Thursday, March 10, 2011
Bite with Belkys: Chicken Tortilla Soup From Dos Caminos, Inside The Sheraton Ft. Lauderdale Beach Hotel
A good appetizer gets your juices flowing. A South Florida chef showing us how to add a Mexican touch to a modern classic. Time to grab a Bite with Belkys.
The Chef: Scott Linquist
The Restaurant: Dos Caminos (inside the Sheraton Ft. Lauderdale Beach Hotel)
The Dish: Chicken Tortilla Soup
2 dried guajillo chiles, toasted
2 dried pasilla chiles, toasted
2 Tbs. of canola oil
1 medium yellow onion, diced
4 roasted garlic cloves
6 roasted tomatoes
1 epazote leaf (or use a bay leaf)
1/4 cup of cilantro, chopped
4 cups of chicken stock
salt, to taste
pepper, to taste
2 cups of broken tortilla chips
8 oz. of boneless chicken breast, grilled and chopped into small pieces
4 oz. of queso fresco, cut into 1/2 inch cubes
1 ripe avocado, diced
wedge of limes for garnish
Method of Preparation:
-Start by removing the seeds from the chiles and toasting them on a grill. Chef Scott says they are found in most Spanish markets, but if not you can use a little chili powder instead.
-Then, in a hot pot sauté onion and garlic with a little canola oil.
-Next, add roasted tomatoes, the chiles, a spanish herb called epazote, cilantro, chicken stock and season with salt and pepper.
-After, crumble in some tortilla chipes and simmer the soup until the chiles soften.
-Then, puree the soup in a blender and simmer for another 20 minutes.
- In a bowl, add grilled chicken breast, queso fresco, avocado, the soup, a little crispy tortilla chips, cilantro and a wedge of lime on the side.
Serving Suggestion: Margarita
Take a copy of the recipe to the restaurant and receive a complimentary made-to-order guacamole. (valid through one month from air date)
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