- 1 teaspoon Salt
- 2½ Ɩ chicken brothor boiling water
- 300 g Chicken Breastwith bone and without skin
- 3 teaspoon corn oil
- ¼ cup white onionchopped
- 3 tablespoons sweet chilior chopped green bell pepper
- 1 large tomatopeeled, seeded and chopped
- 2 cups fried tortilla strips
- 1 Limecut into 6 slices as thin as possible
- 6 tablespoons lime juicefreshly made when serving
- 1 teaspoon lime zestfreshly made at serving time (optional)
- 2 tablespoons black pepper
- ¼ cup Yucatecan oreganolightly roasted
- 6 cloves
- 8 fresh peppers
- 3 cm cinnamon stick
- ½ teaspoon cumin
- 1 tablespoon sour orange juiceor (2 tablespoons sweet orange juice 2 tablespoons lemon juice ¼ teaspoon white vinegar)
Lime Soup is the best known soup in Yucatan and everyone likes it very much for its delicate flavor. The magic of the soup is to use very thin drops and slices of lime (Citrus limeta), which is distinguished by its wrinkled green skin with a kind of nipple at one end. Don’t expect an acidic or strong-tasting soup; In fact, the taste of lime is so subtle that it can be imperceptible.
How to Cook Lime Soup
- Dissolve the recado*** and salt in the broth. Add the breast, cover and cook until the chicken is cooked. Remove from the broth, discard the bone and dispose of the meat. Taste and adjust the broth salt and reserve separately from the meat.
- In a pan, heat the oil and lightly fry the onion. Add the chili and tomato, and cook until the tomato juice has evaporated. Remove from heat and reserve (you should obtain ½ cup of this tomato preparation).
- Place a portion of shredded chicken in each bowl (approximately 40 grams), 3 tablespoons fried tortilla strips, 1 tufted spoonful of tomato preparation, 1 slice of lime, 1 tablespoon of lime juice and 1 pinch of zest from Lima. Add the hot broth and serve immediately.
How to make ***Recado
- Grind all the spices until they become powder; You will get almost 1 cup.
- When using it, for each teaspoon of the spice powder add 1 tablespoon of sour orange juice and 1 teaspoon of garlic, grinding everything until a smooth paste.
* You can store the spice powder in an airtight jar to mix it with the other ingredients when you are going to use it.
This fantastic recipe was provided by Lucia de la Barra, teacher of Mexican food gastronomy and passionate Traveling Spoon cook. Check out our interview with Lucia to learn more about her passions for food and Mexican gastronomy.