Tag Archives: mexican food

Chicken Soup with Chipotle in Adobo

Friday, 17 September 2021 Marc d'Entremont

My good friend German knows what he likes when it comes to food. It’s all about local sourcing from his region of Jalisco. Yet “local sourcing” in German’s context (and among many people) means the flavors he grew up on – the gastronomic legacy of rural Mexican families.

chilies at Mercado de San Juan, Mexico City

Chipotles in adobo are smoked and dried jalapeños rehydrated in an equally intriguing purée of tomato, vinegar, garlic and spices. The ingredients point to a combination that would seem to ignite your mouth. But its heat is on par with Tabasco Sauce.

The smoking of jalapeños dates back deep within Mesoamerican cultures. Smoking is an age-old method of preserving foods and imparts unique flavor notes depending on the type of wood and the process used. In Mexican tradition red jalapeño peppers are dried and smoked for days over pecan wood.

Adobo sauce is a delight in its own with its origin in 16th century Spain. Ingredients include brown sugar, vinegar, cumin, cloves, cinnamon, chili powder and (from the New World) tomatoes. It’s a classic fusion with Silk Road/Mediterranean/New World roots.

Chipotles in adobo are embedded within Mexican cuisine. It transcends regionalism. And its flavor makes every dish its own.

In this quick and easy chicken soup the addition of crema (*see Notes*) sour cream and/or cream cheese creates the smooth texture and just enough fat needed to coat your palate with the rich, warm flavors of the chipotles in adobo.

Chicken Soup with Chipotle in Adobo

(4 servings, recipe by German Israel Curial Ayon)

Ingredients:

2 tomatoes, quartered
16 oz. (500 grams) Crema or sour cream *
2 teaspoons chicken stock powder (s/a Knoor brand)*
1 cup water*
4 whole chipotle peppers in adobo sauce*
1 small red onion sliced (divide in half)

2 to 3 Tablespoons butter
2 boneless chicken breasts (approx. 1+ lb./500 + grams)
3 medium sized white potatoes, peeled & cubed
Salt/pepper to taste

Garnish: 2 avocados sliced and sliced or grated manchego or other mild cheese

Preparation:

Measure and cut/slice all ingredients.

In a blender puree the tomatoes, crema (or sour cream with or without cream cheese) chicken stock powder, water, chipotle peppers in adobo sauce and ½ sliced red onion.

Melt the butter in a deep heavy pan over medium high heat and sauté the remaining red onion for 3 to 4 minutes.

Add the cubed chicken and sauté for an additional 3 to 4 minutes.

Add the diced potatoes and stir until combined.

Add the puree and seasonings. Stir to combine. Bring to a simmer and cover. Lower the heat to maintain a simmer for at least 30 to 45 minutes, and the potatoes are tender.

Ladle into bowls and top with cheese and slices of avocado.

*Notes:

(1) Crema is slightly thinner and less tart than sour cream. You can also use 12 oz/375 grams Crema or sour cream and 4 oz/125 grams cream cheese that’ll create a richer smooth texture.

(2) You can substitute 1 cup prepared chicken stock for the chicken stock powder and water.

(3) you cannot substitute anything for the chipotle peppers in adobo sauce regardless what the internet says. It is the dominant flavor and simply will not be the same soup. You can find them canned in most better grocery stores and Latino food shops.

Novelist Pat Conroy wrote, “A recipe is a story that ends in a good meal.” German’s Chicken Soup with Chipotle in Adobo is a story you will savor.

lush countryside of Jalisco State, Mexico

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Puerto Vallarta lives on its streets

Tuesday, 29 January 2019 Marc d'Entremont

From food festivals and music on the Malecon to affordable week long book fairs, just walking Puerto Vallarta offers too many distractions from work.

A recent email from a friend living in a popular south Florida destination praised its beauty but bemoaned a culture not interested in much more than lying around a pool or beach. Although that is fine for some, for others there’s vibrancy on Puerto Vallarta streets and beaches rare in North America. Whether it’s the riot of colorful craft stalls on the Isla de Cuale, neighborhood street festivals, processions, parades or oyster vendors on the beach, there’s no lack of stimulation.

Of course that’s all beyond the major events that attract locals, expats and visitors from vacationing Mexican families to gay singles. Food, naturally, is a major focus either as a side component or on the center stage. Northwestern Mexico with its Pacific waters teeming with sea life is a veritable food market.

It’s appropriate that Puerto Vallarta and a nice selection of its many restaurants annually honor aguachile with its own festival – a native dish that can define Mexican food in the northwest. Aguachile (chili water in Spanish) is a “cousin” to ceviche. Like most regional dishes, recipes do not believe in boundaries.

Whereas both dishes include seafood and lime juice, aguachile infuses the lime juice with hot chilies. Both dishes also have variations from the most common, shrimp, to octopus, scallops, salmon or any combination of shell, seafood and fish. The single imperative is that these raw ingredients are as fresh as possible – sushi grade is not too extravagant.

Additional ingredients are both traditional and optional. Ceviche has a bit more onion and less chili. Both include cilantro, frequently other vegetables and even a combination of juices. Aguachile always includes generous slices of cucumber for the soothing qualities that vegetable provides given the spicier nature of the dish – after all, it is called chili water.

If you happen to own a molcajete for preparation, it doubles as a beautiful bowl with its black basalt contrasting with the colors of the ingredients. A number of internet sites have recipes for aguachile. Hispanic Kitchen has a good basic shrimp aguachile recipe. America’s foremost chef on southwestern Hispanic cuisine, Rick Bayless, provides ideas outside the box.

The annual January Aguachile Festival was held in Parque Lazaro Cardenas, currently undergoing a transformation with stunning mosaics.

On the same day, the annual Book Fair, a week long event, was taking place on Puerto Vallarta’s main Plaza de Armas. Dozens of book stalls sell new and used books in a variety of languages for all age levels. The prices are below reasonable.

Food for the stomach and the mind, stimulation for the eyes and the ears with enviable weather and fronting the Bahia de Banderas: no wonder Puerto Vallarta greets all with “Welcome to Paradise.”