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Hotel Matilda Tortilla Soup – The Way Mexican Foodies Make It

Friday, March 9th, 2012

Hotel Matilda Tortilla Soup

At trendy Hotel Matilda (www.hotelmatilda.com) in San Miguel de Allende,  Executive Chef Jorge Bonetahas a best-selling dish on the menu that’s a year-round favorite at the hotel – Hotel Matilda Tortilla Soup.

For Chef Boneta, his Tortilla Soup is an expression of his culinary persona – his lifelong passion for cooking shaped early on by an intimate family life that centered around the kitchen and good food, extensive travel in Mexico to hone his knowledge of the varied and unique cuisines of the different regions of the country, and professional experience at several of Mexico’s leading resorts.

Translation:  his Hotel Matilda Tortilla Soup is the way Mexican foodies prepare Tortilla Soup at home!

Ingredients (serves 6):

33 oz. chicken stock

6  medium tomatoes, chopped

1  medium white onion, chopped

8 oz. of corn tortilla chips

1 garlic clove

2 tbsp. tomato paste

3 tbs. vegetable oil (canola or corn)

1 tbs. chicken stock powder

Traditional garnish:

Avocado, cubed

Corn tortillas, fried and julienned

Crème Fraiche

Pasilla chili, fried

In a pot, add the oil and cook the onion and garlic on low heat for 4 minutes. Add the tomatoes and cook about 7 minutes on medium heat. Add the rest of the ingredients and bring to a boil, then reduce to low temperature and cook for about 10 minutes. Remove from the heat and let the soup cool down.  Put the soup in a blender and blend it very well. Reheat the soup and add the traditional garnish.

Suggested pairing with Mexican terroir wines, by Hotel Matilda Sommelier Sebastián Acosta:

White: Natal (Chardonnay), Quinta Monasterio 2010, Valle de Guadalupe, Mexico

Rosé: V (cabernet Sauvigon), Casa Madero 2011, Valle de Coahuila, México

Red: Equua (70% Grenache, 30% Petite Syrah), Viñedos Malangón 2010, Valle de Guadalupe, México

Hotel Matilda is a cutting-edge boutique hotel offering a lifestyle-focused guest experience combining an award-winning holistic spa, innovative international dining, a popular lounge known for its creative mixology, and vibrant, art gallery-like ambiance filled with dramatic contemporary art. Hotel Matilda opened in September 2010 in the center of San Miguel de Allende, the crown jewel of colonial Mexico andan UNESCO World Heritage Site celebrated for its intact 500-year-old Spanish architecture.  For more information and reservations:  toll free 855-MATILDA (855-628-4532) or info@hotelmatilda.com.

The photo: The blended soup is being poured into a bowl containing the traditional garnish ingredients, including the julienned tortilla strips tied in a bunch;  in the spoon is pasilla chili, and in the small cup are optional pork rinds.


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Two Squash Soup

Sunday, January 29th, 2012

When I was fortunate enough to attend Pritikin for two weeks ten years ago or so, I thoroughly enjoyed all of the hot soups they had for our breaks. Here is a current feature.

Two Squash Soup

Very healthy and slimming. Lots of vitamins, fiber, and other nutrients from all the vegetables. And very low in calorie density! A bowl contains just 100 calories. A bowl of regular squash soup, which is often loaded with fatty, heart-damaging ingredients like butter and cream, can easily tally up 400 calories.

Ingredients

Makes
12 (8-ounce servings)
1 cup onions, chopped
1 butternut squash, cut in half and seeds scooped out
2 acorn squash, cut in halves and seeds scooped out
3½ tablespoons garlic, minced
2 teaspoons white pepper
3½ tablespoons apple juice concentrate
2 quarts low-sodium vegetable stock
½ cup Italian parsley, minced
1 stem fresh rosemary
Methods:
Preheat oven to 400 degrees.
Roast one-half of chopped onions and all the squash halves in oven until fork tender (cut sides down), about 25 minutes. Scoop out the insides of each squash. Pour scooped-out squash and remaining ingredients, except parsley and rosemary, into a stockpot.
Adjust seasonings to taste, if needed. Cook for about 20 minutes on stove.
Puree soup thoroughly. Add rosemary and let infuse for 3 minutes then remove.
Add parsley and serve.

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Red Curry Beef Stew from A Taste of Thai

Monday, January 23rd, 2012

Red Curry Beef Stew

We are partial to coconut and I am partial to curry. I’ve also done this with chicken. This recipe if from A Taste of Thai, the manufacturer of the coconut milk.

YIELD

4 Servings

TIME

30 minutes to assemble
About 2 hours to cook

Ingredients:

2 tablespoons vegetable oil

2 tablespoons Red Curry Paste

2 lbs stew meat

2 medium onions, chopped

3 medium carrots, peeled and cut into chunks

3 medium potatoes, peeled and cut into chunks

1-13.5 oz can Coconut Milk (I use the Lite Coconut Milk)

3 tablespoons Fish Sauce

2 teaspoons brown sugar

1 cup roasted, unsalted peanuts

Method:

  1. In large pot, heat oil. Add Red Curry Paste. Sauté until dissolved.
  2. Add stew meat and brown on all sides.
  3. Add onions and carrots and sauté for 3 minutes.
  4. Add potatoes, Coconut Milk, Fish Sauce and brown sugar.
  5. Cover and simmer for approximately 2 hours or until meat is tender.
  6. Garnish with peanuts.

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