Mesoamerica · Volume 02, Achiote, the Pib and the Lebanese Table
Sopa de lima
Yucatán, Mexico
Illustration
- Time
- 25 minutes
- Researched
- Researched from 26 sources in the brief
As tradition built it
Sopa de lima
Serves 6 · 25 minutes
Ingredients
- 3 litres water, 1 chicken breast, with onion, garlic and cilantro chicken or turkey broth, built with bone and aromatics
- 1 cup, fried tortilla strips, crisp-fried
- 3 tomato, diced
- 1 cup, sliced lima agria, thinly sliced
- to serve habanero salsa, served on the side
Method
- Build a chicken or turkey broth long and properly with bone and aromatics.
- Pour the broth over crisp-fried tortilla strips, diced tomato and thin slices of lima agria.
- Serve habanero salsa on the side rather than stirred through.
What a modern chef changes
Clarified consommé, dehydrated crouton, sous vide confit
Method
- Clarify the finished broth through a chinois into something close to a genuine consommé, rather than serving it as the working stock most home versions leave slightly cloudy.
- Dehydrate a portion of the tortilla strips' corn dough before frying, for a genuinely crisper, longer-holding crouton that survives the hot broth without collapsing.
- Confit the chicken sous vide separately in a portion of the stock before shredding it back in, holding it properly moist.