Caldo de Pollo (Mexican Chicken Soup)

London gets on a stand by when we get some centimetres of snow, the public transport just collapse, businesses don’t open and schools closes. It is incredible, but I think that this lovely city it is just not fit for extreme weather.

As hard is for me to accept it, I do like the idea of staying at home all cosy, so when my children’s school closes because of the snow, I get all excited as this means we can stay the three of us in bed in the morning and then just watch films, eat comfort food and drinks litres of Mexican hot choc! It is the best thing in the world.

Today my children are at home & I had a whole organic chicken in my fridge, so I asked myself, what do I do with it? And my daughter, who absolutely loves soups, said to me, “Caldito de Pollo mami”, for you that means Mexican Chicken Soup and I think, “yes, that is the best way a Mexican mum would keep warm in this cold weather”.

Caldo de Pollo is one of the most love recipes in my family. When I was 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 Soup)”

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)”

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!

Don’t forget to subscribe

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!

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!

Caldo Tlalpeño (Tlalpeño Style Broth)

This broth is a mexican broth with lots of history behind, the Caldo Tlalpeño, comes from the city of Tlalpan in Veracruz, Mexico, long time ago, there was this dictator in Mexico call Antonio López de Santa Anna, who, one day after a very long night drinking, he woke up with a terrible hang over, so he asked his cook to give him something to feel better, he was staying in his holiday house in Tlalpan, so his cook gave him this hearty broth with chicken, vegetables, epazote (mexican herb), tomatoes and chipotle. After having this “vuelve a la vida” or “come-to-life” broth, he asked his cook for the name, so his cook told him that is was called “Caldo Tlalpeño”.

And believe me this broth is such an amazing dish, I love the flavour the chipotle gives to the broth. Have bowl of this broth after a night partying and seriously, you will come back to life!

Serves 2

Prep 15 min

Cook 1 hr approx

Ingredients

  • 3 chicken breast
  • 1 small onion peeled and cut in half
  • 1 tomato
  • 1 clove garlic peeled
  • 4 cups chicken stock
  • 1 tablespoons vegetable oil
  • 2 carrots, cut in cubes
  • 1 courgette, cut in cubes
  • 1 can chick-peas, rinsed and drained
  • 1 canned whole chipotle chilies inadobo
  • 200 grm green beans cut in small pieces
  • 1 potato peeled and cut in cubes
  • salt and pepper to taste

To garnish

  • 1 avocado
  • some chopped coriander
  • 8 lime wedges for garnish

Method

  1. Place the chicken breast with the tomato, onion and garlic, add some salt and pepper and cook for around 30 min.
  2. Once is cooked, remove the chicken from the stock and shredded and reserve.
  3. Place the tomato, onion and garlic from the broth in a blender with some of the stock, then add 1 or 2 chipotle chillies in adobo (depending how spicy you like it) and blend until everything is well mixed.
  4. Return this to the pot with the rest of the broth and add all the vegetables (chickpeas, courgette, carrot and potato). Cook for 10 min and add the shredded chicken.
  5. Cook for 15 more min. Serve with some avocado cubes and chopped coriander.

Tips 

  • You can add a whole chipotle chilli when you serve the broth to have an even more spicier broth.

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

Prep 15 min

Cook 30 min 

Ingredients 

  • 1 kg chesnut 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 caserole 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!


Sopa de Lentejas a la Mexicana (Mexican Style Lentil Soup)

IMG_3979

Oh my! It is raining in London again! Yeap! Again! I think the sunny days are going to be a thing from the past very soon.
Anyway, on days like this I fancy to stay at home and wrap myself in a blanket and eat yummy things, I know! It is not very good for the diet, but what can we do on a rainy day?! So today I decided to cook something very cosy and I remember my mum’s lentil soup, well, it is not really mum’s recipe, but she does make a delicious version of the lentil soup that it is well known in Mexico.

Probably everybody has a version, some people add chorizo, other add ham or bacon. My mum always cook this soup with ham, but today mine is completely vegetarian and still taste wonderful.

So when you come across with a day like this, try this soup and I assure you it will make you feel very cosy.

Serves 4

Prep 10 min

Cook 20 min approx

Ingredients

  • 2 cups of green lentils washed
  • 2 tomatoes chopped
  • 1 white onion chopped
  • 3 carrots cut in small cubes
  • 1 stalk of celery cut in cubes
  • 1 clove garlic peeled
  • 10 gr or a little bunch of coriander
  • Salt to taste or an organic vegetable cube dissolved in hot water
  • 2 tbsp rapeseed oil
  • 4 cups of water

Method 

Heat the oil in a medium casserole dish on high heat for 3 min, add the tomatoes and onions and cook for 5 min then add the carrots, celery and garlic and cook for 3 min, after this add the lentils, stock or salt and water, turn the heat down to low and let it simmer gently for around 20 min then add the coriander, by this time the lentils must be soft, if not cook for another 10 min and check again. When the lentils are soft the soup is done.

Listo!

Provecho!

Gallina Pinta (Ox Tail, Pinto Beans and Maize Soup)

 
This is a traditional recipe from the state of Sonora in Mexico. Sonora is located in the north of Mexico, bordered by the states of Baja California, Chihuahua and Sinaloa.

If we translate the name of this dish into English it would be, “spotted hen”,  I know, it doesn’t make any sense, as the dish isn’t cook with chicken, but apparently they call it like that because of the combination of colours between the beans and the maize.

This recipe was given to me by my brother’s mother-in-law, she invited us for lunch one afternoon and surprised us with this delicious meal. It is very easy to cook and extremely yummy, El inglés, my husband, had seconds.

Serves 5

Prep 10 min

Cook over 1 hr 

Ingredients 

  • 500 gr ox tail or beef skirt cut in chunks 
  • 150 gr pinto beans
  • 1 kg Maize or Hominy
  • 1 small onion cut in half
  • 1/2 green California pepper or green pepper
  • 2.5 L water
  • Salt to taste 
  • A pinch dried oregano

To garnish

  • Chopped coriander
  • Chopped onion
  • Limes cut in quarters 
  • Spicy salsa or dry chillie flakes

Method

Put the beans and meat to cook in a large sauce pan with the water, cook until the beans are partially cook, then add the onion, green chillie and salt, cook for 15 min and add the maize and add the pinch of oregano. Cook until the meat is tender and the beans are cook properly.

Garnish with coriander, juice lime to taste, onion and spicy salsa or chillie flakes.

Tips

  • If you find dried maize, add the maize at the beginning with the beans and meat.
  • You can get tin maize or hominy in www.mexmarket.co.uk

Listo!

Provecho!