SOPA DE FIDEO

Sopa de fideo recipe from theothersideofthetortilla.com

I’m sharing my sopa de fideo recipe today because this tomato-broth and noodle soup is a comfort food for me–full of one specific fond memory.

Let me explain. Last summer, after more than a decade of dreaming about visiting Teotihuacan, I finally made the 40-kilometer trip northeast of Mexico City with my suegro and my cuñada. I had yearned to visit this archaeological site since I first learned about it in history books as a kid. The Aztec pyramids fascinated me and I never dreamed I’d be able to travel there, let alone make it all the way to the top of the famed Pirámide del Sol.

After what seemed like a long car ride on the highway from Mexico City (in reality, it was only about 25 miles), we finally arrived at Teotihuacan. I had worn loose clothes to be comfortable while climbing, and as it was cloudy, I decided against wearing a hat. I had also decided that I couldn’t climb to the top of the Pirámide del Sol without toting two cameras so I could have the advantage of shooting photos with two different lenses without risking getting dirt in my camera’s sensor. Sort of crazy on all accounts, right?… 

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RAJAS CON CREMA

rajas con crema

Rajas con crema, a hearty dish made with poblano chiles, onion, Mexican sour cream and a little bit of cheese, is a favorite in my house. And by favorite, I mean that over the last few months we’ve been eating it at least once a week. As one friend puts it, “anything that comes out of your kitchen at least once a week has got to be good.”

There are two tests for me to know if I’ve made a good batch: first, whether I get a “que rico,” and second, whether I get a “pica.” I know it’s particularly yummy when I get a groan with the first bite and a “pica bien rico!” According to José, rajas con crema are the best when the poblanos have a spicy bite, but they’re not too hot. Usually you can tell how hot the poblanos are when you’re removing the seeds after roasting because the heat will burn your skin and if you breathe in too deeply, you might cough. If those two things don’t happen, sometimes I skip the vinegar and water soak after roasting the chiles. If you soak them too long and all the heat dissipates, the chiles are a little sweet rather than spicy but still delicious nonetheless…. 

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SOPA DE TORTILLA

I love tortilla soup. I will order it just about anywhere, at any time of year, and I’ve been known to judge the entire menu of a restaurant solely on the quality of their sopa de tortilla. I’m obsessed in every sense of the word–and having not been able to find a version I deem delicious in Chicago, I learned how to make it.

This soup is very representative of a typical Mexican kitchen and uses the traditional flavors and textures of the tomato, chile, avocado, epazote and tortilla. I’ve never cared much for tomato-based soups or broths, but this soup converted me.

The secret, I’ve found, is adding a few crunchy little pieces of chicharrón (also known as pork rinds or cracklings here in the U.S.). They add a depth to the soup’s flavor that I’m convinced cannot be achieved otherwise. All of my favorite places in Mexico for tortilla soup serve it similarly; all the ingredients for assembling the soup are brought to the table separately and the waiter puts it together right in front of you, almost like a little show with your meal…. 

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SALSA VERDE (Cooked and Raw)

Tomatillos GAL

tomatillos milperos

Salsas are the lifeblood of just about every Mexican dish. They can be cooked or raw, made in the blender or in a molcajete. Salsa can make or break any dish, add a special dimension of flavor or even make a dish edible (you wouldn’t eat chicharrón without cooking it in salsa to soften the dried meat).

The simple combination of tomatoes (jitomate or tomatillos/red or green), chiles (of any variety) and other ingredients like onion, garlic and spices is essential to many traditional dishes in Mexican cuisine. Salsa verde is certainly a staple in my house, whether it’s cooked and used for guisados like chicharrón en salsa verde, or raw salsa used for garnishing tacos.

You’ll notice this same cooked salsa recipe will be used over and over again in a number of dishes you’ll read about here and I’ll reference back to it often and sometimes modify it (for example, when making chilaquiles, I substitute fresh chicken stock in place of water).

In Mexico, we’ve eaten similar recipes to mine at many of our favorite restaurants, though some places use epazote in their cooked salsa (an ingredient I don’t use). In Chicago, we haven’t found a place that makes salsa verde the way we like it—or anywhere near it, really. Because of this, we sometimes order take out from our favorite Mexican restaurants and bring it home to eat it with our own homemade salsa.

