Recipes

Creamed Onion Soup

Creamed Onion Soup

Crema de Cebolla
Cooking the onions slowly for this soup releases all their natural sweetness. Follow the soup course with a spicy dish, such as Sautéed Sea Bass with Pasilla Chile Sauce or a simple Chicken Tostadas. This soup is based on one my husband, Bill, and I had on a trip to Copper Canyon in the state of Chihuahua, in northern Mexico.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • Melt the butter in a large soup pot and cook the onion, covered, over medium-low heat, stirring occasionally, until limp and tender, about 15 minutes.
  • Add the red pepper, salt, chicken broth, milk, and potato.
  • Bring to a boil over medium heat, then reduce the heat to low and simmer, partially covered, stirring occasionally, until the potato is tender, 8 to 10 minutes.
  • Pour the soup into a blender and pulse a few times on low speed until just blended with some texture.
  • Return the soup to the pan and bring to a boil over medium-low heat, uncovered, stirring frequently, until steaming hot.

Notes & Wine Advice

Serve hot, sprinkled with cilantro.
————————————————————————————————–
Course; Soup
Cuisine; Mexican

Potato, Garlic, and Chipotle Soup

Potato, Garlic, and Chipotle Soup

Sopa de Papa, Ajo, y Chile Chipotle
Potato soup with aromatic roasted garlic and spiced with smoky chipotle chile has great flavor and elegant smoothness. Maggi, the seasoning extract much used in Mexico to enhance flavor, can be found in most supermarkets. Worcestershire sauce may be substituted, if desired, or just leave it out.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 350°.
  • Slice the top off the garlic head, and put the garlic, cut side up, in a small ovenproof bowl.
  • Drizzle with the olive oil, cover with foil and bake 40 minutes, or until soft.
  • When cool enough to handle squeeze the garlic out of the skins and reserve.
  • Melt the butter in a large saucepan over medium heat and cook the onion, covered, stirring frequently, until limp, about 4 minutes.
  • Add the potatoes, broth, chipotle chile, and the reserved roasted garlic.
  • Cook until the potatoes are soft, about 20 minutes.
  • Transfer the mixture to a blender or food processor and blend until smooth.
  • Return the soup to the pan and bring to a boil, uncovered, stirring frequently over medium-low heat.
  • Add salt.
  • Serve hot, sprinkled with cilantro.
————————————————————————————————–
Course; Soup
Cuisine; Mexican

Cream of Poblano Chile and Potato Soup

Cream of Poblano Chile and Potato Soup

Crema de Sopa Poblano
In the colonial city of Puebla, the chef at the Maria Bonita restaurant prepared this rich and wonderful soup and shared the recipe. It is important to buy firm and shiny dark green chiles that are really fresh. Avoid chiles that are wrinkled and beginning to soften
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • Roast the chiles directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes.
  • Watch carefully to prevent charring too much or the chiles may get too soft.
  • Place in a plastic bag and steam about 5 minutes.
  • Wearing rubber gloves, rub or scrape off the charred skin.
  • Cut the chiles open, remove the seeds and veins.
  • Chop coarsely and reserve.
  • In a large heavy saucepan, heat the butter and oil over medium heat.
  • Cook the onion and garlic, stirring frequently, until softened, 3 to 4 minutes.
  • Add the potato, water, parsley, and chicken stock.
  • Bring to a boil, then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes.
  • Meanwhile, bring a small pot of water to a boil and cook the corn until just tender, about 3 minutes.
  • Drain and reserve.
  • When the potato is done, transfer the contents of the saucepan to a blender or food processor.
  • Add the reserved chiles, cream, and salt.
  • Purée until smooth.
  • Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently, to prevent scorching.
  • Divide the soup among 4 soup bowls.
  • Garnish each serving with about 2 tablespoons of corn, and sprinkle with parsley.
————————————————————————————————–
Course; Soup
Cuisine; Mexican

Cream of Fresh Corn and Poblano Chile Soup

Cream of Fresh Corn and Poblano Chile Soup

Crema de Elote y Poblano
Corn with chiles is one of my absolute favorite combinations of the Mexican kitchen, and I often crave this wonderful soup. A blender works best to purée the vegetables for this soup.
Deel op Facebook Print Recipe

