Portions 6-8
Ingredients
2 quarts of water
1 chicken cut into pieces
1 head of garlic, roasted
1/2 large onion, sliced
1 lime, thinly sliced
juice of 1/2 lime
1 stem of epazote (Mexican herb), or 1 stem of mint can substitute
2 bay leaves
1 teaspoon oregano
2 cubes or 2 teaspoons chicken bullion
Condiment
2 tablespoons oil
4 tomatoes, coarsely chopped
1 onion, coarsely chopped
1 or 2 avacados, peeled and diced
1 or 2 habanero chiles (optional, because they are VERY HOT)
juice of 1/2 lime
Crisp tortillas (also sold in stores here as "tostadas")
Instructions
In a large kettle, place chicken pieces in about 2 quarts of water. Add sliced onion, roasted garlic, thinly sliced lime, juice from 1/2 a lime, epazote/mint, bay leaves, oregano, and chicken bullion. Cover and simmer 45 minutes to 1 hour until chicken is tender.
While the soup is cooking, you can make the "condiment". Pour the oil into a hot frying pan. Quickly add tomatoes and onion and cook until soft. Set aside to cool. Add diced avacado and chile (if desired). Fold in juice from other lime half.
Remove chicken pieces from soup. Remove and discard skin and bones, and shred remaining meat.
Break crispy tortillas/tostadas into 1 to 2 inch pieces. For each serving, place a few tortilla/tostada pieces in bottom of soup bowl. Cover with a handful of shredded chicken and fill the bowl with the soup broth. Serve condiment on the side, but could also be used as a topping for the soup.
Comments: We fell in love with this soup while working with A Promise Of Health, a nonprofit organization that provides free everyday health-care to the small, remote Mayan villages in Yucatan, Mexico. We hope you will enjoy it as much as we do!
Contributor Linda Couoh - to techsoup.org
Source Yucatan Cookbook, Recipes & Tales by Lyman Morton
Contributions to http://recipes.wiki.techsoup.org are licensed under a Creative Commons Attribution Share-Alike 3.0 License.
Submit your favorite recipes here, follow the blog, visit often - thx!
::
::
0 comments:
Post a Comment