Chile Serrano WEB

chiles serranos

 

Salsa verde (cooked)

Prep Time: 10 minutes

Cook Time: 15 minutes

25 minutes

Salsa verde (cooked)

How to make Mexican cooked green salsa.

Ingredients

  • A little over 1 pound of small (milpero) tomatillos, dehusked & thoroughly washed
  • 3-6 serrano chiles (depending how spicy you like it; start with less and add them to increase heat), stems cut off
  • 1-2 cloves of garlic
  • 2 1/4-inch slices of white onion
  • A big pinch of Kosher salt

Instructions

  1. First, remove the husks and wash the tomatillos well. You’ll notice they’re sticky, which is a sign of ripeness, and probably slightly dirty under the husk. Sometimes I find that warm water isn’t enough, and I use a few drops of dish soap diluted in a bowl of warm water. Then I put the husked tomatillos in the bowl and gently rub each one in the slightly soapy water to remove the dirt and sap. Rinse them well in cool water to remove any soap residue.
  2. Fill a pot with water (large enough to fit all the tomatillos) and bring to a boil. Put the tomatillos in and cook in the boiling water until the tomatillo flesh begins to get transparent.
  3. Using a slotted spoon, transfer the tomatillos to a blender. Add the onion, garlic and salt.
  4. Cut the stems off the serrano chiles and cut each chile into a few pieces so they’re easily chopped in the blender. Start by adding 2 chiles to the blender with about ¾ of a cup of water and blend on high (liquify or puree) until smooth and the chiles and tomatillos are completely incorporated. Taste the salsa to see if it’s too hot; if it needs more chile, add them one at a time, blending & tasting the result until you are happy with the level of heat from the chiles.
  5. If it seems the salsa is not quite liquid enough, add another ¼ cup of water. The salsa will reduce slightly when cooked.
  6. Pour blender contents into a saucepan and heat over medium flame until the salsa boils, occasionally stirring. Remove from heat and allow to cool before storing in an airtight container in the refrigerator.

Notes

Stores well in the refrigerator in an air-tight container for about 10 days.

http://theothersideofthetortilla.com/2009/08/salsa-verde/

Tip: for extra flavor with salsa verde cocida, you can also add 2 strips of chicharrón (with meat still attached) to season the salsa. You should add the chicharrón during the end stage when you cook the salsa until it boils for a few minutes, then remove from heat and allow to come to room temperature before storing to infuse the chicharrón flavor. This flavor infusion method only works with the cooked salsa.

Salsa verde cruda (raw green tomatillo salsa)

Prep Time: 15 minutes

Salsa verde cruda (raw green tomatillo salsa)

How to make Mexican salsa verde cruda (raw tomatillo green salsa)

Ingredients

  • A little over 1 pound of small (milpero) tomatillos, dehusked & thoroughly washed
  • 3-6 serrano chiles (depending how spicy you like it; start with less and add them to increase heat), stems cut off
  • 1-2 cloves of garlic
  • 2 1/4-inch slices of white onion
  • A big pinch of Kosher salt

Instructions

  1. First, remove the husks and wash the tomatillos well. You’ll notice they’re sticky, which is a sign of ripeness, and probably slightly dirty under the husk. Sometimes I find that warm water isn’t enough, and I use a few drops of dish soap diluted in a bowl of warm water. Then I put the husked tomatillos in the bowl and gently rub each one in the slightly soapy water to remove the dirt and sap. Rinse them well in cool water to remove any soap residue.
  2. Put the raw tomatillos directly into the blender with all other ingredients. Add the chiles to taste, starting with 2 and adding more if necessary. If it's too dry, add a few tablespoons of water to the ingredients and blend well until smooth.
  3. Serve immediately and store any leftovers in an air-tight container in the refrigerator for up to 3 days.

Notes

Stores in an air-tight refrigerated container for up to 3 days.

http://theothersideofthetortilla.com/2009/08/salsa-verde/

  • What do you do differently in making your salsas verdes or where is your favorite place to eat a dish that includes salsa verde?
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