Ingredients

Makes 8 servings

Instructions

  • Roast the chiles directly over a gas flame, or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes.
  • Watch carefully to prevent charring too much, or the chiles will get too soft.
  • Put the chiles into a plastic bag, and let steam about 5 minutes.
  • Wearing rubber gloves, peel, seed, and chop the chiles.
  • Set aside.
  • Cut the corn kernels from the cobs over a large bowl, and scrape the cobs to get the remaining pulp.
  • In a large soup pot, bring the water and chicken broth to a boil.
  • Add the corn kernels, corn pulp, onion, butter, and salt.
  • Cook 5 to 6 minutes.
  • Remove the pan from the heat.
  • In a blender jar, purée the corn mixture and the reserved chopped chiles, in batches if necessary, until smooth.
  • Add 1 cup of the cream, and blend again, about 30 seconds.
  • Pour the blended soup back into the same soup pot, and bring to a boil, over medium heat, stirring frequently.
  • Reduce heat to low, and stir in the remaining 1 cup of cream and cook, uncovered, stirring frequently, until steaming hot, 3 to 4 minutes.
  • Adjust seasoning.
  • Put 2 tablespoons of diced cheese into the bottom of each soup bowl, and ladle the hot soup into the bowls.
————————————————————————————————–
Course; Soup
Cuisine; Mexican

White Bean Soup from Marge Poore

White Bean Soup from Marge Poore

Sopa de Frijol Blanco
Beans of every color are grown and marketed in Mexico. For this soup, I use small white beans and cook the beans a day ahead for best flavor. Canned white beans may be substituted, but home-cooked taste better.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • Prepare the beans.
  • Then, in a large saucepan, heat the oil over medium heat and cook the onion, covered, stirring occasionally until softened, about 5 minutes.
  • Add the garlic, carrot, oregano, thyme, crushed pepper, and ½ cup of the chicken broth.
  • Bring to a boil, then reduce the heat to low, cover, and simmer until the carrots are tender, 10 to 12 minutes.
  • Transfer the mixture to a blender or food processor.
  • Add the cooked beans.
  • Purée until smooth.
  • Return the soup mixture to the saucepan.
  • Stir in enough of the remaining broth to make the soup the consistency of thin gravy.
  • Add the parsley and salt.
  • Bring to a boil over medium heat, then reduce the heat to low and simmer the soup, uncovered, stirring frequently, about 10 minutes, to blend the flavors.

Notes & Wine Advice

Serve hot.
————————————————————————————————–
Course; Soup
Cuisine; Mexican

Richard Sandoval’s Tortilla Soup

Richard Sandoval’s Tortilla Soup

Sopa de Tortilla de Richard Sandoval Executive Chef Richard Sandoval, owner of the Maya Restaurants in New York and San Francisco, contributed his special recipe for Tortilla Soup. The creamy texture of the soup is achieved by puréeing and straining the ingredients and then presenting the soup with a garnish of crisp tortilla squares, diced avocado, and fresh cheese. The two dried chiles, and ancho, are often teamed in Mexican cooking for a more complex chile flavor with medium heat. Both kinds can be found in most Mexican markets and in specialty grocery stores. Keep in mind when choosing chiles that the guajillo is generally hotter, but as with all chiles, there are surprises. Experiment to see what works for your desire for fire.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 6 corn tortillas
  • Vegetable Oil for frying
  • 1 guajillo chile stemmed, seeded, veins removed, and cut into pieces
  • 1 ancho chile stemmed, seeded, veins removed, and cut into pieces
  • ¼ large Spanish onion chopped
  • 1 medium garlic clove chopped
  • 6 plum tomatoes about 12 ounces quartered
  • 3½ cups chicken stock canned or homemade
  • 1 about 6-inch sprig fresh epazote
  • 1 teaspoon salt or to taste
  • 2 teaspoons fresh lime juice
  • 1 teaspoon honey
  • ½ avocado Hass variety preferred, finely diced (½ inch)
  • 3 ounces finely diced queso fresco fresh Mexican cheese
  • ¼ cup Mexican crema or sour cream

