From serianna@dreamsoft.com Fri Jun 9 17:01:34 2000 Date: Mon, 05 Jun 2000 10:28:51 -0700 From: ^*=*^ 2kitties ^*=*^ Reply-To: serianna@bigfoot.com Newsgroups: alt.food.mexican-cooking Subject: Re: Veggie mexican dishes TORTILLA SOUP (2 part recipe: make red stock first, then use red stock to make soup) RED STOCK: 1 ½ tbsp. oil 2 onions, sliced 2 stalks celery, diced 2 carrots, chopped 5 white mushrooms, sliced 1 tsp. dried oregano ½ tsp. dried thyme 2 tbsp. tomato paste 6 cloves garlic 6 outer iceberg lettuce leaves 1 bunch cilantro, stems only, or 1 cup coarsely chopped cilantro ½ cup coarsely chopped parsley 2 tsp. salt 8 cups water Heat oil in stock pot over medium high heat. Add onions, celery, carrots, mushrooms, oregano, and thyme and cook, stirring constantly, until onions are browned, about 7 minutes. Add tomato paste and stir about 1 minute. Add, garlic, lettuce, cilantro, parsley, salt and water and bring to a boil. Reduce heat and simmer, partially covered, 45 minutes to 3 hours. Strain, pressing out as much liquid as possible. TORTILLA SOUP: 1 ½ onions, sliced into ½ inch thick rounds 4 large cloves garlic, peeled 2 jalapeno chilis 2 cups canned tomato sauce 3 tbsp. oil red stock plus water to make it 6 cups salt 2 pasilla chilis, stems and seeds removed ¼ cup chopped cilantro 1 avocado, sliced tortilla strips, fried in oil and dried on paper towels ½ cup crumbled queso fresco or feta cheese 1. Lightly oil onions, garlic, and jalapenos. Broil on a baling sheet 4 to 5 inches from heat source. When onions brown, turn over and brown on the other side. Turn jalapenos and garlic several times so skins pucker and brown in places. Remove individual vegetables as they finish cooking. 2. Puree onions, garlic, jalapenos, and tomato sauce with ½ cup water in blender until smooth. 3. Heat oil and add puree. Cook, stirring, until thickened, about 5 minutes. Add red stock and simmer, covered about 25 minutes. Add salt to taste. 4. Toast pasillas in heavy skillet over medium heat, pressing down until fragrant and beginning to blister, about 30 seconds. Turn and repeat on other side. Do not let pasilla chilis burn. Cool and then tear or cut into strips. 5. Just before serving, add pasilla strips and chopped cilantro to broth and cook 1 minute. Ladle broth into bowls and top with avacado, tortilla strips, and crumbled cheese. Keith Weston wrote: > Can anyone suggest some tasty mexican vegiterian dishes, I've had a look in > a couple of books but I'm not sure were to begin > > Many thanks > Sandra