Mexican Zacatecas

I received an email from Susan Austin asking me to take a look at her cook book, Frost Bite – Easy Cooking for Your Freezer. It’s in hard cover and published in Australia by New Holland. If you’re busy, and you want to plan your week, or plan a party, this book will do the trick. Susan has generously offered to share a recipe from the book with you to give you a first taste of Frost Bite Food. You can also click to follow Frost Bite Food on Facebook.

Zacatecas (Mexican corn soup)

makes approx 4 servings

olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 stick celery, finely chopped
1 small chilli, finely chopped (with or without seeds)
1 red capsicum (bell pepper), diced
kernels cut from 3 fresh
corn cobs
4 cups (1 litre) of chicken or vegetable stock
sea salt & pepper

later—to serve:
large handful coriander
(cilantro) leaves
½ cup of grated
mozzarella (optional)
tortillas, cut into wedges and baked in a slow oven until crisp

This corn soup is quite interesting with a mozzarella garnish, and you can adjust the heat content by tweaking the amount of chilli in the recipe. Go totally Mexican and serve this with tortilla chips, otherwise use any good bread, ditch the mozzarella garnish and pretend the soup isn’t from Mexico.

Heat some oil in a large saucepan and cook the onion and garlic until translucent.

Add the celery, chilli and capsicum and cook over medium heat, stirring regularly, for about 5 minutes or until slightly softened.

Add the corn and continue to cook for another minute before pouring in the stock.

Bring to the boil then reduce heat and simmer for 5 minutes. Remove half of the soup and puree it. Return to the saucepan and season with salt and pepper. Allow to cool.

Freeze: Pour into a plastic container/containers then freeze.
Defrost: On kitchen bench, in fridge or in microwave.
Reheat: In a saucepan or in microwave until hot.

Serve: Chop most of the coriander and stir through the soup. Ladle soup into bowls then scatter mozzarella over the top and garnish with remaining coriander leaves. Serve with ovendried tortilla wedges.

 

Author Susan Austin and publishers New Holland are giving away a copy of the Frost Bite cook books to 2 lucky Inside Cuisine readers. For your chance to win 1 of 2 copies simply email insidecuisine@gmail.com (subject WIN FROST BITE) with your name address (and twitter handle if applicable) and in 25 words or less with your favourite freezer tip. Double your chance by tweeting (or retweeting) the Inside Cuisine recipe link with #FrostBite. The giveaway is only open to current email subscribers of InsideCuisine.com (if you’re not already subscribed – see the top of the right hand column to enter your email address and receive the Inside Cuisine newsletter) and closes at midnight Australian EST on Wednesday 22nd July.

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Comments for this article

One Response to “Mexican Zacatecas”

  1. Dave says:
    June 23, 2011 at 1:30 am

    Sounds easy and perfect for winter. Bring on the chilli!

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