Tag Archives: Mexican

Tomatillo Bisque with Chicken & Lime Crema

Tomatillo Bisque

Only a few official days of summer left and then we are on to fall. The subtle reminders are there: cooler evenings, the displays of pumpkins and colorful mums at the entrances of grocery stores, and the return of the Pumpkin Spice Latte at Starbucks; all clues that we are making the transition into a new season.

Here in the south though, the days can remain quite warm for a while yet, which tends to leave me feeling a bit confused about what I want to eat.  On the super warm days I am still content with  summer food: something right off the grill with crisp garden ready veggies still do the trick.  But then when we have a few nights that get chilly, and days that aren’t so scorching hot, I’m not really sure what I’m in the mood for.

On those cooler days, the first thing I start to think about is soup. Not the stick-to-your-ribs kinds of soups, but definitely something warm and satisfying.

In comes my  Tomatillo Bisque.   I have been making this soup for years. I often serve it as a first course in the winter months as a lead into a southwestern menu, and sometimes I make it with some added chicken and enjoy it for lunch or dinner all on its own like I’ve done here.

This soup is nice and light, with some really good tang from the tomatillos and lime crema…and of course I love the crispy tortilla strip garnish!


You’ll find fresh tomatillos in the produce section of your grocery store. To check for freshness, look for firm tomatillos with tight fitting paper like husks. You’ll want to keep them refrigerated (unlike tomatoes) until ready to use.

Tomatillos are a key ingredient for green sauces in Mexican and Central American cuisine, but they are also offer fantastic flavor for soup!

Tomatillo Bisque

Tomatillo Bisque with Chicken, Tortilla Crisps, & Lime Crema
  • 16 ounces tomatillos, husked, washed
  • 2 tablespoons olive oil
  • 2 cups chopped sweet onion (such as Vidalia)
  • 2 teaspoons sea salt
  • 1½ tablespoons minced garlic
  • 1 teaspoon dried Mexican oregano
  • ½ cup chopped cilantro, divided
  • 1 serrano chile, chopped
  • 5 cups chicken broth
  • 2 teaspoons corn starch
  • 4 corn tortillas, cut into thin strips
  • Canola oil for frying tortillas
  • 2 cups shredded cooked chicken
  • 2 Roma tomatoes, diced (for garnish)
  • Lime Crema
  • ½ cup sour cream
  • 2 teaspoons lime juice
  1. Place tomatillos on a baking sheet and broil until lightly charred and softened, about 15 minutes. Remove blistered skin from tomatillos and discard, reserving tomatillos.
  2. Heat olive oil in a large saucepan over medium heat. Add onions and salt, and cook 2 minutes, stirring frequently. Add garlic, oregano, 1 tablespoon of the cilantro, and the chile; continue to cook, stirring frequently, an additional 2 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer 10 minutes. Dissolve corn starch in a little cold water and add to the soup and continue to simmer an additional 2 minutes to thicken. Cool soup slightly. Add roasted tomatillos to soup and puree, using an immersion blender, or process in mixer in batches.
  3. (Soup may be prepared 1 day ahead and reheated.)
  4. Ladle soup into bowls and garnish with *crispy tortilla strips, chicken, diced tomatoes, a dollop of *lime crema and remaining cilantro.
  5. servings
  6. *Crispy Tortilla Strips:
  7. Fill a large cast iron skillet with 1-inch of canola oil and heat to 350 degrees over medium high heat. Add tortilla strips, and fry until golden brown, about 3 minutes. Drain on paper towel lined plate. (May be fried 1 day ahead.)
  8. For Lime Crema: whisk ingredients together in a small bowl.

Baja Style Tofu Tacos with Beet & Carrot Slaw: A Vegan Challenge

January marks the beginning of a brand new year, fresh with opportunity and sometimes some changes. Our 5 Star make over group is taking the opportunity to embrace a little bit of change, and have reorganized under a new name: Creative Cooking Crew. Our goal each month is to create original dishes inspired by a mutual theme. Laz of Lazaro Cooks and Joan of Foodalogue will graciously host our monthly roundups so that you can see what we have all come up with!

This months challenge: “Choose one of your favorite rich, heavy, fatty animal-protein based meals and give it a healthy VEGAN spin.”

With the snow and cold weather we have had (in-between 70 degree days), I have been missing the beach A LOT! One of my favorite things to eat when I’m in southern California or Mexico are Baja style fish tacos. An indulgent treat: battered and fried strips of succulent halibut nestled into warm corn tortillas with avocados, crema, and salsa fresca.

It’s the combination of textures and flavors in fish tacos  that really do it for me. Now the challenge: could I capture that same experience with tofu instead of fish and make it vegan?

Actually….yes! To recreate that batter fried finish  I dusted the tofu strips in almond meal before cooking in coconut oil which gave them a crispy bite. I added some habanero and lots of lime to the Beet & Carrot Slaw that topped the  tofu. The avocado mash provided a creamy balance to the whole thing, so I never missed the crema.

The only thing I did miss? The margarita I usually have along with the tacos at the beach. Will have to make them again and fix that.


