Sopa Azteca

Little Steven

I had planned to do this on the egg entirely but the weather was lousy. Grilled the chicken and tomatoes on the egg at least.



Some rich chicken stock I made yeterday, jalapenos, dried passilas, onion, garlic, burned tomatoes, cilantro stems and achiotte.

Fried tortilla strips

Garnished with cilantro, avacado, red onion and queso fresca


Steve

cookn biker

Very nice Steve!! Colors are great. I bet the flavor is pretty intense too.

Little Steven

Molly,

Cure for the common cold.

Steve

Beli

Steve...................Yo quiero sopa Azteca...por favor......that chicken stock is fabuloso!!!! Really!!!one of my favourites...

Little Steven

Beli,

Thanks my friend. Just try and find epazote stems in Canada though.

Steve

Beli

:laugh: yes I can imagine.....will bring you some....

cookn biker

I'm sure it was! :laugh:

FlaPoolman

Your always cooking things I can't even pronounce :blink: :S Guess I need to get out more :laugh:

Little Steven

Pat,

I fell in love with this when I was working in Mexico. Maybe I should send you the recipe so you can wear your sombrero Bubba Louie.

Steve

Beli

Pat..... :woohoo: you´re more than welcome.......

Ron_L

Wow! Makes me wish i had a cold

That looks great!

FlaPoolman

:laugh: :laugh: If I cooked It I couldn't tell them what they're eating. what's a passila? :ermm: :laugh:

FlaPoolman

What have you been teaching him Beli? :laugh: :laugh:

Beli

Pat.........wait for the chapter on human sacrifices.... :laugh:

Desert Oasis Woman

:woohoo: WOW Steve, you do Southwestern Cuisine eggceptionally well -- and no Yankee remarks comin at ya, either!!

rsmdale

Give me some amber tequila and a bowl limes and I would be set over that dish for a while.


GOOD EATS AND GOOD FRIENDS

DALE

Ross in Ventura

Looks good to me Steven

Ross

Beli

Chile pasilla is a dried chili usually poblano or chilaca used mostly in sauces.... :ermm:

NoVA Bill

lookin good even without the egg!!

Boilermaker Ben

That looks fantastic, Steve.
Where did you get your recipe?
I had Rick Bayless's Sopa Azteca when my wife and I went to his restaurant for our anniversary a few months ago. Best soup I've ever had, hands down. His recipe is on his website, and I've got about 6 chicken carcasses in the freezer waiting to be made into stock. Sopa Azteca is first on the list, once that stock is made. We've got a big hispanic population in my town, so I'm hoping I can find fresh epazote in one of the nearby mercados.

Little Steven

Ben,

I just cooked down burned tomatoes, garlic, onion, jalapenos, rehydrated passillas, cumin seed, achiotte powder and cilantro stems and blended them. Strained it and added to the chicken stock with some tequila and lime. I cut about four pasillas into strips and added to the soup about five minutes before serving. Can't find epazote leaves here.

Steve

Gunnar

Steve

You sold me on this one and all ingredients are readily available here. “Burned” tomato?

Little Steven

Barry,

Burn the skins on some plum tomatoes, peel and squeeze out the liquid.

Steve

Double Bogey

Wow Steve! This dish looks terrific. I guess I need to broaden my horizons and try something adventurous like this once in a while. I was going to do a late lunch today but this has made me hungry.

Little Steven

Larry,

I worked in Central Mexico last year and fell in love with this soup. It's a really easy cook. I was going to substitute goat feta for the queso fresca but remembered I had some frozen. You could do it with a good store bought chicken broth too.

Steve

BobS

Little Steven wrote:

Molly,

Cure for the common cold.

Steve

Do you also have a cure for drooling? That looked fantastic.