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Mexican soups.

Vegetables, shellfish, beans ... homespun favorites accented with chilies, spice, and Oaxacan heritage Steaming soups comfort with warmth and homespun flavor. Accented with chilies and spice, these versions have a Oaxaca, Mexico, heritage. Choose from a chunky vegetable chowder, a south-of-the-border bouillabaisse, or a thick black bean soup.
Mexican Vegetable Soup
 2 tablespoons salad oil
 1 clove garlic, pressed or minced
 3 to 5 fresh jalapeno chilies,
 stemmed, seeded, and chopped
 1 large onion, chopped
 1 teaspoon cumin seed
 2 quarts regular-strength chicken broth
 1 pound (about 2 medium-size)
 4 small (about 1 0 oz. total) carrots,
 peeled and thinly sliced
 2 stalks (about 5 oz. total) celery,
 thinly sliced
 3 medium-size (about 3/4 lb. total)
 zucchini, ends trimmed and cut
 into 1/2-inch cubes
 2 large (about 1 lb. total) firm-ripe
 tomatoes, cored and cut into 1/2
- inch cubes
 1 package (10 oz.) frozen petite peas
 Salt and pepper

In a 6- to 8-quart pan, combine oil, garlic, chilies, onion, and cumin. Stir often over medium-high heat until onion is limp, about 5 minutes. Add broth, cover, and bring to a boil.

Meanwhile, peel chayotes only if skin is tough, then cut into 1/2-inch cubes (slice through edible seed). Add chayotes, carrots, and celery to broth. Cover and simmer 5 minutes. Add zucchini; cover and simmer until carrots are tender when pierced, 10 to 15 minutes. Add tomatoes and peas; cook just until hot, about 1 minute. Ladle into bowls. Add salt and pepper to taste. Makes 8 servings. Per serving: 141 cal.; 6.3 g protein; 5.6 g fat,- 18g carbo.; 137 mg sodium; 0 mg chol.
Mexican Shellfish Chowder
 Fish broth (recipe follows), or 21/2
 quarts regular-strength chicken
1/2 cup dry white wine
1 dry bay leaf
2 cloves garlic, pressed or minced
1/2 teaspoon powdered saffron
4 to 6 fresh jalapano chilies,
 stemmed, seeded, and minced
3 large (about 1 1/2 lb.) firm-ripe
 tomatoes, cored and cut up
1 8small clams in shell, suitable for
 steaming, scrubbed
2 pounds boned, skinned fish such
 as rockfish, halibut, grouper,
 lingcod; use 1 or several kinds
1/2 pound sea scallops, rinsed and
 sliced crosswise 1/2 inch thick
1/2 pound medium-large (36 to 42 per
 lb.) shrimp, shelled and deveined
1/4 cup chopped fresh cilantro
 Salt and pepper
 Lime wedges

In a 6- to 8-quart pan, combine broth, wine, bay leaf, garlic, saffron, and chilies. Cover and bring to a boil, then simmer, covered, 20 to 30 minutes. Meanwhile, in a food processor or blender, whirl tomatoes to coarsely puree. Add to pan; cover and bring to a boil. Add clams, cover, and simmer 5 minutes. Cut fish into 1/2-inch cubes. Add fish, scallops, and shrimp to pan; cover and simmer until clams pop open and remaining shellfish is barely translucent in thickest part (cut to test), 3 to 5 minutes. Sprinkle with cilantro. Ladle seafood and broth into bowls. Add salt, pepper, and lime to taste. Makes 9 or 10 servings. Per serving: 157cal.; 25g protein; 3. 1 g fat,- 6.2g carbo.; 158 mg sodium; 61 mg chol. Fish broth. In a 6- to 8-quart pan, combine 2 1/2 quarts regular-strength chicken broth, 3 pounds fish heads and carcasses, and 1 large onion, sliced. Simmer, covered, for 30 minutes. Pour through a strainer set over a bowl. Discard fish parts and onion. Makes 2 1/2 quarts.
Oaxacan Black Bean and Oxtail Soup
 1 tablespoon salad oil
 2 pounds beef oxtails
 2 large onions, chopped
 4 cloves garlic, pressed or minced
 5 quarts regular-strength beef broth
1 1/2 cups dry sherry
 2 teaspoons ground cumin
 1 teaspoon cayenne
 1/2 teaspoon ground allspice
 4 cups (about 2 lb.) dry black beans
 Salt and pepper
 Tortilia strips (recipe follows)
 3/4 cup thinly sliced green onion
 About 11/2 cups (6 oz.) shredded
 jack cheese (optional)
 1 large ripe tomato, cored and diced

Pour oil into an 8- to 10-quart pan on high heat. Add oxtails and cook, turning often, until well browned, 8 to 10 minutes. Remove meat from pan. Add chopped onion and garlic; stir often until limp, about 6 minutes. Return meat to pan and add broth, sherry, cumin, cayenne, and allspice. Cover and simmer for I hour. Sort beans; remove and discard debris. Rinse beans and drain. Add to broth. Bring to a boil, then cover and simmer until meat is very tender when pierced and beans are soft to bite, I 1/2 to 2 hours. Lift out oxtails; let cool. Whirl about half of the beans and soup in a blender or food processor, a portion at a time, until pureed. Return puree to pan. Pull off meat and tear into bite-size shreds; return meat to soup; discard bones and fat. If made ahead, cool, cover, and chill up to 3 days.) Simmer, covered, until meat is hot. Add salt and pepper to taste. Ladle into bowls. Add tortilla strips, green onion, cheese, and tomato. Serves 10 or 11. Per serving: 528 cal.; 29 g protein; 15 g fat, 71 g carbo.; 158 mg sodium; 0 mg chol. Tortilla strips. Cut 3 corn tortillas (6-in. size) into 1/4-inch strips. Pour about 1/2 inch salad oil into an 8- to 10-inch frying pan over medium-high heat. When oil is 350[deg] on a thermometer, add about 1/4 of the strips; stir often until crisp, 1 to 2 minutes. Remove with a slotted spoon; drain on paper towels. Repeat to cook remainder. Sprinkle with salt to taste. If made ahead, store airtight up to 1 day
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Title Annotation:recipes
Date:Mar 1, 1990
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