Sopa de Chile California Seco con Huevo Poché (Dried California Chilli Soup with Poached Egg)

 
California Chillies are very popular in the north of Mexico, they were first grown and cultivated in South west of United States. These chillies look like guajillo chillie, but their taste is very different, it is a very mild chilli and it is used to make sauces for enchiladas or guisados (stews). The sauce that one can do with California chillies is call “Salsa de Chile Colorado” or red chilli sauce.

In my family we always use these chillies for our stews, specially for that amazing dish El ingles, aka my my hubby, loves so much.

So today after having a very busy morning, I really fancy something nice, then I thought about this soup. I hope you like it as much as I do.
Serves 2

Prep 10 min

Cool 15 min

Ingredients

  • 2 large eggs
  • 6 Dried California Chillies
  • 2 medium tomatoes
  • 1 small peeled onion
  • 1 garlic clove
  • 1 tbsp of maseca
  • Salt to taste
  • Pinch of ground pepper
  • 200 ml water

To garnish

  • Fresh or feta cheese
  • Half of avocado cut in thin slices
  • 10 gr chopped coriander
  • 1/4 red onion finely onion
  • 2 tbsp sour cream

Method

Cook the chillies, tomatoes, onion, salt with 200 ml water in a saucepan for 10 min then blend the chillies and vegetables with a bit of the water where they were cooked. Pass the sauce through a sieve to get rid of the chilli’s skin, place the sauce in a pan. Dissolve the maseca flour with some of the water from the chillies, then add it to the sauce, cook for 10 min, stirring from time to time.

While the sauce is cooking, poach your eggs. Boil 3 cups of water in a kettle, add the boiling water to a saucepan. Add a small dash of vinegar to the steadily simmering water. Crack an egg into a cup first, then stir the water creating a gentle whirlpool to help the egg white wrap around the yolk. Pour the egg gently into the simmering water, egg white first, cook for 3 min. Take out the egg and place it on a kitchen napkin to get rid off the excess water.

Once the sauce and egg are cooked, it is time to assemble the soup. Place some salsa into a bowl, then add the egg and the garnish.

Listo!

Provecho!

Published by

Karla Zazueta

Mexican living in London

Leave a Reply