tool name

Wednesday, Sep. 16, 2009

Souper adventure

Following a spontaneous trip to Mexico with my husband and our friends, I have returned home with a few interesting things: tangibly speaking, maracas for the kids and a mean sunburn.

More important though, is the intangible: great memories with friends, some time to rest and a new level of respect for traditional Mexican cooking.

We ate our hearts out, and then some.

Chilaquiles for breakfast, fish tacos for lunch, and for dinner, the best tortilla soup I've ever slurped.

Rich in tomato flavor, with just a hint of lime and spice, this soup is a staple of Mexican cuisine.

The original idea behind tortilla soup was to use up stale tortillas.

However, its popularity has increased domestically as Americanized versions have begun to pop up on chain restaurant menus everywhere.

Yet what I enjoyed in Mexico was a far cry from what you'll find listed under the sampler platter in your favorite vinyl-clad bar and grill.

The soup was unadulterated, fresh, and texturally composed.

I couldn't wait to get home and start testing recipes for my own tortilla soup.

The most alluring factor, from a cook's perspective, is that while amazingly fresh and delicious, it does not have to be complicated to make.

And, like most Mexican food, it's incredibly easy to customize. You can add beans, corn, more spice, beef, or shrimp.

If you're so inclined, you can fry your own tortillas in corn oil to make the "chips." An extra step, but worthwhile if you've got time.

The recipe I settled on is about as close as you'll get to the real thing, yet it's simplified a bit, so you can make it in a flash.

This hearty soup is perfect for football dinners, fall get-togethers and bringing to friends.

Have fun getting creative with this recipe.

Now if you'll forgive me, amigos, I'm off to find some aloe.

Amanda De Jager Friedman owns the Piano Cafe in Merced.

Recipe: Tortilla soup

2 tablespoons vegetable oil

1 small white onion, diced

1 small jalapeno, seeded and diced

2 tablespoons tomato paste

48 oz. chicken stock or broth

1 store bought rotisserie chicken

1 large ripe tomato, diced

1/2 cup cilantro, roughly chopped

Juice of 4 limes

1 tsp ground Mexican oregano

2 tsp salt

1 bag good quality tortilla chips

1 large ripe avocado, sliced

Sour cream

Sliced green onions

Directions:

In a large soup pot, heat vegetable oil on medium high heat for about 2 minutes, then add onion and jalapeno. Sautee for at least 5 minutes, or until onion is very soft and just beginning to brown. Add tomato paste, and stir with a wooden spoon to break up into the onion and jalapeno. Pour in chicken stock or broth, and bring to a boil.

Meanwhile, shred the breasts of the rotisserie chicken into bite sized pieces. Save the legs for a midnight snack.

Add shredded chicken breast, tomato, cilantro, lime juice, oregano, and salt. Lower heat to a simmer, and cook for about 10 minutes, allowing flavors to come together.

To serve, place a handful of gently crushed tortilla chips in bottom of individual soup bowls. Ladle chicken soup over chips. Garnish with a few more whole chips, avocado, sour cream, and sliced green onions. Serve with hot sauce.