional edit: Black beans respond wonderfully to a squeeze of the small Mexican lime (limas, limones, I get confused, so let's call the whole
thing off).
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Key Lime Pie, anyone? It's the same lime you find in your local Mexican grocery store.
http://tinyurl.com/y9q7v88
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Diver
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| Quote: | Originally posted by Gypsy Jan
Canned Cream of Anything Soup - No thanks.
Cheddar cheese in a Mexican soup - No thanks.
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Agreed !!
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wessongroup
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Can always count on you
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dianaji
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| Quote: | Originally posted by Gypsy Jan
Additional edit: Black beans respond wonderfully to a squeeze of the small Mexican lime (limas, limones, I get confused, so let's call the whole
thing off).**
A few slices of fresh ripe avocado and a scattering of fresh chopped cilantro provide the perfect visual and taste finish.
NOTE: I use the word fresh repetitively because that is the key part of the deliciousness and taste satisfaction that you can create from such a
seemingly humble bowl of soup.
**And also, add garlic, to taste.
Good eating to all and hat's all for now.
GJ
[Edited on 1-2-2010 by Gypsy Jan] |
gj, u seem like such a good cook! can u tell me which peppers are more mild, and which cheese from mexico is more like parmesan?
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Gypsy Jan
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Hi Dianaji, Reply Part I About Mexican Queso Anejo
A cheese more like Parmesan?
Queso anejo is a firm, aged Mexican cheese traditionally made from skimmed goat's milk but most often available made from skimmed cow's milk. After it
is made it is rolled in paprika to add additional flavor to its salty sharp flavor, which is somewhat similar to Parmesan or Romano, but not as strong
flavored as Cotija cheese. As a fresh cheese, it is crumbly and breaks into small pieces very easily. When dried it acquires a firm texture allowing
it to be easily shredded or grated. Queso Anejo is a good baking or grilling cheese, which is generally sprinkled on top of or stuffed into
enchiladas, burritos and tacos. Parmesan, cotija, or feta cheese can be substituted when anejo is not available. It may also be referred to as Anejo
Enchilado or Anejo (meaning "aged").
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Gypsy Jan
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Dianaji, Reply Part II about Chiles
Chiles, Chilis, Chillis in Mexican Cuisine
If corn is the edifice upon which Mexican cooking is built, its soul lies in its seemingly infinite number of peppers. Sweet or spicy, they are as
brilliant as glistening jewels when fresh, but turn darkly mysterious, hinting at complexity and nuance when dried. When we talk of hot peppers we
variously use the names chilis, chillis, or chiles. The Nahuatl called them chillis, but the Spanish word is chile(s). As Spanish is the language of
Mexico, we shall call them chiles with all apologies to any dissenters.
Chiles have been present in the Mexican diet since 7500 B.C. The Mayans tossed them in the water used to boil beans, and mixed them into their cacao.
They made sauces (salsas), the first being a simple sauce for dipping tortillas.
The great sauces called moles, arguably the crown of Mexican cooking, blend several types of chiles, fresh and dried, each for its own flavor and
property.A miracle of taste and nutrition, chiles are not juicy like tomatoes, not fleshy like peaches, they are essentially hollow containers for
those burning seeds. Chiles also function as a thickener. The pre-Hispanic peoples did not have wheat, and their corn dough (masa) was not used to
thicken. Chiles, especially in their dried form, allowed them to thicken sauces without flour.
Though the Mayans sometimes grew chiles in plots by themselves, they were mostly grown in the fields with tomatoes. This may have been an early form
of companion planting, as the capsaicin in chiles repels mammals by the very burn they produce when eaten, and may have driven away field invaders.
They do not bother birds which would fly into the tomato patches to feast on peppers and perhaps snack on a tomato worm as well. Once the birds had
eaten, they flew off, spreading the seeds throughout Central and South America. The mammal of the human variety had to learn how to deal with the
burning seeds.
Chiles are a rich source of vitamins and complemented the other native foods in the Mexican diet. Their heat is measured in Scoville units. Once
fresh chiles begin to wrinkle, they lose flavor. They should be eaten as quickly as possible. To store them, wrap them in paper towels and put them
in a paper bag in the refrigerator. Plastic creates a humidity that speeds deterioration.
