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Ingredients:
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Large Heavy PotBlender or Food Processor
Sopa Azteca (Tortilla Soup)
Yield: 4 servings
It may be four to eight years before the Obamas cook for themselves again, but when they do, they are known to like these:
Rick Bayless' Topolobampo is an Obama favorite hometown dinner destination.
Quickly toast the chile (see Chile Notes below). Break the chile into pieces and place it in a blender or food processor along with the tomatoes and their juice. (Bayless suggests a blender is preferable in this case because a food processor won’t completely puree the chile.)Heat oil in a large heavy pot over medium-high heat. Add onion and garlic and cook, stirring frequently, until golden, about 8 minutes.Remove pot from the heat and use a slotted spoon to scoop out the onion and garlic, pressing them against the side of the pan to leave behind as much infused oil as possible; transfer the onions and garlic to the blender with the tomato-chile mixture. Process until smooth.Return the pot to medium-high heat. When it is quite hot [link widoczny dla zalogowanych], add the tomato mixture and reduce [link widoczny dla zalogowanych], stir nearly constantly, until thickened to the consistency of tomato paste, about 7 minutes.Add the broth and epazote, if using. Reduce heat to medium-low and simmer 15 minutes. Season to taste with salt, about 1 teaspoon.Just before serving, add the chicken to the simmering broth.Divide the grilled chicken, avocado, cheese and tortilla chips among the serving bowls. Ladle the soup into the bowls.Garnish with a dollop of crema. Serve with lime wedges separately.Chile Notes:
You will need:
"They are totally adventurous people ... they enjoy food," said Bayless of Topolobampo. "They never turn a nose up at anything we suggest to them."
Method:
Barack Obama's Sinus-C
Bayless' recipe for this Obama favorite is adapted here:
Dried pasilla chiles Chile Negro), as well as the herb epazote, can be found in a Mexican grocery or the Mexican section of many supermarkets. They range from mild to medium in heat, 3-5 on a scale of 10.
Hold the chile with tongs an inch or two over a gas flame, turning for just a few seconds until its aroma is released -or-Press the the chile flat in a dry pan over medium heat for a few seconds, then flip it over and press it again.When the Obamas Cook
1 large dried pasilla chile [link widoczny dla zalogowanych], stemmed, seeded (See Chili Notes, below)1 14.5-ounce can diced tomatoes, preferably fire-roasted2 Tbsp vegetable oil1 medium white onion, thinly sliced3 garlic cloves, peeled8 cups chicken broth1 large epazote sprig (optional)Salt1¼ pounds boneless, skinless chicken breasts, grilled and cut into ½-inch cubes1 avocado, pitted, flesh scooped out, cut into ¼-inch cubes1½ cups shredded Mexican melting cheese (Chihuahua, quesadilla or asadero) or Monterey Jack or mild cheddar4 cups roughly broken tortilla chips½ cup Mexican crema, sour cream or crème fraîche1 lime, cut into 6 wedges
Sopa Aztecais one of Topolobampo’s signature dishes, Bayless' version of tortilla soup. A pasilla chile flavors a dark broth which they serve garnished with grilled chicken, avocado, artisanal Jack cheese, thick cream and tortilla strips.
Two alternate methods for toasting, depending on whether you have a gas range: