Caldo de Pollo (Mexican Chicken Broth) 

Oh! My! What a day! I was so busy running around London with a terrible earache and sore throat that this evening I was completely and utterly spent. Luckily I had some chicken in the fridge that I bought from my local butcher and I cooked the cure for all pains, a Mexican chicken soup.

Caldo de Pollo is one of the most important dishes in my family, I remember as a child my dad would made a massive pot of it and we would eat it for days and my mum would say “Eat it all, it is full of vitamins!” and we were not allowed to leave a single bit. Continue reading “Caldo de Pollo (Mexican Chicken Broth) “

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Sopa Fría de Aguacate (Avocado Cold Soup)

It has been a very busy week, full of new things and excitement. Today’s recipe is inspired by a lovely gazpacho I had yesterday during a talk about health by the lovely women from “fig and bloom”, Dorothy, the chef of the group, cooked this refreshing gazpacho soup with cucumber, avocado and jalapeños, so I thought I’d make my own version with a Mexican twist.  Continue reading “Sopa Fría de Aguacate (Avocado Cold Soup)”

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Sopa de Lentejas con Chorizo (Lentil and Chorizo Soup)

Today is a soup kind of day, it is quite windy in London and a bit chilly, so I fancied something cosy and warm, also I have the hubby working from home, so I decided to make this amazing soup which is ready in no time.

It is a lentil soup with chorizo, very popular in Mexico, I have the vegetarian version on the blog, so if you prefer to cook that just click on this link “sopa de lentejas”  but for now here is the recipe for my sopa de lentejas con chorizo. Continue reading “Sopa de Lentejas con Chorizo (Lentil and Chorizo Soup)”

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Sopa de Chicharos y Pimiento Morron Verde Tatemado (Pea and Chargrilled Green Pepper Soup)

  
There is nothing more relaxing for me than to get into my kitchen, turn on my music and cook, I love cooking, it is my favorite hobby, most of the time I like to cook traditional Mexican recipes, but sometimes I like to experiment and create new recipes with a Mexican touch, well, you know, I love Mexican cuisine, I think it is one of the best.

Anyway, today was one of those days when I had time for myself and when that happen, I tent to spend that time either in the kitchen or having a coffee reading a cookery book, so today I cooked lunch for one and I came out with this delicious soup. It is a very easy recipe and it will take you no more than 20 min to have it on the table ready to eat. It is a pea soup but with a Mexican touch, so I added chargrilled green pepper, if I have had poblano pepper, I would have used that, but I didn’t have so a green pepper is fine, then I added fresh jalapeños, onion and coriander and I topped it with a poached egg, avocado slices, homemade tostadas, fresh cheese and I scattered some fresh chilli, coriander and radishes to add more flavour and a bit of a crunch. 

So here is the recipe, I hope you like it as much as I do.

Serves 2

Prep 10 min

Cook 10 min

Ingredients

For the soup

  • 500 gr organic frozen peas 
  • 2 green peppers
  • 2 roughly chopped fresh jalapeños 
  • 1 chopped onion
  • 1 small peeled clove garlic
  • 10 gr fresh coriander
  • 1/2 fried corn tortilla
  • Salt and pepper to taste
  • Organic chicken or vegetable stock (optional)

To garnish

  • 2 poached eggs
  • thinly slices of ripe avocado
  • Fresh or feta cheese crumbled
  • 1 chopped red chilli
  • 5 thinly sliced radishes
  • 10 gr finely chopped coriander
  • 2 fried corn tortillas

Method

  1. First chargrille the peppers on the hob, like in the picture, once chargrilled, place them in a plastic bag, after 10 min, peel the black skin off,  deseeded, chop and leave aside. 
  2. Then fried the tortillas on some vegetable oil. I cut them in triangles and I fry them for 2 min on each side on low medium heat. Then set aside. 
  3. Make the poached eggs, one at a time. Add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Drain onto kitchen paper.
  4. Chop all the vegetables to garnish the soup and leave aside.
  5. Make the soup. In a sauce pan, fried the onion until transparent, then add the frozen peas, 2 cups of stock or water, chargrilled green pepper, coriander, jalapeños salt and a pinch of pepper and cook for 10 min. Then blend until smooth and continue cookinf for 5 min.
  6. Serve in a shallow bowl, place the soup first, then the egg, vegetables and the last but bot least the tostadas, so they remain crunchy.

Listo!
Provecho! 

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Sopa Tarasca (Tarasca Soup)

It is Monday, after a nice relaxing weekend I finally sit down to write some of the recipes I have done last week, but I haven’t found the time to share them with you. Today I am sharing this lovely soup from the state of Michoacan, it is called “Sopa Tarasca” (Tarasca Soup), it was created by Don Felipe Oseguera in 1966, when he opened his restaurant in Michoacan, he wanted to make a very special menu and this soup was created by him and his family and because they were talking about Janitzio, a town in Michoacan and people from there are called “tarascos”, that is why they gave this name to this beautiful and delicious soup.

The main ingredients for this soup are the ancho chillies, beans and tomatoes, all this ingredients give this soup a wonderful taste, perfect for a winter day like today, it is so easy to make that it won’t take you long to prepare it and enjoy it. Traditionally this soup has to look a bit more red than the one I made, because of the tomatoes, but I love ancho chillies, so I decided to use two, so that is why my soup looks a bit brown.

Michoacan is a lovely state in western Mexico, the most famous town I think is Patzcuaro, famous for its lake and the fishermen that has a special way to catch fish, if you ever have the opportunity to visit Mexico, I highly recommend you to visit Michoacan.

