Chicken soup and tortilla
* 1 chicken cut into quarters
* 1 onion
* 2 cloves of garlic
* 2 large ripe tomatoes
* 2 carrots
* 1 stick of celery
* Salt and pepper
* Olive oil
* A dash of brandy
* Juice of 1 lemon
* 1 teaspoonful of cayenne pepper
* 4 lime-treated Mexican corn tortillas
* 4 eggs
* Coriander or parsley
Step by StepThis Mexican recipe is typically spiced up with some cayenne pepper, although for kids you’re best to leave it out.
Season the chicken quarters with salt, pepper, a dash of olive oil, the juice of a lemon and a dash of brandy. Roast at 200 ºC for about 30 minutes.
Add the finely chopped onion, garlic and a good dash of olive oil to a pan and gently fry over a low heat for about 10 minutes. Add the carrot and celery chunks and the grated tomato. Leave to gently fry for 15 minutes more. Skin and shred the chicken, but leave the wings whole. Add to the pan, cover with water and cook for about 20 minutes. Add salt if necessary and add the cayenne pepper if you want a spicy touch.
In the meantime, cut the corn tortillas into strips and fry in olive oil until golden. Leave to cool on kitchen paper. Now make an omelette by beating the eggs, adding a little salt and cooking in a frying pan with a trickle of olive oil. Cut the omelette into thin strips.
Serve the soup with the omelette and a topping of finely chopped parsley or coriander, accompanied by the strips of fried corn tortilla, added at the last minute to ensure they remain crispy.
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