Tag Archives: onion

Tortilla Soup | Sopa de Tortilla

tortilla-soup-sopa-azteca

Last week, I went to visit my mother and it just so happened that she was in the mood for a good bowl of tortilla soup. Typically, I crave tortilla soup from Puerto Nuevo, an area of Baja known for its lobster. There, the broth is light, simple, and delicious. It differs from the versions I have tried here in the US, which are much thicker in consistency and can be served as a main course.

During a cooking class in Oaxaca with Chef Susana Trilling of Seasons of My Heart, I had the good fortune to reencounter the tortilla soup prepared “estilo Puerto Nuevo” that I daydream about ever since I first tasted it in Baja.  I enlisted my team of sous chefs (otherwise known as my mom and sisters) and embarked upon the journey back to Baja, to bring the taste of the light, yet tasty tortilla soup to the palates of my friends and family.  Needless to say, all of our taste buds agreed that the experience was nothing short of a dream come true! Read below for complete recipe.

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Mole Enchiladas | Enchiladas de Mole

by Haydeé Noain Santoval (my tía)

Ingredients:
1 ½ cup mole paste
4 pounds chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
¾ cup oil
½ red onion sliced thinly, then halved
5 Mexican or key limes freshly squeezed
½ teaspoon dry oregano crushed finely
Salt (to taste)
12 corn tortillas
1 cup crumbled panela or cotija cheese

Preparation:

  1. Prepare mole according to preparation instructions on label unless you made it from scratch. When using a mole paste, I typically add about 4 cups chicken broth, one tablespoon of peanut butter, and 4 ounces of Mexican chocolate to mine and cook it over low-medium heat until creamy and hot.
  2. In the meantime, marinade onion slices in lime juice, oregano, and salt.
  3. Working with pans side-by-side, prepare oil in one pan over medium-high heat.
  4. Prepare mole enchiladas one at a time by carefully dipping warm tortilla into hot oil to coat on each side. Next, dip in mole sauce to coat with sauce on each side. You may want to use tongs when dipping tortillas. Remember to warm tortillas beforehand otherwise they can break during this step.
  5. Fill each tortilla with 2 tablespoons of shredded chicken, and then roll tortillas tightly, as if making taquitos. If rolling them is a challenge, you may simply fold in half with chicken inside.
  6. When ready to serve, pour more hot mole sauce on top. Garnish with crumbled cheese and onion.

Homemade Chicken Broth

Recipe by Lola

Ingredients:
1 whole chicken in pieces
2 celery stalks with leaves
1 carrot peeled and halved
1 onion peeled and halved
5 cloves garlic
1 teaspoon peppercorns (or ground pepper)
Water (enough to cover chicken)
Salt (to taste)

Preparation:

  1. Add chicken, celery, carrot, onion, garlic, peppercorns, and salt to a large stock pot.
  2. Add enough water to cover ingredients with an additional 2 inches of water.
  3. Bring water to a boil over high heat for ten minutes. Add salt and mix well.
  4. Adjust to low-medium heat, and simmer for 30 to 45 minutes or until chicken is well cooked.
  5. Remove chicken and strain ingredients through a fine-mesh sieve. Reserve chicken for another recipe.
  6. Store and refrigerate in an airtight container for up to 3 days.

Note: I like to measure my broth out, 2 cups at a time and store in heavy-duty freezer bags. Broth can be frozen for up to 3 months. When ready to use, simply remove from freezer and thaw.

Chicken Enchiladas with Tomatillo Sauce | Enchiladas Verdes

Recipe by Lola

Ingredients (enchiladas):
1 whole chicken cooked and shredded (use chicken from Homemade Chicken Broth recipe)
1 whole onion
5 cloves garlic
10 tomatillos husked and rinsed
2 serrano chiles
Salt (to taste)
Water (enough to cover ingredients)
3 cups chicken broth divided
1/2 cup oil

Ingredients (garnish):
2 cups Mexican cream
1 onion sliced very thinly
1 cup crumbled cotija cheese

Preparation:

  1. Bring onion, garlic, tomatillos, and chiles to a boil over medium-high heat until soft, but not soggy – approximately 10 to 15 minutes. Drain ingredients and allow them to cool before blending.
  2. Combine cooked onion, garlic, tomatillos, and chiles with salt and 1 cup chicken broth in a blender. Blend on high setting until smooth.
  3. Mix sauce with remaining 2 cups chicken broth in a medium sauce pan and simmer on low-medium heat for approximately 30 minutes.
  4. In a separate frying pan, prepare oil over medium-high heat and allow to get hot.
  5. In the meantime, warm tortillas on a comal or flat griddle. You may also wrap them in a cotton dish towel and heat them in the microwave for 25 seconds. Warming the tortillas prevents breakage when you lightly fry them in oil.
  6. Then working one at a time, lightly fry tortilla in the hot oil for 10 seconds on each side. Tortillas should still be soft.
  7. Immediately dip the tortilla in green tomatillo sauce to coat both sides and then stuff with approximately 2 tablespoons of shredded chicken. Roll tightly as if rolling a taquito. Arrange on individual plates, or side-by-side in a large platter with the seam faced down.
  8. Serve immediately with Mexican cream, sliced onion, and cotija cheese on top.

Stuffed Bell Peppers

By Stella Mancillas (my great aunt)

Ingredients:
10 bell peppers
1 teaspoon salt
2 pounds ground beef
1 tablespoon oil
1 cup onion diced
1 15-ounce can of pork and beans
¾ cup ketchup
1 teaspoon mustard

Preparation:

  1. Boil bell peppers in salt water until light green. Remove tops (save for later) and seeds, and then drain upside down.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Form hamburger meat into patties, and fry in a pan lightly coated with oil. Once cooked, break patties into small pieces.
  4. Mix in onion, pork and beans, ketchup, and mustard. Cook on low heat for 20 minutes.
  5. Arrange peppers in shallow baking dish and then fill with ground beef mixture. Cover with bell pepper tops.
  6. Bake for 30 to 45 minutes.
  7. Serve hot with steamed white rice.