Mexican Tortilla Soup
6 tortillas, julienned, then baked or fried
4 c. chicken stock
1 tsp. cumin, toasted
1 tsp. paprika, toasted
¼ c. vinegar
6 small tomatoes, roasted, seeded, peeled and chopped
3 Tbs. olive oil
1 large onion, chopped
1 large carrot, chopped
1 Tbs. sugar, divided
Juice of one lime to taste
Salt and pepper to taste
In a small frying pan toast cumin and paprika, shaking pan constantly, until aromatic.
Heat olive oil in a heavy stockpot. Add the onion and carrot. Sauté until soft; add tomato, vinegar, cumin, paprika, 1 tsp. sugar. Stir to combine. (Taste for flavor and acidity.)
Stir in chicken stock. Simmer for 30 minutes. Adjust seasonings before serving. Ladle into bowls, squeeze in fresh lime juice and top with tortilla strips.
Vanilla Cider Pork with Pears
Bosc pears, peeled, cored and halved
Pork tenderloin, trimmed and portioned
Homemade chicken broth
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