Saturday, December 26, 2020

Chorizo and Potato Soup

When I was in my 20s and first living on my own, my apartment was down the street from an amazing little Mexican Taco Stand. I used to eat there at least once a week, and often much more!  One of my favorite Tacos was Chorizo and Potato. I don't know why, but I haven't had one in years, so I decided to make some. The problem was that I only had a few Corn Tortillas that were a bit dried out so they were only good for chips, so I improvised and ended up making this deconstructed Chorizo and Potato Taco as a soup!  

Oh my, I was so happy with the flavors of this soup and it was the perfect post-Christmas meal. I made a basic Potato Soup with Onions and Chicken Broth and then cooked the Chorizo on the side and swirled it in when it was done. And, you could easily make it Vegan with Soy Chorizo and Vegetable Broth. I topped it with a quick Pico de Gallo and I crisped up the last few Corn Tortillas in Oil after cutting them in thin little strips. You can easily substitute some crumbled Tortilla Chops  It was so good! It came together in about 30 minutes and it was so delicious! 

Chorizo and Potato Soup

4 large Russet Potatoes (or up to 8 smaller Potatoes), peeled and cut into a dice

1/2 White or Yellow Onion, chopped

3 Tablespoons Butter, Lard or Vegetable Oil

8 cups of Chicken or Vegetable Broth

1 9 oz Pork, Beef or Soy Chorizo

4 Corn Tortillas, sliced into thin shreds (about 1/4 inch wide) with the larger lengths cut in half

1/2 cup Vegetable Oil

In a medium saucepan, put in the Butter (or Lard or Oil) and melt. Add in the Onion and cook until they soften. Then add in the Potatoes and cook (but do not brown) until they start to get sticky. Then add in the Broth. Bring to a boil and then turn down to a simmer. Cook for 15 - 20 minutes or until the Potatoes are very soft. Cool slightly  and puree with a stick blender.

While the Potato Broth is cooking, place the Chorizo in a small frying pan and cook until it is crumbly. Remove to a plate and wash and dry the frying pan. 

Then add int he Vegetable Oil and heat. Add the Tortilla shreds, 1/2 at a time and cook until crisp. Remove to a paper cover lined plate and repeat until all are cooked. Reserve the Oil for another use. 

Make the Pico de Gallo (recipe below)

Ladle the Soup into 4 bowls, dividing the Chorizo evenly between the 4 bowls and stir in. Then add in a big spoonful of Pico de Gallo and sprinkle a few of the Tortilla Shreds on top of each. Serve with the remaining Pico de Gallo on the side. 

Pico de Gallo

3 Roma Tomatoes, cored and diced

1/4 cup diced White or Yellow Onion (from the other half used above)

1/2 of a small Serrano or Jalapeno Chile, minced (equals about 1 Tablespoon)

3 Tablespoons minced fresh Cilantro leaves

1/4 teaspoon Salt

Juice of one small Lime

Mix all the ingredients together in a small bowl and use as a garnish for the soup.

Five Element Analysis

Soup as a liquid food, always belongs to the Water Element and the use of Pork Chorizo adds even more Water. However, the Red Chili Powder in the Chorizo also contributes the Fire Element, as does the Tomatoes and Serrano Chili n the Pico de Gallo. The main ingredient of the Soup is Potatoes, which brings in the Earth Element as do the Corn Tortillas. The Wood Element is represented by the Lime Juice and also the Chicken Broth  and a bit by the Cilantro too. The Onion adds in more of the Metal Element and the Butter and the Cilantro do too. This soup then is very balanced as well as begin delicious!

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