In Mexico many varieties of chiles are used to create a dish. Just as we all like to combine many fruits for their flavors, so chiles are combines
for their special qualities - the smoky taste of chipotles with the hot, but fruity taste of habaneros.
Frequently chiles will be roasted. This removes tough skin. The large ones are roasted as you would roast a red bell pepper. It is your choice to
do this over direct flame or under the broiler, but please don't put them in a plastic bag afterward. A paper bag is fine or just put them in a bowl
and cover with a dish or towel. Small chiles are best roasted directly in a small heavy-bottomed pan (cast iron is great!) or on a grill. These are
rarely peeled.
How to work with dried chiles:
The heat of chiles lies in the membrane of tissue within the shell itself. The seeds absorb some of this heat. You can control the heat to the extent
that you remove the membrane and by removing or leaving the seeds.
In his book, Fonda San Miguel, chef Miguel Ravago tells us the best way to handle dried chiles. He advised us that to seed dried chiles, "Use a sharp
paring knife to make a slit down the side and carefully scrape out the seeds. To Fry, heat oil to shimmering, fry for 10 to 15 seconds, turning once.
Do not burn. Drain on paper towels."
To toast, place on a hot comal or dry skillet for 10 to 15 seconds, turning once or twice. Do not burn." You can rehydrate chiles," Miguel continues,
"by soaking them in very hot water for 15 to 20 minutes." click for Fonda San Miguel
Always remember that chiles should be handled carefully: wear rubber gloves and do not rub your eyes or lips.
Fresh Peppers:
Bell Pepper - The bell pepper is the most commonly grown pepper in the US. Mexico has a large export business with bells, but doesn't use them as
much in their own cooking.
Cayenne - This is long, thin pointed chile, on average 3 inches long. It is not a Mexican native. Though a native of South America, it has endeared
itself around the world. It is fire itself.
Chilaca - A fresh form of the pasilla.
Chiltepin, pequin and Tepin - These are small, wild chiles, very attractive to birds. The word chiltepin may had derived from the Nahuatl combination
of chilli and tecpintl which translates to 'flea chile' referring both to its size and its bite. In Puebla, the piquin is called pichichi. There are
many varieties growing wild in Mexico and southwestern states in the US. They do well in home gardens. Legend has it that Texans eat them off the
bush and use them instead of soap to wash their children's mouth if they use a bad word.
Güero - This is a waxy yellow or yellow-green chile. It is similar in appearance to the jalapeno, but is larger.
Habanero - Watch out for habanero which measures scorchingly high in Scoville units. This is the hottest pepper of all. It is well to adjust the heat
by eliminating seeds to taste the unique flavor of this chile, described frequently as 'fruity, sweet, aromatic. KEEP AWAY FROM YOUR EYES when
working with habaneros.
Jalapeno - The best known of the chiles and readily available in market, the crisp jalapeno is complex in flavor. It measures 2,500 - 10,00 Scoville
units while the habanero measures between 80,00 to 150,000. It is named after the city, Jalapa in Veracruz.
Poblano - A largish chile, 4 to 4 inches long in general. It is dark green with a deep, mellow flavor. This is the most popular chile for stuffing .
It is generally roasted and peeled before use. This is a mere 1,000 -1,500 Scoville units.
Serrano - The serrano is the smallest of the fresh chiles, slim, narrow and firm. It can be a substitute for jalapenos, though it is harder to
de-seed. It is medium green in flavor. It is available canned in vinegar. It measures 10,000 to 25,00 Scoville units. This is fire. Serrano means
'from the mountains' and was first grown in the mountainous regions of northern Puebla and Hidalgo. they are often pickled en escabeche.
Dried Mexican Peppers:
Fresh peppers often change their name when dried. They also change their flavor, as the flavors concentrate in the drying process. Once dried, their
interaction with other foods is increased.
Ancho- This is a ripened poblano chile that has been dried. It is dark brown with a red hue. The name translates as 'broad' for the width of its
pods. They may be stored in air-tight containers or ground into powder. They are part of the great mole sauce.
Cascabel - The name means rattle (and is the name for rattlesnake in Mexico). It is grown primarily in Jalisco and Guerrero.
