Yield: 4 Servings
|3||Corn tortillas -- cut in|
|Vegetable oil -- for frying|
|1 small||Onion -- chopped|
|2||Cloves garlic -- chopped|
|1||2 in stick|
|1 tablespoon||Fresh oregano -- chopped|
|4 cups||Chicken broth|
|1||Tomato -- peeled and|
|2 tablespoons||Lime juice|
|1||Green New Mexican chile --|
|Roast, peel, chop|
|Chopped cilantro -- for|
This delicate soup from the Yucatan is popular throughout all ov Mexico.
Mexican limes, or Key limes, differ from the Persian limes that are common in the United States in that they are smaller, a darker green, and are more tart than sweet. Although they are preferred, any lime can be substituted.
Fry the tortilla strips in 360-degree oil until crisp. Remove, drain, and keep warm.
Place the chicken, onion, garlic, peppercorns, cinnamon, allspice, oregano, and broth in a pot. Bring to a boil, reduce the heat and simmer, covered, for 30 minutes. Allow the chicken to cool in the stock. Remove the chicken, and using two forks, shred the meat. Strain the broth and add enough water to make 1 quart of liquid.
Reheat the chicken broth with the tomato, lime juice and chile. Add the chicken and simmer until the chicken is hot.
To serve: Place some of the tortilla strips in the bottom of a soup bowl, add the soup, garnish with a lime slice and serve.
Recipe By : Chile Pepper Magazine - Oct. 1992 From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (