Sopa De Molcajete A Mexican Soup Aka Guisado Recipe 445 Food
GUACAMOLE DE MOLCAJETE
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
- Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).
RICH'S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP)
Adapted from "Healthy Mexican Cooking" by Velda de La Garza. This recipe can be made with any combination of seafood (shrimp and fish is typical of South Texas, although we've also seen shrimp and octopus, or just fish). It could also be adapted to become a "Caldo de Pollo" by substituting chicken!
Provided by lecole54
Categories Chowders
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
- Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
- Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
- Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.
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