Best 2 Aztec Soup Recipes
Step into the captivating world of Aztec cuisine and uncover the secrets of the ancient Aztec's culinary legacy. Aztec soup, a testament to the richness and diversity of pre-Hispanic flavors, awaits your discovery. Known for its vibrant colors, burst of flavors, and unique usage of local ingredients, this article will guide you through a journey of culinary exploration, providing you with the knowledge and inspiration to create authentic and delicious Aztec soups in your own kitchen.
Let's cook with our recipes!
AZTEC SOUP
Provided by Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 36
Steps:
- To make Aztec Soup: In a large pot, heat the extra-virgin olive oil over medium heat. Add the garlic and saute for 2 minutes, until golden. Throw in the minced chipotles, red onion, cumin, smoked cayenne, smoked paprika, sea salt, freshly ground pepper and saute for 8 minutes. Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes.
- Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain.
- Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste.
- Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice.
- To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil.
- Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns.
- Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours.
- Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside.
- Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.
AZTEC SOUP
Categories Chicken
Number Of Ingredients 38
Steps:
- Deglaze the pot with chicken broth and add the tomatoes, Greek oregano, chicken meat and the sprig of epazote. Stir. Partially cover pot and simmer soup for about 40 minutes. Boil some salted water in a separate pot. Throw in the wild rice and simmer for 40 minutes. Strain. Heat a grill pan on medium-high heat. Brush some canola oil on the ears of corn. Grill the corn for a few seconds on all sides until marked. Slice off the corn niblets. Add the corn, wild rice, and cooked black beans to the soup. Season the soup with brown sugar, sea salt, freshly ground pepper and coriander (cilantro) to taste. Serve this soup with a dollop of creme fraiche, crispy tortillas and a squirt of fresh lime juice. To make 'Liquid Gold' Chicken Broth: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil. Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours. Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside. Cook's Note: The good chicken meat can be used for chicken soup or another recipe. Refrigerate the broth overnight. Slip a sharp knife around the edges of solidified chicken fat and discard.
Tips:
- For the best flavor, use ripe, fresh tomatoes and roasted poblano peppers. If you don't have roasted poblano peppers, you can roast them yourself by placing them directly over a gas flame or under a broiler until the skin is blackened. Then, place the peppers in a paper bag and let them steam for 10 minutes. Once they are cool enough to handle, remove the skin and seeds.
- To add a smoky flavor to the soup, toast the spices in a dry skillet over medium heat for a few minutes, stirring constantly. This will bring out their flavor and aroma.
- If you don't have Mexican oregano, you can substitute regular oregano or marjoram.
- Don't overcrowd the pot when you are cooking the vegetables. If you do, they will not cook evenly.
- Season the soup to taste with salt and pepper. You may also want to add a squeeze of lime juice or a dollop of sour cream before serving.
Conclusion:
Aztec soup is a delicious and flavorful soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new soup recipe to try, give Aztec soup a try. You won't be disappointed!
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