Baja Style Tofu Tacos with Beet/ Carrot Slaw & Avocado Mash
  • Beet & Carrot Slaw:
  • 2 carrots, grated
  • 2 large beets, grated
  • 1 cup thinly sliced green cabbage
  • Juice from one large lime
  • 1 tablespoon extra virgin olive oil
  • ½ habanero pepper, seeds removed, minced
  • 1 teaspoon agave nectar
  • Salt & Pepper
  • Tacos:
  • ½ cup almond meal
  • 12 ounces extra firm tofu, drained, patted dry
  • 1 tablespoon organic coconut oil
  • 8 corn tortillas
  • Avocado mash:
  • 2 avocados, peeled, pitted
  • 2 cloves garlic, minced
  • Squeeze of lime juice
  • Salt and Pepper
  • Garnish:
  • 2 tablespoons chia seeds
  • Chopped cilantro
  1. Instructions
  2. For the Beet Slaw:
  3. Combine all ingredients together in a medium bowl.
  4. For Avocado Mash:
  5. Using two forks, mash avocados in a small bowl. Add garlic, lime juice, salt and pepper; stir into avocados.
  6. For tacos:
  7. Slice tofu into 3x1 inch strips. Place almond meal on a plate and roll to coat tofu strips on all sides.
  8. Heat coconut oil in a large sauté pan over medium high heat. Add tofu strips and cook until golden brown, about 5 minutes, turning after a minute or so on each side.
  9. To Serve:
  10. Place two corn tortillas on each plate. Top with crispy tofu, Beet & Carrot Slaw, and Avocado Mash. Garnish with a sprinkle of cilantro and chia seeds

Chicken Mole Tacos

One of the many things I miss about living in California is the Mexican food. Sure we have Mexican restaurants here in Richmond, but none that measure up to the ones I left behind, like Tony’s Jacal in Solana Beach.  Around since 1946, they are a  family  business offering up home cooked specialties like Pulled Turkey Tacos, Chile Rellenos,  and some of the best Chicken Mole I have ever had.  –Their margaritas are pretty good too…

Tony’s is far far away from here, and the visits back to California don’t come often enough for me, so when I am craving Mexican, I do my best to recapture those flavors by cooking my favorites at home. Not the same, and I don’t have Solana Beach out my back door, but I do manage to come close, and Jeff”s margaritas are pretty killer.

Mole  is made with a combination of  chilies, spices, nuts, and chocolate; ingredients that are simmered together to produce a sauce that is rich, complex, and velvety smooth. Chicken and turkey are natural partners for mole sauce, and pretty amazing when shredded and wrapped up together in a warm tortilla.

My labradoodle Lilly thinks Chicken Mole Tacos are pretty special too; ( notice her nose in the upper right of this photo? ha ha ) she was really interested in what I was doing while shooting the pics for this post.

Mole freezes very well, so I like to make a big batch. When I have a busy day and need a quick dinner, I will pull some of that mole out of the freezer and pick up a store bought rotisserie chicken to shred. Though they aren’t Tony’s Jacal tacos, they are a family favorite around here, and help satisfy my craving for authentic Mexican cooking.

Chicken Mole Tacos
Cuisine: Mexican
Serves: 6
  • 3 tablespoons (or more) peanut oil (preferably unrefined), divided
  • 2½ pounds skinless boneless skinless chicken breasts
  • 1½ cups low-salt chicken broth
  • 1 cup orange juice
  • 1 large onion, sliced
  • ½ cup sliced almonds
  • 4 large garlic cloves, sliced
  • 2 teaspoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 ounces dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
  • 1 ounce dried ancho chiles, stemmed, seeded, torn into 1-inch pieces, rinsed
  • ⅛ cup raisins
  • 1 teaspoon dried oregano
  • ½ of a 3.1-ounce disk Mexican chocolate, chopped
  • Warm flour tortillas
  • 1 avocado, peeled, pitted, chopped
  • 2 cups thinly sliced romaine leaves
  • ½ of a small red onion, finely chopped
  1. Heat 1 tablespoon oil in heavy large pot over medium-high heat. Sprinkle chicken on both sides with salt and pepper. Working in batches, add chicken to pot; sauté until lightly browned, adding more oil by tablespoonfuls as needed, about 3 minutes per side. Transfer chicken to large bowl.
  2. Return chicken and any juices to pot. Add broth and orange juice; bring just to boil. Reduce heat to medium-low; cover and simmer until chicken is tender and just cooked through, about 25 minutes. Transfer chicken to platter, reserving cooking liquid until cool enough to handle. Coarsely shred chicken.
  3. Meanwhile, heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add almonds, garlic, cumin, and coriander. Sauté until nuts and garlic begin to color, about 2 minutes. Add chiles and stir until beginning to soften, about 2 minutes.
  4. Pour reserved chicken cooking liquid into saucepan with onion mixture (reserve pot). Add raisins, and oregano to saucepan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. Remove from heat; add chocolate. Let stand until chocolate melts and sauce mixture cools slightly, about 15 minutes.
  5. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. DO AHEAD: Can be made 3 days ahead. Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
  6. Assembly:
  7. Place 2 tortillas on each plate. Spoon shredded chicken in the center of each tortilla. Spoon desired amount of mole sauce over chicken. Top with romaine lettuce, avocado, and red onion