Subj : Tacos 'n Such - 05
To   : All
From : Dave Drum
Date : Sun Nov 06 2022 12:27:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Sopa Tlaxcalteca (Creamy Chicken Vegetable Soup)
Categories: Poultry, Mushrooms, Vegetables, Chilies, Dairy
     Yield: 8 servings

MMMMM----------------------------SOUP---------------------------------
     1 tb Extra-virgin olive oil
     3 lb Bone-in, skin-on chicken
          - thighs
     8 oz Mixed wild mushrooms;
          - cleaned, in bite-size
          - pieces
     2    Ears corn; shucked, kernels
          - removed from cobs
     1 md White onion; chopped
     1 lg Carrot; peeled, in 1/2"
          - rounds
     2 cl Garlic; fine grated
          Salt
     1 lb Seasonal; in 2" pieces
     3 c  Whole milk
    16    Squash blossoms; stems,
          - stamen and pistils removed
          - blossoms torn

MMMMM----------------TORTILLA STRIPS & FRIED CHIL---------------------
     4 c  Oil; for frying
     8    Arbol chilies; stem on,
          - seeds in
     8    Corn tortillas; in thin
          - strips
          Crema, queso fresco, chopped
          - onion, chopped cilantro &
          - lime wedges; to serve

 Prepare the soup: Heat olive oil in a large heavy pot
 over medium-high and cook chicken, skin side down, until
 deep golden brown, 4 to 8 minutes. Flip chicken and cook
 until light golden brown, 4 to 5 minutes. Transfer to a
 large bowl.

 Add mushrooms to the same pot, arrange in an even layer
 and cook, undisturbed, for 3 minutes until browned. Toss
 and cook on the second side, undisturbed, for 2 minutes,
 until browned. Transfer to the bowl with the chicken.
 Add corn, onion, carrot and garlic to the pot. Season
 with 5 teaspoons salt and cook, stirring vegetables
 occasionally, until onion is beginning to brown, 7 to 10
 minutes.

 Add squash, chicken, mushrooms and any accumulated
 juices, milk and 5 cups water. Bring to a boil, reduce
 heat to maintain a simmer and cook, occasionally
 stirring and skimming, until the chicken is tender and
 is almost falling off the bone, 45 to 55 minutes. (Soup
 should be cooked at a gentle simmer to prevent the milk
 from foaming on the surface.) Stir in squash blossoms
 and remove from heat. Season with salt, if necessary.
 Let sit 15 minutes before serving.

 Meanwhile, fry the tortilla strips: Heat vegetable oil
 in a Dutch oven or other heavy deep pot over high until
 very hot, about 375 degrees. Carefully add the chilies to
 the pan and fry, turning frequently, until they turn a
 deep brick-red color, about 15 seconds. Transfer to a
 paper towel-lined sheet pan, reserving the oil, which
 will now be seasoned with the flavor of the chilies.

 Adjusting the heat as necessary to maintain the
 temperature and working in batches, fry the tortilla
 strips, stirring frequently, until deep golden brown and
 crispy, 2 to 3 minutes. Transfer to the paper-towel
 lined sheet tray and sprinkle with salt. Continue with
 remaining tortilla strips.

 Ladle soup into bowls and top with tortilla strips,
 crumbled fried chilies, a drizzle of crema, a sprinkle of
 queso fresco, chopped onion, chopped cilantro and a
 squeeze of lime.

 By: Rick A. Martínez

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

 Yield: 8 servings

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