Mexican Food

Chicken Breast and Almond Soup (Sopa de Pechuga de Pollo y Almendras)

1/2 cup (125 ml) blanched almonds
2 Tbs (30 ml) butter or margarine
1 medium onion, chopped
2 skinless and boneless chicken breast halves
8 cups (2 L) chicken stock or canned chicken broth
Salt and freshly ground pepper to taste
Pinch of nutmeg
1/4 tsp (1 ml) ground cumin seed
1/4 tsp (1 ml) cayenne pepper (or to taste)
1/4 cup (60 ml) dry sherry (optional)
1 Tbs (15 ml) chopped parsley

Cook the chicken breast halves by simmering them in the chicken stock for 10 to 15 minutes. Remove them and set them aside. Saut� the almonds in the butter over moderate heat until golden. Place the almonds, onion, and one of the chicken breast halves in an electric blender or food processor, along with a little of the stock, and blend until pureed. Add this mixture to the remaining stock, along with the nutmeg, cumin, and cayenne. Add the second chicken breast half, cut into small pieces, and heat over moderate heat, stirring occasionally. Add the optional sherry just prior to serving. Taste and adjust the seasoning. Garnish with the chopped parsley. Serves 6.

Arroz a la Mexicana (Mexican Rice)

2 cups (500 ml) rice
1 large onion, chopped
2 cloves garlic, crushed
4 cups (1 L) chicken or beef stock
1 1/2 cups (375 ml) tomatoes, peeled, seeded, and chopped, or 1 1/2 cups (375 ml) canned tomatoes
1/4 cup (60 ml) olive oil
1/2 cup (125 ml) frozen or fresh green peas, cooked
Salt and freshly ground black pepper to taste
Optional garnishes: chili pepper "flowers" (fresh, hot chili peppers, sliced from the tip to the stem into 4 or 5 sections and immersed in cold water until they curl back to form "flowers"), fresh coriander or parsley sprigs, 1 large avocado, peeled and sliced.

Puree the tomatoes, onion, garlic, and � cup (125 ml) of the stock in an electric blender or food processor. Heat the oil in a saucepan and saut� the rice until it turns golden. Add the tomato puree, remaining stock, and salt and pepper to taste. Bring to a boil, lower the heat to a simmer, and cover until almost all of the liquid has been absorbed (about 15 minutes). Mix in the peas and continue cooking until all the liquid has been absorbed. Garnish with the optional garnishes. Serves 6.

Pineapple Pudding

12 ladyfingers, split horizontally (or pound cake, sliced � inch (5 mm) thick)
Apricot jam
2 cups (500 ml) finely chopped fresh (if possible) or canned pineapple
1/2 cup (125 ml) blanched almonds, ground in a food processor or blender
4 egg yolks, lightly beaten
1/2 cup (125 ml) sugar
1/2 cup (125 ml) dry sherry (optional)
1/4 tsp (1 ml) ground cinnamon
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) toasted slivered almonds

Combine the pineapple, ground almonds, egg yolks, sugar, half (1/4 cup, 60 ml) of the optional sherry, and cinnamon in a saucepan. Cook over low heat, stirring constantly, until the sauce has thickened. DO NOT BOIL. Set aside to cool.

Spread a thin layer of apricot jam on the ladyfingers or pound cake. Place half in the bottom of a serving dish and sprinkle with half the remaining sherry. Spread half the pineapple mixture on top. Repeat. Chill for at least one hour, and spread a layer of sour cream on top. Garnish with the toasted almonds. Serves 4 to 6.

Tortilla a la Mexicana

1 chicken breast half, boned
2 Tbs (30 ml) chili powder
1 large tomato, peeled, seeded and chopped
2 Tbs (30 ml) butter
6 eggs
Salt and freshly ground pepper to taste

Poach the chicken breast in water or chicken stock for 10 minutes. Cool and cut into cubes. Place the tomato and chili powder in a blender and blend until is forms a smooth puree. Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently. Add the chicken cubes and season to taste with salt and pepper. Beat the eggs with salt and pepper to taste. Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams. Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist. Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist. Roll out of the pan onto a warm serving platter. Serves 3.

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