Salsa making has never been so much fun!

Posts tagged “recipe

Azteca Soup Recipe

Azteca Soup

Aztec Soup

We’re always finding new ways to make cooking fun. I recently found that taking pictures of my cooking creations has added a twist to my ordinary kitchen adventures. Over the weekend, it was raining and grey here in Cozumel (oh boohoo you say…I know – one day of rain versus your 3 months of snow just doesn’t seem fair does it!), so I decided I would make a nice warm soup, typical to this area. The chosen soup was AZTEC SOUP, or AZTECA SOUP, a very common soup served in Mexico. Similar to Tortilla Soup, the Aztec Soup uses the same ingredients, with the difference that tortilla is not blended into the soup, but rather, placed in the middle of the soup just before serving. I found myself this recipe about 4 years ago, when I first moved to Mazaltan, and ever since, have adapted it and made it my own.

You will need :

1 White Onion, chopped

3 cloves of garlic, minced

2 Poblano Chiles, chopped

1 Avocado

5 cups of stock (I used Veggie coz hubby is Vegetarian, but you can use Chicken Stock to get a rich full flavoured soup!)

2 tbsp of sour cream

Handful of Cilantro, chopped

2 Flour Tortillas

1 Can of Diced Tomatoes, opened

2 Roma Tomatoes, diced

1 tbsp sugar (to balance out the acidity from the tomatoes)

Salt and Pepper to taste

Oil for frying Tortillas (Vegetable oil is good)

1 tbsp of Olive Oil for frying vegetables

A Large Soup Pot Cutting Board, Sharp Knife, Spoon, Laddle, Tongs.

Instructions :

1.Chop all your ingredients that need chopping and put them in seperate bowls.

2.Heat Olive Oil in the Soup Pot and add onion and garlic. Allow to brown (10 minutes)

3.Add Poblano Chiles. Stir till they softenen

4.Add the diced fresh tomatoes, stir and allow to simmer for 3 minutes.

Then add the canned tomatoes. Add Salt and Pepper to taste. (commonly 1 tsp of each)

5.Fry well and add the stock. Bring to boil and then bring it to a minimum and simmer for 15-20 minutes, stirring occassionally.

 

6.Allow soup to sit for 10 minutes.

7.In a frying pan, heat frying oil.

8.Cut your tortilla into strips, a finger in width. Add them to oil and take out with tongs once golden brown. Place fried tortilla strips on a paper napkin to absorb the oil.

9.Open up the avocado, de-seed, and cut into cubes.

10.Laddle the soup into a large bowl, add a dolop of soup cream, pile on the tortilla strips in the centre of the bowl, add the avocado and sprinkle some cilantro on top. Serve hot.

This is truly one of my favourite soups and I hope you guys enjoy it as much as I do…especially in these cold snowy days you have ahead! OLE! Remember to put on some music, something that relaxes you, so that when you are cooking, you are relaxed, smiling and humming away (I cooked this soup with Bach and Beethoven! Made me feel like I was creating a masterpiece!)

Happy Cooking,  Pamela


New Salsa Creation

Last Thursday, we had the loveliest group of people from Carnival, but one fellow made Leonique and I laugh so much.  He had obviously had a few Margaritas, and every time we walked by his table, he was making his whole table laugh, as well as yelling across to other tables and making them laugh.  We always have said that laughter is important, but from laughter comes joy and from joy comes creation…

So from the table of laughter, we bring you their Salsa Creation.  At first, when we were called over to try it, we were hesitant.  I personally thought the worst (hahaha) and I tried to get out of trying it by saying “Oh, I had a huge breakfast…” but that was to no avail.  I was given a Totopo (corn chip) and my hand was motioned to dip and eat.  So I dipped…and I ate!  MMMMMMMMMMM!   Truly.  It was delicious, so I looked at Leonique and said “You gotta try this”, which she did, and she had the same reaction “Mmmmmmmmm”.

So I won’t keep you waiting any longer.  We wanted to share it with you.  It was a combination of several of the salsas we made, but with a little tweak here and a little tweak there.  We hope you enjoy it as much as we did.  When prompted to write it down and “name” the salsa, we got a cheeky giggle and a napkin which read :

What happens in Vegas ends up in Seattle Salsa” (Don’t ask, we have no idea!!)

1 tbls pineapple
1 tbls cantelope ( melon)
1 tbls coconut
1/2 tbls red pepper
1/2 chopped avocado
pinch of cilantro
splash of lime juice

Unfortunately, at the time, we didn’t think to take a picture, but we promise to make and post this delicious creation within the next few days.  Enjoy salsa chefs!

TWO DANCING CHEFS

http://salsaandsalsa.com