Quote:
Originally Posted by Bunnyears
I have at some time cooked all of those dishes. Obviously, I don't do all of them frequently, but I have all the recipes and I do make most of them, especially the soups.
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I too enjoy cooking. I have been collecting cookbooks for about 35 years and have probably a couple of hundred. I even have a number signed by James Beard from a class I took from him in 1970. If you like soups here are a couple from a favorite restaurant of mine in San Antonio, Tx; El Mirador. They are only served on weekends so most of the tourists never get to try them.
Sopa Azteca
1 1/2 Tablespoons Olive Oil
2 Medium Onion, peeled and sliced
6 Cloves Garlic, peeled
2 Pounds Tomatoes, Red Ripe, cored and diced
1 1/2 Tablespoons Oregano, dried
1 1/2 Tablespoons Basil, dried
1 Tablespoon Cumin Powder
1 Teaspoon Pepper, ground
10 Cups Water
2 Pounds Chicken
3 Bay Leaf
1 Sprig Epazote
6 Ounces Tomato Paste
1 Red Bell Pepper, thinly sliced
1 Cup Celery, sliced
1 1/2 Cups Zucchini, diced
1 Large Carrot, peeled and sliced
Salt, To taste
1 Medium Potato, peeled and diced
1 Cup Vegetable Oil
15 Corn Tortillas, cut into 1/4 inch strips
1/2 Pound Spinach, washed stemmed and cut into strips
1 Avocado, peeled and cubed, sprinkled with lemon juice
1 Pound Mozzarella Cheese
1.Place oil in a large saute pan over medium heat. Add onions, garlic and saute until they are translucent and soft, roughly 10 minutes. Add tomatoes, oregano, basil, cumin and pepper. Continue to cook until tomatoes are soft, 10 more minutes or so.
Puree in a blender or food processor. Set aside
2.Bring water to boil in a large soup pot. Add chicken, bay leaves and epazote. When water returns to a boil skim foam then add the pureed vegetable mixture and tomato paste. Simmer over low heat until chicken is cooked and tender, about 20 minutes. Remove chicken and discard bones and skin. Shred meat and set aside.
3.Add bell pepper, celery, zucchini and carrot to the broth and cook about 10 minutes or until tender. Remove vegetables and set aside. Salt broth to taste.
4.While the soup is cooking, parboil the diced potato in salted water until tender. Drain and pat cubes dry on a paper towel. Heat the vegetable oil un a saute pan and fry potatoes until brown. Drain on towels and set aside.
5.In the same hot oil fry tortilla strips in small batches until crispy. Remove and drain on a paper towel and set aside.
6.To Serve: Divide vegetables and potato cubes among the soup bowls. Add to each bowl in order: tortilla strips, spinach, shredded chicken, avacado, and cheese. Pour boiling broth over all and serve immediately.
Caldo Xochitl
1 Frying Chicken, cut in pieces
10 Cups Water
Salt (2 Teaspoons or So), to taste
1 Teaspoon Black Pepper, ground
1 Tablespoon Cumin, ground
1 Sprig Epazote, If available
1 Sprig Basil, or 1/2 tsp dried
3 Bay Leaf
4 Whole Cloves
2 Cups Zucchini, sliced
1 1/2 Cups Carrots, diced
1 1/2 Cups Celery, diced
1 1/2 Cups Green Bell Pepper, diced
1 Medium Onion, peeled and chopped
1 17 Oz Garbanzo Beans, Canned, drained and rinsed
1/2 Cup Cilantro Leaves, Tightly packed
1/2 Cup Green Onion, white part only
1 Jalapeno, or 2 seeded finely chopped
3 Cups Hot Cooked Rice
2 Ripe Tomatoes, seeded and diced
1 Ripe Avocado, finely cubed
Lemon Juice to Sprinkle on Avocado
1.Place chicken, water,salt, pepper,cumin, epazote, basil and bay leaves in a large soup pot. Bring to boil over high heat, skimming off any foam.
2.In a blender puree the cloves, oregano and garlic with a little water and add to the soup. When the water comes to a boil lower the heat and simmer until the chicken is very tender about 40 minutes.
3.Remove the chicken and when cool remove all skin and bones and shred the meat. After this add the zucchini, carrots, celery, green peppers, onion and garbanzo beans to the soup and simmer until the vegetables are tender but still crisp, roughly 15 minutes. Now return the chicken to the soup.
4.To serve: Place 1/4 cup of rice in the bottom of each soup bowl and ladle the soup over it. Garnish with cilantro mixture and cubes of tomato and avocado.
Let me know if you give these a try.
