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Joined: May 2010
The empanadas are from issue #77 (Oct 2009 page 48).
The Tortilla soup isn't from Cuisine at home, it's something that I made up combining other recipes. It's really quite easy to make. First I simmer 3-4 lbs chicken (I use breasts) in water (4 inches above chicken) until it's shreds easily, remove chicken from the water (which now is a semi-chicken stock). Coarsely chop 2 tomatoes, 1 green bell pepper (remove seeds and membrane) and a yellow onion, pulse in a food processor until it's just slightly finer then a pico de gallo. Add to the "semi-chicken stock". Add 1-2 tbs of tomato paste, 1-2 tbs of cumin, 1/4 to 1/2 cup of fresh chopped cilantro, 1 bay leaf, 1 tsp chili powder, 5-6 corn tortillas cut into 1/2 inch strips, 2-3 cups real chicken broth, 1 tbs minced garlic, salt and pepper to taste, stir, shred chicken and add to pot. Simmer for about an hour or so. Garnish with sour cream, avocado, toasted tortilla strips and Monterrey jack cheese. This recipe makes about a gallon and a half. I cook this in a large stock pot. Everything is by taste, I wish that I had a more precise recipe for you.