 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
|
Epazote is a weedlike Mexican herb which adds a distinctive flavor. It is sometimes available at Fiesta and other Mexican specialty markets. Cilantro can be used as an alternative. Ingredients:
2 tablespoons corn oil |
1 cup diced onion |
1 tablespoon minced garlic |
1 -2 chipotle chile in adobo (seeded and diced to taste) |
16 ounces diced tomatoes |
1 tablespoon tomato paste |
8 cups clear chicken stock |
1 bay leaf |
1 sprig epazote or 1 sprig cilantro |
1 tablespoon ground cumin |
salt & pepper |
1 avocado, diced |
5 ounces grated cheddar cheese |
6 ounces cubed cooked boneless chicken |
3 fried corn tortillas, cut in strips |
10 ounces fresh corn (optional) |
3 ounces black olives (optional) |
Directions:
1. Heat corn oil in a large pot, sauté diced onion lightly.
2. Add minced garlic, chipotle peppers, tomatoes and tomato paste. Cook until mixture is reduced.
3. Add chicken stock, bay leaf, epazote, cumin, salt and pepper. Simmer slowly 30 minutes. Add optional corn to warm.
4. Garnish each serving with a little avocado, cheese, chicken tortilla strips,olives and lime slices.
|
|