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Oh yeah baby

Just finished making some tortillas soup with all the "fixins"(lol, fixins). Oh my goodness it is the bomb. Yumm!

Comments

( 13 comments — Leave a comment )
edwardina
Dec. 29th, 2006 12:44 am (UTC)
*kills you, steals your soup*
democritus
Dec. 29th, 2006 12:57 am (UTC)
Umm, you could have just asked. There's a whole pot. :)
edwardina
Dec. 29th, 2006 01:04 am (UTC)
Freeze it and mail it to me at JavaJen's? (All but the fixins, which I presume would not freeze well). I'm going to be there over the weekend, if their germs and my crazy baby-mama don't fuck up everything.
doobieous
Dec. 29th, 2006 01:27 am (UTC)
I'm sure that shit was the bomb.... but we're going to have to teach you about presentation, dahling.


democritus
Dec. 29th, 2006 01:29 am (UTC)
Oh man, I know. I suck at art. FTR, I wasn't trying to make it look pretty. I've learned better by now. ;)
doobieous
Dec. 29th, 2006 03:41 am (UTC)
Well, I can tell you weren't ;).


I'd have arranged the avocados in a fan, with a nice central dollop (god, I hate that word, but blob sounds gross) of sour cream in the center. Wipe your bowl.
suebdoo
Dec. 29th, 2006 04:47 am (UTC)
I like the blob, it has character ;-)

Do you have a recipe for this creation?
democritus
Dec. 29th, 2006 04:12 pm (UTC)
I didn't really follow a recipe, but it went something like this:

A whole red(or yellow, or whatever. The outside parts of red onions can stay firm for a long time, which probably added to the cooking time this time) onion and about 4-5 cloves of garlic minced fine(I did them in the food processor) and sautéed in a dutch oven with some left over bacon grease from that morning and a bit of olive oil until they were translucent and soft. Added a couple cans of canned chicken(I usually bake one or two boneless, skinless chicken breasts and shred them to put in but I was feeling lazy.) Sautéed that for a bit and added a pack of sazón with coriander and annatto, maybe a tbsp of chili powder, a tbsp of cumin, a tsp of adobo powder, about a third of a can of Las Palmas hot enchilada sauce and a 3 lb can of chicken stock/broth. I let that simmer for about an hour until the onion completely lost its texture and "became one" with the soup. Then I shook up a couple teaspoon of corn starch in about a pint of water and mixed it in, to thicken it a little. Then just simmer for about 30 more minutes until it thickens up a bit and adjust the seasoning, sometimes I add a bit of water if it's too salty, in the past I have gone overboard with the adobo powder and that stuff can get real salty real quick. I think that's about it. OH! And if I wouldn't have forgotton I would have added in maybe 1/8th cup of chopped fresh cilantro, but it was just fine without it this time.
democritus
Dec. 29th, 2006 04:14 pm (UTC)
Oh and I garnished it with shredded cheese, crispy tortilla strips(we get these in the crouton section, but you can just cut corn or flour tortillas into strips and deep fry them), sliced avocado and a few "blobs" of sour cream. ;)
ellnra22
Dec. 29th, 2006 05:38 pm (UTC)
that looks so effing good. I want the recipe PLEASE!?
ellnra22
Dec. 29th, 2006 05:39 pm (UTC)
oops, sorry, I didn't go through any of your comments to see you had already posted how you made it.
democritus
Dec. 29th, 2006 05:52 pm (UTC)
:)
democritus
Jan. 4th, 2007 05:24 pm (UTC)
RECIPE, pared down for future reference

Mince a large yellow onion and about 4-5 cloves of garlic fine(I did them in the food processor) and sauté in a dutch oven with some olive oil until they are translucent and soft. Bake two boneless, skinless chicken breasts and shred them and add the meat to the pot. Sauté that for a bit and add a pack of sazón with coriander and annatto(optional), a tbsp of chili powder, a tbsp of cumin, 1/8th cup of chopped fresh cilantro, a tsp of adobo powder (or salt), about a third of a can of Las Palmas hot enchilada sauce and a 3 lb can of chicken stock/broth. Let that simmer for about an hour until the onion completely loses its texture and melds into the soup. Shake up a couple tsps of corn starch in about a pint of water and mix it in then just simmer for about 30 more minutes until it thickens up a bit and finally adjust the seasoning.

Garnish with shredded cheese, crispy tortilla strips(we get these in the crouton section, but you can just cut corn or flour tortillas into strips and deep fry them), sliced avocado, chopped fresh cilantro and a few blobs of sour cream.

Enjoy!
( 13 comments — Leave a comment )