Instructions

  • Cut 2 of the tortillas into 1⁄2-inch squares (like confetti).
  • Reserve.
  • In a medium skillet, pour oil to a depth of about 1 inch and heat until the oil shimmers.
  • Fry the 4 whole tortillas, 1 at a time, turning with tongs, until crisp and golden brown on both sides.
  • Drain on paper towels.
  • In the same hot oil, fry the tortilla squares until golden brown.
  • With a slotted spoon remove the squares and drain on paper towels.
  • Reserve in a bowl.
  • In a large saucepan, heat 1 tablespoon of oil and fry the chiles, onion, and garlic, stirring, until the onion and garlic start to brown, about 3 minutes.
  • Add the tomatoes, and cook, stirring, until the juices are bubbling, about 3 minutes.
  • Break the fried whole tortillas into spoon-size pieces and add to the tomato mixture along with the chicken stock and epazote.
  • Bring to a boil; reduce heat to low, cover, and simmer 25 minutes.
  • Remove the epazote and transfer the mixture to a blender or food processor.
  • Purée until smooth.
  • Pour the soup through a strainer into a large bowl.
  • Discard the debris.
  • Rinse the pan and return the soup to the pan.
  • Bring to a boil over medium-low heat, uncovered, stirring frequently to prevent sticking.
  • Season with salt, lime juice, and honey.
  • The soup should be the consistency of heavy cream.
  • If too thick, add hot chicken broth or water to reach the desired consistency.
  • To serve, place a portion of the tortilla squares, avocado, and cheese in the center of 4 shallow soup bowls.
  • Ladle in the hot soup.
  • Top with a dollop of crema.
————————————————————————————————–
Course; Soup / Tortilla
Cuisine; Mexican

Tomato and Red Bean Tortilla Soup

Tomato and Red Bean Tortilla Soup

Sopa de Tortilla de Jitomate y Frijol Rojo
This is one of many soups that benefit from the addition of crisp tortillas. This fine bean soup is satisfying enough to serve on a blustery winter day north of the border. Swiss Enchiladas would be a good choice to follow the soup.
Deel op Facebook Print Recipe

Ingredients

Makes 6 to 8 servings

Instructions

  • Prepare the tortilla strips and reserve.
  • Then, put the beans, water, bay leaves, oregano, and cumin in a large pot and cook, covered, about 2 hours, or until very tender.
  • Stir occasionally and add hot tap water to 1 inch above the beans if the beans show above the water level.
  • While the beans cook, heat the oil in a medium skillet and cook the onion, garlic, and jalapeños until softened, about 4 minutes.
  • Add the mixture to the tender cooked beans along with the tomatoes, tomato sauce, salt, and pepper.
  • Discard the bay leaves.
  • Blend the bean mixture in batches in a blender or food processor until smooth.
  • Return the puréed soup to the pot and bring to a boil over medium heat, uncovered.
  • Reduce heat to low and simmer 15 minutes, stirring frequently to blend the flavors.
  • If the soup is too thick, add a little broth or water.
  • To serve, divide the tortilla strips among individual soup bowls and ladle the hot soup into the bowls.
  • Sprinkle with cilantro and pass the lime wedges at the table.

Notes & Wine Advice

The soup freezes well for 3 months.
————————————————————————————————–
Course; Soup / Tortilla
Cuisine; Mexican

Tarascan Bean Soup

Tarascan Bean Soup

Sopa Tarasca
This creamy smooth bean soup is named for the Tarascan Indians who live in the mountains of the Patzcuaro region of Mexico in the state of Michoacan. The major town, Patzcuaro, on the shores of Lake Patzcuaro, is well known for its Festival of the Dead (Dia de los Muertos), celebrated primarily on November 2. Tourists from everywhere visit Patzcuaro, and the tiny island of Janitizio in the lake, to view the celebration.There are two typical Tarascan Soups. This version is a puréed mixture of beans, tomatoes, chiles, herbs, and spices, and topped with crisp tortilla strips, chiles, and cheese. I learned how to make it by watching the cook in a restaurant in Patzcuaro. Dried pink or pinto beans can be used for the soup, based on preference and availability. Another soup, with the name Tarascan Soup, is based on chicken broth and is very much like Tortilla Soup.
Deel op Facebook Print Recipe

Ingredients

Makes 8 servings

  • ½ pound dried pink or pinto beans
  • 2 teaspoons dried oregano Mexican variety preferred, crumbled
  • 2 bay leaves
  • 1½ teaspoons salt
  • 3 medium tomatoes rinsed and cored
  • 3 ancho chiles seeded and veins removed
  • 1 tablespoon vegetable oil
  • 1 large white onion coarsely chopped
  • 6 large garlic cloves peeled and thinly sliced
  • 1 141⁄2-ounce can chicken broth
  • Garnish
  • Vegetable oil
  • 4 corn tortillas cut into thin strips
  • 4 pasilla or ancho chiles seeded, veins removed, and cut into 1⁄2-inch pieces
  • 1 cup cubed panela or mild feta cheese

