A now and again offering of my culinary adventures.
Last night–Tortilla soup with various condiments.
Love the richness of the broth. It’s equal amounts of home-made salsa ranchera and chicken stock. Add your favorite condiments: I use chopped cilantro, cheese, tortilla chips, fried pasilla chili rings, and lime wedges.
The ranchera sauce is easy too: here’s the recipe:
4 T olive oil
4 whole green peppers, thinly sliced
8 large ripe tomatoes, thinly sliced
2 large white onions,thinly sliced
4 T chopped fresh oregano
6 bay leaves
6 T Chix boullion
salt and pepper
Place peppers, tomatoes, and onions in lg skillet w/oil and sauté til cooked. Add seasonings and bouillon and cook half an hour. Turn regularly with spatchula.
I make a huge batch and freeze portions for later.
This recipe is from the wonderful book Cooking with Baja Magic