Tortilla Soup - Sopa de Tortilla

Times have certainly changed.  The way we interact with one another on a daily basis has certainly changed from our parent’s time.  This revolution in technology has enriched my life in many ways.  I have connected with so many friends I thought I would never hear from again.  Due to this advancement, I have made friends from all over the world.  People that I do not think I would ever have the opportunity of meeting, much less becoming friends. 

I have become friends with some people on twitter because we share the same addiction to watching the Real Housewives franchise on Bravo TV.  DO not judge, everyone has their own escape, and mine happens to be this ridiculously scripted show.  I signed on to twitter because two of the New Jersey housewives were feuding so I started to follow.   Before I knew it, I had become part of the followers.  I chimed in with my opinion occasionally, but mainly kept to myself.  Some of the fans are so vicious they attack anyone that says something about their beloved housewife.   This is how a met a very sweet girl from Mexico living in California with her husband.  I did not know her name except for her twitter name, Pat_ybirivi.  We became friends because we would get a kick out of the hard-core fans and their fits of raging insults on to whoever would dare say something not adoring about their favorite housewife.  One day Pat asked if anyone had a recipe for Chiles en Nogada and I chimed in and said, “I do, go to my blog and it should be my second entry. 

Last night she asked me for the recipe for the sopa de tortilla and I decided to get down to writing it.  Therefore, my dear twitter sister, here is the recipe you were looking for.  Remember that every recipe you make your own so feel free to tweak it.

Ingredients

4-Tomatoes

1-Onion

2-Garlic cloves

1-Pasilla chile seeds removed and cut in rings

1-TBSP of Canola, (any cooking oil will do)

1-Quart of chicken stock

½-Corn tortilla in strips

2-Epazote leaves (if you have it, if you don't its ok)

For Garnish

4-Corn tortillas cut in strips pan fried until crispy ( you may want to use more tortillas)

Panela cheese cut in cubes about ¼ cup per bowl

1-Pasilla chile cut in rings and fried with little oil until soft

Avocado cut into cubes

Some people like to added shredded Oaxaca cheese, so feel free to add it as a garnish

Tortilla Soup is traditionally made without chicken.  Only the stock is used.  I like to add the shredded chicken from the stock that I make.  I like to make it into a meal and not just an appetizer.  If you want to make your stock cook two breasts with about 2 quarts of water, add two celery stalks, half an onion, Serrano pepper, salt to taste, and a handful of cilantro cover and simmer until the chicken is cooked through.  Remove the chicken breasts, shred and set aside.  Pass the stock through a sieve to remove all the stems from the cilantro and the celery.  This will be the chicken stock used for your soup.

In a stockpot, add the canola, corn or vegetable oil.  Once the oil is heated, add the onion, the garlic and the pasilla chile rings.  Once the onion is translucent, add the chopped tomatoes and cook until the tomatoes are tender.  Add the chicken stock and if you have epazote, add the two leaves.  Let it simmer for about three to five minutes so that the flavors combine.  Add the 4 tortillas shredded with your hands and lower the heat.  Let the tortillas soften for about three minutes.  Remove the epazote leaves and blend with a hand blender or in a blender.  Be careful as the liquid is hot, if you do not have a hand blender, I recommend you get one, it is essential in my kitchen, especially for making the refried beans J. 

Return to the stock pot, add the chicken and let it simmer on low for another three minutes.  You are now ready to plate in a bowl.  I like to place the garnishes in separate bowls in the middle of your table so that everyone may add the quantities they like.    In different bowls place the fried tortilla strips, shredded Oaxaca cheese, panela cubes, avocado cubes, and the fried rings of the chile pasilla.

A low calorie tip is to place the tortilla strips in the oven until they are crispy!  Enjoy!

Coctél de Camarón - Shrimp Cocktail

If someone were to ask me “What is your favorite memory with your Dad as an adult”?  I would definitely say lazy Saturdays eating a shrimp cocktail and chatting about everything and everyone.  My sister Mariela and my brother-in-law Sami would come over with their two girls Raneem and Haneen and we would all just hang out, eat the cocktail and wait for the carne asada to begin.  I can also say this is a street food in Mexico, but I have never ever had the courage to eat it on the street.  Too scared to get sick!