Instructions

  • Sort the beans and remove any debris.
  • Rinse in a strainer and put the beans into a large saucepan with the oregano and bay leaves.
  • Add water to about 2 inches above the level of the beans.
  • Bring to a boil, uncovered, then reduce heat, cover, and simmer until the beans are tender and the broth thickens, about 1½ to 2 hours.
  • Stir the beans occasionally, and add more water if needed.
  • When the beans are tender, add 1 teaspoon of the salt.
  • Reserve off heat.
  • Preheat the oven to 450°.
  • Put the tomatoes in a foil-lined pie plate and roast in the oven until the skins are lightly charred and the tomatoes are soft and wrinkled, 25 to 30 minutes.
  • Meanwhile, soak the chiles in hot water 30 minutes.
  • While the tomatoes roast and the chiles soak, heat the oil in a medium skillet over medium heat.
  • Add the onion, garlic, and the remaining ½ teaspoon of salt.
  • Cook, stirring, 3 minutes.
  • Reduce the heat to low, cover, and cook the onion and garlic until golden.
  • Drain the chiles and discard the water.
  • In a blender, purée the cooked beans, tomatoes, chiles, onions, and garlic, in batches until smooth.
  • Return the purée to the saucepan, and stir in the chicken broth.
  • Bring the soup to a boil, uncovered, over medium heat, and cook, stirring frequently, about 5 minutes.
  • Adjust seasoning.
  • Prepare the garnish: Heat 1 inch of oil in a small skillet.
  • Fry tortillas until crisp; transfer them to a plate, then fry chiles 3 to 4 seconds.
  • Serve the soup topped with crisp tortilla strips, fried chile strips, and the cheese.
————————————————————————————————–
Course; Soup
Cuisine; Mexican

Bean and Tomato Soup

Bean and Tomato Soup

Sopa de Frijol y Jitomate
This mild bean soup is an excellent starter course when a spicy dish follows. Try to cook the beans one day ahead; the beans will taste better, making for a more flavorful soup. Another way of serving the soup is to offer crisp tortilla wedges to be crumbled into the soup at the table, for crunch and extra flavor.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • 1 cup dried small pinto beans
  • 3 cups water
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil or vegetable oil
  • ½ large white onion chopped
  • 4 medium garlic cloves thinly sliced
  • 1 14-ounce can diced tomatoes
  • 1 teaspoon salt or to taste
  • ¼ teaspoon freshly ground pepper or to taste
  • ¼ cup loosely packed coarsely chopped fresh cilantro
  • 2 green onions finely chopped
  • ¼ to ⅓ cup Mexican crema or sour cream
  • Lime wedges

Instructions

  • Sort the beans and remove any small pebbles or other debris.
  • Put the beans in a strainer and rinse well.
  • Put the beans, water, oregano, and cumin into a 2-quart saucepan, and bring to a boil, uncovered.
  • Reduce the heat to low, cover, and simmer the beans until tender and the broth thickens, about 2 hours.
  • Heat the oil in a medium skillet, and cook the onion and garlic, stirring frequently, until they begin to brown, 4 to 5 minutes.
  • Scrape the skillet contents into a blender jar or food processor.
  • Add the cooked beans, tomatoes, salt, and pepper.
  • Blend until smooth.
  • Return the puréed soup to the same pan.
  • Add the cilantro and green onions.
  • Bring the soup to a boil over medium-low heat, then reduce the heat to low, and cook about 5 minutes to blend the flavors.
  • Stir the soup often, scraping the bottom of the pan to prevent sticking or scorching.
  • Serve the soup hot with a dab or decorative drizzle of the crema on top.
  • Pass the lime wedges at the table.
————————————————————————————————–
Course; Soup
Cuisine; Mexican

Black Bean Soup from Marge Poore

Black Bean Soup from Marge Poore

Sopa de Frijol Negro
More than twenty years ago, I prepared this black bean soup for a class, and the majority of the twenty or so students attending had never before seen black beans. How times have changed, and now we know what the Mexicans have known for centuries—black beans are delicious!For the best flavor, cook the beans a day ahead. chiles are tiny red dried chiles that are quite fiery. Sherry imparts a lovely flavor and shows Spanish influence. -style sherry is aged, for a richer, mellower flavor.
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

Makes 8 servings

Instructions

  • Prepare the black beans.
  • Then, heat the oil in a large skillet and cook the onion over medium heat until it begins to brown, about 5 minutes.
  • Add the remaining ingredients, except the sherry, and cook, stirring, 5 minutes.
  • Add the mixture to the beans and simmer 20 minutes to blend the flavors.
  • Purée the soup in batches in a blender or food processor.
  • Return the soup to the pan and bring to a boil, stirring frequently.
  • Adjust salt.
  • Shortly before serving, stir in the sherry.

Notes & Wine Advice

Serve hot with the lime wedges.
————————————————————————————————–
Course; Soup
Cuisine; Mexican