Monday, September 24, 2012

Amazing Chicken Tortilla Soup

Points +- 5

2 tsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper,chopped (I used green chiles instead)
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
1/2 c dry white wine or water
2 tsp cumin
1 tsp chili powder
1/4 tsp cayenne pepper
4 (14oz) cans chicken broth
2 (14oz) cans diced tomatoes (I used the kind with garlic and onion in them)
2 (8oz) cans tomato sauce

1 cup non fat tortilla chips (optional)
Light sour cream (optional)

1.  Saute onion, garlic, jalapeno and green pepper with olive oil in a large pot until soft.
2. Add all the rest of the ingredients to the large pot and bring to a boil.
3.  After about 15 minutes, remove chicken breast and shred.  (I just used shredded chicken that I already had.)
4. Return shredded chicken to the pot and simmer an additional 45 minutes
5.  Serve, topped with crushed tortilla strips and sour cream if desired.

Homemade Tamales

Serving size-1 tamale

Tamale filling:
10 ounces pork loin
1/2 large onion, halved
1/2 clove garlic
2 dried California Chile pods (i just used canned green chiles in mine)
1 cup water
3/4 tsp salt

Tamale dough:
1 cup mesa harina
1/2(10.5 oz) beef broth
1/2 tsp baking powder
1/4 tsp salt
1/3 cup lard
1/2 (8oz) package dried corn husks
1/2 cup sour cream

 1. Place pork into a dutch oven with onion and garlic, and add water to cover.  Bring to boil. then reduce heat to low and simmer until the meat is cooked through, about 2 hours.  (I just stuck it all in my crock pot on low all day and did it that way.)
2. Remove stems and seeds from Chile pods (if your using them) and place chiles in a saucepan with 1 cups water.  Simmer, uncovered, for 20 minutes, then remove from heat to cool.  Transfer the chiles and water to a blender and blend until smooth.  Strain the mixture, stir in salt and set aside.  Shred the cooked meat and mix in 1/2 cup of the Chile sauce.
3.  Soak the corn husks in a bowl of warm water.  In a large bowl, beat the lard with a tablespoon of the broth until fluffy.  Combine the masa harina, baking powder and salt; stir into the lard mixture, adding more broth as necessary to form a spongy dough.
4. Spread the dough out over the corn husks to 1/4 to 1/2 inch thickness.  Place one tablespoon of the meat filling into the center.  Fold the sides of the husks in toward the center and place in a steamer.  Steam for 1 hour.
5.  Remove the tamales from husks and drizzle remaining Chile sauce over. Top with sour cream.  For a creamy sauce, mix sour cream into the Chile sauce.