• Tacos 'n Such - 05

    From Dave Drum@1:3634/12 to All on Sun Nov 6 12:26:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sopa Tlaxcalteca (Creamy Chicken Vegetable Soup)
    Categories: Poultry, Mushrooms, Vegetables, Chilies, Dairy
    Yield: 8 servings

    MMMMM----------------------------SOUP---------------------------------
    1 tb Extra-virgin olive oil
    3 lb Bone-in, skin-on chicken
    - thighs
    8 oz Mixed wild mushrooms;
    - cleaned, in bite-size
    - pieces
    2 Ears corn; shucked, kernels
    - removed from cobs
    1 md White onion; chopped
    1 lg Carrot; peeled, in 1/2"
    - rounds
    2 cl Garlic; fine grated
    Salt
    1 lb Seasonal; in 2" pieces
    3 c Whole milk
    16 Squash blossoms; stems,
    - stamen and pistils removed
    - blossoms torn

    MMMMM----------------TORTILLA STRIPS & FRIED CHIL---------------------
    4 c Oil; for frying
    8 Arbol chilies; stem on,
    - seeds in
    8 Corn tortillas; in thin
    - strips
    Crema, queso fresco, chopped
    - onion, chopped cilantro &
    - lime wedges; to serve

    Prepare the soup: Heat olive oil in a large heavy pot
    over medium-high and cook chicken, skin side down, until
    deep golden brown, 4 to 8 minutes. Flip chicken and cook
    until light golden brown, 4 to 5 minutes. Transfer to a
    large bowl.

    Add mushrooms to the same pot, arrange in an even layer
    and cook, undisturbed, for 3 minutes until browned. Toss
    and cook on the second side, undisturbed, for 2 minutes,
    until browned. Transfer to the bowl with the chicken.
    Add corn, onion, carrot and garlic to the pot. Season
    with 5 teaspoons salt and cook, stirring vegetables
    occasionally, until onion is beginning to brown, 7 to 10
    minutes.

    Add squash, chicken, mushrooms and any accumulated
    juices, milk and 5 cups water. Bring to a boil, reduce
    heat to maintain a simmer and cook, occasionally
    stirring and skimming, until the chicken is tender and
    is almost falling off the bone, 45 to 55 minutes. (Soup
    should be cooked at a gentle simmer to prevent the milk
    from foaming on the surface.) Stir in squash blossoms
    and remove from heat. Season with salt, if necessary.
    Let sit 15 minutes before serving.

    Meanwhile, fry the tortilla strips: Heat vegetable oil
    in a Dutch oven or other heavy deep pot over high until
    very hot, about 375 degrees. Carefully add the chilies to
    the pan and fry, turning frequently, until they turn a
    deep brick-red color, about 15 seconds. Transfer to a
    paper towel-lined sheet pan, reserving the oil, which
    will now be seasoned with the flavor of the chilies.

    Adjusting the heat as necessary to maintain the
    temperature and working in batches, fry the tortilla
    strips, stirring frequently, until deep golden brown and
    crispy, 2 to 3 minutes. Transfer to the paper-towel
    lined sheet tray and sprinkle with salt. Continue with
    remaining tortilla strips.

    Ladle soup into bowls and top with tortilla strips,
    crumbled fried chilies, a drizzle of crema, a sprinkle of
    queso fresco, chopped onion, chopped cilantro and a
    squeeze of lime.

    By: Rick A. Martínez

    RECIPE FROM: https://cooking.nytimes.com

    Uncle Dirty Dave's Archives

    Yield: 8 servings

    MMMMM

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