Cornsoupsopadeelote Recipes

Steps:

• In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
• Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Steps:

• Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
• Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Steps:

• Whisk masa harina and salt together; stir enough water into mixture until dough is smooth and holds together. Form dough into 2-inch balls. Flatten each ball to a 1/2-inch thick circle.
• Heat oil to 400 degrees F (200 degrees C) in a deep-fryer or large saucepan.
• Fry dough in the hot oil until sopes are just lightly browned, about 30 seconds per side. Remove sopes with tongs and place on a paper towel-lined plate; cool just until sopes can be handled. Pinch the edges of each sope together forming little 'boats'. Return to hot oil and fry until golden and cooked through, 1 to 2 minutes.

Steps:

• Melt butter in a 6-quart saucepan.
• Add onion, pepper and corn.
• Saute 3 minutes over high heat, stirring constantly.
• Add half-and-half, milk and cilantro.
• Salt to taste.
• Heat to boiling.
• Immediately reduce the heat and simmer for 10 minutes.
• Ladle into bowls and sprinkle with cheese.

Steps:

• If using fresh corn, cut kernels from cobs. Scrape cobs with a spoon; discard cobs. Measure corn; you should have about 1-1/2 cups. Puree 3/4 cup corn in a blender or food processor; set aside.
• Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes.
• Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, chiles, oregano, pureed corn and whole corn kernels. Taste and add salt if needed.
• Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through. To serve, pour into soup bowls and garnish with cilantro leaves.

Steps:

• Combine corn and 1 cup of the milk in a blender.
• Purée at high speed until smooth; set aside.
• In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
• Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
• Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
• Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
• In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
• Ladle the hot soup into the bowls and garnish with a few tortilla strips.

Steps:

• Place a comal (Mexican griddle used for cooking tortillas) or a cast iron skillet over medium-high heat. Add the pepper, onions and garlic. Roast turning occasionally, until nicely browned.
• As they brown, transfer to a plate to cool. The garlic will take 3-4 minutes and the pepper and onions will take 6-8 minutes.
• Using plastic gloves, scrape as much skin off the pepper as you can.
• Finely chop the pepper, onions and garlic.
• In a large saucepan over medium heat, combine the peppers, onions, garlic, corn 2 sprigs of epazote, the bay leaf and stock or broth. Bring to a simmer.
• Reduce the heat to medium-low and gently simmer for 8-10 minutes, or until the corn is soft. Remove and discard the bay leaf.
• Puree the soup in a blender; return it to the pan. Stir in the cilantro and cook for 1 minute. Season with salt and pepper.
• Ladle the soup into serving bowls and garnish each with a sprig or sprinkling of epazote and a sprinkling of chili powder.
• Serve each with a lime wedge for squeezing into the soup.

Steps:

• To make compound butter, mix the butter and cayenne. Set aside at room temperature.
• Cut the kernels from the cobs and discard the cobs. Heat a nonstick saute pan over medium-high heat and add a few teaspoons of oil. Add the corn and saute for 2 minutes. Add a few tablespoons of the compound butter, depending on spice preference, and cook for another 2 minutes. Add the cilantro, Parmesan, lime juice and a pinch of salt. Toss to coat. Serve hot.

Steps:

• Combine corn and chicken stock in blender or food processor and puree.
• In a 3 quart saucepan combine butter and corn mixture and simmer slowly 5 minutes, stirring to keep corn from sticking to bottom of pan.
• Add milk, garlic, oregano,salt and pepper and bring to a boil.
• Reduce heat, add chilies and simmer 5 minutes.
• *May be frozen or refrigerated at this point.
• To serve:.
• If refrigerated, reheat soup slowly.
• Divide chicken and tomatoes among 6 bowls.
• Remove soup from heat, add cheese and stir until cheese is melted.
• Ladle into bowls,top with tortilla squares, and serve.
• Tortilla Squares:.
• Preheat oil to 375 degrees in electric skillet, deep fryer or large pan.
• Stack tortillas on cutting board and slice into 1/2 inch squares.
• Drop a handful at a time into oil and stir with wooden spoon until crisp and golden, about 3 minutes.
• Drain well on paper towels.
• These are good with soups and salads and may be stored in a covered container in a dry place for up to 6 weeks.

Steps:

• Heat olive oil in a large Dutch oven over medium-high heat; cook and stir onion until tender, 4 to 5 minutes. Add sofrito, garlic, cumin, bay leaf, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add chicken stock and bring to a boil.
• Stir plantain into mixture and cook until tender, 10 to 15 minutes. Remove bay leaf and blend mixture with an immersion blender until soup is smooth and thick.