Description
I concocted this recipe years ago after going to a fabulous Mexican restaurant in Chicago, Cafe El Tapatio. Oh geez, the food was good (hope it’s still is!), and salsa to die for. Thanks to my dear friend Amy for introducing me to this wonderful restaurant. Now, I just get to dream about it as I sit here trying to ‘crack the code’ on all those great dishes.
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 2 stalks celery (finely chopped)
- 4 cloves garlic (finely chopped, use more if you’d like!)
- 1 28 oz. fire-roasted tomatoes, crushed (such as Muir Glen)
- 6 tablespoons cilantro (chopped)
- 2 teaspoons dried oregano (Mexican if possible, you can find it at Penzeys)
- 1 tablespoon chili powder
- 8 cups chicken stock (2 boxes)
- 4 cups beef stock
- 1/2 cup masa harina
- 1–2 limes (juiced)
Garnishes
- 5–6 links good spicy chicken sausage (such as Bilinski’s) (grilled then sliced thin)
- 4–5 boneless chicken breasts (grilled then torn into strips)
- 1 avocado (peeled and sliced)
- 8 corn tortillas (hopefully homemade!) (cut into strips)
- 1 lime (cut into wedges)
- 4 oz. jack cheese (shredded)
- 3 cups white or brown rice (cooked)
- 3 tablespoons cilantro (chopped)
Instructions
- Heat a large dutch oven to medium-high, add olive oil and saute the onion for 6-7 minutes. Add celery and saute another 5 minutes, then add garlic. Cook for about 30 seconds. Add the stocks and bring to a boil, then reduce to simmer.
- Measure out (about) 1-1/2 cups of the soup and add the masa harina, using a whisk, mix it well. We do this, so the masa harina won’t clump when you add it to the soup.
- Add the tomatoes, cilantro oregano, and chili powder and simmer for about 40 minutes, then add the lime juice.
- Have your guests grab a bowl and layer in all the garnishes they want. Then pour the hot soup over the garnish, add a little cheese and extra cilantro and let the fiesta begin. Ole!
Notes
It really is that easy. As long as you have the ingredients, all of this can be made way ahead of time, but hold off on slicing into that avocado until right before you eat, otherwise it will turn brown, and that’s ew. Be sure to make those delicious homemade corn tortillas, they really are so much better than any store-bought.