Aztec Onion Lime Soup With Corn Dumplings Recipes

AZTEC ONION LIME SOUP WITH CORN DUMPLINGS

Steps:

• Over low heat, warm the corn oil in a large heavy pot (preferably one that can be carried to the table). Add the onions and stir to coat them with oil. Cover and cook them slowly for 20 minutes.
• Uncover the pot and raise the heat to moderate. Stir in the garlic and serrano chile and saute for 2 minutes. Then add the tomato and continue to cook, stirring for 1 more minute.
• Add the stock, lime juice and zest and salt and pepper. Bring the soup to a boil. Lower the heat and simmer, uncovered, for 30 minutes.
• Meanwhile, prepare the Blue Corn Dumplings. Sift the corn flour, baking powder and salt into a medium-sized bowl. Using your fingers, two knives, or a pastry cutter, cut in the vegetable shortening until the mixture resembles fine crumbs.
• In a small bowl, beat together the egg and milk. Add the cilantro. Gradually stir the egg mixture into the corn flour mixture, adding only enough of the egg to moisten the flour thoroughly. The dough should not be too wet. Depending on the size of the egg, you may not need to use it all.
• When the soup has cooked for 30 minutes, drop the dough into the simmering broth a tablespoon at a time to make a dozen dumplings. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 minutes. Keep the soup at a low bubble, and do not lift the lid while the dumplings are cooking.
• Bring the cooking pot to the table and serve the soup hot in Mexican-style bowls, with two dumplings floating in each.

AZTEC ONION AND LIME SOUP WITH BLUE CORN DUMPLINGS

Steps:

• Over low heat, hot the corn oil in a large heavy pot (preferably one which can be carried to the table). Add in the onions and stir to coat them with oil. Cover and cook them slowly for 20 min. Uncover the pot and raise the heat to moderate. Stir in the garlic and chiles and saute/fry for 2 min. Then add in the tomato and continue to cook, stirring for 1 more minute. Add in the stock, lime juice and zest, and salt and pepper. Bring the soup to a boil. Lower the heat and simmer, uncovered, for 30 min. Meanwhile, prepare the Blue Corn Dumplings. Sift the corn flour, baking pwdr, and salt into a medium-sized bowl. Using your fingers, two knives, or possibly a pastry cutter, cut in the vegetable shortening till the mix resembles fine crumbs. In a small bowl, beat together the egg and lowfat milk. Add in the cilantro. Gradually stir the egg mix into the corn flour mix, adding only sufficient of the egg to moisten the flour thoroughly. The dough shouldn't be too wet. Depending on the size of the egg, you may not need to use it all. When the soup has cooked for 30 min, drop the dough into the simmering broth a Tbsp. at a time to make a dozen dumplings. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 min. Keep the soup at a low bubble, and don't lift the lid while the dumplings are cooking. Bring the cooking pot to the table and serve the soup warm in Mexican-style bowls, with two dumplings floating in each. This recipe serves 6. Lean corn tip: In the dumplings, substitute low-fat lowfat milk for the whole lowfat milk. Substitute two egg whites for the whole egg. Comments: Montezuma, fabled emperor of the Aztecs, might have dined on this zesty soup. It would have been accompanied by corn tortillas covered with a finely woven cotton napkin, and a rich warm chocolate beverage. But why not dress down the presentation to make it perfect for a raucous Super Bowl Sunday Position your table within yelling distance of the television, and set it with festive placemats and brightly colored napkins. Have an ice cooler nearby filled with bottles of mellow Mexican beer.

AZTECA SOUP

Steps:

• Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
• Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
• In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

AZTEC SOUP (SOPA AZTECA)

Steps:

• Preheat oven to 400 degrees F.
• In a large pot, heat the oil and saute the garlic for 30 seconds.
• Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
• Add the chicken broth and bring to a boil. Add salt and pepper to taste.
• Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
• Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
• Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
• OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.

SOPA DE LIMA (MEXICAN LIME SOUP)

Steps:

• Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.
• Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.