Mexico’s Bicentennial is this Thursday! Every where preparations are being made for the festivities. Some of my girls and the teachers made beef tamales, we’re pulling out costumes and getting ready for the parade in town. It’s going to be a fun, crazy and exciting day! Since I missed America’s bicentennial I am thrilled that I get to participate in Mexico’s! This past week I’ve been cooking up some Mexican meals so in honor on the Bicentennial I’m going to share two of them with you. Heather at Girlichef is on a mission to try as many tortillas soup variations as possible, over the next year. I had some extra chicken stock so I decided to join the challenge. My second recipe is for Salsa Rojo.
Spicy Tortilla Soup
5 cups chicken stock (or vegetable stock)
5 dried California chilies
1medium onion
2 jalapenos (or more if you like more spice)
1 medium yellow zucchini
5 cloves of garlic
3 medium tomatoes
Six corn tortillas
3 large avocados
Salt to tasteSalt to taste1. Boil the chicken stock and dried chilies together until soft. About 15 minutes
5 cups chicken stock (or vegetable stock)
5 dried California chilies
1medium onion
2 jalapenos (or more if you like more spice)
1 medium yellow zucchini
5 cloves of garlic
3 medium tomatoes
Six corn tortillas
3 large avocados
Salt to tasteSalt to taste1. Boil the chicken stock and dried chilies together until soft. About 15 minutes
2. Remove the chilies and blend together with the tomatoes and garlic. Add back to the soup pot.
3. Thinly slice the onion, zucchini and jalapenos and add to the pot. Boil until tender, about 15 minutes. Salt to taste.
4. Dice the avocados, chop the cilantro and slice the tortillas.
5. Ladle the soup into bowls and garnish with the avocados, cilantro and tortillas strips. Serves six.
I love, love, love salsa! I use it all the time on salads, sandwiches, eggs and of course Mexican dishes. Right now my garden is full of tomatoes so this salsa is the perfect fugal option at the moment. I bought the cilantro and jalapenos from a small organic farm down the road. Who knows where the onions and garlic are from but they are a must for salsa. It just wouldn’t be salsa without them. I’m not overly concerned about buying organic onions and garlic because they have such a low pesticide load. There are a lot more important things I would like to spend my money on like organic chicken and raw milk, also from the farm down the road. I did this recipe two ways, one jar I lacto-fermented r and the other is in the fridge to eat fresh. Both tasted amazing!
Salsa Rojo
About 10 medium tomatoes
2 jalapenos
1 serano
Handful of cilantro
1/2 a large onion
6 cloves of garlic
1 tsp of sea salt (for fresh salsa, if you’re lacto-ferenting it use 1 1/2 TBS or 6 TBS of whey)
1. Remove stems from the tomatoes. Cut 8 eight of the tomatoes into fourths. Dice the remaining two tomatoes and set aside.
2. Put the onion, 8 tomatoes, garlic, jalapenos, serano and tsp of salt into the blender. Blend until smooth. Add in the chopped tomatoes. The recipe will make 1 1/2 quarts.
3. If you are lacto-fermenting your salsa mix in 1 1/2 TBS of sea salt or 6 TBS of whey. Pour into one sterilized quart jar and one half quart jar. Screw on an old sterilized canning jar and rim. Leave on the counter for two days before putting into cold storage (aka for those of us without root celars, the top shelf of your fridge.)
For more Mexican recipes click here.
This post is part of Hearth and Soul, Pennywise Platter Thursday, Whole Food For the Holidays, Sunday Soup Night,
Thanks Debbie! I’ll try to stop by again next week!
I just tweeted this soup as one of my favorites from Sunday Night Soup Night! Thanks for linking up and hope to see you again soon 🙂
This soup looks delicious, and I love your salsa recipe too! I think I’m going to have to try making some tortilla soup! Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!
Hi Katie! I was so happy to see you linked this to Heather’s tortilla soup challenge! I am going to try to make one soon and link up, but there are so many delicious looking ones, I feel a bit intimidated! Yours looks divine! Thanks for sharing on the hearth and soul hop! 🙂 Alex@amoderatelife
That soup sounds delicious! I have to try that. I seen girlie’s soup and wanted to try that as well. thanks for sharing.
Oh My Goodness! I would give anything to eat that bowl of soup right now. You know how they say you should never go shopping when you’re hungry? I’m beginning to think that I shouldn’t enjoy Hearth and Soul entries on an empty stomach! Thanks for linking up 🙂
Happy Bicentennial!! What a fun day you must be having! I think your soup sounds out of this world! A little too spicy though for my kids :o( but my husband would eat it all up!! Thanks for linking to hearth’nsoul!
Heather, I hope you have fun with your min-celbration! I just realized that when I wrote up the recipe that I forgot to list the yellow squash that I used. I need to go back and add it to the recipe. Now I want to go and try the other tortilla soup recipes. I’m trying to find one that taste like a place down here. I have yet to taste a better one yet. Thank you for starting the challenge, this should be fun!! Where in Mexico does your family live? I’m in Baja about an hour south of the border.
Katie! If only I could jump through the screen and be transported to Mexico and give you a big ol’ hug! I’m so excited that you added another version of Tortilla Soup to my quest…an absolutely mouthwatering version, I might add! Seriously, looks and sounds delicious. And thanks for sharing it w/ Hearth ‘n Soul hop, as well. Enjoy the festivities…wish I was in Mexico w/ loved ones doing the same (but we’ll do a mini-version here). =)