Tortilla Soup and Mexican Chocolate Sorbet

Lunch today was to the the tunes of Baja Marimba Band. It was Mexican all the way. And a group effort as we had some guest chefs in the house. Josh and Sharolyn were put to work slicing chillies, crushing garlic, picking coriander leaves and making corn tortillas. Joel focused on the music, popping lime in Mexican beer bottles and the BBQ. Levi put the kettle on at the end of lunch. A joint effort.

Sunday Lunch a la Mexicana

sol beer with lime wedges
tortilla soup
bbq chicken and refried bean corn tacos
mexican chocolate sorbet

tortilla soup

(adapted from Thomasina Miers ‘Mexican Food Made Simple’)

3 tablespoons olive oil
2 red onions, sliced
3 cloves garlic, sliced
100g fine polenta
1 heaped tablespoon Chipoltes en adobo (I used 2)
2 x 400g tins plum tomatoes
1 tablespoon brown sugar
1 teaspoon dried oregano
sea salt and black pepper
1.5 litres chicken stock

for the garnishes

1 ripe avocado cubed
lime juice
a bag of white corn tortilla strips/chips
chillies, finely sliced
coriander leaves
sour cream

Heat the oil in a large pan and sweat the onions over low heat for 10 to 15 minutes until soft. Add the garlic and polenta and cook, stirring, for 5 minutes. Add the chipoltes, tomatoes, sugar, oregano and seasoning. Cook for a further 5 minutes before adding the stock. Simmer for 10 minutes then blitz with a stick blender.

Serve with all the garnishes laid out for guests to top their soup with.

mexican chocolate sorbet

(from Thomasina Mier’s ‘Mexican Food Made Simple’)
Highly recommend this book!

200g unrefined caster sugar
1/2 teaspoon vanilla extract
80g cocoa powder
a few good pinches of ground cinnamon
a good pinch of sea salt
180g dark chocolate (70% cocoa solids), broken up (I used the Callebaut buttons)

Dissolve sugar, vanilla and 550ml water together in a saucepan. Sieve the cocoa over the top and whisk in with cinnamon and salt. Bring the syrup to a low simmer and whisk until smooth. Turn off heat and allow to cool 5 minutes. Whisk in chocolate until completely melted then sit the saucepan in a bowl filled with ice and chilled water. Allow to cool for 30 minutes then pour into an ice-cream machine and churn until almost set. Pop into a sealable container and freeze until set. Allow a few hours. The recipe said 20 minutes but it wasn’t enough. I tried some more tonight and it was set beautifully.

Serve as is or as Thomasina suggest – with double cream and a drizzle of 100% blue agave tequila.

The double cream seemed to set like ‘ice magic’. I liked it just as it was. This melts very quickly as you will see in the photo. But it is a very creamy, delicious sorbet and I will make it again!

Sharolyn brought me some lovely chocolate I’d never heard of. A big sour hit from the, well, sour cherry which I liked. But the chocolate was so different because it literally dissolved in my mouth. Lovely.

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2 Responses to Tortilla Soup and Mexican Chocolate Sorbet

  1. Sharolyn says:

    We just made a variation of this soup Nat. Delish! I made this recipe ( in the clow cooker, which got gobbled up by guests last night. We had lots of liquid left over that was too good to waste. It was like a delicous chipotle/beef stock. So this morning Josh added some tinned tomatoes, polenta, a little more chipotle and we served the soup with crunchy totrtillas and lime juice. So easy and so great that nothing went to waste! That’s my kind of cooking.

  2. Sharolyn says:

    * slow cooker I mean 😛

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