Chipotle - Chipotles are dried jalapenos. The name is derived from the Nahuantl combination of chil and potle meaning simply smoked chile. They
originated in Teotihuacan, present-day Mexico City, where they were easily found in the markets. They are so readily available that they have become
trendy. They are smoke-dried, and often found packed in adobo.
Guajillo - This chile is common in northern and central Mexico. It is long, thin and smooth. They vary in heat from modestly hot to blazing. They
are used primarily in sauces, in complement with other chiles.
Mulato - This is similar to ancho in that it is a dried poblano, though not one that has been ripened. It is darker than the ancho. When in
desperation, the ancho my be substituted, but it is readily available.
Pasilla - This is the dried chile chilaca. It is hotter than the ancho. It is used primarily in the dried pod or powdered version. It harmonizes
well with other chiles.
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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Gypsy Jan
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OK! Too Much Information?
The basic bottom line is if you are buying fresh chiles of any kind, the hotness level is always a crap shoot.
Chile plants mutate like crazy and cannot be controlled. The flavor/hotness levels change according the soil/water/temperature extant where they were
grown.
Chiles are the real radicals of the vegetable world.
[Edited on 1-2-2010 by Gypsy Jan]
“Travel is fatal to prejudice, bigotry, and narrow mindedness.”
—Mark Twain
\"La vida es dura, el corazon es puro, y cantamos hasta la madrugada.” (Life is hard, the heart is pure and we sing until dawn.)
—Kirsty MacColl, Mambo de la Luna
\"Alea iacta est.\"
—Julius Caesar
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dianaji
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Location: San Marcos, CA
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Mood: hungry for knowledge, simplicity, hugs and fish tacos!
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never too much info. i loved the lessons. i prefer romano over parmesan so want to find something comparable when in mexico. thanks, diana
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wessongroup
Platinum Nomad
Posts: 21152
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| Quote: | Originally posted by Gypsy Jan
Canned Cream of Anything Soup - No thanks.
Cheddar cheese in a Mexican soup - No thanks.
If you can, use queso Monterrey or queso Chihuahua for melting, and queso Anejo for a dry, slightly salty garnish. (think Parmesan).
Use fresh jalapeno chiles- good, seeded or not, roasted or not - yes.
Use fresh serrano chiles, in my humble opinion, better.
Also, for a deeper layer of flavor complexity, add a chipotle or two or more according to taste.
For a creamy finish, add a dollop of crema, Mexico's version of creme fraiche. Crema is more dense than sour cream and stands up to cooking
temperatures, without breaking apart.
Just my opinion, as asked.
Additional edit: Black beans respond wonderfully to a squeeze of the small Mexican lime (limas, limones, I get confused, so let's call the whole
thing off).**
A few slices of fresh ripe avocado and a scattering of fresh chopped cilantro provide the perfect visual and taste finish.
NOTE: I use the word fresh repetitively because that is the key part of the deliciousness and taste satisfaction that you can create from such a
seemingly humble bowl of soup.
**And also, add garlic, to taste.
Good eating to all and hat's all for now.
GJ
[Edited on 1-2-2010 by Gypsy Jan] |
Everyone to their own taste... I pass on this one.. no thanks
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DianaT
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| Quote: | Originally posted by Gypsy Jan
The basic bottom line is if you are buying fresh chiles of any kind, the hotness level is always a crap shoot.
Chile plants mutate like crazy and cannot be controlled. The flavor/hotness levels change according the soil/water/temperature extant where they were
grown.
Chiles are the real radicals of the vegetable world.
[Edited on 1-2-2010 by Gypsy Jan] |
LOVE all the chile information.
They can be crazy making. Sometimes one of the hot chiles in a dish can be dynamite, and the next time 2 of the same chile in the same dish, and
there is little heat.
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wessongroup
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Certainly agree with the chili "hotness" it is very hard to "know" unless you are growing them in many cases... even with a color change it still may
not be "just" right for the intended use..
All good information about the chilies.. we continue to learn about a significant contribution to the culinary world from the America's, the "chili"
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BajaNuts
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wessongroup-
You made some black bean dip???!!! woohooo!
Does that mean you followed the recipe or used it as a guideline for the black bean and corn salsa???
I hope folks tried the black bean recipe and enjoyed it. These recipes look yummy also.
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wessongroup
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Used yours, and found it just fine.. thank you for the treat...
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