Sopa Marquis Recipes

SOPA DE LIMA

Steps:

• Combine the orange juice, (regular) lemon juice, oregano, cinnamon, cumin, cloves, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture all over the chicken, place in a resealable bag or a covered bowl and refrigerate for at least 2 hours and up to overnight.
• Add the canola oil to a large Dutch oven and heat over medium-high heat. Add the chicken skin-side down in batches and cook until the skin is crispy and brown, 6 to 8 minutes. Using tongs, turn the chicken and continue to cook and turn until the skin is well browned on all sides, about 5 minutes more. Transfer the chicken to a large plate and reserve.
• Add the onion to the chicken drippings in the pot and cook, stirring frequently, until soft and translucent, 3 to 5 minutes. Add the tomatoes, bell pepper and 1/2 teaspoon salt and cook, stirring occasionally, until the tomatoes have released most of their juices, 5 to 7 minutes.
• Return the chicken to the pot and add the broth, lemon zest, Meyer lemon slices and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer until the chicken is cooked through, 20 to 25 minutes. Remove the chicken to a cutting board or plate. When cool enough to handle, shred the meat off the bones and return it to the pot.
• Meanwhile, make the tiritas de totopos (alternatively, you can use store-bought tortilla chips). Add the peanut oil to a small saucepan and heat over medium-high heat until shimmering. Working in 4 batches, fry the tortilla strips in 4 batches until lightly browned, 2 to 4 minutes. Transfer each batch to a bowl using a slotted spoon or a spider and season with salt, about 1/4 teaspoon per batch, tossing to coat. Place on a paper towel-lined plate to absorb excess oil and repeat with the remaining batches.
• Divide the soup and chicken among bowls. Garnish with the crispy tortilla chips and Meyer lemon wedges if desired.

JIMTOWN CHICKEN SOPA

Steps:

• Over an open flame gas burner or under a preheated broiler, roast the poblanos, turning them occasionally, until the skins are lightly but evenly charred. Steam the poblanos until cool in a closed paper bag. Rub away the burned skins, slit the poblanos open along one side and discard the seeds. Open each poblano out flat.
• In a small, heavy skillet over low heat, toast the oregano, stirring often, until it is fragrant and lightly browned, about 5 minutes. Remove and cool.
• In a medium skillet over moderate heat, warm 3 tablespoons oil. Add the onions, garlic, cumin and cooled oregano. Cover and cook, stirring once or twice, until almost tender, about 10 minutes. Add the stock, salsa verde, chiles and 2 teaspoons salt. Bring to a simmer, then lower the heat, partially cover, and cook, stirring once or twice, until slightly thickened, about 20 minutes. Remove from the heat and cool. Stir in the cilantro. Set aside 4 cups of this sauce. In a medium bowl, stir the remaining sauce into the chicken.
• In a medium skillet, warm 1 cup oil. When it is hot but not smoking, fry the tortillas, 1 at a time, turning them once with tongs, until they are flexible; do not allow them to become crisp. Drain the tortillas on paper towels.
• Position a rack in the middle of the oven and preheat to 425 degrees F. Lightly coat a rectangular 9 by 13-inch glass baking dish, or any attractive ovenproof serving dish, with nonstick spray or canola oil.
• Arrange 8 of the tortillas in an overlapping layer in the bottom of the dish. Spread half the chicken mixture evenly over the tortilla layer. Top with 8 more tortillas, overlapping them as necessary. Sprinkle 1/2 the Monterey Jack and 1/2 the Cheddar over the tortillas. Spread the remaining chicken mixture over the cheese. Arrange the poblanos in a layer over the chicken, overlapping them if necessary. Spread the reserved 4 cups sauce over the poblanos. Arrange the remaining 8 tortillas over the sauce. With a spatula, spread the sour cream over the tortillas. Top with the remaining Jack and Cheddar cheeses.
• Bake until the top is lightly browned and the sopa is bubbling, about 45 minutes.
• Let rest on a rack about 5 minutes before serving. Serve the sopa hot, topping each portion with a dollop of sour cream and a sprig of cilantro, if desired.
• Bring a saucepan of water to a boil. Add the tomatillos and serranos, lower the heat, and simmer until tender, about 10 minutes. Drain and cool in ice water. Core the tomatillos.
• In a blender, combine the tomatillos, half of the cilantro leaves, serranos, onions, garlic and 1/2 teaspoon salt. Puree on low speed for 30 seconds. Scrape down the sides of the blender jar and puree again until smooth.
• Transfer to a bowl. Finely chop the remaining 3/4 cup cilantro. Stir the cilantro and green onions into the salsa. Adjust the seasoning, adding salt to taste and stirring in up to 1 teaspoon sugar, to taste, if the salsa seems bitter. Use immediately, or refrigerate for up to 3 days.