Side Pannel
Sopa De Hongos Y Nopales (Mushroom-Cactu
Sopa De Hongos Y Nopales (Mushroom-Cactu
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1 lb "nopales" (cactus paddles)
- 1/2 lb Fresh tomatillos (about 6
- -medium); husked & washed
- 1/2 lb Ripe Plum tomatoes (2
- -medium)
- 8 Cloves garlic; unpeeled
- 2 Small; fresh, hot green
- -chiles (such as Serranos);
- -stems removed
- 1 Onion; cut in to 1/2" thick
- -slices
- 8 c Defatted reduced-sodium
- -chicken stock
- 8 lg Sprigs cilantro (oh no!)
- 2 sm Sprigs "epazote"
- -(optional)
- 1/2 sm "hoja santa" -or-
- 1/4 ts Ground aniseed
- 1/2 tb Plus
- 1/2 ts Vegetable oil
- 1 lb Fresh Shiitake mushrooms;
- -stems removed and caps
- -sliced
- Salt to taste
- 2 Dried "Chiles Pasillas";
- -stemmed; seeded and cut
- -into 1/4" rings
Directions
Sopa de Hongos y Nopales (Mushroom-Cactus Soup with Roasted Tomatillos)
Preheat the broiler. Carefully trim edges and cut the spines from cactus
paddles; brush the paddles with 1/2 tsp. oil. Broil the paddles, 4" from
the heat source, turning occasionally, until limp, 10-15 minutes. Cool, cut
in half lengthwise, then cut each half into 1/4" wide slices. Set aside.
Place tomatillos and tomatoes on a baking sheet and broil, 4" below the
heat source, until soft and blackened in spots, about 4 minutes. Turn and
broil on the other side. Cool; peel the tomatoes.
Meanwhile, on an ungreased griddle or heavy skillet set over medium heat,
roast garlic cloves and fresh green chiles, turning regularly, until soft
and blackened in spots, about 15 minutes. Let the garlic cloves cool, then
peel. Lay the onion slices on a piece of foil set on the griddle or in the
skillet and roast until browned and softened, about 5 minutes per side.
Combine the roasted tomatoes, tomatillos, garlic, green chiles and onions
in a blender or food processor (in batches, if necessary) with 2 cups of
the chicken stock, cilantro, "epazote", if using, and "hoja santa" or
aniseed; blend to a smooth puree. In a large saucepan, heat 1/2 tb. oil
over medium-high heat. When hot enough to make a drop of the puree sizzle,
add puree all at once. Stir continually until darker and noticeably
thicker, 5-7 minutes. Add the remaining 6 cups stock and mushrooms; simmer
over medium-low heat, partially covered, for 30 minutes. Season with salt.
(The soup can be made ahead to this point and stored, covered, in the
refrigerator for up to 2 days.)
While the soup is simmering, preheat over to 350 degrees F. Spread the
"chiles pasillas" on a small baking sheet and toast until fragrant and
crispy, about 8 minutes. (The toasted chiles can be stored in an airtight
container for up to 2 weeks.)
Just before serving, add the reserved cactus slices to the soup and bring
to a boil. Ladle into warm soup plates and sprinkle with the toasted
"chiles pasillas". Serve immediately. Makes about 8 cups, serves 8.
Preheat the broiler. Carefully trim edges and cut the spines from cactus
paddles; brush the paddles with 1/2 tsp. oil. Broil the paddles, 4" from
the heat source, turning occasionally, until limp, 10-15 minutes. Cool, cut
in half lengthwise, then cut each half into 1/4" wide slices. Set aside.
Place tomatillos and tomatoes on a baking sheet and broil, 4" below the
heat source, until soft and blackened in spots, about 4 minutes. Turn and
broil on the other side. Cool; peel the tomatoes.
Meanwhile, on an ungreased griddle or heavy skillet set over medium heat,
roast garlic cloves and fresh green chiles, turning regularly, until soft
and blackened in spots, about 15 minutes. Let the garlic cloves cool, then
peel. Lay the onion slices on a piece of foil set on the griddle or in the
skillet and roast until browned and softened, about 5 minutes per side.
Combine the roasted tomatoes, tomatillos, garlic, green chiles and onions
in a blender or food processor (in batches, if necessary) with 2 cups of
the chicken stock, cilantro, "epazote", if using, and "hoja santa" or
aniseed; blend to a smooth puree. In a large saucepan, heat 1/2 tb. oil
over medium-high heat. When hot enough to make a drop of the puree sizzle,
add puree all at once. Stir continually until darker and noticeably
thicker, 5-7 minutes. Add the remaining 6 cups stock and mushrooms; simmer
over medium-low heat, partially covered, for 30 minutes. Season with salt.
(The soup can be made ahead to this point and stored, covered, in the
refrigerator for up to 2 days.)
While the soup is simmering, preheat over to 350 degrees F. Spread the
"chiles pasillas" on a small baking sheet and toast until fragrant and
crispy, about 8 minutes. (The toasted chiles can be stored in an airtight
container for up to 2 weeks.)
Just before serving, add the reserved cactus slices to the soup and bring
to a boil. Ladle into warm soup plates and sprinkle with the toasted
"chiles pasillas". Serve immediately. Makes about 8 cups, serves 8.
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