Spicy Pinto Bean Soup
1) 1 or 2 Ancho Chiles (see preparation below)
2) ¼ White Onion
3) 1 clove Garlic
4) 3 small Tomatoes
5) 2 tbs. Vegetable Oil
6) 2 cups cooked Pinto Beans
7) 3 cups Chicken Broth (see recipe below)
8) One sprig fresh Oregano
9) 1 Bay Leaf
1) Put the onion, garlic cloves, tomatoes and chile in a blender and puree to a paste, using the
soaking water if you need to for easy blending. Set aside.
2) Heat up oil in a large saucepan and pour in the tomato mixture.
3) Add oregano and bay leaf and cook for about 8 minutes or until fat rises to the top.
4) While the tomato mixture is cooking, blend together the beans and chicken stock in a blender.
5) Strain through a sieve. Set aside
6) Add the bean puree to the tomato mixture and bring to a simmer.
7) Season with salt to taste and continue cooking over medium heat for 10 minutes.
10) Discard the oregano sprig and bay leaf
1) 6 Tortillas
2) ¼ cup Mexican Crema or Crème Fraîche
3) 6 oz. (about ½ cup) crumbled Queso Fresco or Feta Cheese
4) 1 Avocado
5) 10 sprigs Cilantro
1) Slice tortillas in thin ¼-inch strips.
2) Fry in hot oil until golden (about 2 minutes). Set aside.
3) Remove the hard stems off the cilantro and chop it finely/
4) Just before serving, peel and slice the avocado.
The Ancho Chiles
1) Soak in boiling hot water for 10 minutes.
2) Seed and devein the chile by cutting it in half and scraping off seeds and pod.
3) Save a little of the soaking water.
The Chicken Stock
1) 4 Chicken Necks
2) 2 Chicken Legs
3) 4 quarts Water
4) 1 medium White Onion
5) 2 Celery Ribs with leaves
6) 2 Carrots - peeled and cut in chunks
7) 5 Garlic Cloves
8) 2 Bay Leaves
9) 3 Black Peppercorns
10) 2 whole Allspice
11) Salt to taste
1) Bring water to a boil in a stock pot and add chicken and seasoning ingredients.
2) Simmer until broth foams.
3) Skim and simmer for 1 hour. Remove from heat.
4) Set aside to cool.
5) Strain and skim off fat.
The serving of the Soup
1) Ladle the soup in individual bowls.
2) Sprinkle the fried tortilla, crumbled cheese and cilantro.
3) Drizzle the crema and top it with the slices of avocado.
4) Serve immediately.
1) ¼ cup White Vinegar
2) 1 tbs. dried Oregano
3) 2 tsp. powdered Cinnamon
4) 4 tbs. Chipotle in Adobo Juice
5) 2 tbs. Honey
6) 2 cloves Garlic
7) crushed Salt and Pepper to taste
8) 4 Chicken Pieces
9) 1/3 cup Canola Oil
10) 1 large plastic bag with seal
11) ¼ cup chopped Cilantro Leaves
The Preparation of the Adobo:
1) In a mixing bowl, add the vinegar, oregano, cinnamon, chipotle juice, honey, garlic, salt and
2) Using a fork or whisker, whisk all ingredients to form the adobo.
The Marinating of the Chicken:
1) Rub all chicken pieces with the adobo. You may want to use gloves to prevent staining your
2) Transfer chicken to a plastic bag that can be sealed tightly and pour over the remaining adobo.
3) Seal bag and let marinate for 6 hours or overnight.
The Cooking of the Chicken
1) Heat oven to 400°F.
2) Put the chicken pieces in a previously oiled baking tray.
3) Pour all adobo on top.
4) Cover loosely with aluminum foil and roast for 35 minutes.
5) Take off the foil and roast uncover for 10 more minutes.
6) Accommodate in a plate, garnish with chopped cilantro and serve.
(serves 1 cup)
1) 3 medium ripe Tomatoes
2) 1/3 small White Onion - peeled and chopped coarsely
3) 2 to 4 Serrano Chiles
4) 1 clove Garlic - peeled
5) ½ bunch Cilantro - hard stems removed
6) finely chopped Salt to taste
1) On a hot griddle, place tomatoes, onion, chiles and garlic.
2) Roast for 5 to 8 minutes turning occasionally to obtain black roasting spots all over the
vegetables. (Careful not to scorch them.)
3) In a molcajete or food processor, puree all ingredients, strain and season with salt.
4) Serve immediately or spoon on top of stuffed chiles.
In the Studio Kitchen with Eliza Gonzalez (left)
and Lindsey Gustin (right)