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Tortilla soup

post #1 of 6
Thread Starter 

I'm roasting a sort of Pibil style Turkey today. Grilling would have been better but the spring snows have come in again. Seasoning is a paste of salt and pepper, garlic, lime zest, achiote some naranja agria, and some ground dried California Chile--Cooking for milder kid's palates.

 

Anyway, Instead of Turkey soup, I'm thinking I'd like to do a Turkey Tortilla soup from the carcass. And while I have tried some different recipes, such as from Cook's Illustrated and a few other places, i'm looking for a more robutst and interesting Tortilla soup without too much heat for the kids and the wife. 

 

Thanks,

 

Phil

 

 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #2 of 6
Thread Starter 

So I ended up basing this around some common themes on Tortilla Soup in my various cookbooks.

 

Used a cast iron grill overlay I picked up at a Mexican grocer. Put this over your gas burner and it's great for roasting vegies as many burner grates don't hold your vegies well. I roasted two heads of garlic, and a couple of onions, and some Anaheims.  Pureed those all together.

 

While they were roastining I deseeded and destemmed some guajillo peppers. Toasted those and some cumin and coriander. Ground all that up. Cooked pureed vegies with the spices a bit, then I added some canned fire roasted tomaotes (Muir Glen brand). Tweaked seasonings a bit, then added the turkey stock. Let that simmer a bit, then added some masa harina for that corn tortilla flavor. Also added some mirepoix as I wanted some solids in the soup. At the end, added the diced turkey, some worcesteshire for complexity (sourness and some salt), some lime juice.

 

Served with pre-cooked tostada shells (saves some time and hassle and much less salt than using tortilla chips) sour cream, oaxaca cheese, more limes and Cholula hot sauce.

 

Came out as one of the better Tortilla Soups I've made. Roasting the vegetables is important for this soup. If you're working with a normal stock, you'dl probably need to increase the seasonings and such but with the pibil style turkey carcass and some Latin style seasoning in the stock, I didn't have to season the soup as much as you might otherwise need.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 6

Phil,

 

Sounds like a lovely soup, hope the kids didn't find it too hot with those anaheims. Cholula hot sauce ? We don't have that here, or not that I have seen.

 

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #4 of 6
Thread Starter 
It'
S pretty mil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #5 of 6
That sounds really good phatch! I'm wondering if the taco bell brand sauce would be good with it as well.
post #6 of 6
Thread Starter 

Not the sauce I would seek out for it anyway.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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