"This recipe can easily be made vegetarian or even vegan by substituting the chicken stock for
vegetable stock and omitting the chicken."
ingredients:
2 pounds ripe plumb tomatoes halved
2-4 jalapenos,halved,stemmed,and seeded
1 large white onion,peeled,cut in 8ths
6 cloves unpeeled garlic
2 tablespoons vegetable oil
1/2 teaspoon table salt
1/2 teaspoon fresh ground black pepper
1/2 cup whole leaf cilantro with stems
1 chipotle in adobo,out of a 4 oz can
1/4 teaspoon garlic powder
1 teaspoon dry Mexican oregano,crushed
1&1/2 teaspoons ground cumin
1 teaspoon ground coriander
1-28 oz. can tomato puree
5 cups chicken stock
1 large white onion,peeled,cut in 8ths
6 cloves unpeeled garlic
2 tablespoons vegetable oil
1/2 teaspoon table salt
1/2 teaspoon fresh ground black pepper
1/2 cup whole leaf cilantro with stems
1 chipotle in adobo,out of a 4 oz can
1/4 teaspoon garlic powder
1 teaspoon dry Mexican oregano,crushed
1&1/2 teaspoons ground cumin
1 teaspoon ground coriander
1-28 oz. can tomato puree
5 cups chicken stock
1 bay leaf
2 fresh corn tortillas, cut in thin strips or 1 oz.crushed packaged tortilla chips,plus more to garnish
2 pounds boneless,skinless chicken thighs,trimmed of fat
1/4 cup fresh chopped cilantro plus more for garnish
additional suggested garnishes for service :
mexican crema,creme fraiche or sour cream
crumbled Queso Fresco or Cotija, shredded cheddar or jack cheese
2 pounds boneless,skinless chicken thighs,trimmed of fat
1/4 cup fresh chopped cilantro plus more for garnish
additional suggested garnishes for service :
mexican crema,creme fraiche or sour cream
crumbled Queso Fresco or Cotija, shredded cheddar or jack cheese
Tortilla chips,avocado slices,lime wedges,chopped scallions,thinly sliced fresh jalapeno or radish
method:
Preheat oven to 500 degrees with oven rack in upper middle position.
Toast Guajillo chiles in a cast iron skillet set over medium heat until fragrant and slightly darkened,about 2 minutes per side.Reduce heat if chiles begin to smoke.Tear chiles into 1 inch pieces, transfer to a blender and process until finely ground,60-90 seconds,scraping down sides of blender jar as needed.Leave ground chile powder in blender.
Put tomatoes,jalapenos, garlic cloves and onion on a large baking sheet and drizzle with 1 tablespoon oil,1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat vegetables evenly on sheet and arrange in a single layer for even roasting.
Place sheet in oven and roast @20 minutes, or until vegetables are slightly charred.
Remove from oven and set aside to cool.
Remove garlic when cool enough to handle, squeeze out pulp into blender.
Add roasted tomato/onion/pepper mixture, cilantro, chipotle in adobo, garlic powder, oregano, cumin & coriander to blender jar and puree 60-90 seconds or until smooth.
Heat remaining 1 tablespoon vegetable oil in a large dutch oven on medium-high heat until shimmering.Carefully add the blended puree, (puree will sputter) bring to a boil, then reduce heat to medium.Add canned tomato puree, chicken stock and bay leaf to dutch oven.Return to a low simmer, add chicken thighs to slowly boiling liquid and poach until meat is just cooked through and registers 175 degrees on an instant read thermometer inserted into the thickest part of each thigh,20-30 minutes. Remove thighs from stock and transfer to a large plate.When cool enough to handle, shred chicken with 2 forks and set aside.
method:
Preheat oven to 500 degrees with oven rack in upper middle position.
Toast Guajillo chiles in a cast iron skillet set over medium heat until fragrant and slightly darkened,about 2 minutes per side.Reduce heat if chiles begin to smoke.Tear chiles into 1 inch pieces, transfer to a blender and process until finely ground,60-90 seconds,scraping down sides of blender jar as needed.Leave ground chile powder in blender.
Put tomatoes,jalapenos, garlic cloves and onion on a large baking sheet and drizzle with 1 tablespoon oil,1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat vegetables evenly on sheet and arrange in a single layer for even roasting.
Place sheet in oven and roast @20 minutes, or until vegetables are slightly charred.
Remove from oven and set aside to cool.
Remove garlic when cool enough to handle, squeeze out pulp into blender.
Add roasted tomato/onion/pepper mixture, cilantro, chipotle in adobo, garlic powder, oregano, cumin & coriander to blender jar and puree 60-90 seconds or until smooth.
Heat remaining 1 tablespoon vegetable oil in a large dutch oven on medium-high heat until shimmering.Carefully add the blended puree, (puree will sputter) bring to a boil, then reduce heat to medium.Add canned tomato puree, chicken stock and bay leaf to dutch oven.Return to a low simmer, add chicken thighs to slowly boiling liquid and poach until meat is just cooked through and registers 175 degrees on an instant read thermometer inserted into the thickest part of each thigh,20-30 minutes. Remove thighs from stock and transfer to a large plate.When cool enough to handle, shred chicken with 2 forks and set aside.
Add tortilla strips to soup and simmer 20 minutes until tortillas have disintegrated and soup is thickened. Taste soup and adjust for salt and pepper.
Return shredded chicken to soup just long enough to heat it through.
Add 1/4 cup fresh chopped cilantro and serve with desired garnishes.
Yield:6 servings
Return shredded chicken to soup just long enough to heat it through.
Add 1/4 cup fresh chopped cilantro and serve with desired garnishes.
Yield:6 servings