Serves 4

Prep 10 min

Cook 30 min

Ingredients

  • 1 Kg fresh tomatoes cut in chunks
  • 1 onion peeled and chopped
  • 2 cloves garlic peeled
  • 1 cup black or pinto beans
  • 1 dried ancho chilli cleaned and deseeded
  • 1 corn tortilla slightly fried and cut
  • 1 tbsp marjoram
  • 1 tbsp thyme
  • 1 tbsp dried epazote or fresh if you have
  • 1 tbsp dried oregano
  • 2 bayleaves
  • salt and pepper to taste
  • 2 pints chicken or vegetable stock
  • 2 tbsp rapeseed or vegetable oil

To garnish

  • Fresh or feta cheese
  • Fried tortillas cut in julienne
  • Fried ancho chilli strings

Method 

  1. In a large casserole dish heat the oil and add the onion and garlic, once the onion has been fried for 3-5 min add the tomatoes and cook for 10 min.
  2. In the meantime, put the dried ancho chillie in hot boiling water for 5 min to soften, then put it in a blender together with the beans, fried tortilla, some of the chicken stock and blend until getting a nice smooth sauce and reserve.
  3. Do the same with the tomatoes, onion and garlic, once everything is blended, put all the ingredients back to the casserole, add the rest of the stock and make a bouquet garni with all the herbs and add it to the soup.
  4. Cook for 15 min. Check the seasoning before turning the heating off.
  5. Serve with fresh or feta cheese, fried tortilla and ancho chillli cut in julienne and enjoy it with some warm corn tortillas and fresh avocado slices.

Listo!

Provecho!

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Sopa de Pasta con Kale, Chicharos y Chile Ancho (Pasta Soup with Kale, Peas and Ancho Chilli)

 
Today I was feeling a bit down, it wasn’t a good day, so I didn’t have the energy of cooking a proper meal, in fact, I didn’t want to cook at all, but as a mother I can’t just say “I’m not cooking”, but I can make quick and easy recipes like this one.

So I went into the kitchen and my first thought was, yes! you guessed! pasta the saviour ingredient for all the mothers out there, but I did’t want pasta with a sauce from a jar, so I started to look around my kitchen and I had an idea, “I will do a pasta bake with a Mexican touch”, but again, another but!, I’m trying to eat healthy, so I thought “Pasta soup with kale and peas!, yes, that is a good combination, ah! and for the Mexican touch? my last dried ancho chillie” (yes, I thought all that in a split of a second). So this is the outcome of my thoughts!

Serves 4

Prep 10 min

Cook 20 min

Ingredients

  • 2 cups dried macaroni  
  • 1 Kg fresh kale leaves washed and finely chopped
  • 2 cups frozen peas
  • 1 dried ancho chilli 
  • 1 tomato
  • 2 spring onion
  • 2 pints chicken or vegetable stock 
  • Fresh or feta cheese
  • 10 gr fresh chopped coriander
  • Salt and pepper to taste
  • 1 tbsp rapeseed oil

Method

  1. Heat the oil in a large casserole, add the kale and cook for 5 min, then add the pasta, peas, chicken or vegetable stock, salt and pepper and continue cooking for around 10 min.
  2. Then add the dried ancho chilli to the soup to soften.
  3. Once soften transfer it to the blender and add the fresh tomato, spring onion and some of the liquid from the soup. Blend well until smooth.
  4. Sieve the salsa and add it to the soup.
  5. Cook for 10 more min and serve with fresh or fetta cheese and chopped coriander.

Tips

  • You can use any other small pasta you fancy like stars, alphabet, shells.
  • Add more green vegetables like courgettes, spinach, green beans. 

Listo!

Provecho!

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Sopa de Tomate con Chipotle en Adobo y Salsa Bandera (Tomato Soup with Chipotle in Adobo and Mexican Fresh Salsa)

 

Today I decided to make a tomato soup, an old English classic and one of my hubby’s favourite soup, but I put a little Mexican twist to it to make it more interesting, deliciuous and yes! you guessed, spicy! 

So here is the quick recipe and I hope you enjoy it as much as my son Emilio and I did.

Serves 2

Prep 15 min

Cook 1 hr approx

Ingredients

  • 1 Kg tomatoes cut in halves (different types)
  • 1 chipotle chilli in adobo
  • 2 cloves garlic peeled and finely chopped
  • 2 tbsp thyme
  • 1 shallot sliced and fried in oil
  • Salt and pepper to taste
  • 2 tbsp Rapeseed oil
  • 1 pint vegetable stock

For the Salsa Bandera to garnish

  • 1 tomato finely chopped
  • 1/2 shallot finely chopped
  • 2 tbsp fresh coriander
  • 1/2 fresh jalapeño chilli finely chopped
  • 1/2 lemon
  • 1 small ripe avocado thinly sliced

Method

  1. Preheat the oven to 180 C degrees or gas mark 6.
  2. Place the tomatoes on a tray and sprikle some garlic, salt, pepper, thyme and oil, then place it in the oven and bake for 45 min approx
  3. In the meantime prepare the salsa bandera, mix the chopped tomato, shallot and jalapeño pepper, add the coriander, salt and pepper to taste and squeeze some lemon to give more flavour.
  4. Once the tomatoes are roasted place them in a blender with the shallot, vegetable stock and chipotle chilli and blend until smooth, then sieve it and put it in a saucepan. Cook for 10 more min.
  5. Serve in a bowl and garnish with the salsa bandera and the avocado slices.

Listo!

Provecho!