Texas And Yucatan Tortilla Soup Recipes

Steps:

• 1. In soup pot, bring the chicken stock to a boil. Add the chicken, 1 teaspoon of salt, peppercorns, oregano, garlic and anchos. 2. Reduce to a medium simmer and cook for about 20 minutes or until the chicken is done. Remove the chicken and anchos to cool. 3. Strain and reserve the stock. 4. When the chicken and ancho chiles are cool enough to handle, dice the softened chiles, and chop and hand-pull the chicken into bite-sized pieces. 5. Heat the olive oil in a soup pot. Add the onions and remaining salt, and cook until the onions begin to turn translucent. Add the poblano chile and cook a few more minutes. 6. Add the tomatoes and the reserved stock, chicken and anchos. Bring to a boil briefly, then remove from heat. 7. Add the lime juice and grapefruit zest. Allow flavors to meld at least 5 minutes before serving. 8. Garnish with extra lime juice (throw the squeezed lime wedges into the soup), serrano chiles, tortilla chips, avocado and epazote.

Steps:

• Pour Chicken Broth into 6 quart stockpot.
• Drain water from chicken, break apart and add to the broth.
• Add 1/2 of the pkg of Taco Seasoning... save the rest for next time.
• Add 1/2 of the can of Beans.
• Add 1/2 of the can of Rotel.
• Add remaining ingredients except for the Corn Tortillas.
• Rinse cans with water and add to the pot .add additional water to your preference as it will boil down and thicken.
• Start on medium heat until reaching a low boil while continuously stirring. Drop to a low heat and continue cooking for at least an hour, frequently stirring , tasting and monitoring consistency. Add water to thin, more beans to thicken.
• Once to your liking, add the corn tortilla wedges and cook for another 15 minutes. If you add them too soon, they will dissolve.

Steps:

• In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

Steps:

• For the Masa:.
• Mix the first four ingredients until they are well blended.
• Divide the dough into 12 equal size balls and press them lightly in a wax paper lined tortilla press.
• They should be smaller and thicker than regular tortillas, about 1/8" thick and 2 1/2 " in diameter.
• In a deep skillet, fry them on both sides in hot oil, they will inflate as they cook.
• Remove each one as it inflates and drain well on paper towels.
• For the Pickled Red Onions:.
• Place onions in a sauce pan, add water to cover, bring to a boil and remove from the heat.
• Drain and rinse in cold water to stop the cooking process.
• Place the onions in a glass container with lime juice, dried oregano and salt and pepper.
• Allow to sit for several hours before serving, they keep for one week refrigerated.
• Assemble Salbutes:.
• Mix 1 tablespoon of lime juice with cabbage, salt and peppr to taste.
• Top each salbute with a layer of cabbage, then pickled red onion, then slices of avocado, and top with a tomato slice.
• Serve immediately.