05 May 2011

Recipe: Sopa Azteca

San Angel Inn inside the Aztec pyramid at the Mexio Pavilion in Epcot serves this Mexican soup. This is one of the most romantic dining experiences in the Disney parks. Set along side the Grand Fiesta Tour boat ride with candle lite tables gives it a intimate feel.

3 tbs. vegetable oil 
1/3 c. chopped onion 
1 1/3 c. peeled, seeded, chopped tomatoes 4 tbs. sour cream 
1/4 c. shredded Monterey Jack cheese 
2 tbs. chopped fresh epazote 
2 chili peppers 
4 soft corn tortillas 
1/2 medium ripened avocado, cubed 
1 tsp. garlic 
1 quart chicken broth
  1. Heat 2 tablespoons oil in a large sauce pot. Saute onion, tomatoes and garlic until onion is transparent. 
  2. Add chicken broth and epazote. Cover and simmer for 20 minutes.
  3. Remove seeds and stems from chili peppers and cut each in two pieces lengthwise. Cut tortillas in 1/3 inch strips.
  4. Heat remaining tablespoon oil in a skillet and fry peppers for five seconds. Remove to a paper towel and fry tortilla strips until golden brown. Drain on paper towel.
  5. Divide chili peppers, tortilla strips and avocado cubes between 4 heavy ceramic or clay soup bowls.
  6. Pour the hot chicken broth into bowls. 
  7. Garnish each with a spoonful of sour cream and Monterey Jack cheese.
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