Aztec Onion Lime Soup With Corn Dumplings 30, Native American Recipe

Step by Step Method

Step 1

Over low heat, warm the corn oil in a large heavy pot (preferably one that can be carried to the table). Add the onions and stir to coat them with oil. Cover and cook them slowly for 20 minutes.

Step 2

Uncover the pot and raise the heat to moderate.

Step 3

Stir in the garlic and serrano chile and saute for 2 minutes. Then add the tomato and continue to cook, stirring for 1 more minute.

Step 4

Add the stock, lime juice and zest and salt and pepper. Bring the soup to a boil. Lower the heat and simmer, uncovered, for 30 minutes.

Step 5

Meanwhile, prepare the Blue Corn Dumplings. Sift the corn flour, baking powder and salt into a medium-sized bowl. Using your fingers, two knives, or a pastry cutter, cut in the vegetable shortening until the mixture resembles fine crumbs.

Step 6

In a small bowl, beat together the egg and milk. Add the cilantro. Gradually stir the egg mixture into the corn flour mixture, adding only enough of the egg to moisten the flour thoroughly. The dough should not be too wet. Depending on the size of the egg, you may not need to use it all.

Step 7

When the soup has cooked for 30 minutes, drop the dough into the simmering broth a tablespoon at a time to make a dozen dumplings. Cover the pot with a tight-fitting lid, and steam the dumplings for 15 minutes. Keep the soup at a low bubble, and do not lift the lid while the dumplings are cooking.

Step 8

Add spinach and cilantro

Step 9

Bring the cooking pot to the table and serve the soup hot in Mexican-style bowls, with two dumplings floating in each.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the Serrano chilies, make sure to choose chilies that are firm and bright in color.
When selecting the corn oil, make sure to choose an oil that is light in flavor and has a high smoke point.

Ingredient substitutions

For the oil, substitute olive oil. Olive oil is a healthier alternative to corn oil, and it will give the soup a rich flavor.
For the Serrano chilies, substitute jalapeno peppers. Jalapeno peppers are milder than Serrano chilies, and they will provide a subtle heat to the soup.

Variations

Taco Soup Variation Substitute the chicken stock with beef stock, and add 1/2 cup of cooked black beans, 1/2 cup of cooked pinto beans, and 1/2 cup of cooked corn. Top with crumbled tortilla chips, sour cream, and shredded cheese.

Serve with

Cilantro Lime Rice: This flavorful rice dish pairs perfectly with the Aztec Onion Lime Soup With Corn Dumplings. The cilantro and lime flavors in the rice complement the soup and add a delicious texture to the meal.

Chipotle Black Bean Salad: This colorful and flavorful salad is an excellent accompaniment to the Aztec Onion Lime Soup With Corn Dumplings. The smoky chipotle flavor and the crunch of the black beans add a unique texture to the meal. The combination of the creamy soup and the spicy salad is sure to please any palate.

FAQ

Q: What kind of oil should I use for this recipe?

A: Corn oil is recommended for this recipe. It is best to use a light oil to avoid overpowering the other flavors in the soup.

Q: What is the best way to store this soup?

A: The best way to store this soup is to keep it in an airtight container in the refrigerator. It should be used within 3-4 days for optimal freshness.