I have to add here a funny story.  My parents, my two sisters Lorena, Mariela, and I were in Vegas and it must have been 1997 or so.  We were having lunch at the usual place where we stayed at the Treasure Island.  We were looking over the menu and I read shrimp cocktail.  I turned around and asked Mariela if she wanted to share it with me as an appetizer and of course, she said yes.  When the cocktail came, we were in shock because it was a plate with steamed shrimp and a red sauce on the side!!!!  I could not believe my eyes and my Dad said, what did you expect the Mexican kind?  I said is there any other kind?  Hahahaha! Yes, save yourself the comment, very ignorant of me!

Here is the recipe for the “Coctél de Camarón”.  Remember, you can choose to adjust as you find it better tasting for you!

1-Pound of cooked and deveined shrimp with tails and shells off

½-Chopped onion

2-Celery stalks

1-Avocado cut into small cubes

1-Serrano pepper finely chopped (you may remove the seeds)

10-Sprigs of cilantro

1-Cup of ketchup

Juice of 3-4 limes

Splash of Tabasco sauce to taste

Salt and pepper to taste

Whole lot of saltine crackers

Remove the tails and shells from the shrimp.  Cut each shrimp in half or in thirds if they are too big and place in a large glass bowl.   Add the onion, celery, Serrano, cilantro and avocado.  Mix with the ketchup and add limejuice one at a time to taste.  Remember that in cooking the key to making something delicious is to taste, taste, taste!  Salt and pepper and taste again.  Serve with saltine crackers and enjoy!

Elote En Vaso - Corn In a Cup Street Food

I remember when I was a little girl, my mom did not let us eat corn on the cob from street vendors in Mexico.  She said that the pots that they used to boil the corn were also used to wash their underwear! I know that is absolutely hilarious, but I think it was her way of making us grossed out and not be tempted to eat them.  It worked until I was a teenager and I felt like I could rebel against the conspiracy!  I ate it for my first time and I could not believe that my mother had kept me from such deliciousness! 

The preparation of corn depends on the part of Mexico you find yourself in.  If you visit Mexico City and southern states, they mainly sell the corn on the cob and add the condiments to the customer’s taste.  In the northern cities like Monterrey and Nuevo Laredo (where I am from), you have the option of corn on the cob or a cup.  I prefer to use the cup because you get to eat all the delicious juices of the corn and all the ingredients. 

When I moved to Chicago, it killed me that I could not find a place I could buy a corn in the cup.  I thought, “How could this be in such a Mexican neighborhood like Pilsen”?  One day I wanted one so badly I googled and searched for a recipe.  Not all the recipes I found matched the ingredients I knew it had.  I remember my cousin Ascelina had a snack store and she used to sell corn in a cup.  I called her and I coerced her to give me the recipe.  In reality, I knew the ingredients I just did not know what kind of chile sauce was used.  So here it is, adjust as necessary:

1-Cup corn (I use frozen when I want it fast)

1-TBSP Mayo

1-TBSP Butter

1-TBSP Crema Mexicana

Crumbled Queso Fresco to your liking, I happen to like a lot (all water has no fat, yeah!)

Salt to taste

For the chile sauce:

Mix 1-TBSP chile piquin powder with three limes and a splash of water to make it liquid.  Taste and add more water or lime as you desire.

Heat the corn in the microwave. Drain any excess liquid before mixing the ingredients in.  Add all ingredients and mix.  Add your piquin sauce little at a time, stir and taste.  When I say a little, I mean a drop at a time, this is hot, but ohh so good!  The suggestion above can serve probably two, but I actually eat it all as my lunch! 

Note: if you cannot find the powdered chile piquin, you can use the cascabel powder.  The authentic way is to use Piquin.  If you do not want the pepper hot sauce, just add the lime to the corn and skip it.  It will taste fantastic too!