JIM WELLER wrote to DAVE DRUM <=-
Doc's still is not carrying the Recipes echo -- after telling
me he was going to fix the problem. I've a feeling his feed
doesn't carry it but does carry the far right wing political
echoes that Ed likes.
I thought Sean kept Home Cooking going but let Recipes die as it was redundant and had no traffic (other than yourself.)
It isn't deat yet - except at Doc's. It's mostly me and some occasional
posters ... three at last count. Home_Cooking isn't doing much better.
But I refuse to let them die.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tortilla Soup - Texas Home Cooking
Categories: Latino, Soups, Poultry, Chilies, Breads
Yield: 6 Servings
8 c Unsalted chicken stock
6 cl Roasted garlic; minced *
1/2 c Red-ripe tomatoes; chopped,
- seeded
+=OR=+
1/2 c Canned crushed tomatoes
1 md Onion; 1/2 chopped, 1/2
- sliced in thin rings
1 Fresh jalapeno; in thin
- rings
1 Chipotle; whole if dried,
- minced if canned
1 ts Dried oregano; pref Mexican
2 c Shredded cooked chicken or
- turkey
Juice of 1 lime
Salt
4 Corn tortillas; in thin
- strips, toasted until
- crisp
MMMMM-------------------------GARNISHES------------------------------
Chopped cilantro
Cubed avocado
Mexican Asadero cheese;
- crumbled
+=OR=+
Monterey Jack cheese; grated
In a large, heavy saucepan, bring the stock to a boil.
Reduce the heat, and simmer uncovered until the stock is
reduced to approximately 6 cups.
Add the garlic, the tomatoes, the chopped half of the
onion, the jalapeno, the chipotle, and the oregano to the
stock. Continue to simmer, uncovered over medium-low heat
another 30 minutes. While the soup cooks, place the
remaining onions (sliced) on a greased baking sheet, and
broil them until they are softened and a little brown
around the edges. Add the broiled onions, the chicken, and
the lime juice to the soup, and continue simmering until
the chicken is just heated through. If you have used a
dried chipotle, remove the chile, and either mince it and
return it to the pan or discard it, depending on how spicy
you want the meal.
To serve, place a small handful of tortilla strips in each
bowl, and pour the soup over. Pass the garnishes
separately.
* Roasted garlic: Place individual cloves with skins on,
in a heavy skillet over low heat, and turn them until the
skins darken on all sides and the cloves soften.
NOTES: Tortilla soup originated in Mexico as a way to use
old tortillas and leftover poultry, but it developed into
one of the classics of the national cuisine. If you want
the full flavor of the dish, don't skip the steps of
roasting the garlic and broiling the onions. These actions
add a smoky mellowness to the soup which you can enhance
even more by using smoked poultry.
From: Texas Home Cooking by Cheryl Alters Jamison, and
Bill Jamison
Typed by Bobbie Beers 3/16/96
From: Jr Byers - 04 Oct 96
Uncle Dirty Dave's Archives
MMMMM
... Mexican food is a dynamic culinary culture.
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