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Sopa Azteca
Little Steven
Posts: 28,817
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
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
Steve
Caledon, ON
Comments
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Very nice Steve!! Colors are great. I bet the flavor is pretty intense too.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
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Steve...................Yo quiero sopa Azteca...por favor......that chicken stock is fabuloso!!!! Really!!!one of my favourites...
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Beli,
Thanks my friend. Just try and find epazote stems in Canada though.
SteveSteve
Caledon, ON
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:laugh: yes I can imagine.....will bring you some....
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I'm sure it was! :laugh:Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Your always cooking things I can't even pronounce :blink: :S Guess I need to get out more :laugh:
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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.
SteveSteve
Caledon, ON
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Pat..... :woohoo: you´re more than welcome.......
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Wow! Makes me wish i had a cold
That looks great! -
:laugh: :laugh: If I cooked It I couldn't tell them what they're eating. what's a passila? :ermm: :laugh:
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What have you been teaching him Beli? :laugh: :laugh:
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Pat.........wait for the chapter on human sacrifices.... :laugh:
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:woohoo: WOW Steve, you do Southwestern Cuisine eggceptionally well -- and no Yankee remarks comin at ya, either!!
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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 -
Looks good to me Steven
Ross -
Chile pasilla is a dried chili usually poblano or chilaca used mostly in sauces.... :ermm:
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lookin good even without the egg!!
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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. -
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.
SteveSteve
Caledon, ON
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Steve
You sold me on this one and all ingredients are readily available here. “Burned” tomato?LBGE Katy (Houston) TX -
Barry,
Burn the skins on some plum tomatoes, peel and squeeze out the liquid.
SteveSteve
Caledon, ON
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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.Larry
Aiken, SC. and
Fancy Gap, Va. -
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.
SteveSteve
Caledon, ON
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Little Steven wrote:Molly,
Cure for the common cold.
Steve
Do you also have a cure for drooling? That looked fantastic.
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