Aztec Onion Lime Soup With Corn Dumplings Recipes

AZTEC ONION LIME SOUP WITH CORN DUMPLINGS

Steps:

• Over low heat, warm the corn oil in a large heavy pot (preferably one that can be carried to the table). Add the onions and stir to coat them with oil. Cover and cook them slowly for 20 minutes.
• Uncover the pot and raise the heat to moderate. Stir in the garlic and serrano chile and saute for 2 minutes. Then add the tomato and continue to cook, stirring for 1 more minute.
• Add the stock, lime juice and zest and salt and pepper. Bring the soup to a boil. Lower the heat and simmer, uncovered, for 30 minutes.
• Meanwhile, prepare the Blue Corn Dumplings. Sift the corn flour, baking powder and salt into a medium-sized bowl. Using your fingers, two knives, or a pastry cutter, cut in the vegetable shortening until the mixture resembles fine crumbs.
• In a small bowl, beat together the egg and milk. Add the cilantro. Gradually stir the egg mixture into the corn flour mixture, adding only enough of the egg to moisten the flour thoroughly. The dough should not be too wet. Depending on the size of the egg, you may not need to use it all.
• When the soup has cooked for 30 minutes, drop the dough into the simmering broth a tablespoon at a time to make a dozen dumplings. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 minutes. Keep the soup at a low bubble, and do not lift the lid while the dumplings are cooking.
• Bring the cooking pot to the table and serve the soup hot in Mexican-style bowls, with two dumplings floating in each.

MEXICAN CORN DUMPLING SOUP

Steps:

• Saute onion in olive oil for 3 minutes until tender. Add chili powder and garlic.
• Add meat thru diced tomatoes and simmer covered.
• Meanwhile, in a bowl combine cornmeal, salt, hot water, and oil. Dough will be soft and dry.
• Roll 1 tsp of dough into a ball and add to soup. Repeat until all dough has been used (about 24 balls).
• Simmer for 3 minutes, until dumplings float.
• Garnish with cilantro, lime juice, shredded cheese, and/or sour cream if desired.

CORN CHOWDER WITH DUMPLINGS

Steps:

• In a large saucepan, saute onions in oil until tender. Add the broth, corn, potatoes, cream, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes. , For dumplings, in a small bowl, combine the flour, cornmeal, baking powder and salt. Stir in milk and cheese just until moistened. Drop by tablespoonfuls onto simmering chowder. , Cover and simmer for 20 minutes or until a toothpick inserted in the center of a dumpling comes out clean (do not lift cover while simmering).

AZTECA SOUP

Steps:

• Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides.
• Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed.
• In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!

AZTEC SOUP (SOPA AZTECA)

Steps:

• Preheat oven to 400 degrees F.
• In a large pot, heat the oil and saute the garlic for 30 seconds.
• Add the tomato paste, the tomatoes (including liquid) and the chili powder and cook for 5 minutes, until the liquid has evaporated.
• Add the chicken broth and bring to a boil. Add salt and pepper to taste.
• Separately, place the tortilla strips on a baking sheet and spray with PAM (or similar). Bake for 8 minutes or until crisp and golden, turning halfway through.
• Divide the shredded chicken among individual serving bowls. Ladle soup mixture over it.
• Garnish with the toasted tortilla strips, avocado chunks, cheese and cilantro. Serve while still hot.
• OPTIONAL: Yum! Add a good dollop of Mexican Crema or sour cream.