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, delicious and yes! you guessed, spicy! Continue reading “Sopa de Tomate con Chipotle en Adobo y Salsa Bandera (Tomato Soup with Chipotle in Adobo and Mexican Fresh Salsa)”

Caldo de Pescado (Mexican Fish Broth)

Growing up a in port city, one can have the opportunity to enjoy very fresh fish and seafood. Ensenada is one of those cities, its famous “Mercado Negro” a fish market where you can find very fresh produce. Since I was a child my family have always had bought fish in there and the quality is excellent, this is very important, specially if you are thinking of preparing a Mexican fish broth.

Caldo de Pescado or Sopa de Pescado is that recipe that every family in Ensenada knows how to cook, obviously every family have their own recipe, so this is my family recipe, it is a very simple and quick recipe, so there is no excuse!

Serves 4

Ingredients 

  • 6 cod fillets
  • 1.5 litre fish stock
  • 2 tomatoes
  • 1 small onion peeled
  • 1 small garlic clove
  • 1 or 2 chiplotle chillies in adobo
  • 1 large courgette cut in half moons
  • 1 potato peeled and cut in chunks
  • 1 carrot cut in half moons
  • 1 celery stalk cut in half moons
  • Pinch pepper
  • Salt to taste
  • 1 tbsp rapeseed oil

To Garnish

  • Chopped coriander
  • Juice of a lime

Method

Blend the tomatoes, onion and chipotle chillies until a smooth consistency.

Heat the oil in a casserole dish and add the sauce, the fish stock, salt and pepper. Cook for 15 min.

Add the carrots, courgettes, potatoes and celery. Continue cooking for 10 more min.

Then when the vegetables are almost cook, add the fish fillets. Cook for 5 min.

Serve in a bowl and scatter coriander and squeeze a lime wedge.

Listo!

Provecho!

Sopa de Mexicana de Hongos (Mexican Mushroom Soup)

These days I’m always looking for nice vegetarian recipes for “El inglés” aka my hubby, he doesn’t want to eat meat anymore,  good for him! so I decided to cook this soup I once had in a restaurant in Mexico, I ordered it thinking that it was going to be the typical creamy mushroom soup and for my surprised it was this yummy mushroom broth top up with errmm!! lots of arbol chillies. Despite the chillies the soup was divine, I had mine at the restaurant with some “gorditas” which are the corn patties that you see in the picture, but you can have it with bread or tortillas.

Serves 4

Ingredients 

  • 1 kg chestnut mushrooms or a combination of different mushrooms cleaned and sliced
  • 2 pints of vegetable or chicken stock
  • 1 onion finely chopped
  • 2 whole arbol chillies
  • pinch of pepper
  • Salt to taste
  • 3 tbsp rapeseed oil

Method

Heat the oil in a large casserole dish and fry the onion until they soften, then add the mushrooms and dry them for 15 min stirring from time to time.

Add the vegetable or chicken stock and the arbol chillies. Add salt and a pinch of pepper. Cook for 15 min.

Serve in a bowl and accompany it with corn tortillas or some gorditas filled with avocado.

Tips

  • I used organic chicken stock and I avoid adding salt.

Listo!

Provecho!

 

Tortitas Mexicanas de Espinacas Capeadas (Mexican Spinach Patties Coated in Egg)

In Mexico “capear” or coat something in egg is very popular, we use this technique with a lot of vegetables, there is even a very famous dish, “Chiles en Nogada” that, traditionally, the poblano peppers are coated in egg first and then cover with a nutty sauce. Continue reading “Tortitas Mexicanas de Espinacas Capeadas (Mexican Spinach Patties Coated in Egg)”