tortilla soup
I almost want to call this a stew. A large bowl makes a meal, but a small bowl or cup is a great first course. I even served it at Thanksgiving once. This freezes well and is a great thing to have on hand. It defrosts overnight in fridge and can then be ready in about half an hour. Do me a favor. Read the whole thing before you start. It will help you to decide what to do when. There are a lot of steps but once you do it, it’s easy.
DAY BEFORE
Adobo Pulled Chicken:
MAKE THE MARINADE: (great for chicken, shrimp, probably tofu or seitan)
Mix the following:
6 cloves crushed garlic
chopped tomato
3/4 cup oj
1/4 cup fresh lime
oregano
cumin
salt pepper
2 TBSP red wine vinegar
3 TBSP chipotle (la morena chipotle peppers in adobo) puree in food processor and store what’s left in jar in fridge
Cook down to half uncovered in large pot with lid
Red Onions:
Thinly slice large red onion place in container and cover with red wine vinegar and refrigerate
COOK CHICKEN DAY BEFORE OR 1 HOUR BEFORE MAKING SOUP
Preheat oven to 225 degree
Add 3 lbs breasts, marinade in dutch oven or large oven safe pan with lid,
Cook for 1 hour or so total
After about 50 minutes take out, shred with two forks of so the chicken absorbs much of the marinade as possible
Put covered shredded chicken back in oven for another 10-15 minutes
MAKE TO TORTILLAS
making them will really impress your guests/family or you can buy your favorite chips
You can do this while the soup is cooking
1.5-2 corn tortillas per person (more or less depending on whether it’s a meal or a small bowl)
Heat oil med high in cast iron or whatever pan you pan fry in.
If you have a deep fryer that would work too
Add julienned or shoe string tortillas and cook till golden brown.
if you are making a lot, work in batches. If you overcrowd the pan they will be soggy.
Remove from pan and rest on paper towels to absorb excess oil
While hot sprinkle with salt and chili powder and toss
GET THE INGREDIENTS TOGETHER
1/4 peanut, sunflower or neutral oil
2 shallots, or onion finely chopped
4 cloves garlic, crushed, peeled and mash with fork
1 TBSP cumin
1 TBSP oregano
1 tsp thyme or more to taste
1 TBSP chili powder
1 TBSP pureed chipotle peppers (left over from marinade)
4 or 5 cans of your favorite beans mix and match
2 cups or more corn, frozen is fine, but if you have fresh in season that’s great too
stock: at least a gallon (vegetarian or chicken) I prefer vegetarian as it makes the dish accessible to more guests. (make it, or buy Emerill’s or Better than Bullion are both great and vegan/organic)
corn frozen or fresh sweet, at least 2 cups
fire roasted tomatoes (14 oz can)
corn tortillas for garnish
avocados 1/2 per guest for a bowl
creme fraiche, sour cream or mexican crema mixed with adobo puree (optional)
fresno pepper (optional)
PREP
Rinse and strain beans
Work in largest stock pot
Add oil to pot at medium heat
Add finely chopped shallots
Cook till soft
Add garlic and cook for a few minutes don’t brown
Add cumin, oregano, chipotle
Add 14 oz fire roasted tomatoes muir glen organic
Deglaze with shot or so of tequila
you don’t have to, but I like to. Usually one for the chef too
Add one gallon of stock
Bring to boil and then let is simmer for about 20 minutes
Add beans
Add corn
Add 1 TBSP pureed chipotle peppers
Add more cumin, oregano and chili if necessary, to taste
Simmer for another 20 minutes at least, until ready to serve
Add a bit of Saffron? Mix a small amount (2 pinches) of saffron with a few drops of water and add to stock a few minutes before serving
SET UP GARNISH STATION (mise en place) while soup is simmering
Prep and put each ingredient in a small bowl, dish or plate, this way you can prepare like an assembly line
1/2 avocado per person (1/4 if it’s a small bowl or cup)
chopped cilantro
pickled red onion
1/4 lime per bowl sliced in the middle
1 fresno pepper, slice thinly, looks great but may add too much heat for some guests, three thin slices per bowl
tortilla strips
Mix some pureed adobo from marinade below into creme fraiche, sour cream or mexican crema
PLATING
Serve in large bowls
add adobe chicken about 4oz per bowl
Add 1 or 2 scoops of beans/corn with a large slotted spoon
Add two large ladles of stock
Thinly slice and fan 1/2 an avocado and place on top of soup
Add fried tortillas on top of avocado so they don’t get soggy
Scatter chopped cilantro and pickled red onion
Drizzle adobo creme fraiche on top before serving
Hang lime on the edge of the bowl
There will probably be leftovers so freeze in portions and you can pull out what you need.