Food glorious food

Food-wise some of the local soups here have been my favourite things.  As well as the posole which I think I've mentioned previously,  the Mexican 'Sopa Azteca' is awesome and the Ecudorian 'Locro de Papas' I've just ordered now.  Yummo!  The avocados here are amazing and have some much flavour, maybe that's why these soups are so goo.  Anyway,  I've had a google and found a couple of recipes for these soups and I'll definately be trying these out when I get home.



Locro de Papas



Sopa Azteca

This delicious soup has fried tortillas in a tomato broth.

Ingredients:

6 Tomatoes

2 Garlic cloves

1/4 Onion

8 Cups stock

2 Tbsp oil

2 Avocado leaves

2 Pasilla chiles

12 Day-old corn tortillas

1/2 Cup oil for frying

1 Avocado

1 Cup Cheese (preferably Oaxacan cheese)

Preparation:

1. Cut the tortillas into strips and fry in high heat until the tortillas are golden brown. Remove the tortilla strips from the oil with a slotted spoon. Place on paper towels.
2. Roast the tomatoes until the skin blackens, peel off skin.
3. Roast the garlic, onion, chiles and avocado leaves in a pan for about 3 minutes. Puree these ingredients with the tomatoes and half a cup of water in the blender. Strain.
4. Heat 1 Tbsp of oil in a pan and add pureed mixture. Boil until the puree thickens and turns dark red (about 5 minutes).
5. Add the stock and salt to taste. Cook for 15 minutes over medium heat stirring occasionally.
6. To serve place tortilla strips in each bowl and pour the broth on top. Garnish with cubed avocado and cheese.

Locro de Papas

Locro de papa is a classic Ecuadorian potato and cheese soup.

Ingredients:

10 medium sized potatoes, peeled and chopped into small and large pieces

2 tablespoons canola oil

1 white onion, diced

2 garlic cloves, minced

2 tsp cumin

1 tsp achiote powder

7 cups of water

1 cup of milk or more

1 cup grated or crumbled cheese (mozzarella or monterey jack)

1 bunch of cilantro, leaves only, minced

Salt to taste

1 cup of feta cheese

Chopped scallions

Avocados, sliced or diced

Aji or hot sauce

Preparation:

1. Prepare a refrito or base for the soup by heating the canola oil over medium heat in a large soup pot; add the diced onions, minced garlic cloves, cumin, and achiote powder. Cook, stirring frequently, until the onions are tender, about 5 minutes.
2. Add the potatoes to the pot and mix until they are coated with the refrito. Continue cooking for about 5 minutes, stirring a every couple of minutes.
3. Add the water and bring to boil, cook until the potatoes are very tender. Use a potato masher to mash the potatoes in the pot, don’t mash all of them, the consistency of the soup should be creamy with small tender chunks of potatoes.
4. Turn the heat down to low, stir in the milk and let cook for about 5 more minutes. You can add more milk if the soup is too thick.
5. Add salt to taste
6. Add the grated cheese and cilantro, mix well, and remove from the heat.
7. Serve warm with the avocados, scallions, feta cheese and aji or hot sauce.