Perfect Chicken Tortilla Soup Traditional Vs. Fancy
Homemade chicken tortilla soup is the only way to the best chicken tortilla soup of your life. Today we're making a traditional version and an ultra-fancy version. Is there a winner... or are they both winners?
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Full Recipe:
Ingredients Needed:
Chips:
-1.5 quarts (1420ml) veggie oil
-Corn Tortillas
-Salt to Taste
Traditional:
- 4oz (113g) bacon
- 1 lb (16oz) chicken thighs, boneless & skinless
- 1 medium onion
- 5 cloves of garlic, finely chopped
- 2 Serrano chilies
- 2 teaspoons (2g) ground cumin
- 1 teaspoons (1g) ground coriander
- 1 teaspoons (1g) smoked paprika
- 1/2 teaspoons (1g) cinnamon
- 2 dried guajillo chilies, de-seeded
- 1 dried ancho chili, de-seeded
- 4 cups (960ml) chicken stock
- 2 ears of corn
-1/2 28 oz can crushed tomatoes
- salt to taste
- cilantro for garnish
- 2 avocados, diced
- 3 limes
- 1 piece Oaxaca cheese
-1 cup shredded cheddar
Fancy:
- 3-4 fried corn tortillas
- 3-4 Chicken skins
- 100ml cream
- 150ml soup
- 35g tomato paste
- salt to taste
How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to see how she makes her chichilo mole for funerals.
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How One Chef Is Fighting To Preserve A Cooking Tool As Old As Civilization Itself | Still Standing
Sopa Azteca Authentic Recipe | EASY & DELICIOUS
Learn how to make traditional Sopa de Tortillas, aka Sopa Azteca. Served with cheese, cream, and fried guajillo pepper.
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Quesadillas Cernidas & Aztec Maize
Quesadillas are the perfect blend of Old and New Mexican cuisine. With the help of Professor Ken Albala, we create 19th century Quesadillas Cernidas and look at the history of Aztec corn tortillas.
FREE TRIAL: Cooking Across the Ages with Ken Albala: The Great Courses**
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Canon EOS M50 Camera:
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Tequesquite:
Masa Harina:
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LINKS TO SOURCES**
Cocinero Mejicano:
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QUESADILLAS CERNIDAS
ORIGINAL 1831 RECIPE (From Cocinero Mejicano)
Put your corn to cook with water, being washed and let it dry. Grind it and sift. Mix with the dough a little melted lard, salt, and little of the settled tequesquite so the dough is workable. Sprinkle with flour and form into a wheel, well flattened in the way you like, and put in the middle a little aged cheese, or fresh, according to the preference of each one. Fold over the edges so they stick. At this point put them into very hot lard, bathing continuously each so they puff up. Take them out and drain them and eat them fresh.
MODERN RECIPE
INGREDIENTS
- 1 1/2 Cups (180g) Masa Harina
- 1 Cup (250ml) Warm Water
- 1 teaspoon Salt
- 2 tablespoons of lard plus more for frying (or any oil of your choice)
- 2 tablespoons Tequesquite water (Using a tablespoon of tequesquite and 4oz boiling water)
- 4oz (115g) cheese
METHOD
1. Mix the salt, masa harina, and water together to form a dough. Add in the 2 tablespoons of lard (or oil) and tequesquite water making sure to not get any large pieces of rock.
2. Shape the dough into balls about the size of a golf ball and press into tortillas either by hand, with a rolling pin, or with a tortilla press.
3. Place a sprinkling of cheese in the center of the tortilla then fold over and press down to seal in the cheese, forming a quesadilla.
4. Heat lard or oil in a pan about a half inch deep over medium high heat. Place the quesadilla into hot lard or oil. After about 1 minute, flip the quesadilla over to cook the other size. Once the quesadilla has browned and puffed up a bit, remove from the oil and set on a paper towel to drain. Then eat.
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Easy Homemade Red Enchilada Sauce {15 minute recipe}
This Easy Red Enchilada Sauce comes together in less than 15 minutes...that's quicker than having to go to the store to buy some!
It's made with just a few simple ingredients that you likely already have in your pantry, and is more flavorful and healthier than the canned stuff!
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Bring the Authentic Mexican Flavors with this PASTEL AZTECA | Red Sauce Chicken Aztec Casserole
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are making a very special Aztec casserole aka Pastel Azteca, this one is our type of lasagna it’s full of flavor and best yet super easy to make ☺️, I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Pots & pans using atm Ourplace Website -
Always Pan 2.0 -
Cast Iron -
blender- Vitamix A3500
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Ingredients:
For the sauce
4 roma tomatoes
4 New Mexico or guajillo or Chile pepper
1 red bell pepper
3 Chile morita
2 chile serranos (optional)
1/2 small white onion
3 garlic cloves
1 cup crema mexicana
1 cup chicken broth
Salt and black pepper
For the chicken mixture
1 red bell pepper;sliced
1 small white onion;sliced
3 Chile poblanos; roasted peeled and sliced
2 minced garlic cloves
1 cup precooked black beans
1 cup corn kernels
3 lbs precooked chicken
1/2 tsp oregano
1/2 tsp parsley
Salt and black pepper
To assemble
Corn tortillas
Oil for frying
Your favorite melting cheese;mine is Oaxaca
1 serving of love????
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Recipes in Spanish:
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