25 July, 2015
Caldo del Mercado a la Clarita
My version of Caldo del Mercado from Mi Tierra in San Antonio. I was so happy when I first ordered it, it was delicious. You know me, I begin to dissect it and savor it and write down what I see and so to recreate it in my lab. Usually when we go out to eat and I really like what we’re eating, I bring some of my dish home so I can get the ingredients then recreate the dish and have a side by side taste to see how close I come to it. Since we were in San Antonio I couldn’t bring it home I had to rely on my memory, and I think it’s pretty close and maybe even tastier. So gives this caldo or soup a try especially as the weather cools up but it makes a nice summer soup as well.
k y jelly lubricant price india Serves 4
Check Out Your URL Ingredients:
2 Chicken Breasts
2 32 ounces box of Chicken Broth
1 clove of garlic
½ of an onion
1 celery stalk
1 tablespoon salt
1 teaspoon pepper
isotretinoin without prescription Directions:
In a stock pot, add chicken broth and all other ingredients. Bring to a boil and skim of the white protein (scum), this step is very important. When clear let it boil on low heat for about an hour. Remove chicken and let cool before shredding, discard other ingredients, it did its job. For a better presentation, strain liquid through a strainer or sieve so you can have a clear clean broth when you return the chicken. Return shredded chicken to soup.
Meanwhile you can chop ingredients for soup.
1/2 cup chopped cilantro
1 tomato diced
1/2 cup sliced scallions
1 avocado diced
Limes cut in quarters
1/2 cup of grated Monterey jack cheese
1/2 cup of grated parmesan cheese
Fried corn tortilla strips
Mexican red rice (recipe under Vegetables & Side Dishes)
When you serve, you begin by putting rice in your bowl, add soup, add your toppings of choice. Top off with cheese and tortilla strips.