samedi 2 mai 2015

Tortilla soup

     Tortilla soup originated in Mexico as a way to use old tortillas and leftover poultry, but it developed into one of the classics of the national cuisine. If you want the full flavor of the dish, don't skip the steps of roasting the garlic and broiling the onions. These actions add a smoky mellowness to the soup, which you can enhance even more by using smoked poultry.

Serves 6
  • 8cups unsalted chicken stock
  • 6 roasted garlic cloves, minced (see below)
  • ½ cup chopped seeded red-ripe tomatoes or canned crushed tomatoes
  • 1 medium onion, half chopped and half sliced into thin rings
  • 1 fresh jalapeno, sliced into thin rings
  • 1 chipotle chile (whole if dried, or minced if canned)
  • 1 teaspoon dried oregano
  • 2 cups shredded cooked chicken or turkey
  • Juice of 1 lime
  • Salt to taste
  • 4 corn tortillas, sliced into thin strips and toasted or broiled until crisp
  • Chopped cilantro, cubed avocado, and crumbled mexican asadero cheese or grated Monterey jack cheese, for garnish
  1. In a large, heavy saucepan, bring the stock to a boil ; reduce the heat, and simmered uncovered until the stock is reduced to approximately 6 cups.
  2. Add the garlic, the tomatoes, the chopped half of the onion, the jalapeno, the chipotle, and the oregano to the stock ; continue to simmer, uncovered, over medium-low heat for another 30 minutes.
  3. While the soup cooks, place the remaining onions (sliced) on a grease baking sheet, and broil them until they are softened and a little brown around the edges.
  4. Add the broiled onions, the chicken, and the lime juice to the soup, and continue simmering until the chicken is just heated through.
  5. If you have used a dried chipotle, remove the chile and either mince it and return it to the pan or discard it, depending on how spicy you want the meal.
  6. To serve, place a small handfull of tortilla strips in each bowl and pour the soup over ; pass the garnishes separately.
Roasted garlic cloves : Place individuel cloves, with skins on, in a heavy skillet over low heat, and turn them until the skins darken on all sides and the cloves soften.