I thought I wouldn’t pull off a Weekend Cooking post in the midst of Bloggiesta, but then I realized that my simple Friday night supper fit the Mexican theme, so I couldn’t resist. Grilled cheese sandwiches, tomato soup, and salad. I made the tomato soup on Tuesday (it’s as good or better reheated) using my favorite tomato soup recipe, Tomato Jalapeño Chilaquiles from The Joy of Cooking (I have the 1997 version).
According to the description, “This recipe was given to us by Rick Bayless, the talented authority on Mexican cooking, who serves it at his Chicago restaurant, the Frontera Grill.” My changes are to leave out the tortilla chips and the cheese, since I serve it with grilled cheese sandwiches. Here’s my version, written in more conventional recipe style rather than The Joy of Cooking‘s wordy, but thorough, style.
Tomato Jalapeño Chilaquiles
From The Joy of Cooking (1997)
with minor modifications by Joy Weese Moll
1 jalapeño pepper
2 large cloves garlic, unpeeled
1 small onion, sliced
2 14 oz cans whole tomatoes, drained (I save the liquid for pasta sauce)
3 cups chicken stock
salt to taste
Roast pepper and garlic in 450 degree toaster oven. The garlic will be done in about five minutes. While taking the garlic out, turn over the pepper and let it roast another five minutes.
In a soup pot, cook the onion in oil until bubbly, then turn the heat down to low and cover. Allow the onions to carmelize, stirring occasionally.
When the garlic and pepper have cooled enough to handle, peel the garlic and de-seed the pepper. Using a food processor, coarsely chop both the garlic and pepper. Add the drained tomatoes and process to a coarse puree.
Uncover the soup pot and increase the heat. Add the tomato mixture to the cooked onions. Stir and cook until slightly thickened, about 5 minutes. Reduce heat to medium-low and add the chicken stock. Simmer, stirring occasionally, for 15 minutes. Add salt to taste.
Visit this week’s Weekend Cooking post at Beth Fish Reads for more recipes and other adventures with food.