ChefEscobarEats
Mi Familia
I always adore and savor nostalgic dishes. My mom and Abuela prepared them for me when I was a younger kid. These meals arise to the table in my adult years. I think that’s why I enjoy the culinary arts. My happiest memories were in the kitchen with them. Nothing has been passed down recipe wise in my family. we came from a rural upbringing in Mexico. Most indications of whether something was good or not came from the palette of the chef them self. Tomato soup was a year round dish that complimented quesadillas, Bread, and just about any carbohydrate heavy dish that we had on the pantry
HISTORY
The origin source of the vegetable stems from the interior of South America. However, domestication and variations of it were sourced from Mexico. Tomatoes were one of the first crops introduced to Europe in 1492 from the new world. The vegetable became well renowned, especially in Italian cuisine. They cultivated the crop into many new sub species and made great strides in culinary ingenuity with them.
Mexican Cuisine
Mesoamerican is one of the six cradles of civilizations. Therefore, many of the foods we enjoy today originated within this biosphere of land and cultivators. Tomato, Corn, Beans, and Squash were the backbone of Mesoamerican society. They provided all the necessary proteins and essential vitamins. This allowed the society to live a diet more derived from plants. The Spanish introduced many new foundational staples in Mexican cuisine today such as Pork, beef, Dairy, Fats, and sugars. Additionally, the Atlantic slave trade brought many cooking Methods from Africa. Middle Eastern migration also contributes to the Mexican cuisine we all know and love today
Servings-8 Portions:2
Ingredients: -Tomato’s (6) (Canned Tomato) is a good Substitution -Tomato Juice -(1 Can) -Tomato Paste (1 Cup) -Olive oil (1/2 cup) -Water (4 Quarts) -Chicken Bouillon ( 3 TBSP) -Chicken Base (1 cup) -Yellow Onions (2) -Garlic cloves (4) -bay leaves (2) -Heavy Creamer (1 cup) -Milk (2 cups) Seasoning -Salt to taste -pepper (3 TBSP) -oregano (1 TBSP) -garlic powder (3 TBSP) -cumin ( 1 TBSP) -Caldo De Tomato ( 1/2 Cup) -Chicken Bouillon (1/2 Cup) -paprika ( 2 TBSP) -Italian Seasoning (2 TBSP) Utencils Blender Pot Spatula -Cilantro (1 cup) -Red Pepper Flakes (a sprinkle) | Recipe -Mis en Place Ingredients. -In a medium pot, set the stove to medium heat. Add olive oil. – add Minced onions and wait for it to turn translucent. one onion is translucent add your minced garlic and sit for 1 minute. – once the aroma of the garlic arises add your scoop of tomato paste and mix. Keep stirring constantly. Otherwise, the paste can burn. – After cooking the tomato paste for 5 minutes, add your water, chicken base, bay leaf, tomato juice, and salt. Turn the heat high and let it come to a boil. – Once the tomato soup boils, add your heavy creamer. Add seasonings and milk. – Garnish with Cilantro and pepper flakes. Enjoy! |
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